Dr. Martin Scanlon

• Operative Miller Certificate (with Distinction), City & Guilds (London), England
• PhD (Food Science), University of Leeds, England
• BSc Hons (Food Science), University of Leeds, England

Research interests

Dr. Scanlon's research focuses on the physical and structural changes in plant materials during processing. Investigations have been conducted in the following areas:

• Modelling process and ingredient effects on food properties
• The properties of aerated food materials
• Ultrasonic analyses of food properties
• The science of grains and grain-legumes

Current research projects

• Novel methods for extraction of oil and antioxidants from canola (Brassica Napus L.) seeds and functional evaluation of oil, meal protein and antioxidants from novel extraction methods in comparison to current commercial oil and meal
• Process effects on the constitutive properties of soft aerated food materials
• Mitigating free asparagin, acrylamide precursor

Publications

• ORCiD
• ResearchGate