معرفی
Dr. Julien Lonchamp is a Reader in Food Science at Queen Margaret University (QMU), based in the Division of Dietetics, Nutrition & Biological Sciences. He joined QMU in 2016, following previous roles at institutions including Strathclyde University and Heriot-Watt University. His research focuses on developing sustainable food ingredients, optimizing industrial co-products, and reformulating foods to reduce salt, fat, and sugar while maintaining sensory and functional qualities.
Education:
- BSc in Biological Sciences from the University of Nancy (1996–1999)
- MSc in Food Science from Bordeaux Institute of Technology (1999–2002)
- PhD in Food Science from Dublin Institute of Technology (2002–2006)
- MPhil (not detailed)
Research Interests:
- Functional modulation of ingredients
- New product development
- Protein science and structure
- Optimization of industrial co-products
- Salt/fat/sugar reduction strategies
- Instrumental sensory analysis (rheology, texturometry)
Collaborations and Funding:
- Co-investigator on two Innovate UK/BBSRC grants:
- Functional mycoprotein from Quorn fermentation (TS/N001028/1) with Marlow Foods, Heriot-Watt, and others
- Structured collagen as fat replacer in sausages (TS/P002749/1) with Devro PLC and Kerry Foods
Teaching: Contributes to undergraduate and postgraduate modules in food science, food analysis, biochemistry, and systems biology within QMU's food science, dietetics, and nutrition courses.
Labs/Teams: Works within QMU's DNBS Division and collaborates with industry partners to advance sustainable food technologies.
