Current Research Projects

The strengths of the group are in several areas, including:

• Ultrasonics

• Microencapsulation
  

• Honey Crystallisation

• Microstructure, rheology and processing of soft solid foods

• Flow patterns during extrusion of starch
  

• NMR Spectroscopy

• Starch Polymers

The links on the left lead to details of our current research projects.