Dr. Patricia Lopez-Sanchez joined the Division of Food and Nutrition Science as a researcher in January 2020. Her research interest focuses on molecular structures and properties of plant derived molecules such as polysaccharides (dietary fibre) and proteins, and their relevance to i) food traits such as texture and microstructure assembling/disassembling during manufacturing and digestion, with implications for sensory perception (oral processing) and nutrition; and ii) biomaterials i,e hydrogels, foams and films. Her field of research involves the use of spectroscopic, microscopic and materials analyses. Generated insights into structure-properties are used to design food products with enhanced organoleptic (texture, taste) and nutritional properties, as well as sustainable materials with enhanced properties.
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