Mr Robert Cordina MRSC
Robert is currently Associate Principal Scientist at Mondelēz International R&D, responsible for Process Modelling and Computational Chemistry across their different food categories. He is also a Visiting Lecturer at the University of Malta, teaching food chemistry and food technology. In the past he used to work in the pharmaceutical industry as QC Manager.
Mrs Kathryn Whittaker FRSC
Kath Whittaker has over thirty years experience in Food Industries, specialising in flavours and ingredients. She has held senior roles with Kerry Group and McCormick, and worked internationally, based in Budapest and Chicago. Kath combines her strategic understanding of organisations, with her sound technical grounding as an effective business partner, mentor and consultant.
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Professor Peter Wilde
Prof Pete Wilde heads the food structure and digestion research at the Quadram Institute Bioscience, Norwich UK. He has been researching the physical chemistry of food structures for more than 30 years. His expertise is in understanding the role of colloidal and interfacial phenomena on the functionality of food structures. His current research focuses the fate of food structures during in vitro digestion to understand the physico-chemical mechanisms underpinning the impact of food structures health by controlling nutrient release and absorption. He has published over 140 papers. He is an Honorary Professor in the School of Pharmacy at the University of East Anglia and a Visiting Professor at the School of Food and Biotechnology at Zhejiang Gongshang University, Hangzhou, China. He is on the editorial board of Food Hydrocolloids and Colloids and Interfaces and is a committee member of the Royal Society of Chemistry Food Group.