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★★★★★
☆☆☆☆☆

Hire Dr. Helen Mitchell

United Kingdom
Summary
Subject Matter Expertise
Services
Work Experience
  • Consultant Food Science and Technology

    2008 - Present

  • Consulting Director of Science

    Smart Salt Oy

    2011 - 2015

  • Director of Applications

    Danisco Sweeteners

    1999 - 2007

  • Technical Manager and European Bakery Manager

    Cultor Food Science

    1997 - 1999

  • Consultant Food Science and Technology

    1993 - 1997

  • Technical Manager

    Pfizer Food Science

    1986 - 1993

Education
  • Doctor of Philosophy (Food Science and Technology)

    University of Reading

    1982 - 1986

  • BSc (Hons) Upper Second (National College of Food Technology)

    University of Reading

    1978 - 1982

Publications
    JOURNAL ARTICLE
  • (2016). Magnesium: Its Role in Reducing Sodium in Foods and in the Balance of Minerals for Heart Health. AGroFood Industry Hi-tech.
  • (2013). Microbial Effects of Replacing Sodium Chloride with Magnesium-containing Mineral Salt in White Bread. AgroFood Industry Hi-tech.
  • (2012). Nutritional Approaches to Cardiovascular Health: Workshop Report. British Nutrition Foundation Nutrition Bulletin.
  • (2011). Food & Health Forum Meeting: Evidence-based Nutrition. British Journal of Nutrition.
  • (2008). The Glycemic Index Concept in ACtion. The American Journal of Clinical Nutrition.
  • (2006). Bringing a Health Ingredient to Market. Journal of Food Science and Technology.
  • (2005). Functional Food - Multifunctional Sugar Alternative for Improved Health. AgroFood Industry Hi-Tech.
  • (2005). Polyols and Speciality Carbohydrates: Functional Ingredients - Getting the Right Balance. AgroFood Industry Hi-Tech.
  • (2004). Altenraitve Sweeteners- Finding the Correct Technical and Nutritional Balance. AGroFood Industry Hi-Tech.
  • (2004). Litesse: A Multifunctional Speciality Carbohydrate. IX Jornada de Estudios Alimentarios: Ingredientes Funcionales.
  • (2003). Sweeteners. AgroFood Industry Hi-tech.
  • (1985). Mineral Complexing Characteristics of Carbohydrate. Starke.
  • (1984). Carbohydrate/Iron Interactions: Effect of Carbohydrate on Iron Recognition Taste Threshold Values. Lebensmittel-Wiss.u.-Technol.
    BOOK CHAPTER
  • (2016). Developing Food Products for Consumers with Low Sodium/Salt Requirements. Developing Food Products for Consumers with Special Dietary Requirements, Woodhead Publishing.
  • (2001). Polydextrose. Alternative Sweeteners: Third Edition.
  • (1996). Features of Alitame as a New High Intesnity Sweetener. Advnaces in Sweeteners.
  • (1996). The Role of the Bulking Agent Polydextrose in Fat Replacement. Handbook of Fat Replacers.
    PATENT
  • (2015). Food Salt Product. European Patent Office: No: 14783476.5-1357.
    CONFERENCE PAPER
  • (2015). Magnesium, Its Importance for Health Health. Food Matters Live, London, UK.
  • (2015). Sodium Reduction - Maintaining Food Safety. Institute of Food Science - Food Safety Group Meeting, Nutrition Society, London, UK.
  • (2015). Technical Feasibility, Consumer Acceptability and Anti-hypertensive Effect of Replacing Salt with a Mineral Salt High in Magnesium. Leatherhead Food Reseasrch, Salt Reduction Training, Leatherhead, UK.
  • (2015). Magnesium, Its Importance in the Balance of Dietary Sodium and Potassium for a Healthy Heart and its use in Food Products. Vitafoods, Geneva, Switzerland.
  • (2014). Maintaining Microbial Quality and Supply Chain Logistics whilst Maintaining Salt Reduction Targets in Brined Products, Bread and Added-value Meats. Food Matters Live, London, UK.
  • (2014). Technical Feasibility, Consumer Acceptability and Preservation Using a Mineral Salt High in Magensium in White Bread. American Association of Cereal Chemists.
  • (2014). Microbial Effect of a Mineral Salt High in Magnesium on White Bread. American Association of Cereal Chemists.
  • (2014). Minerals: Technical Feasibility, Microbial Quality and Consumer Accpetance of Reducing Salt in Bread and Baked Goods with a Mineral Salt High in Magnesium. Bakery Innovation Europe an FI Bakery Conference, Munich, Germany.
  • (2005). Bringing Health and Nutrition Products to the Market. Biomarket 2005 Conference, Rothamsted Conference Centre UK.
  • (2005). Multifunctional Sugar Alternatives for Improved Health. Campden & Chorleywood Food Research Association . Functional Food Ingredients: Tools for Improving Health.
  • (2004). Reducing Dietary Glycaemic Load - Formulation Strategies for Food Manufacturers. The Royal Institute for Public Health, London, Glycemic Index: Relevance to Consumer Health.
  • (2004). Reducing Dietary Glycaemic Load and Possible Formulation Strategies for Good Manufacturers. Leatherhead Food International: Atkins Exposed- An indepth look at Atkins and other in-vogue diets.
  • (1999). Reduced Polydextrose: A Balanced Approach to Sugarless Hard Candy. FI Food Summit, Paris, France.
  • (1999). Speciality Ingredients in Innovative Products. The Biscuit, Cake, Chocolate and Confectionery Alliance Meeting: Technical Solutions to Consumer Demands.
  • (1994). Polydextrose - Its Use in Gums and Jellies. ZDS Seminar, Solingen , Germany.
    MAGAZINE ARTICLE
  • (2015). Smart Salt: Low Sodium Diets Need Smart Reduction Strategies. Innovations in Food Technology.
  • (2014). Smart Salt: Tastes Like Salt, Preserves Like Salt, Handles Like Salt. Innovations in Food Technology.
  • (2014). Be Smart with Mineral Salts. Innovations in Food Technology.
  • (2013). Smart Salt: Salt Reduction and Balancing Minerals for Good Health. Innovations in Food Technology.
  • (2012). Smart Salt - A Flexible Salt Reduction System. Innovations in Food Technology.
  • (2006). Sugar Replacement. Innovations in Food Technology.
  • (2005). Food - More than Mere Nourishment. Innovations in Food Technology.
  • (2005). Sweeteners and Sugar Alternatives. NutraCos.
  • (2005). Soluble Fibres in Beverages. Innovations in Food Technology.
  • (2005). Prebiotics - The Use of Speciality Carbohydrates. AGroFood Industry Hi-tech.
  • (2005). Functional Foods: New Product Development. NutraCos.
  • (2005). Speciality Carbohydrates and Gut Health. NutraCos.
  • (2005). Speciality Carbohydrates and Gut Health. NutraceuticalsNOW.
  • (2004). Innovations in Sweeteners for Confectionery - Can you teach old dogs new tricks. Innovations in Food Technology.
  • (2004). Fibre Water. Soft Drinks International.
  • (2004). Easy to Digest: Speciality Carbohydrates as Prebiotics. Food and Beverage Asia.
  • (2004). Alternative Sweeteners: A Balancing Act. Asia Pacific Food Industry.
  • (2004). Capture the Opportunity: Sustained Fermentation with Litesse, Polydextrose and Lactitol - the Health Benefits. Innovations in Food Technology.
  • (2004). Prebiotics - The Use of Speciality Carbohydrates. NutraCos.
  • (2004). Sweet Nothings. Dairy Industries International.
  • (2004). Alternative Sweeteners - Finding the Correct Technical and Nutritional Balance. Food Australia.
  • (2003). Prebiotics: Feeling Good Inside. Innovations in Food Technology.
  • (2002). Bebidas Enriquecidas com Fibras. Food Ingredients South America.
  • (2002). The Glucose Revolution. Liquid Food and Drink Technology.
  • (2002). Cutting the Glycaemic Load. International Food Ingredients.
  • (2001). Sweet but Healthy. Food Manufacture.
  • (2001). Fibre-enriched beverages and Litesse. Soft Drinks International.
  • (2001). The Hidden Value of Fibre. International Food Ingredients.
  • (1999). Forbidden Fruits Can Be Less Sinful. Confectionery Production: Ice Cream Supplement.
  • (1998). Advancing the Quality of Sugar-free Chocolate. Chocolate & Confectionery.
  • (1993). Polydextrose-Extruded Snacks. Ingredients Extra Supplement - Extrusion communique.
  • International Food Ingredients 1993 September No 5.
    CONFERENCE POSTER
  • (2014). Sensory Effects of a Mineral Salt High In Magnesium on White Bread. American Association of Cereal Chemists.
  • (2013). A Mineral Salt Sodium Reduction System: Smart Salt. IFT 2013 Annual Meeting and Food Expo, Chicago, US.
  • (2012). Technical Feasibility, Consumer Acceptability and Anti-Hypertensive Effect of Replacing Salt in Foods with a Mineral Salt High in Magnesium. Magnesium in Crop Production, Food Quality and Human Health, Institute of Applied Plant Nutrition, Goettingen, Germany.
    BOOK
  • (2006). Sweetenersand Sugar Alternatives in Food Technology. Blackwell Publishing Ltd, Oxford, UK.