School of Food Science and Nutrition

Search site

Melvin Holmes

Lecturer in Food Processing

"My primary research interests lie in the use of partial and ordinary differential equations to model physical systems, for example, heat transfer during processing methods, electromagnetic microwave models and thermoacoustics and using the models to gain an insight into the complex interactions that occur in real systems."
read more

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