معرفی
Professor Bettina Wolf holds the position of Professor of Microstructure Engineering at the School of Chemical Engineering, University of Birmingham. She is part of the Food Formulation Engineering Research group, focusing on developing advanced methods for healthier food products and personal care items. Her interdisciplinary research spans emulsion science, rheology, and sustainable materials processing.
Education: She earned a Dipl.-Ing. in Chemical Engineering from Technical University of Karlsruhe (1989) and a Dr. sc. techn. ETH in Food Process Engineering from ETH Zurich (1995). Postdoctoral work at ETH Zurich and Unilever R&D Colworth (1997–2006) preceded her academic roles at the University of Nottingham (2006–2018) and her current position since 2018.
Research interests include formulation engineering, microstructure control in food systems, and sustainable ingredient utilization. Her work integrates fundamental science with industrial applications, such as improving emulsion stability, lipid utilization, and natural rheology modifiers.
Publications span over 50 peer-reviewed articles, with recent focus on quinoa protein isolates, lignin recovery, and PGPR alternatives. She co-invented five patents, reflecting her translational research impact.
Awards/Grants: Co-investigator in the EPSRC Centre for Innovative Manufacturing in Food, highlighting her collaborative interdisciplinary work. Active in journal editorial boards and the European Society of Rheology Executive Council.
Teaching: Contributes to physical sciences and engineering curricula in Food Sciences, including course design and postgraduate supervision. Advises students on formulation engineering and sustainable processing.
Labs/Teams: Leads research in the Food Formulation Engineering group, collaborating with Sensory Sciences and Pharmacy experts. Focus areas include microfluidic emulsions and plant-derived additives.
