Patrick is an exceptionally skilled experimentalist with a strong grasp of soft matter and food colloid science. His Master project focuses on the encapsulation of quercetin in lactone-alginate emulsion gels, a topic that bridges fundamental colloid and interface science with real-world applications in functional food formulation and nutraceutical delivery. He has demonstrated outstanding initiative in experimental design and a rigorous, systematic approach to data collection and analysis.
 
Prior to his masters, he studied a 'bachelor’s of nutrition and food science' while working a part-time research assistant in the Surface Interactions and Soft Matter (SISM) group at the Future Industries Institute, contributing to multiple research projects:
 
• Release of anthocyanins from protein-coated alginate hydrogel beads
• AFM imaging of biodegradable starch-chitosan alternative plastics
• Adsorption and desorption of emulsifiers for stimuli-responsive emulsion design
• Valorisation of apple juice processing by-products
This experience provided hands-on training in analytical techniques (AFM, UV-Vis, FTIR), experimental design, data analysis, and scientific writing. Working alongside my degree allowed me to develop a strong passion for research and developing innovative formulations with real potential to improve human health. From this work, I am also co-author on three manuscripts that are being finalised for submission.