Anil de Sequeira

Dr. Anil de Sequeira is a Senior Lecturer in Food Science and Programme Leader for the BSc (Hons) Food Science and Innovation at Queen Margaret University (QMU). He holds a BSc (Hons) in Chemistry, MSc in Food Technology, and PhD from London South Bank University, focusing on time-temperature indicators using banana enzymes. His research spans food product/process development, functional ingredients, smart labels, and antimicrobial properties of natural products. He has led industry collaborations and secured grants, including from MAFF/DEFRA and the BBSRC.

• Education:
  • BSc (Hons) Chemistry
  • MSc Food Technology (Process Engineering)
  • PhD: Time-Temperature Indicator Development

Research interests include functional ingredients, future foods, pesticide residues in honey, and applications of immobilized enzymes. He has received awards for his work on Kokum and holds professional fellowships from IFST and Advance HE.

Teaching focuses on food processing, product development, packaging, and research methodologies. He has led industry partnerships and training initiatives, such as the BBSRC-funded Food Quality and Safety program with Marshfield Bakery, Lucozade Ribena Suntory, and others.