Martin Whitworth is manager of the Cereals and Milling Science Section. He has worked at Campden BRI and its predecessors since 1992. He has an MA and PhD in physics from Cambridge University, is a member of the Institute of Physics, and a Chartered Physicist. He won the silver medal in 1994 from the National Association of British and Irish Miller as the highest placed student in their flour milling correspondence course, and won the Heinz travelling scholarship in 1995 for his work on fracture mechanics and image analysis.

Martin´s research interests include the use of imaging techniques and digital image analysis for food analysis, the bubble structure of dough and baked products, analysis of food colour and structure and the mechanical properties and size of cereal grains. Applications include the use of X-ray computed tomography to study the internal structure of bread and cakes non-destructively during baking, calibrated colour imaging systems for food specification and quality control, and hyperspectral NIR imaging to measure the distribution of components such as moisture and fat in food products. Martin has developed several practical applications for the food industry including an on-line system for measurement of bran in flour which formed the basis for the commercial Branscan and Fluoroscan instruments, and the C-Cell instrument for measurement of bread quality.

Martin has presented work at many food industry conferences and CCFRA courses. He has received awards from the AOCS for an Outstanding Presentation at their 2001 conference and from the Rank Prize Funds Opto-Electronics Committee for the best contributed paper at a mini-symposium in 2004.

Contact details:

Martin Whitworth
Cereals and Milling Science Manager
Campden BRI
Chipping Campden
Gloucestershire
GL55 6LD
Tel: +44(0)1386 842139 (Direct line)
Fax: +44(0)1386 842100
E-mail: m.whitworth@campden.co.uk