School of Food Science and Nutrition

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Peter Ho

Lecturer in Food Processing

"My primary research interests are in the application of experimental design, statistical modelling and multivariate analysis techniques in food product development, product quality design, process and product optimization, and process monitoring, measurement and modelling."
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Organic chemistry

Food Colloids and Processing

Food colloidal systems are investigated using a coherent integrated approach based on a combination of experiment, theory and simulation. Emphasis over recent years has been on:

  • Optimization of protein/lipid/polysaccharide ingredients for the formulation and stabilization of dispersed systems
  • Development of improved understanding of the properties of adsorbed proteins and nanoparticles at fluid interfaces
  • Control of microstructure and rheology of gels, foams and emulsions