Areas of Interest

The chemistry and physics, but not microbiology, of food and food packaging, with an emphasis on underlying principles, including the science of raw materials and ingredients, their interactions with process, and effects on ultimate taste and texture. These could include:

• Chemical composition of food including proximates, minerals and vitamins
• Chemical and physical contaminants
• Taints and flavours
• Chemical reactions occurring between food ingredients
• Chemical composition of food packaging materials
• Migration
• Methods of chemical analysis
• Applications of Molecular Biology to Food Science
• Physical properties of foods and packaging
• Measurement of physical properties of foods
• Interactions between sensory and chemical and physical properties of foods