Kathy Groves, Head of Microscopy BSc (Hons), FRMS, MIFST
Kathy graduated in Biochemistry at the University of London and joined Leatherhead Food Research as a food microscopist. Kathy has over 35 years’ experience in the food microscopy field, covering research into a wide range of food products including protein functionality, meat product quality, emulsions and confectionery products. Kathy specializes in methods to characterize the structures of foods, relating them to ingredient functionality and product quality. Most of her work is with large companies in their R&D. She has recently worked with the Food Standards Agency and Defra on methods to evaluate mechanically separated meat and has presented on nanotechnology and food to the Government’s House of Lords Select Science Committee.
Kathy is a Fellow of the Royal Microscopical Society and a member of the Institute of Food Science & Technology. She is also Visiting Professor at the University of Chester.
In food manufacture the microstructure of the product formed by the ingredients together with the processing combines to provide the unique properties that are liked by the consumer. Understanding the relationship between ingredient functionality, microstructure and product optimisation is key to producing new foods. Developments in science or technology are needed to provide this understanding and ultimately the controlled design of foods.
In this presentation microstructure of ingredients and foods as they breakdown in the mouth will be considered in the context of food design, including an overview of the potential of 3-d and 4-d printing for future foods.