Dr. Timothy Foster is a distinguished Food Structure Scientist renowned for his expertise in the physical properties and molecular architecture of food systems. He currently serves as Scientific Affairs Director at Campden BRI, a leading membership-based organization providing research and technical services to the global food and drink industry. Prior to this role, he spent thirteen impactful years at the University of Nottingham where he rose to become Professor of Food Structure and held significant leadership positions including Head of the Food Science Research Group. As a valued member of the University's Future Food Beacon of Excellence, Professor Foster established himself as a preeminent figure in advancing scientific understanding of how food composition relates to physical properties and consumer experience.
Professor Foster's research has fundamentally advanced the field through systematic investigations of molecular and macroscopic structures in diverse food matrices. His work on the relationship between food composition, processing parameters, and resulting texture has provided critical insights for both academic researchers and industry professionals seeking to optimize product quality and functionality. His methodological approaches to characterizing food structure have been widely adopted across the food science community, contributing to more precise quality control and product development protocols. The practical applications of his research have significantly influenced food manufacturing practices, helping companies develop products with improved sensory properties while maintaining nutritional integrity.
As Scientific Affairs Director at Campden BRI, Professor Foster now leverages his extensive expertise to guide research priorities and technical services that address the evolving challenges of the global food industry. He continues to shape the future of food science through strategic leadership, expert consultation, and fostering collaborations between academia and industry. His emeritus status at the University of Nottingham reflects his lasting contributions to food science education and research infrastructure. Professor Foster remains actively engaged in advancing the scientific understanding of food structure, with particular focus on sustainable food systems and innovative processing technologies that enhance both nutritional value and consumer acceptability.
