Associate Principal Scientist, Physical Science
Fred Gates has over 25 years’ experience in food research and holds a PhD in Food Technology from the University of Helsinki. The emphasis of his research has been on defining, measuring and optimising quality, with an emphasis on physical properties related to processing or texture. Fred has extensive experience in using science to provide robust solutions to product development and processing issues.
Fred’s Recent activity
Watch this panel discussion to find out which processing technologies could enable the production of plant-based substitutes with a similar fibrous texture to chicken or beef.