Professor Malcolm Povey
- Position: Professor
- Areas of expertise: Ultrasound acoustics; colloids crystallization; emulsion particle characterization; stability food; crispy/crunchiness; vibrotactility.
- Email: M.J.W.Povey@food.leeds.ac.uk
- Phone: +44(0)113 343 2963
Over the last three decades, I have developed novel ultrasound/acoustic methods for food characterization and processing. Most recently, in collaboration with colleague Jianshe Chen, our work has highlighted the importance of sound in the human appreciation of food
Malcolm is a Physicist who has worked with food for over three decades, developing novel ultrasound/acoustic methods for food characterization and processing. Most recently, in collaboration with colleague Jianshe Chen, he has highlighted the importance of sound in the human appreciation of food. He is designer, together with Phillip Nelson, of several instruments for analysing food and its stability including the Cygnus UVM ultrasound velocity meter and the Acoustiscan scanner. He is also co-inventor of the Ultracane blind aid.
He is currently Professor of Food Physics collaborating with colleagues from the Faculty of Medicine and Health on acoustic imaging; also with colleagues from Nottingham, Newcastle, Valencia and Madrid Universities. He has welcomed many visiting students and overseas colleagues to his laboratory.
Research groups and institutes
- Food Colloids and Processing
- Food Colloids and Soft Matter at Interfaces
- Novel Food Design and Processing
- Theoretical Modelling and Simulation
Postgraduate research opportunities
We welcome enquiries from motivated and qualified applicants from all around the world who are interested in PhD study. Our research opportunities allow you to search for projects and scholarships.