Bob Rastall

Professor Bob Rastall is a Professor of Food Biotechnology at the University of Reading, affiliated with the Department of Food and Nutritional Sciences within the School of Chemistry, Food & Pharmacy. He holds key roles including School Director of Academic Tutoring and Director of the National Centre for Biotechnology Education. His research focuses on functional food ingredients, particularly prebiotic carbohydrates, enzymatic synthesis technologies, and utilization of food waste. He also investigates gut microbiome interactions and pathogen inhibition through oligosaccharide design.

Education: BSc and PhD (specific details unspecified).

Research interests include structure-function relationships in fermented carbohydrates, novel prebiotic development for disease targeting, and controlled enzymatic hydrolysis techniques. He explores microbial polysaccharides and phage production via fermentation. His work emphasizes practical applications in food science and biotechnology.

No specific awards or grants are listed in the provided text. His contributions extend to academic leadership and facility direction, such as the National Centre for Biotechnology Education, which likely supports educational and research initiatives.