Dr Heather Shewan
Heather attained her Bachelor of Technology degree in food engineering from Massey University in 1999. She then spent 10 years in gelatine manufacture in a variety of roles including quality assurance, production management and process improvement engineering before returning to academia to start a PhD in 2010. In 2015 she completed her PhD study into the rheology of biopolymer soft particle suspensions, supervised by Professor Jason Stokes at the University of Queensland. She has since continued at UQ in postdoctoral roles investigating the relationship between rheological properties, food structure and sensory perception of both real food products and model soft particle suspensions.
Projects Dr Heather Shewan is involved with:
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Title: Advanced Processing Routes for Enhancing the Value Chain of Australian Native Nuts Overview This project focuses on compositional and nutritional quality of native Australian Bunya Nuts. The target is to assess processing techniques and..