Katrina Alba, University of Huddersfield (IMAGE)

University of Huddersfield

Katrina Alba, University of Huddersfield

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Estonian-born Katerina Alba's research at the University of Huddersfield could help to improve the quality of some of the most popular emulsion-based food products -- such as butter, mayonnaise, yogurt and fruit drinks -- and she is starting to gain an international profile for her work.

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University of Huddersfield

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