PhD in Digestion and Delivery in Leeds United Kingdom | University of Leeds

We employ innovative techniques to study how food structures affect nutrient absorption during digestion and how specific compounds impact health based on their timing and quantity. Addressing the UK's obesity crisis—where two-thirds of adults and one in four children under 10 are overweight—our work explores methods to design foods with reduced glycemic impact or enhanced protein utilization, without compromising taste or appeal. Texture, flavor perception, and how chewing affects nutrient and aroma release are crucial for food enjoyment. We utilize various approaches to analyze how lubrication (tribology) influences chewing and sensory experience. A key aspect of our research investigates the mechanisms behind food breakdown and nutrient release, examining food physics and structural changes at multiple scales. By gaining precise insights into chewing processes, we aim to create customized food solutions, particularly for individuals with unique oral processing requirements.