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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 courses.
I have supervised several Ph.D students and 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)
I am also Course lead for the Cert. HE, Dip. HE and BSc (Hons) Baking Science and Technology.
Courses taught
Baking Science and Technology - BSc (Hons)
Biomedical Science with Foundation year
Postgraduate Research Supervision
Current
| Miss Caroline Rukshini Jeevachandran | Doctoral Research Project | PhD |
| Mr Oluwaseun Obasa | Doctoral Research Project | PhD |
| Mrs Iyabosola Miedzianowska | Doctoral Research Project | PhD |
Awarded in the last 5 years
| Mr Devon Andrew Petrie | Alternative Proteins Feeding the World: Inclusion of Cricket Powder in Cereal-Based Products | PhD |
| Mr Clayton Niccum | Can 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 |
| Mr Timothy Olugbenga Akinosun | Acrylamide in Popular West African Foods | PhD |
| Ms Itumeleng Thandile Moeti | Sustainability and Consumer Education on Food Sustainability | MRes |
| Epigeum Supervisory Training | PhD |
University Montpellier II. France.
University Montpellier II.
University of Strathclyde, Glasgow.
University of Lincoln.
Research into inactivation of C. botulinum and B.Stearothermophilus in model systems and food products.
Development of new refrigeration system for food (European project)
Creating a food processing lab. Use of the processing lab to develop projects with local SMEs.
Teaching on FDSc and BSc in food science. Supervision of MPhil students. Involved in 2 KTP projects.
Food Science.
Food Science
FdSc Bakery, Confectionary and Patisserie Science
FD (Science) in Bakery and Patisserie Technology
Link tutor for 3 chemistry modules (organic chemistry, inorganic chemistry and physical chemistry).
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
Risk benefit assessment of acrylamide in bakery products and bread
Aouzelleg, A. and Ojinnaka, D. (2022). Risk benefit assessment of acrylamide in bakery products and bread. Nutrition and Food Science. https://doi.org/10.1108/nfs-09-2022-0312
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.