BBSRC Portfolio Analyser

Investigator / Supervisor details

NameProfessor Peter Wilde
Current InstitutionQuadram Institute Bioscience
Current DepartmentFood Innovation and Health
Institution websitehttp://www.ifr.ac.uk
Previous Institutions

Current Awards

ReferenceTitleAward RoleValue £Type
BB/S020616/1 Better Foods for better health: Partnership between High Value Nutrition New Zealand and Food Innovation and Health QIB Principal Investigator 30,612 Research Grant
BBS/E/F/00042724 Oats in the prevention of metabolic syndrome Principal Investigator 14,389 Institute Project
BBS/E/F/00042735 Impact of food processing on the blood cholesterol-lowering effect of cereal beta-glucan Principal Investigator 68,196 Institute Project
BBS/E/F/00042736 Using crop genetics to understand the importance of dietary resistant starches for maintaining healthy glucose homeostasis Principal Investigator 79,244 Institute Project
BBS/E/F/00042772 Programmed emulsions for reduced levels of salt or sugar in liquid and semi-liquid foods Principal Investigator 50,498 Institute Project
BBS/E/F/00042840 The health impact of industrial interesterification of dietary fats Principal Investigator 33,295 Institute Project
BBS/E/F/00042841 Reducing Sodium in the UK Diet through Food Processing and Ingredient Design Principal Investigator 1,147 Institute Project
BBS/E/F/00044418 Structured Emulsions and Interfaces Principal Investigator 2,561,361 Institute Project
BBS/E/F/000PR10343 Food Innovation Co-investigator 3,828,754 Institute Project
BBS/E/F/000PR10345 Digestion in the Upper GI Tract Co-investigator 4,010,072 Institute Project
BBS/E/F/000PR10346 Digestion and Fermentation in the Lower GI Tract Co-investigator 4,915,823 Institute Project

Completed Awards

ReferenceTitleAward RoleValue £Type
AFM11733 Novel approaches to improving the quality attributes of beer Co-investigator 180,662 Research Grant
BB/C512729/1 Probing oil droplet interactions and coalescence Co-investigator 215,178 Research Grant
BB/D002273/1 Engineering the lipid emulsion interface to regulate lipolysis Principal Investigator 245,502 Research Grant
BB/E002153/1 Functional Sugar Beet Pectin Co-investigator 317,141 Research Grant
BB/E013171/1 Dual polarisation interferometry for studying biopolymer interactions relevant to food and the gastrointestinal tract Co-investigator 120,039 Research Grant
BB/F020996/1 The effects of interfacial structure on lipolysis for processed food emulsions Co-investigator 361,917 Research Grant
BB/G005583/1 Enhancing delivery of minerals using multifunctional carriers Co-investigator 345,351 Research Grant
BB/H531300/1 BBSRC Industrial CASE Partnership Grant Principal Investigator 73,110 Training Grants
BB/I006168/1 Enhancing the consumer perception of reduced fat foods through interfacial design and rheological behaviour Principal Investigator 269,452 Research Grant
BB/I022325/1 Emulsion structure: a novel mechanism of delivering fatty acids to regulate gut function and satiety. Principal Investigator 432,628 Research Grant
BB/J019488/1 The role of lipids in determining gas bubble retention and stability in wheat dough Principal Investigator 191,204 Research Grant
BB/K010913/1 Development of the Dynamic Gastric Model Principal Investigator 530,749 Research Grant
BB/L025299/1 Impact of food processing on the blood cholesterol-lowering effect of cereal beta-glucan Principal Investigator 176,443 Research Grant
BB/L025566/1 Using crop genetics to understand the importance of dietary resistant starches for maintaining healthy glucose homeostasis Principal Investigator 212,528 Research Grant
BB/M027678/1 Programmed emulsions for reduced levels of salt or sugar in liquid and semi-liquid foods Principal Investigator 143,314 Research Grant
BB/N021096/1 Reducing Sodium in the UK Diet through Food Processing and Ingredient Design Principal Investigator 9,243 Research Grant
BB/N02110X/1 The health impact of industrial interesterification of dietary fats Principal Investigator 148,321 Research Grant
BB/P023924/1 The Mouth - Gut - Brain Model Principal Investigator 115,902 Research Grant
BB/R012466/1 Improving our understanding of how phytosterols reduce cholesterol levels Principal Investigator 2,200 Research Grant
BB/R505146/1 Molecular mechanisms underpinning the action of dietary fibre on health Principal Investigator 98,212 Training Grants
BBS/B/12393 Protein unfolding and aggregation and the mechanical stability of interfaces Co-investigator 131,028 Research Grant
BBS/E/F/00041229 Controlled Stabilisation and destabilisation at interfaces Principal Investigator 697,410 Institute Project
BBS/E/F/00041793 Protein unfolding and aggregation and the mechanical stability of interfaces Co-investigator 60,266 Institute Project
BBS/E/F/00041958 Probing oil droplet interaction and coalescence Co-investigator 150,737 Institute Project
BBS/E/F/00041982 Reducing fat in processed foods using WOW emulsifications Principal Investigator 14,570 Institute Project
BBS/E/F/00042064 Engineering the lipid emulsion interface to regulate lipolysis Principal Investigator 205,449 Institute Project
BBS/E/F/00042202 The interfacial mechanisms underlying breakdown of food colloids Principal Investigator 912,854 Institute Project
BBS/E/F/00042316 Functional sugar beet pectin Co-investigator 98,923 Institute Project
BBS/E/F/00042327 Environmental responsiveness of biopolymer multilayers Co-investigator 108,600 Institute Project
BBS/E/F/00042508 Enhancing delivery of minerals using multifunctional carriers Co-investigator 145,200 Institute Project
BBS/E/F/00042512 The effects of interfacial structure on lipolysis for processed food emulsions Co-investigator 136,700 Institute Project
BBS/E/F/00042601 Building Competitive Advantage in Glazes: Glaze technology project Principal Investigator 183,400 Institute Project
BBS/E/F/00042602 Enhancing the consumer perception of reduced fat foods through interfacial design and rheological behaviour Principal Investigator 92,700 Institute Project
BBS/E/F/00042631 Emulsion structure: a novel mechanism of delivering fatty acids to regulate gut function and satiety Principal Investigator 144,300 Institute Project
BBS/E/F/00042640 Combining Technologies to achieve significant binary Reductions in Sodium, Fat and Sugar content in foods whilst optimising their nutritional Quality Principal Investigator 60,320 Institute Project
BBS/E/F/00042648 Investigating the role of food structure and processing in lipid digestion for production of healthier food Principal Investigator 79,000 Institute Project
BBS/E/F/00042666 The role of lipids in determining gas bubble retention and stability in wheat dough Principal Investigator 71,483 Institute Project
BBS/E/F/00042689 Development of the Dynamic Gastric Model Principal Investigator 201,879 Institute Project
BBS/E/F/00042858 The Mouth - Gut - Brain Model Principal Investigator 14,634 Institute Project
BBS/E/F/00043296 Mechanisms by which interfacial layers control lipolysis on digestion (LIPOGEST) Co-investigator 119,500 Institute Project
BBS/E/F/00044481 The Dynamic Gastric Model: A physical and biochemical model of digestion in the stomach Principal Investigator 19,900 Institute Project
BBS/E/F/04230983 New valorisation of rapeseed/sunflower lecithins in cosmetic and fermentation industries (AVAIL) Principal Investigator 114,669 Institute Project
BBS/OS/GC/000010A Accessible Germplasm and Data Resources for Healthier Cereal Crops Co-investigator 404,094 Research Grant
D13192 Interfacial structure and structured emulsions Co-investigator 137,752 Research Grant
D14067 Interfacial microstructure in mixed protein layers from atomic force microscopy and brownian dynamics simulation Co-investigator 182,832 Research Grant
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