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HomeAcademic staffDr Amar Aouzelleg
Dr Amar Aouzelleg

Dr Amar Aouzelleg

aouzella@lsbu.ac.uk

National Bakery School

https://orcid.org/0000-0002-4398-5853

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I am senior lecturer in food science in the school of Applied Sciences. I joined LSBU in 2009 having previously worked at University of Lincoln and before studying at Strathclyde University. I teach applied science and chemistry in the baking, biosciences and biomedical courses.

I am director of studies for 2 Ph.D students (in the area of novel ingredients use in baking products) and second supervisor for a further 3 students (in the area of food safety).

I am a member of the accreditation panel for the Institute of Food Science and Technology and I am external examiner at 2 UK Institutions (University of Lincoln and Nottingham Trent University)

Courses taught

Baking Science and Technology - BSc (Hons)

BSc (Hons) Bioscience 2022/23

Science - Extended Degree Programme

Engineering - Extended Degree Programme 2022/23

Postgraduate Research Supervision
Current
Mr Oluwaseun ObasaDoctoral Research ProjectPhD
Ms Clair BrennanDoctoral Research ProjectPhD
Ms Itumeleng Thandile MoetiSustainability and Consumer Education on Food SustainabilityMRes
Miss Ruchika KumarDoctoral Research ProjectPhD

Awarded in the last 5 years
Mr Devon Andrew PetrieALTERNATIVE PROTEINS FEEDING THE WORLD: INCLUSION OF CRICKET POWDER IN CEREAL-BASED PRODUCTSPhD
Mr Clayton NiccumCan pea and white hemp proteins be used as a more sustainable protein source to improve nutritional and sensory results in gluten-free baked products? PhD
Mrs Nathakan BeckA COMPARATIVE ANALYSIS OF ARSENIC, CADMIUM, LEAD AND MERCURY IN THAI RICE, SOIL, CHEMICAL FERTILISERS AND PESTICIDESPhD
Mr Timothy Olugbenga AkinosunACRYLAMIDE IN POPULAR WEST AFRICAN FOODSPhD
Epigeum Supervisory TrainingPhD
DEUG B – first University cycle diploma in Biochemistry and Chemistry

University Montpellier II. France.

1991
1993
Engineering diploma in Food Science and Technology.

University Montpellier II.

1993
1996
PhD in Chemical Engineering (high pressure and temperature effect on structural and functional properties of proteins)

University of Strathclyde, Glasgow.

2001
2004
PGCE in post-compulsory Education

University of Lincoln.

2007
2008
Research Microbiologist
Unilever Research.

Research into inactivation of C. botulinum and B.Stearothermophilus in model systems and food products.

1998
2001
Commercial/industry
Research assistant
University of Lincoln Holbeach campus.

Development of new refrigeration system for food (European project)

2004
2005
Education
Technical support officer
University of Lincoln Holbeach Campus.

Creating a food processing lab. Use of the processing lab to develop projects with local SMEs.

2005
2006
Education
Lecturer in food science
University of Lincoln Holbeach Campus.

Teaching on FDSc and BSc in food science. Supervision of MPhil students. Involved in 2 KTP projects.

2006
2008
Education
Institute of Food Science and Technology
2010
HEA
2008
University of Lincoln
External examiner

Food Science.

October 2017
September 2021
Nottingham Trent University
External examiner

Food Science

October 2018
October 2022
British University in Egypt

Link tutor for 3 chemistry modules (organic chemistry, inorganic chemistry and physical chemistry).

December 2020

An awareness survey on the presence and implications of acrylamide in West African foods and the extent of consumption of such foods
Akinosun, T., Ojinnaka, D. and Aouzelleg, A. (2018). An awareness survey on the presence and implications of acrylamide in West African foods and the extent of consumption of such foods. European Food Chemistry Congress. Netherlands 26 - 27 Jul 2018 Longdom Publishing SL. https://doi.org/10.4172/2157-7110-C5-090

Novel non-thermal food preservation technology: the science and industrial application of high pressure, pulsed electric field and cold plasma
Aouzelleg, A. (2016). Novel non-thermal food preservation technology: the science and industrial application of high pressure, pulsed electric field and cold plasma. in: Hingley, M.K., Angel R.J., Memery J. and Vanhamme J. (ed.) A Stakeholder Approach to Managing Food Gower Publishing Ltd. pp. 42-44

High pressure control of protein structure and functionality
Aouzelleg, A. (2014). High pressure control of protein structure and functionality. nutrition and food science. 44 (1), pp. 41-46. https://doi.org/10.1108/NFS-04-2013-0059

Molecular studies of pressure & temperature induced structural changes in protein
Aouzelleg, A., Bull L-A, Price N.C. and Kelly S.M (2004). Molecular studies of pressure & temperature induced structural changes in protein. Journal of the science of food and agriculture. 84 (5), pp. 398-404. https://doi.org/10.1002/jsfa.1669

Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate
Aouzelleg, A. and Bull L-A (2004). Differential scanning calorimetry study of pressure/temperature processed beta-lactoglobulin: effect of dextran sulphate. Food research international. 37 (10), pp. 933-940. https://doi.org/10.1016/j.foodres.2004.06.007

Acrylamide in West African Foods; an Awareness and Consumption survey
Akinosun, T., Ojinnaka, D. and Aouzelleg, A. (2020). Acrylamide in West African Foods; an Awareness and Consumption survey. Journal of Experimental Food Science and Nutrition.