My primary research focus is on the role of water in determining the properties and attributes of food systems. In respect of fruits and vegetables, I have a major interest in the effectiveness of refrigeration and of freezing as a preservation method, and in predicting the rate of quality loss during frozen storage. I also am involved in studying the effects of concentration, followed by reconstitution, in the manufacture of products such as “tomato juice” and “tomato paste”. My approach is to apply the principles of thermodynamics and physical chemistry to the problems.

Curriculum Vitae

Research Slides