Colette Fagan

Professor Colette Fagan is a Professor in the Department of Food and Nutritional Sciences at the University of Reading, serving as Head of Department and Head of the Food Processing Centre. She specializes in food quality assurance through process analytical technology (PAT), particularly applying optical spectroscopy to optimize dairy and food processing. Her work emphasizes real-time sensing for safe, consistent product development.

Academic qualifications include a BSc (Hons) in Industrial Microbiology, an MSc (Agr) in Engineering Technology, and a PhD in Biosystems Engineering. Her research spans food processing optimization, cheese maturation monitoring, and dairy fat reformulation's impact on cardiovascular health.

Key research interests include PAT implementation, sensor technology for food quality, and the interplay between food composition and health outcomes. Her publications highlight advancements in cheese processing, lipid metabolism studies, and non-destructive food analysis methods.

Professor Fagan’s work integrates industry collaboration and curriculum innovation, exemplified by her focus on employability in academic programs. Her contributions bridge food science, technology, and public health, addressing both industrial and nutritional challenges in food production.