Personal profile

Academic Biography

In August 2023, Anne joined the University as Lecturer Food Science, returning to academia after working in the food industry for a number of years.
Anne obtained her PhD degree at Wageningen University, the Netherlands in 2017, investigating reversible and irreversible interactions between proteins and phenolic compounds during protein extraction from biomass using analytcal techniques.
Afterwards she joined Campden BRI in the UK as Bakery and Cereal Scientist to perform scientific research in a commercial setting. Furthermore, she gained further industrial experience in working towards Food Safety accreditation schemes (SALSA) and NPD whilst working at a flour mill and a start-up company.

She is eager to work on the valorisation of agricultural and industrial by-products, creating both functional and nutritional food ingredients. She aims to fully understand the effects of raw material treatment on ingredient properties whilst keeping industrial requirements and sustainability in mind. 

Education/Academic qualification

PhD, Leaf Phenolics and Seaweed Tannins - Analysis, Enzymatic Oxidation and Non-Covalent Protein Binding, Wageningen University & Research

1 Feb 201331 Jan 2017

Award Date: 23 Jun 2017