Professor Bettina Wolf Dipl.-Ing., Dr. sc. techn. ETH

Professor Bettina Wolf

School of Chemical Engineering
Professor in Microstructure Engineering

Contact details

Telephone
+44 (0)121 414 5308
Email
b.wolf@bham.ac.uk
Address
School of Chemical Engineering
University 麻豆精选
Birmingham
B15 2TT

Bettina Wolf is Professor of Microstructure Engineering in the School of Chemical Engineering. Bettina is a part of the Food Formulation Engineering Research group. By developing new formulation engineering methods and techniques, the team is creating cutting-edge and novel approaches to food processing and the development of healthier, higher performance products.

She has previously held a research position as a Rheologist with a consumer goods multinational, and an academic post in Food Sciences, at the University of Nottingham. Bettina has published over 50 research papers in scientific journals and book chapters in the fields of emulsion science and processing, highly filled suspension systems, rheology and oral processing. Her research is often interdisciplinary and has been funded by industry and the Research Councils. In addition to food systems, her expertise includes personal care products. Bettina is a co-inventor on 5 patents.

She is enthusiastic about spreading the word about science and has given talks on chocolate as her favourite research material to various groups. Bettina is also a member of journal editing boards and the Executive Council of the European Society of Rheology.

Qualifications

  • Dr. sc. techn. ETH, Swiss Federal Institute of Technology Zurich: Food Process Engineering (1995)
  • Dipl.-Ing., Technical University of Karlsruhe (D): Chemical Engineering (1989)

Biography

Bettina qualified with a Dipl.-Ing. in Chemical Engineering from the Technical University of Karlsruhe in 1989. She went on to commence her doctoral studies as part of her employment at the German Institute of Food Technology in Quakenbrueck (1989-1992), which she completed at ETH Zurich in 1995 (Dr sc. techn. ETH). Her doctoral studies and commercial projects during this time, and a further period spent as research assistant at ETH in the Laboratory of Food Process Engineering (1995 – 1997) have introduced Bettina to the rheology of complex systems including chocolate, their processing and the material science of liquid interfaces.

Bettina then applied her expertise to biopolymer systems during her research career in the Product Microstructure Unit and then Corporate Research of Unilever R&D Colworth (1997 – 2006), in view to developing food microstructures for healthier foods or enhanced functionality of personal care products while developing fundamental understanding of the processing behaviour of phase separated biopolymer mixtures. During this time, she was seconded to the Savoury Global Technology Centre in Germany (6 months).

Enjoying the research and working with intern students, Bettina decided on a career change and accepted an offer as Associate Professor in Biomaterials Sciences in the School of Biosciences (Division of Food Sciences) at the University of Nottingham. She created a research group, collaborating with colleagues in Sensory Sciences and Pharmacy, as well as industry, with many projects and outputs of interdisciplinary nature. To name just one grant, she has been a co-investigator in the EPSRC Centre for Innovative Manufacturing in Food. After 12 years in Food Sciences, Bettina has moved on her current post at the University 麻豆精选 in 2018 - applying a more engineering based focus to her research streams in microstructure engineering from sustainable sources, emulsion processing, rheology and oral processing.

 

Bettina has taught physical sciences and engineering based elements in undergraduate and postgraduate taught courses in Food Sciences. She also has experience in setting up courses including at postgraduate research level, and course directorship

Publications

Recent publications

Article

Campos Assumpcao de Amarante, M, Ong, L, Spyropoulos, F, Gras, SL & Wolf, B 2025, '', Food Hydrocolloids, vol. 163, 111043.

Erxleben, S, Pelan, E & Wolf, B 2024, '', Colloids and Surfaces A: Physicochemical and Engineering Aspects, vol. 685, 133233.

Campos Assumpcao de Amarante, M, Ong, L, Spyropoulos, F, Gras, S & Wolf, B 2024, '', Food Chemistry, vol. 457, 140399.

Sutcharit, P, Wattanakul, J, Price, R, di Bari, V, Gould, J, Yakubov, G, Wolf, B & Gray, DA 2023, '', Food Research International.

Zhang, L, Gould, J & Wolf, B 2023, '', Food Structure, vol. 35, 100309.

Mao, Y, Gerrow, A, Ray, E, Diaz Perez, N, Edler, K, Wolf, B & Binner, E 2023, '', Bioresource Technology, vol. 372, 128680.

Campos Assumpcao de Amarante, M, Maccalman, T, Harding, SE, Spyropoulos, F, Gras, SL & Wolf, B 2022, '', Food Research International, vol. 162, no. Part B, 112064.

Price, R, Gray, D, Watson, N, Vieira, J & Wolf, B 2022, '', LWT - Food Science and Technology, vol. 165, 113704.

Cuthill, H, Elleman, C, Curwen, T & Wolf, B 2021, '', Foods, vol. 10, no. 2, 371.

Erxleben, S, Pelan, E & Wolf, B 2021, '', Food Hydrocolloids.

Juyang, Z & Wolf, B 2021, '', Foods, vol. 10, no. 3, 631.

Li, X, Lu, Y, Adams, G, Zobel, H, Balance, S, Wolf, B & Harding, S 2020, '', Food Hydrocolloids, vol. 101, 105446.

Al nuumani, R, Vladisavlejevic, GT, Kasprzak, MM & Wolf, B 2020, '', Journal of Food Engineering, vol. 267, 109701.

Mohamad, NJ, Gray, D & Wolf, B 2020, '', Food Research International, vol. 133, 109193, pp. 1-13.

Letter

Li, X, Harding, SE, Wolf, B & Yakubov, G 2022, '', Food Hydrocolloids, vol. 130, 107681.