My research interests are in the area of food product development and I have a particular interest in furthering our understanding of the functional and physical properties of ingredients and the micro and macrostructure of the products. I’m interested in the study of the reformulation of food products with new ingredients such as hydrocolloids, fibres, prebiotics, enzymes, fatty acids, etc. I’m very interested in understanding how we can change the structure and composition of the product to improve the release and perception of flavour, bioactive compounds and other functional ingredients as strategy to develop healthy food products with improved sensory properties.
Recent research has focused on the replacement of fat and sugar with new ingredients in bakery products; and on the study of the build-up or break-down of food systems during manufacturing and oral processing.