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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 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 JeevachandranDoctoral Research ProjectPhD
Mr Oluwaseun ObasaDoctoral Research ProjectPhD
Mrs Iyabosola MiedzianowskaDoctoral 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
Mr Timothy Olugbenga AkinosunAcrylamide in Popular West African FoodsPhD
Ms Itumeleng Thandile MoetiSustainability and Consumer Education on Food SustainabilityMRes
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
ProposalProjectRoleFunderStatusStatus last updated
Acrylamide exposure and risk assessment in the UKAcrylamide exposure and risk assessment in the UKPrincipal InvestigatorBiotechnology and Biological Sciences Research Council (BBSRC)OPEN In preparationMar 2023
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
Sheffield Hallam University - The Sheffield City College
External examiner

FdSc Bakery, Confectionary and Patisserie Science

September 2023
October 2027
University of Wolverhampton - Wolverhampton College
External examiner

FD (Science) in Bakery and Patisserie Technology

September 2023
December 2025
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

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.