Dr Pretima M Titoria, Head of Food Ingredients, Food Innovation, Leatherhead Food Research
Pretima graduated with a B.Sc. (Hons) in Food Technology at University of Reading and obtained her Ph.D. in the area of rheological characterisation of food biopolymers/hydrocolloids at Cranfield University. She continued to develop her skills in this area over several years while working at the Institute of Food Research, Norwich and at Dupont Cereal Innovation Centre, Cambridge, before joining Leatherhead Food Research in 2001.
Pretima now leads the Food Ingredients team, and project-manages several Confidential Contract Research projects and Member-funded Research Projects. Pretima has many years’ experience in physico-chemical characterisation of ingredients, interim products and final products, focusing on the textural and microstructural properties and their effect on product quality and stability; her specialist expertise is in rheology for studying hydrocolloid/biopolymer behaviour, structuring and applications in food and drink products. Pretima is also involved with assessment of emerging technologies for the food & beverage industry, and is the Fellow at the Institute of Food Science and Technology (FIFST).
With the consumer landscape changing dramatically over the next 15-20 years, significant opportunities exist for the food and drink industry. The companies need to address every aspect of the product design that will cater to all age-specific groups, and in this way will provide steps that will ease the ever-increasing burden on the governmental healthcare budget. The Leatherhead’s Food Innovation Team will discuss how to exploit ingredient functionality, textures and flavour profiles in order to create safe and satisfying products that will be enjoyed by the different demographics.