Contact
Teaching Summary
Course director for BSc Food Science and BSc Food Science & Nutrition.
Research Summary
My research group seeks to explore ways of incorporating sustainable sources of protein - insect and plant proteins - into food microstructures, by understanding the relationship between processing -… read more
Recent Publications
FOSTER, TIM, ADAMS, GARY, DI BARI, VINCENZO, CONNERTON, IAN, GOULD, JOANNE, GOUSETI, OURANIA, GRAY, DAVID and YAKUBOV, GLEB, 2020. CURRENT OPINION IN CHEMICAL ENGINEERING. 30, 53-59
GOULD, JOANNE and WOLF, BETTINA, 2018. FOOD HYDROCOLLOIDS. 77, 57-65
GOULD, JOANNE, GARCIA-GARCIA, GUILLERMO and WOLF, BETTINA, 2016. MATERIALS. 9(9),
GOULD, JOANNE M., FURSE, SAMUEL and WOLF, BETTINA, 2016. FRONTIERS IN CHEMISTRY. 4,
Current Research
My research group seeks to explore ways of incorporating sustainable sources of protein - insect and plant proteins - into food microstructures, by understanding the relationship between processing - functionality - safety of ingredients. With a focus on extruded and popped food matrices.
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Current projects include:
Thermo-mechanical extrusion of future food materials - funded by EPSRC Industrial Challenge Strategy Fund.
Interfacial functionality of insect protein - UoN Studentship.
Natural protein ingredients - the impacts of reduced refinement - studentship funded by Future Protein Platform part of Future Food Beacon at UoN.
Characterising the structure of insect protein - funded by BBSRC Doctoral Training Programme
Study into the feasibility of producing a high protein expanded snack project based on Arthropods and starchy materials indigenous to Nigeria - Innovate Agri-tech 8 funded project