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Mike Marrs

With a background in polymer science, Mike has spent 35 years working with food hydrocolloids, researching their contribution to food microstructure, rheology, texture and other important quality attributes. Areas of expertise include polysaccharide analysis and macromolecular sizing, interactions and compatibility, rheology and functionality with respect to the food applications of gels, thickeners and stabilisers. Mike's experience in the area of biopolymer interactions and complex functionality has been utilised in developing polysaccharide-based soft capsules, microencapsulated oils, and edible, anti-microbial barrier-films. Mike has authored 19 papers on functional hydrocolloids and is co-author of patents relating to polysaccharide low-melting gels.