Jo is leader of the Food and Drink Microstructure section of the Product Innovation 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
of Sheffield in 2014 and has previously worked in education.