Experienced microscopist Kathy Groves has joined Reading Scientific Services to provide senior consultancy support
Experienced microscopist, Kathy Groves, has joined Reading Scientific Services (RSSL). Groves will provide senior consultancy support and work with the team to promote the benefits of using food microstructure in product development to our clients.
Kathy has enjoyed a distinguished career and is widely regarded as a pioneer in the use of microscopy in food structure analysis and quality assessment. She has applied this expertise across multiple categories, as well as numerous research projects including protein functionality, starch and fat interactions, meat quality and emulsions.
“Having spent over 40 years working in the specialist area of food microscopy, I remain passionate about communicating the value it can bring to the food innovation process in terms of speed, efficiency and flexibility. RSSL shares this commitment, which is why I feel this is such a positive opportunity.
“I will be collaborating with a truly inspirational team. Not only will I be working with Mark Auty and Jill Webb who are two of the UK’s most respected scientists in this field, I’m also excited about running a number of programmes for the up-and-coming scientists at RSSL including mentoring, workshops and training,” said Groves.
The appointment underlines RSSL’s continued investment in building its position in the field of microscopy, as Jacinta George, Managing Director at RSSL, explained: “We are delighted to welcome Kathy to the RSSL family and develop a “dream team” in terms of microscopy. Their leadership, together with over 20 dedicated analysts delivering a broad range of services, means we have an exceptionally strong knowledge base all under one roof.
“Kathy’s support will enable us to develop our microstructure services further, solve more challenges and create new opportunities to inform and connect with the wider food industry. In this way, we hope to further understanding of the functional role of both ingredients and processing in the creation of high-performing food and drink products,” George added.
A fellow of the Royal Microscopical Society and member of Institute of Food Science and Technology, Kathy is also a visiting professor at the University of Chester and a regular expert speaker at industry conferences.