Catherine Bowe
Northumbria University
United Kingdom
Biography
Catherine completed her PhD in probiotic viability assessment from Northumbria University in 2015 and has since been working on an NIHR funded project into exploring the potential for progressive cuisine in quality of life improvement for head and neck cancer survivors. As well as this, she is actively contributing to research in the Food Engineering and Separation of Actives lab at Northumbria Univeristy. Her research interests include flow cytometry, microbiology, food chemistry and microscopy.
Abstract
Abstract : The impact of spore aggregation on viable and total counts of bacterial spores in model fruit juices