Harriet's PhD research focuses on structure-function relationships of plant proteins, specifically through characterization of faba bean protein surface properties and analysis of the stability and perceived mouthfeel of low concentration faba protein emulsions.
Harriet Arnold is a PhD candidate in the Chemical Engineering department of UQ. She is excited to be a part of the FaBA Premium Food and Beverage program where she is researching plant proteins and their applications in dairy milk alternatives.
Having worked at the Good Food Institute in the US, she is passionate about food sustainability and the growing field of plant-based food products. She holds a Master’s degree in Food Science & Technology from the University of Queensland, where she studied high concentration pea protein gels as a model for plant-based meat analogues.
Key capabilities
Plant protein characterization & modification
Bulk & interfacial rheology
Soft contact tribology
Sensory analysis