About
Dr. Stephanie Bull is a Lecturer and Sensory Science Centre Manager at the University of Reading's Department of Food and Nutritional Sciences within the College of Health and Life Sciences. Her research specializes in sensory science, focusing on whey protein interactions, mouthfeel perception, and food hydrocolloids. She investigates how lubrication affects sensory attributes in beverages and explores solutions for undesirable textures like mouthdrying.
Her educational background includes a PhD on whey protein-derived mouthdrying mechanisms. Recent publications analyze co-spray drying techniques and oral retention of denatured proteins.
Bull collaborates with industry stakeholders to translate research into practical food applications. No specific awards or students are detailed.
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