About Jo Baker-Perrett
Jo is a Food Scientist in the Rheology and Texture section of the Production and Processing Research Department. Jo joined
Campden BRI in 2016 and his main roles include product assessment, with a focus on the physical properties of food products and ingredient functionality.
This includes experience in texture analysis, rheological and thermal measurements. He graduated with 2.1 master’s degree in chemistry from the
University Sheffield in 2014 and has previously worked in education.
Connect with Jo on LinkedIn
Jo Baker-Perrett, Food Scientist