Ben Kew

Ben Kew is a pioneering researcher in oral tribology and sustainable food design. He holds a BSc in Food Science (First Class Honours) and a PhD in Oral Lubrication of Alternative Proteins from the University of Leeds. His undergraduate work led to a co-authored publication in Food Hydrocolloids, and his PhD research has transformed our understanding of plant protein lubrication and sensory in several publications, including in Nature Communications paper and a patented microgel formulation now commercialised via the spin-out company Microlub Ltd.

Ben has received numerous awards, including the EFFoST European PhD Student of the Year (2nd prize), University of Leeds Research Excellence Award, and AOCS Processing Division Honorarium. He has won multiple presentation and poster prizes at leading conferences and secured prestigious grants such as the MITACS Globalink Research Award and a Royal Society of Chemistry Research Developer Grant.

Currently a postdoctoral fellow, Ben leads research on improving the sensory, texture and mouthfeel performance of sustainable plant-based foods using biomimetic tongue like surfaces. He collaborates with industry partners like Innocent Drinks and SPG Innovation, and his work has bridged multiple disciplines such as tribology, rheology, sensory science, adsorption, salivary cell culture and neural imaging.

His publications span high-impact journals including Nature Communications, Food Hydrocolloids, Scientific Reports, and Trends in Food Science & Technology. His career goal is to become a leading academic in tribology and sensory science, applying interdisciplinary methods to improve food sustainability and health outcomes.

Asides from his post-doc, Ben currently chairs the STLE UK Student Chapter, promoting tribology across disciplines, supporting early career researchers and organising national conferences. In outreach, this year alone Ben has taken part in seven invited public talks such as Pint of Science, Quantum Sauce, Headingly café Scientifique, appeared in podcasts and exhibited in festivals (Bradford science festival, local art festival), school workshops (PTI) and has lead science-art sensory exhibits as well as developed a friction-themed board game.

Ben’s interdisciplinary approach, merging food colloids, sensory, engineering and psychology has resulted in transformative applications in both food and medical technologies. As the first in his family to attend university, Ben brings passion in both research and communication, serving as a role model and emerging leader in his field.