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Richard Frazier

Richard Frazier Staff Profile
  • Head of School
  • Member of Senate
  • Member of Council
  • Chair of UoR/RBFT Clinical Simulation Training Suite Governance Group
  • Co-Chair of University Health Strategy Board
  • Member of NIRD Trust Steering Group
  • Member of Steering Group for Institute for Food, Nutrition & Health



Building location

Harry Nusten

Areas of interest

Richard's research applies advanced biophysical chemistry techniques, including neutron reflectometry, to study the functional role of plant proteins in food and biological systems within the context of biological activity and ingredient functionality. His work has explored the impact of single residues substitutions in wheat puroindolines on their interactions with lipid membranes that are the basis for their role in wheat endosperm texture (important for milling quality) and defence of the wheat seed against fungal and microbial pathogens. His research has also explored the role of protein-polyphenol interactions in the bioactivity of plant polyphenols.


Richard's teaching focuses on food protein, lipid and colloid chemistry, cereal chemistry, chemical and instrumental analysis of foods, and developing innovative and challenge-seeking graduates. He has interests in the development of blended learning approaches and distance learning via on-line courses such as MOOCs and SPOCs.

Academic qualifications

  • CChem (Chartered Chemist), Royal Society of Chemistry, 1999
  • PhD, Biomaterial Surface Chemistry, University of Nottingham, 1996
  • BSc (Hons), Chemistry, University of Bristol, 1993.

Professional bodies/affiliations

  • Fellow of the Royal Society of Chemistry (FRSC)
  • Fellow of the Higher Education Academy (FHEA)
  • Fellow of the Institute of Food Science and Technology (FIFST).

External responsibilities

  • Member of the Steering Board for EIT Food Masters of Food Systems Programme
  • External Examiner for Food Science, University College Cork
  • Editorial Board Member, Foods


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