Richard Frazier is a Professor and Head of School at the University of Reading's School of Chemistry, Food & Pharmacy, leading the Department of Food and Nutritional Sciences. He holds Chartered Chemist status and is a Fellow of the Royal Society of Chemistry (FRSC), Higher Education Academy (FHEA), and Institute of Food Science and Technology (FIFST). His research focuses on applying advanced biophysical chemistry techniques, such as neutron reflectometry, to study plant proteins' roles in food and biological systems, including wheat puroindolines' interactions with lipid membranes and polyphenol-protein interactions. He has pioneered work on wheat seed defense proteins' antimicrobial mechanisms and lipid membrane interactions. Teaching emphasizes food chemistry, cereal science, and blended learning approaches, including MOOCs and SPOCs. Academic qualifications include a PhD in Biomaterial Surface Chemistry (University of Nottingham, 1996) and a BSc in Chemistry from the University of Bristol (1993). External roles include co-chairing the University Health Strategy Board, steering the EIT Food Masters of Food Systems Programme, and serving on Foods' editorial board. Research interests span food colloid chemistry, protein-lipid interactions, and functional ingredient development. Recent work addresses saturated fat replacement in foods using nanoemulsions and optimizing oxalate extraction methods. His publications (n=60+) span food chemistry, membrane biology, and antimicrobial strategies, with a focus on translating biophysical insights into food system applications.
