Qualifications
- MSc: Chemistry
Latest publications
- Egg replacement - Baking Europe Magazine. 2023
- Egg functionality and replacement - BBI. 2023
- Egg replacement in cakes using powders - R&D 481
- Functionality of novel ingredients from natural plant sources - R&D 467
- Functionality of novel ingredients from natural sources – focus on foaming properties - R&D 453
- Ancient grains: development of products from quinoa flour - R&D 449
- Cake fluffiness defined? - Baking Europe Magazine. 2019
- Investigation into the incorporation of ancient grains into extruded snacks - R&D 445
About
After graduating from his master’s degree in chemistry from the University of Sheffield in 2014, Jo worked in education before joining us in 2016. Since then, Jo has worked in the bakery department, and then in Food and Drink Microstructure, after which he started managing this section, which is mainly focused on physical characterisation and ingredient functionality.
Jo has published various Campden BRI research reports and trade press articles, as well as producing regular food industry blogs for our website.
Areas of interest
- Ingredient functionality (protein, egg, starch/flour)
- Egg replacement (from ingredient perspective)
- Quality with regards to ingredients / their functionality
- Texture analysis (and relationship to sensory)
- Rheology of food and drink
- Shelf-life (quality)
- Powder technology