Amelia Torcello Gomez
- Position: Postdoctoral Research Fellow
- Areas of expertise: food colloids and interfaces; digestion; bile salts; dietary fibres; surfactants; interfacial tension; interfacial and bulk rheology.
- Email: M.A.TorcelloGomez@leeds.ac.uk
- Phone: +44(0)113 343 1411
- Location: 7.55 EC Stoner
- Website: Googlescholar | Researchgate
Amelia graduated in Physics in 2007 at the University of Granada (Spain). Afterwards she joined the Department of Applied Physics in the same university under the PhD program of Colloids and Interfaces Science and Technology. She got the MSc degree in 2009 and completed the PhD in 2012. Later on she was a Marie Curie Postdoctoral Research Fellow at the Division of Food Sciences in the University of Nottingham (2013-2016). In 2017 she moved to the School of Food Sciences and Nutrition at Leeds University where she is currently a Postdoctoral Research Fellow.
I have focused my research using fundamentals of colloids and interface science in the understanding of the control of lipid digestion through the design of food structure and interfaces. I am also interested in the specific interactions between dietary fibres and bile acids, to understand the bile sequestering capacity attributed to dietary fibres, which in turn, have an impact in the whole process of lipid digestion and absorption.