Dr Yadira Gonzalez Espinosa BSc, MSc, IFST

Dr Yadira Gonzalez Espinosa

School of Chemical Engineering
Research Fellow

Contact details

University of Birmingham
B15 2TT

Yadira is a Research Fellow within the Microstructure Group currently collaborating and undertaking research for the EPSRC Centre for Innovative Manufacturing in Foods (CIM). The research conducted is based on the design and characterisation of biopolymer particles and their multifunctionality in emulsions.

Yadira has also led research in collaboration with Professor Ian Norton for Kraft Foods, USA, designing and developing protein and polysaccharide based fluid gels and duplex emulsions for use as fat replacements in dressings.


  • PhD in Food Science. 2007 – 2011
    University of Leeds (School of Food Science and Nutrition), UK
  • MSc in Food Science. 2005 – 2007
    University of Leeds (School of Food Science and Nutrition), UK
  • BSc in Chemical Engineering. 1998 - 2004
    Autonomous University of the State of Mexico ,UAEM (School of Chemistry), Mexico


Yadira joined the School of Chemical Engineering in 2013 after earning her doctorate degree in Food Science from the University of Leeds in 2011.

Yadira previously earned a BSc in Chemical Engineering from the Autonomous University of the State of Mexico in 2004 where she also carried out scientific research work in the field of Environmental Sciences. In order to follow her passion for foods and her desire to study abroad, she then pursued her Master’s degree in Food Science in the UK also at Leeds University where she would later complete her PhD studies.

Her PhD research focused on gaining an understanding of the role of food oral processing in the perception of food texture and the development of measurement methods (physical and physiological) capable of predicting mouth-feel attributes. Her research applied surface electromyography technique for the evaluation of sensory properties, particularly of food stickiness, during oral processing as a means to provide information that cannot be measured with standard sensory or physical tests. Her work resulted in an invitation to collaborate in a research project for Leatherhead Food Research Ltd in 2011, investigating texture and formulation of confectionery products in relation to consumer sensory perception.


Teaching Programmes

  • Yadira is guest lecturer in the module “Food structure & the consumer” giving the lecture on Food sensory perception and methodology.

Postgraduate supervision

Yadira provides supervision for some Masters and PhD students within the group.


Yadira’s principal research and research interests are in:

  • Complexation of biopolymers to create multifunctional particles with potential texturising, stabilising  and encapsulating properties
  • The design and development of protein and polysaccharide food microstructures aiming to impart new functionality in food applications in specific fluid gels and emulsion systems
  • Encapsulation and release from food microstructures.
  • Food sensory appraisal and its relation to mechanical and rheological properties of food materials
  • Methods to quantify food texture under similar conditions to those occurring in the mouth
  • Instrumental techniques to evaluate food texture during oral processing
  • Biopolymer edible films and natural packaging

Other activities

Yadira has been a member of the Institute of Food Science and Technology, North England Branch (IFST) since 2010 and has served as a young ambassador on the committee of Food and Commodities and Ingredients Group of the Society of Chemical Industry (SCI) (2010-2013).


Book Chapters

  • Gonzalez-Espinosa, Y. & Chen, J. (2012) ‘Applications of Electromyography (EMG) technique for Eating Studies’ In Chen, J. & Engelen, L. (Eds.), Food Oral Processing: Fundamentals of Eating and Sensory Perception, first edition, Blackwell Publishing Ltd. United Kingdom, 289-315.

Journal articles

  • Norton, J. E., Gonzalez Espinosa, Y., Watson, R. L., Spyropoulos, F., & Norton, I. T. (2015). Functional food microstructures for macronutrient release and delivery. Food & Function.
  • Chen, J., Feng, M., Gonzalez, Y. & Pugnaloni L. A. (2008) Application of probe tensile method for quantitative characterization of the stickiness of fluid foods. Journal of Food Engineering. 87, 281-290.