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Guangzhou Scikoon Industry Ltd. Co.
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Andrew J. Gravelle, PhD

Assistant Professor
University of California Davis
Davis, CA, United States

Andrew J. Gravelle, PhD, Postdoctoral Researcher, Department of Food Science, University of Guelph.

Andrew recently completed his PhD studies at the University of Guelph with the Food, Health and Ageing laboratory. His doctoral research focused on the role of filler particles in dictating the small and large deformation behavior of particle-filled protein gels. The major focus of this work was to develop a more fundamental understanding of how fat contributes to the mechanical and textural properties of emulsion-filled, protein-based food products. His work demonstrated that established particle reinforcement models do not accurately predict the shear or elastic response of particle-filled protein gels, despite their wide used to characterize the mechanical behavior such systems. Andrew also developed an alternative interpretation to describe the elastic modulus of particle-filled foods by adapting the fractal scaling model of colloidal gels to account for mechanical and structural heterogeneity at the microstructural level.

Andrew will be joining the University of California, Davis in the summer of 2021 as an Assistant Professor of Food Physical Chemistry and Assistant Agronomist in the Agricultural Experiment Station. In this role he intends to continue his work on characterizing structure/function relationships in fat-filled protein gel systems. His research program will place an emphasis on evaluating the rheological properties of a diverse range of emulsion-filled food gels. Of particular interest will be developing a catalog how factors such as microstructure, gelation conditions, and droplet/matrix interactions (among others) impact the contribution of the lipid phase to the overall mechanical and rheological behavior of these composite materials. This work should also provide valuable insight into optimizing the contribution of the fat phase in products utilizing emerging protein sources.

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