Professor Jason Stokes, based in the UQ School of Chemical Engineering, has 25 years of research and development (R&D) experience in food & beverage, including a decade at Unilever R&D UK. His expertise in rheology, tribology and food structure has been used to address many industry challenges related to food material science and process engineering.
Jason’s special interest is in the development of innovative techniques for defining key physiochemical properties and structural drivers for product stability, mouthfeel, texture and flavour in food and beverages. These provide superior insights on ingredient functionality that are used as a basis for rational design.
