Ben is a food scientist specialising in food colloids and the sensory behaviour of foods during oral processing. His work integrates culinary expertise with advanced materials science and sensory innovation, with a particular focus on improving the mouthfeel and acceptability of sustainable plant‑protein foods. Trained through a BSc and PhD in Food Science at the University of Leeds, Ben has developed an interdisciplinary skill set spanning in‑vitro mouthfeel analysis (oral tribology), sensory science, and the mechanistic understanding of alternative protein ingredients.
Ben is currently a researcher at the National Alternative Protein Innovation Centre (NAPIC), where he collaborates with industry partners to develop novel processing technologies and strategies for integrating alternative proteins into foods without compromising taste, texture, or nutrition. His research focuses on how proteins interact with oral surfaces across multiple length scales, using advanced tools such as QCM D, AFM imaging, soft matter tribology, rheology, and 3D printed biomimetic tongues. He complements these methods with sensory panels, neural imaging, and emerging predictive sensory models.
Ben’s applied research has contributed to product development in industry and co-invented a patent leading to lubrication-driven fat replacement technologies in MicroLub Ltd, a University of Leeds spin out. He is also an active science communicator, delivering school workshops, multiple public talks and art science activities to promote understanding of his research across the UK.
Ben is a committee member and former Chair (2025–26) of the Society of Tribology and Lubrication Engineers (STLE) UK Student Chapter, an organisation that supports early career researchers in tribology and promotes their academic, professional, and career development.