Edward is the RD&A Analytical Manager for Kerry Europe and has 25 years of experience focussed on research and development with flavours and food.
He leads a team of scientists providing analytical science insights including flavours and nutritional foods, in a wide range of applications.
His current interests are linking analytical and sensorial data in areas such as flavour release, texture and mouthfeel.
Edward holds a Masters degree in Chemistry from the University of Wales, Swansea.
Read a webinar summary in the article “Calorie reduction to become a “critical component” of future food design“. Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption. As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally,…
