Martin Whitworth

Martin Whitworth has an extensive work experience in the field of food research and development. Martin started their career in 1992 as a Scientist in the Milling Section at Flour Milling and Baking Research Association. From 1994 to 1995, they served as a Senior Research Officer at Campden and Chorleywood Food Research Association. In 1996, Martin became the Physical Science Section Manager at Campden BRI, and later took on the role of Cereals and Milling Science Manager from 1997 to 2013. Martin then established and managed a section specializing in advanced imaging methods for food structure analysis, including x-ray microtomography and NIR hyperspectral imaging. In November 2019, Martin became the Technology Lead for Strategic Knowledge Development at Campden BRI and has more recently transitioned into the role of Principal Scientist, where they manage the organization's internal research program.

Martin Whitworth's education history includes a Doctor of Philosophy (Ph.D) degree in Physics from the University of Cambridge, obtained from 1988 to 1992. Prior to that, they completed a Master's Degree in Natural Sciences (Physics) at the University of Cambridge from 1985 to 1988. Their high school education was completed at King Edward's School, Birmingham from 1978 to 1985. Additionally, they have obtained numerous certifications in Python programming and data science from LinkedIn in 2020.