Anne Taylor-Vissers

Dr. Anne Taylor-Vissers is a Lecturer in Food Science at Teesside University's School of Health and Life Sciences. She joined the university in August 2023, bringing significant industry experience from her previous roles at Campden BRI as a Bakery and Cereal Scientist, and her work with a flour mill and start-up company.

Her research program focuses on:

• Valorization of agricultural and industrial by-products
• Development of functional food ingredients
• Nutritional enhancement of food products
• Effects of raw material processing on ingredient functionality

She holds a PhD from Wageningen University (2017) where she investigated protein-phenolic compound interactions during biomass extraction. Her industry background informs her research approach, which emphasizes practical applications while considering industrial requirements and sustainability.