Mr. Ben Kew
Mr. Ben Kew
Information
| Expertise | Experimental Techniques Platform | Synthesis Platform | Theory and Simulation Platform |
|---|---|---|---|
| NA 1 - Colloidal Composites, Gels and Glasses | X | X | |
| NA 2 - Self-assembling and Biomimetic Systems | X | X | |
| NA 4 - Polymer Based Complex Systems |
Description
Dr Ben Kew is a PhD graduate from the University of Leeds, UK, specialising in Food Colloid Science, with expertise in in-vitro mouthfeel (oral tribology) and sensory science of sustainable food plant proteins. Ben works as a Postdoctoral Research Fellow in Sarkar Lab under the SusProFood project funded by Innovate UK. Collaborating with industry partners, Innocent smoothies and SPG, they are developing innovative processing technologies to incorporate alternative proteins into foods, enhancing nutritional efficacy while maintaining sensory appeal. Ben’s research has delved into many areas including the use of predicting sensory using 3D printed tongue surfaces, rheology (the study of food flow), Nano-scale adsorption of food, neural brain imaging, sensory panel testing, microbiology and gut model analysis particularly in the consumption of alternative plant proteins. Ben has presented and published his research extensively, speaking at numerous international conferences across the globe and obtaining a number of awards. Notably, he has recently published in Nature and obtained a patent in a food and pharmaceutical formulation.