Dr Andrew Rosenthal

Senior Lecturer in Food Science

Department of Sport and Health Sciences - Faculty of Health and Life Sciences

Research activities

Details of my research

Academic background: I graduated in Applied Biology from Bradford University. After a short time with United Biscuits I gained a scholarship to undertake a Masters degree in food science at the University of Leeds and then went on to complete a PhD in food science the University of London, looking at “Learning Controllers in Food Processing (with mechanical dishwashing as a model system)”.

Areas of expertise: My interests focus around the functional properties and interaction of different food components and their contribution to food structure and texture. I have experience with thermal analysis, viscometry, and some texture measuring instrumentation.

Research interests: My research interests include the interaction of fat crystal polymorphs on the surface rheology and stability of food emulsions and foams. I am interested in food structure and texture from both an instrumental and sensory point of view. I also have an interest in product development with special emphasis on food texture and taste.

Key publications:

• Chen J, Rosenthal A. Food processing. In: Textbook of Food Science and Technology [G Campbell-Platt, editor]. Blackwell Science Ltd (in press).

• Rosenthal A. Food Texture: Measurement and Perception. Chapman and Hall, 1999.

Media enquiries

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