معرفی
Stephen Elmore is an Associate Professor and Flavour Centre Manager at the University of Reading. He holds roles including Chair of the School Sustainability Group and Editor-in-Chief of the Journal of Food Composition and Analysis. His research focuses on food chemistry, particularly acrylamide formation in processed foods, lipid effects on meat flavor, and agricultural approaches to reduce dietary risks. Elmore earned a PhD and BSc from the University of Reading. His work bridges academia and industry through the Flavour Centre, addressing food industry challenges. Key areas include optimizing crop management to lower acrylamide precursors in wheat and potatoes, and understanding flavor development in meats and cereals. Recent studies highlight sulfur nutrition’s role in crop chemistry and the effects of high-protein diets on gut health.
