Frank Vriesekoop

Professor Frank Vriesekoop is an Adjunct Professor in Food Biotechnology at Harper Adams University's Harper Food Innovation department. He holds a PhD from the University of Melbourne, alongside professional qualifications in higher education and food science. His research focuses on food safety, fermentation technology, and sustainable beverage production (malting, brewing, distilling), with a strong emphasis on consumer acceptance of alternative proteins and gluten-free products. He also explores upcycling of brewery by-products and the microbiological quality of non-alcoholic beverages (NOLO/hard seltzers).

Teaching roles include courses on Food Microbiology, Food Biotechnology, and specialized modules on alcoholic beverages (e.g., viticulture, oenology, wood maturation). He leads research projects on consumer perceptions of novel food products, including plant-based proteins, cultured meat, and insect-based alternatives. Professional memberships include the Institute of Brewing and Distilling (full member) and the Higher Education Academy (Fellow).

His recent work highlights trends in gluten-free product accessibility across global markets (Poland, Algeria, Australia), cost barriers, and the interplay between cultural factors and dietary innovation. He also investigates microbial dynamics in traditional fermentations (e.g., sour bamboo shoots) and their volatile compound profiles.