Senior Lecturer, Harper Adams University
Claire is a Food Scientist who has a PhD from Wageningen University in the Netherlands. Following her graduation, she has worked in various institutions as a Post-Doctoral Research Fellow and in recent years, her focus has mainly been on lecturing in Food and Nutrition and is currently a Senior Lecturer in Food Science at Harper Adams University. Besides lecturing, Claire is actively involved in research with her research focus being mainly on sustainability. Her goal at the moment is to understand whether alternative proteins are indeed the solution to sustainability. To achieve this, Claire continues to research on the techno-functional properties of a range of alternative proteins such as fungal, plant and insect proteins among others.