Dr Martin Chadwick is a senior post-doctoral researcher, with a focus on analytical chemistry, crop improvement and the sensory analysis and biochemical basis of flavour in food. This typically involves running sensory analysis panels, identifying, characterising and quantifying compounds related to flavour and aroma by chemical analysis, and using relating these information to show how the chemistry can be altered to improve flavour.
Martin is lab manager within Prof. Carol Wagstaff’s research group, working closely with the PhD students and was formerly engaged as a plant breeder and science manager with a major UK soft fruit cooperative, overseeing variety selection and crop trials working with propagation, production, crop treatment companies and buyers in the UK, Spain, Netherlands, and Egypt, and has worked as a plant breeder working with a range of fresh produce.
Recent post-doctoral projects include; Working with lettuce breeding programs to improve shelflife, Identifying the chemical basis of flavour in salad rocket, to help breed pungent and healthy (glucosinolate rich) varieties. Identifying the chemical basis of flavour in 6 British grown herbs, to inform growers though AHDB published guides, and rehabilitating the Dominican cocoa industry after Hurricane Maria, by identifying the genetic pool of crops currently on the island and offering other varieties to complement their needs. Martin developed his experience in flavour science, with a particular interest in volatile aroma compounds, working with crops including lettuce, strawberries, parsnips, and cocoa.