Dr Rachel Edwards-Stuart
- The most recent CV is HERE
Education:
2005 - 2008: PhD Nottingham University, Division of Food Sciences, Sensory Science Centre on “Creating innovative flavour and texture experiences”. Funded by the BBSRC and sponsored by Heston Blumenthal. Part 1 of the thesis focused on characterizing gels and solutions made of different modified celluloses, using both rheological and sensory methods (specifically Quantitative Descriptive Analysis), in order to develop innovative texture experiences that could be used as part of a restaurant dish. Part 2 focused on the science of flavour perception, and developing delivery systems that allowed the flavour of drinks to change as they are being consumed. This part involved screening a large number of assessors for taste sensitivity, and designing suitable sensory experiments to identify and measure key drivers of flavour perception to help develop innovative changing flavour beverage concepts. During the thesis I built up a good set of networks within this field.
2000 – 2003: BA (Hons) Cambridge University in Natural Sciences (2.1), courses included Molecular Biology of the Cell, Physiology, Quantitative Biology, Chemistry, pharmacology. Specialised in Biochemistry in 3rd year.
1993 – 2000: A-levels in Biology, Chemistry, Maths and Latin (all grade A). City of London School for Girls, Barbican, London
Employment history:
Current: Training in Flavour Science and Consultancy (www.racheledwardsstuart.com). Clients involve Disaronno, Grey Goose, Bombay Sapphire, London Essence, Kew Gardens, Hello Fresh, Simba mattresses, Shell, Clipper tea, Kind bars. Workshops delivered throughout UK and Europe.
2023-25: Developing Training in Sustainability for the Hospitality Industry at Westminster Kingsway College.
2007-2023: HE lecturer on the Foundation Degree in Culinary Arts at Westminster Kingsway College. I taught a wide variety of science and cooking based modules to both the Day Release and Full Time programmes.
2012-2020: FE Lecturer in Culinary Science and Innovation at Westminster Kingsway College for all full time FE Diploma students and International Chef diploma students. I designed and ran the Culinary Laboratory, and planned and oversaw the research programme.
April 2010 to April 2012: Food Technologist at Sainsbury’s for the Freefrom Range. Responsible for managing the quality, safety and legality of the gluten and dairy free products including ready meals, chocolate, bread, cakes, pasta, biscuits. I also took over the product area of jellies, custards and desserts to launch them into the By Sainsbury’s brand. I have increased the supplier base in both areas by approving factories and introducing new suppliers to the range. I also train the technical team on Sensory Properties and was heavily involved in developing a sensory course for our suppliers.. I was also involved in running a 2-day Allergen Management Course for suppliers.
September 2008 - April 2010: Graduate Scheme in Food Technology with Sainsbury’s. General technical training in retail including development, nutrition, packaging, supplier management and food safety. As part of my packaging placement I was involved in identifying and developing a process that allowed our Sainsbury’s Cafes to start recycling. Responsible for re-launch of FreeFrom range of 74 products – a large responsibility for a graduate. This involved project managing a number of different suppliers to very tight timescales to meet deadlines. Highest performance rating grade achieved during scheme.
October 2004 – March 2005: Worked on the INICON project, a European Research project involved in the Introduction of Innovative Technologies in Modern Gastronomy for Modernisation of Cooking. Based at Ecole Grégoire-Ferrandi, Paris. The work involved writing a manual on Molecular Gastronomy, one of the key deliverables of the INICON project. Also spent time organising presentations, identifying industrial partners, and teaching basic science to chefs.
September 2003 – July 2004: Research post at Collège de France, Paris with Hervé This, INRA: research involved investigating the temperature dependence of oil/potato interactions to improve the understanding of potato salad preparation. Results presented at the INICON meetings.
Other qualifications and awards:
2023: WSET (Wine and Spirits Education Trust) Level 3 Certificate - merit
2018: Level 5 Diploma in Teaching and Education.
2012: PTLLS (Preparing to Teach in the Lifelong Learning Sector) qualification
2009: Young Ambassador for the SCI Food Commodities and Ingredients Group, involves focussing on ways to bring younger scientists into committee events and activities. I also mentored the new ambassadors
2008: IFST 2008 Young Scientist Award for the presentation of my PhD findings at the IFST annual General Meeting
2006: WSET (Wine and Spirits Education Trust) Level 2 Certificate - distinction
2006: Completed and passed Sensory Evaluation module of the Postgraduate Certificate in Sensory Science, involved further understanding all aspects of sensory science and testing
2004: BEP hôtellerie-restauration (vocational chef qualification), Lycée Jean Quarré, Paris
2003: Corpus Taylor prize for achieving a first class mark in final year Undergraduate project
Publications:
Scientific articles
2019: Edwards-Stuart, R. Christensen, M. Teaching science to chefs: The benefits, challenges and opportunities. International Journal of Gastronomy and Food Science. Volume 16.
2018: Burges Watson DL, Lewis S, Bryant V, Patterson J, Kelly C, Edwards-Stuart R, Murtagh MJ, Deary V. Altered eating: a definition and framework for assessment and intervention. BMC Nutr. Mar 27;4:14.
2017: Mouritsen Ole G. , Edwards-Stuart Rachel , Ahn Yong-Yeol , Ahnert Sebastian E. Data-driven Methods for the Study of Food Perception, Preparation, Consumption, and Culture. Frontiers in ICT, Volume 4
2012: Edwards-Stuart, R. Molecular Gastronomy in the UK. Journal of Culinary Science & Technology, 10(2), 97–105.
2008: Edwards-Stuart, Rachel & Valverde, Juan. “Food Quality, an issue of molecule-based science”. EUROFOODCHEM XIV. European Food Research and Technology. 227. 965-967.
2007: Nash, Edmund & Barbrook, Adrian & Edwards-Stuart, Rachel & Bernhardt, Kaj & Howe, Christopher & Nisbet, R Ellen. Organization of the Mitochondrial Genome in the Dinoflagellate Amphidinium carterae. Molecular biology and evolution. 24. 1528-36.
2007: Taylor, Andrew & Edwards-Stuart, Rachel & Blumenthal, Heston & Young, Chris & Hort, Joanne. AGFD 21-Modified celluloses in the restaurant. ACS National Meeting Book of Abstracts. 233. 49-49.
Other publications:
2021. Co-authored chapter on “Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications”, Handbook of Molecular Gastronomy, CRC Press.
2008: Chapter on “The Sense of Taste” in Blumenthal’s Big Fat Duck Cookbook (pp 473-5)
2008: Article on Channel 4 website on “Testing old wives”
2005: Contributor to the Oxford Companion of Food 2nd edition OUP, Molecular Gastronomy (pp. 513-4) and Thickening Agents (pp. 795-6)
Reviewer:
2012: Joined editorial board for Journal of Culinary Science and Technology.
2025: Joined editorial board for International Journal of Molecular and Physical Gastronomy.
Scientific Presentations:
2025: Oliver Rackham Society Annual Lecture. Cambridge University.
2018. Gastro-Science-Chef. Copenhagen.
2014. Computational Gastronomy: Food in the Age of Data. Buckinghamshire, UK.
2012: Communicating the BioEconomy Workshop, European Commission, Brussels
2008: Fête de la Science (Sorbonne) – this presentation also involved an overview on flavour perception and taste sensitivity
2008: Séminaire Extraordinaire - 20 ans de Gastronomie Moléculaire (Ecole Grégoire Ferrandi)
2008: Society of Chemical Industry Food for Thought event, London
2008: IFST spring conference, Liverpool
2007: Euro Food Chem XIV, Paris
2006: Poster presentation at the Leeds Postgraduate Conference
2004: INICON meetings in Barcelona, Paris, Strasbourg
2004: Presentation to the ready-meal and salad group, Marie Unique, Holland
Seminars and Practical Demonstrations:
2009 – ongoing: London Gastronomy Seminars, founder and convenor
2009 – ongoing: Demonstrations on Flavour Perception at 100% Design, London; Science Gallery, Dublin; the Trading Board at Sainsbury’s; Music Festivals - Love Box, Secret Garden Party and Green Man; “Feel the Flavour” event Dana Centre, Science Museum; Durham University; Kingston University; Secret garden Party; Institute of Making; Herne Hill Music Festival; Towards a Fluid State; events by Events by Hill and Knowlton; and final year Royal College of Arts project. Royal College of Arts, London; professional groups; private birthday parties; school children; friends
2009: Presentation on Molecular Gastronomy at the IFST/BSF/iNET event, Nottingham
2006 - 2008: Arranging Wine and Food matching events for the alumni and undergraduate Wine Societies, and Cooking Demonstrations at Castle Donington Farmers market
2005 : Organiser and co-host Séminaire Extraordinaire de Gastronomie Moléculaire, Paris
Other experience and interests:
Fluent spoken French
Grade 8 piano and flute
