Jo Baker Perrett

Jo has been working as a Food Scientist at Campden BRI for 4 years as part of the Rheology and Texture Section. This involves the characterisation of the physical properties of food with respect to structure, texture, rheology, thermal and interfacial properties.

From doughs and batters, to proteins and powders, Jo works with clients to help them better understand the properties of their products and functionality of their ingredients, with the view to solve problems and overcome challenges. Jo has a Master’s Degree in Chemistry and a background in education.