Jo Baker-Perrett


After graduating from his master’s degree in chemistry from the University of Sheffield in 2014, Jo worked in education before joining us in 2016. Since then, Jo has worked in the bakery department, and then in Food and Drink Microstructure, after which he started managing this section, which is mainly focused on physical characterisation and ingredient functionality.

Jo has published various Campden BRI research reports and trade press articles, as well as producing regular food industry blogs for our website.

Areas of interest

  • Ingredient functionality (protein, egg, starch/flour)
  • Egg replacement (from ingredient perspective)
  • Quality with regards to ingredients / their functionality
  • Texture analysis (and relationship to sensory)
  • Rheology of food and drink
  • Shelf-life (quality)
  • Powder technology

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