Food WG 1 member, Structure of food raw materials, LINXS Fellow

Marjorie Ladd Parada, Postdoctoral Researcher at the Division of Glycoscience, KTH Royal Institute of Technology Stockholm, Sweden.

Dr Ladd Parada’s research interests include understanding the structure of wheat bran using a variety of techniques, such as X-ray and neutron scattering and imaging. She has a PhD in Food Science from the University of Leeds, and has also worked as a Food Technologist in Industry.