Food scientist wins award for research excellence

A food scientist from the University of Nottingham has won a prestigious award from the Royal Society of Chemistry in recognition of her research achievements. Dr Joanne Gould was presented with the RSC's Food Group Junior Medal, less than two years since becoming an Assistant Professor. Dr Gould started at the University of Nottingham to study BSc Food Science and Nutrition in 2006. Following placements in new product development with Northern Foods and then completing a PhD sponsored by Nestle Jo became a Research Fellow, continuing her research into natural particulate emulsifiers in the EPSRC Centre for Innovative Manufacturing in Food. She was appointed as an Assistant Professor in Food Science at the University of Nottingham in September 2017. She said: "I had always been into cooking but wanted to really understand the science behind food products which is why I came to Nottingham. I would never have dreamt that I could have become a member of academic staff with an office alongside those that taught me during my undergraduate degree - a highlight that has not lost its shine yet - nearly 18 months on!" Sustainable research Her current research seeks to explore ways of incorporating sustainable ingredients, particularly plant and insect proteins into food microstructures.