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プロフィール詳細

プロジェクトを作成

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Dr. Helen M.に依頼

United Kingdom

プロフィール概要

An accomplished consultant to the food and pharmaceutical industry offering outstanding presentation, communication and team management skills. Committed to the effective communication across the disciplines of food science, food technology, nutrition and medicine with a broad and in-depth knowledge of novel and functional food ingredients. An expert in replacement ingredients for sugar, salt and fat and the development of "healthier" food products having published in many prestigious peer-reviewed journals and food science/technology handbooks. A seasoned presenter at international food science conferences and rapporteur. Visiting lecturer and examiner for food science for the MSc and BSc courses in Food Science and Nutrition at Oxford Brookes University, UK. A results-orientated leader with an entrepreneurial attitude who is able to work effectively with teams to connect science, marketing and sales to help deliver healthier products to the market. Skill Highlights Science, regulatory and technology support for food and pharmaceutical business development including small businesses and start-ups Well-established capability in project management especially in food science, food technology and nutrition resulting from 30 years experience in the food, beverage and nutrition industry running global science programmes with universities, food research laboratories and management of product development teams Expert in development of functional food ingredients and "healthier" food products A track record as an effective communicator, both written and verbal, across disciplines including medicine, nutrition, food science and technology, marketing and sales.

専門分野

• ☆ Food Science
• ☆ Food Additives
• ☆ Nutrition Science
• ☆ Food & Beverage Development
• ☆ Medicine
• ☆ Public Health

サービス

• Writing
• Research
• Consulting
• Product Development

職務経験

Consultant Food Science and Technology

2008 - 現在

Consulting Director of Science

Smart Salt Oy

2011 - 2015

Director of Applications

Danisco Sweeteners

1999 - 2007

Technical Manager and European Bakery Manager

Cultor Food Science

1997 - 1999

Consultant Food Science and Technology

1993 - 1997

Technical Manager

Pfizer Food Science

1986 - 1993

学歴

Doctor of Philosophy (Food Science and Technology)

University of Reading

1982 - 1986

BSc (Hons) Upper Second (National College of Food Technology)

University of Reading

1978 - 1982

認定資格

• 認定資格の詳細は未入力です。

出版物

JOURNAL ARTICLE

(2016). Magnesium: Its Role in Reducing Sodium in Foods and in the Balance of Minerals for Heart Health. AGroFood Industry Hi-tech.

(2013). Microbial Effects of Replacing Sodium Chloride with Magnesium-containing Mineral Salt in White Bread. AgroFood Industry Hi-tech.

(2012). Nutritional Approaches to Cardiovascular Health: Workshop Report. British Nutrition Foundation Nutrition Bulletin.

(2011). Food & Health Forum Meeting: Evidence-based Nutrition. British Journal of Nutrition.

(2008). The Glycemic Index Concept in ACtion. The American Journal of Clinical Nutrition.

(2006). Bringing a Health Ingredient to Market. Journal of Food Science and Technology.

(2005). Functional Food - Multifunctional Sugar Alternative for Improved Health. AgroFood Industry Hi-Tech.

(2005). Polyols and Speciality Carbohydrates: Functional Ingredients - Getting the Right Balance. AgroFood Industry Hi-Tech.

(2004). Altenraitve Sweeteners- Finding the Correct Technical and Nutritional Balance. AGroFood Industry Hi-Tech.

(2004). Litesse: A Multifunctional Speciality Carbohydrate. IX Jornada de Estudios Alimentarios: Ingredientes Funcionales.

(2003). Sweeteners. AgroFood Industry Hi-tech.

(1985). Mineral Complexing Characteristics of Carbohydrate. Starke.

(1984). Carbohydrate/Iron Interactions: Effect of Carbohydrate on Iron Recognition Taste Threshold Values. Lebensmittel-Wiss.u.-Technol.

BOOK CHAPTER

(2016). Developing Food Products for Consumers with Low Sodium/Salt Requirements. Developing Food Products for Consumers with Special Dietary Requirements, Woodhead Publishing.

(2001). Polydextrose. Alternative Sweeteners: Third Edition.

(1996). Features of Alitame as a New High Intesnity Sweetener. Advnaces in Sweeteners.

(1996). The Role of the Bulking Agent Polydextrose in Fat Replacement. Handbook of Fat Replacers.

PATENT

(2015). Food Salt Product. European Patent Office: No: 14783476.5-1357.

CONFERENCE PAPER

(2015). Magnesium, Its Importance for Health Health. Food Matters Live, London, UK.

(2015). Sodium Reduction - Maintaining Food Safety. Institute of Food Science - Food Safety Group Meeting, Nutrition Society, London, UK.

(2015). Technical Feasibility, Consumer Acceptability and Anti-hypertensive Effect of Replacing Salt with a Mineral Salt High in Magnesium. Leatherhead Food Reseasrch, Salt Reduction Training, Leatherhead, UK.

(2015). Magnesium, Its Importance in the Balance of Dietary Sodium and Potassium for a Healthy Heart and its use in Food Products. Vitafoods, Geneva, Switzerland.

(2014). Maintaining Microbial Quality and Supply Chain Logistics whilst Maintaining Salt Reduction Targets in Brined Products, Bread and Added-value Meats. Food Matters Live, London, UK.

(2014). Technical Feasibility, Consumer Acceptability and Preservation Using a Mineral Salt High in Magensium in White Bread. American Association of Cereal Chemists.

(2014). Microbial Effect of a Mineral Salt High in Magnesium on White Bread. American Association of Cereal Chemists.

(2014). Minerals: Technical Feasibility, Microbial Quality and Consumer Accpetance of Reducing Salt in Bread and Baked Goods with a Mineral Salt High in Magnesium. Bakery Innovation Europe an FI Bakery Conference, Munich, Germany.

(2005). Bringing Health and Nutrition Products to the Market. Biomarket 2005 Conference, Rothamsted Conference Centre UK.

(2005). Multifunctional Sugar Alternatives for Improved Health. Campden & Chorleywood Food Research Association . Functional Food Ingredients: Tools for Improving Health.

(2004). Reducing Dietary Glycaemic Load - Formulation Strategies for Food Manufacturers. The Royal Institute for Public Health, London, Glycemic Index: Relevance to Consumer Health.

(2004). Reducing Dietary Glycaemic Load and Possible Formulation Strategies for Good Manufacturers. Leatherhead Food International: Atkins Exposed- An indepth look at Atkins and other in-vogue diets.

(1999). Reduced Polydextrose: A Balanced Approach to Sugarless Hard Candy. FI Food Summit, Paris, France.

(1999). Speciality Ingredients in Innovative Products. The Biscuit, Cake, Chocolate and Confectionery Alliance Meeting: Technical Solutions to Consumer Demands.

(1994). Polydextrose - Its Use in Gums and Jellies. ZDS Seminar, Solingen , Germany.

MAGAZINE ARTICLE

(2015). Smart Salt: Low Sodium Diets Need Smart Reduction Strategies. Innovations in Food Technology.

(2014). Smart Salt: Tastes Like Salt, Preserves Like Salt, Handles Like Salt. Innovations in Food Technology.

(2014). Be Smart with Mineral Salts. Innovations in Food Technology.

(2013). Smart Salt: Salt Reduction and Balancing Minerals for Good Health. Innovations in Food Technology.

(2012). Smart Salt - A Flexible Salt Reduction System. Innovations in Food Technology.

(2006). Sugar Replacement. Innovations in Food Technology.

(2005). Food - More than Mere Nourishment. Innovations in Food Technology.

(2005). Sweeteners and Sugar Alternatives. NutraCos.

(2005). Soluble Fibres in Beverages. Innovations in Food Technology.

(2005). Prebiotics - The Use of Speciality Carbohydrates. AGroFood Industry Hi-tech.

(2005). Functional Foods: New Product Development. NutraCos.

(2005). Speciality Carbohydrates and Gut Health. NutraCos.

(2005). Speciality Carbohydrates and Gut Health. NutraceuticalsNOW.

(2004). Innovations in Sweeteners for Confectionery - Can you teach old dogs new tricks. Innovations in Food Technology.

(2004). Fibre Water. Soft Drinks International.

(2004). Easy to Digest: Speciality Carbohydrates as Prebiotics. Food and Beverage Asia.

(2004). Alternative Sweeteners: A Balancing Act. Asia Pacific Food Industry.

(2004). Capture the Opportunity: Sustained Fermentation with Litesse, Polydextrose and Lactitol - the Health Benefits. Innovations in Food Technology.

(2004). Prebiotics - The Use of Speciality Carbohydrates. NutraCos.

(2004). Sweet Nothings. Dairy Industries International.

(2004). Alternative Sweeteners - Finding the Correct Technical and Nutritional Balance. Food Australia.

(2003). Prebiotics: Feeling Good Inside. Innovations in Food Technology.

(2002). Bebidas Enriquecidas com Fibras. Food Ingredients South America.

(2002). The Glucose Revolution. Liquid Food and Drink Technology.

(2002). Cutting the Glycaemic Load. International Food Ingredients.

(2001). Sweet but Healthy. Food Manufacture.

(2001). Fibre-enriched beverages and Litesse. Soft Drinks International.

(2001). The Hidden Value of Fibre. International Food Ingredients.

(1999). Forbidden Fruits Can Be Less Sinful. Confectionery Production: Ice Cream Supplement.

(1998). Advancing the Quality of Sugar-free Chocolate. Chocolate & Confectionery.

(1993). Polydextrose-Extruded Snacks. Ingredients Extra Supplement - Extrusion communique.

International Food Ingredients 1993 September No 5.

CONFERENCE POSTER

(2014). Sensory Effects of a Mineral Salt High In Magnesium on White Bread. American Association of Cereal Chemists.

(2013). A Mineral Salt Sodium Reduction System: Smart Salt. IFT 2013 Annual Meeting and Food Expo, Chicago, US.

(2012). Technical Feasibility, Consumer Acceptability and Anti-Hypertensive Effect of Replacing Salt in Foods with a Mineral Salt High in Magnesium. Magnesium in Crop Production, Food Quality and Human Health, Institute of Applied Plant Nutrition, Goettingen, Germany.

BOOK

(2006). Sweetenersand Sugar Alternatives in Food Technology. Blackwell Publishing Ltd, Oxford, UK.