Professor of Food Science | Heriot-Watt University
biorefining; agri-food co-product valorization; bioaugmentation; waste streams as fermentation feedstocks; alternative proteins.
I am a chemist with interests in food protein chemistry, particularly the recovery of proteins (and other high value ingredients) from agri-food co-product streams and biorefining in general. I also have interests in using fermentation to produce high value chemicals (particularly biosurfactants) and production of polysaccharide producing bacteria for soil bioaugmentation. A further interest is functionality of alternative proteins as meat/dairy protein replacers in formulated foods.
