School of Food Science and Nutrition

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Mike Morgan

Professor of Food Biochemistry
Research section: Food Chemistry and Biochemistry

Contact details

Room: E7.62
Tel: +44 (0)113 3433368


food safety
diet and health
plant secondary metabolites
food allergy

Photograph of Mike Morgan

Research interests

Mike Morgan is the Professor of Food Biochemistry and Head of the School of Food Science and Nutrition. Before joining the School at the end of 1999. Mike had been a Senior Principal Scientist at the BBSRC's Institute of Food Research in Norwich, where he had worked for 20 years. Mike's research interests are as follows:

  • Development of sensitive detection methods, particularly immunoassays, for the study of low molecular weight components and contaminants of plant-based foods in food and human tissues
  • Understanding more about food composition as related to plant secondary metabolites and low molecular weight food contaminants, and the effects of processing procedures on bioactivity and bioavailability
  • Understanding aspects of absorption and metabolism of dietary plant secondary metabolites, particularly the flavonoids
  • Understanding how interactions between food components can modify bioactivity and bioavailability
  • Utilisation of the techniques of food processing to enhance bioavailability of protective factors from plant-based foods; development of novel foods with enhanced health-related properties
  • Development of rapid and sensitive detection methods, particularly immunoassays, for food allergens; development of appropriate extraction techniques regarding preservation of aspects of protein epitope conformation


Sritongtae B, Sangsukiam T, Morgan MRA, Duangmal K Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata) Food Chemistry 227 280-288, 2017
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Sritongtae B, Morgan MRA, Duangmal K Drying kinetics, physico-chemical properties, antioxidant activity and phenolic composition of foam-mat dried germinated rice bean (Vigna umbellata) hydrolysate International Journal of Food Science&Technology 52 1710-1721, 2017
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Perez-Hernandez L, Morgan M, Bosch C, Orfila C Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis PROCEEDINGS OF THE NUTRITION SOCIETY 75 , 2016

Luo Z, Morgan MRA, Day AJ Transport of trans- Tiliroside (kaempferol-3-β -D-(6″- p- coumaroyl-glucopyranoside) and related flavonoids across Caco-2 cells, as a model of absorption and metabolism in the small intestine Xenobiotica 45 722-730, 2015
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Bolarinwa IF, Orfila C, Morgan MRA Determination of amygdalin in apple seeds, fresh apples and processed apple juices Food Chemistry 170 437-442, 2015
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Sindi HA, Marshall LJ, Morgan MRA Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa Food Chemistry 164 23-29, 2014
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Bolarinwa IF, Orfila C, Morgan MRA Development and application of an enzyme-linked immunosorbent assay (ELISA) for the quantification of amygdalin, a cyanogenic glycoside, in food Journal of Agricultural and Food Chemistry 62 6299-6305, 2014
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Bolarinwa IF, Orfila C, Morgan MRA Amygdalin content of seeds, kernels and food products commercially- available in the UK Food Chemistry 152 133-139, 2014
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Luo Z, Murray BS, Ross A-L, Povey MJW, Morgan MRA, Day AJ Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers. Colloids Surf B Biointerfaces 92 84-90, 2012
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Orruno E, Morgan MRA Resistance of purified seed storage proteins from sesame (Sesamum indicum L.) to proteolytic digestive enzymes FOOD CHEM 128 923-929, 2011

Langer S, Marshall LJ, Day AJ, Morgan MRA Flavanols and methylxanthines in commercially available dark chocolate: a study of the correlation with nonfat cocoa solids. J Agric Food Chem 59 8435-8441, 2011
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Luo Z, Murray BS, Yusoff A, Morgan MRA, Povey MJW, Day AJ Particle-stabilizing effects of flavonoids at the oil-water interface. J Agric Food Chem 59 2636-2645, 2011
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Ghorbani M, Morgan MRA Protein characterisation and immunochemical measurements of residual macadamia nut proteins in foodstuffs FOOD AGR IMMUNOL 21 347-360, 2010

Maier I, Morgan MRA, Lindner W, Pittner F Optical resonance-enhanced absorption-based near-field immunochip biosensor for allergen detection ANAL CHEM 80 2694-2703, 2008

Dew TP, Day AJ, Morgan ARA Bone mineral density, polyphenols and caffeine: a reassessment NUTRITION RESEARCH REVIEWS 20 89-105, 2007

Dew TP, Day AJ, Morgan MRA Xanthine oxidase activity in vitro: Effects of food extracts and components J AGR FOOD CHEM 53 6510-6515, 2005
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Lim K, Orruno E, Morgan MRA Effects of processing on food allergens. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 225 , 2003

Lim K, Orruno E, Morgan MRA Purification of sesame and peanut storage proteins. ABSTR PAP AM CHEM S 225 , 2003

Rothwell JA, Day AJ, Morgan MRA Physico-chemical characteristics of flavonoids: contributing to understanding in vivo bioactivity 1st International Conference on Polyphenols and Health, Vichy, France, November 18 - 21, 2003 , 2003

Spinks CA, Wyatt GM, Everest S, Jackman R, Morgan MRA Atypical antibody specificity: advancing the development of a generic assay for sulphonamides using heterologous ELISA Journal of the Science of Food and Agriculture 82 428-434, 2002

Day AJ, Morgan MRA Methods of polyphenol extraction from biological fluids and tissues In Polyphenol handbook , 2002

Brett GM, Mills ENC, Bacon J, Wellner N, Hussain RD, Tatham AS, Shewry PR, Morgan MRA Temperature-dependent binding of monoclonal antibodies to C hordein Biochimica et Biophysica Acta 1594 17-26, 2002