Prof Graham Bonwick is Director of the Institute of Food Science & Innovation at the University of Chester. This incorporates the NoWFOOD Centre which provides an industry focussed venue for applied research, commercial food and drink innovation services, knowledge transfer and exchange. His research interests are primarily directed towards the areas of food safety, quality and integrity. He is especially interested in the application of nanotechnology for the development of assays or devices for the detection and control of contaminants, pathogens and fraud in the food supply chain to ensure consumer health protection.
Graham is especially passionate about the need for higher education institutions to work with their local community through business engagement, knowledge transfer and science communication activities and a good example is the NowFood Centre project. These activities are supported by the Artisan Foods network and the Craft Brewing network that have also been established with colleagues.
The performance and consumer aceptance of baked goods in which egg has been replaced or reduced by commercially available algal materials was examined. Changes in colour and texture were often observed, depending on the degree of substitution. Despite these observations, sensory testing showed that consumer acceptance frequently matched or exceeded that recorded for traditional recipe counterparts.