معرفی
Dr. Heather Shewan is a Senior Research Fellow at the School of Chemical Engineering, The University of Queensland. With a PhD in Rheology of Soft Particle Suspensions (2015), her work bridges food structure, rheological properties, and sensory perception, focusing on dairy protein systems and gluten-free food development. She collaborates with industry partners like Fonterra and Motif FoodWorks.
- Education: PhD in Chemical Engineering (UQ, 2015); B.Tech in Food Engineering (Massey University)
- Research Focus: Rheology, tribology, food oral processing, plant-based ingredients, and sustainable food systems.
Publications highlight trends in food tribology, gluten-free baking, and oral physiology's role in sensory analysis. Her work on biopolymer suspensions and viscoplastic materials informs food product design.
Grants & Collaborations include Advance Queensland Industry Research Fellowships and projects with Queensland Alliance for Agriculture and Food Innovation.
- Supervision: Associate advisor for PhD projects on Indigenous food value chains and saliva-dairy interactions.
