An EconoTimes perspective

Claire D Munialo

Assistant Lecturer in Food Science, Coventry University

Assistant Lecturer in Food Science, Coventry University Claire is a highly self-motivated professional combining a strong academic background with considerable experience in Food Science and Food Technology. Her main research interests are in Functional Properties of foods such as gel formation and rheological characterization of hydrocolloids, foaming tests, emulsification, and water binding capacity of food gels. Claire loves to contribute to new and better ways of teaching Food Science,conducting food research, developing better ways of processing, storing, and delivery of foods and food products.