Dr Andrew Plunkett - Research Associate

Andrew is a graduate in Food Science from Queen Margaret University College, Scotland and has a PhD from MMU entitled ‘The influence of fermentation on extruded snack products’.  His research interests include texture and flavour changes during extrusion processing and he has expertise in GC/MS analysis systems. Andrew also lectures on MMU’s Food Technology, Food and Nutrition and Human Nutrition degree courses. Andrew’s industrial experience includes posts in the food industry in Research and Development and technical management in the chilled and frozen food sector. He has been the Academic Supervisor on several Knowledge Transfer Partnership projects (lean manufacturing and new product development).