Dr Heather Shewan works closely with industry to address challenges in food structuring to achieve optimal sensory texture.
Heather has developed a unique combination of expertise in rheology, interface science, food engineering and food sensory science enabling her to evaluate complex food products through a relatively simple framework, viewing food as soft matter to relate product structure to physical properties and sensory perception. This research has enabled Heather's industry partners to move towards the rational design of food products.
Prior to entering academia, Heather spent 10 years in various roles relating to gelatine manufacture including quality assurance, production management and process improvement.
Heather holds a Bachelor of Technology (Food Engineering) (Massey University) and a PhD in the rheology of biopolymer soft particle suspensions (UQ).
Key capabilities
Physical characterisation of foods, including structure, rheology, tribology (lubrication) and surface science
Relating food structure and its physical properties to sensory perception
Expertise in food rheology and structuring using biopolymers
Rheology of soft particles