In collaboration with FIA team ongoing support to the various funded projects. Examples:
2018: 1 Knowledge Transfer Partnership (2018-), 2 year project PI, 150K
2012 Interface Innovation voucher with Scotherbs to investigate the potential of Microwave pasteurisation for the preservation of pesto,PI, 5K
2012 Interface Innovation voucher with Matthew Algie, PI, 5K
1999 Investigation into kappa carrageenan milk protein interactions, Nestle Konolfingen, PI, 90K
1998 FAGE Greece,PI, 10K
Lecturer on the following Programmes:
Module leader in the following modules:
Contributing lecturer in the following modules:
Areas of expertise
Accreditations:
During my programme leadership both undergraduate programmes FCS and FNH have been accredited by IFST having led the accreditation process and AfN respectively.
As a food scientist with expertise in rheology and texture analysis of foods, my principle research interests are in the manipulation of food textures using ultrasonication technology and examination of textures (when applicable) utilising x-Ray computerised tomography. The utilisation of ultrasonication in food processes is gaining momentum principly due to the simplicity of the technology, ease of application and low cost. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. In my work I focus on the impact of ultrasonication on the texture of dairy gels (rennet and acid gels) and the underpinning mechanisms explaining the changes observed.
Another area of interest is in the domain of sensory and consumer sciences with the focus on understanding the factors underpinning consumer food choices for potatoes in order to be able to inform potato bredding programmes (1 PhD student)
I have also active interest in the utilisation of novel sustainable protein sources from Vicia faba L. and their derivatives in innovative food applications (1PhD student).
Previous research interests in the following areas:
(i) Genetic polymorphis of milk proteins: Impact on micellar structure and physicochemical properties of milk.
(ii) Investigation of the interactions of food hydrocolloids and milk proteins using dynamic rheology.
Member if the Institute of Food Science and Technology
Fellow of the Higher Education Academy
Member of the Organising committee of the Food Hydrocolloid Trust.
External Examiner of the undergraduate Food programmes taught at Laughry Campus, University of Ulster (2014-2017
External Examiner of the undergraduate and postgraduate food programmes, Harper Adams University (2016-)
Editorial member of the International Dairy Journal 1998-2002
Stem Ambassador (2017-)
Member of Scottish Givernment Cross Party Group on Food (2015-)
Member of the School of science Engineering and Technology Athena Swan committee (2016-)
2014-15 Working with Websters High School (Kirriemuir) with the Princes Trust developing a new food product .
2011-2013 Science Roadshow, Abertay University (Demosntrating food science experiments to secondary schools in Tayside and Fife)
2013 Co-developed CPD for Home economics teachers, Abertay University
2012 Invited speaker, teachmeet (2012)
2012 Food science on your plate, Rosebank primary school, Dundee
2011 Food science on your plate, Dundee Science Festival
c.gwenin@abertay.ac.uk
+44 (0)1382 30 8594
s.brown3@abertay.ac.uk
+44 (0)1382 30 8665
