معرفی
Professor Gary Montague is a Research Professor affiliated with the Department of Life Sciences at Teesside University, with dual appointments in the Centre for Biodiscovery and the Centre for Sustainable Engineering. His expertise spans food science, bioprocessing, chemical engineering, and process control, focusing on optimizing industrial processes and reducing harmful byproducts like acrylamide in food manufacturing. His work integrates advanced technologies such as digital twins, near-infrared spectroscopy, and bioreactor control systems.
- Research Interests: Acrylamide mitigation in food processing, bioreactor optimization, process analytical technology, and sustainable engineering.
- Key Contributions: Pioneered methods for reducing acrylamide in potato crisps, developed VR-based operator training for bioreactors, and advanced data-driven modeling in construction and food industries.
His 35+ publications since 2012 reflect interdisciplinary collaboration, with high-impact work in Food and Bioproducts Processing, LWT - Food Science and Technology, and Journal of Food Engineering. He has supervised student research and contributed to 10+ projects, including industrial-scale process optimizations and bioprocess modeling initiatives.
