Edwin R. MORRIS  –  Emeritus Professor, University College Cork, Ireland

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Tel. (+44) 1234 825523          E-mail: ed.morris@ucc.ie

Mailing address:  The White Horse, 48 High Street, Stagsden, Bedford MK45 4DT, UK

 

Education:     University of Edinburgh,        1962 - 66    BSc (Hons)   Chemistry
                                    Scotland, UK              1966 - 69    PhD   Reaction Kinetics

Appointments:

1969 - 70         Research Associate, University of Edinburgh, Scotland, UK.

1970 - 82         Polysaccharide Research Group Leader, Unilever Research,
                                    Colworth Laboratory, Sharnbrook, Bedford MK44 1LQ, England, UK.

1982 - 84         Senior Scientist, National Institute for Medical Research,
                                    The Ridgeway, Mill Hill, London NW7 1AA, England, UK.

1984 - 99         Professor of Food Structure and Processing, Cranfield University,
                                    Silsoe College, Silsoe, Bedford MK45 4DT, England, UK.

1999 - 2009     Professor of Food Chemistry, University College Cork, Cork, Ireland.

2010 -              Emeritus Professor, University College Cork, Cork, Ireland.

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Professional Awards and Distinctions:

Chartered Chemist (C Chem.)

Fellow of the Royal Society of Chemistry (FRSC)

Fellow of the Institute of Food Science & Technology (FIFST)

RSC Carbohydrate Chemistry Award, 1980

Food Hydrocolloids Trust Medal, 2009

Elsevier Top Reviewer Award, 2007-2009

ISI Highly Cited Award, 2002

Research Supervision:

Supervisor or co-supervisor of 50 PhD and 5 MSc students

Publications:

Author of over 250 research papers and reviews (predominantly in peer-reviewed journals)

Other information:

Member of the Editorial Board of the Journals Carbohydrate Polymers and Food Hydrocolloids

External Examiner of BSc and MSc courses in Glasgow Caledonian University, UK

 

Summary of Research Interests:

Professor Morris has worked extensively on the use of natural polymers (polysaccharides and proteins) to generate and control the texture of manufactured food products. He is widely recognised as a leading international authority in this area, and his name is associated with the accepted models for the solution and gel properties of most of the industrial hydrocolloids approved for food use. His activities have ranged from fundamental research on the conformation (shape) and functional interactions of biopolymers at a molecular level to applied research and development work with more than 40 companies and industrial research institutes internationally. Much of his recent work has focused on the complex interactions and phase-separation phenomena that can occur in protein–polysaccharide mixtures, and on how these can be exploited in, for example, low-fat products, by replacing fat crystals or globules with dispersed particles of structured water.