Simon Ballance
PhD
Senior Scientist
Simon Ballance is a senior scientist within the Food and Health research group. He holds a PhD from the School of Biological Sciences at the University of Manchester, UK. Simon moved to Norway in 2001 were he worked on the physical and chemical characterisation of biopolymers with a strong focus on carbohydrates. His first position was as a Post-Doc/research scientist at the Institute for Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim (2001-2007). He started at Nofima – Ås in November 2007. The overall aim of his current research is to develop new healthier plant-based ingredients and foods. Cereals, and in particular oat, are a major cornerstone of his work.
The research focuses on dietary fibre, starch, sugars, proteins and micronutrients (e.g. iodine). It spans the disciplines of food technology and innovation, food processing, physical and chemical analysis, food safety and security, and external collaboration with scientists working in clinical nutrition. At present the research portfolio consists of (i) basic research on the mechanisms responsible for the positive health effects of cereal beta-glucan and other soluble dietary fibres, (ii) in vitro modelling of digestion in relation to the role of dietary fibre on glycaemic response, (iii) gluten-free and clean-label baking with the aim to increase food security and self-sufficiency, (iv) improvement of the nutritional profile of bread, (v) applied research in collaboration with industry to make new plant-derived ingredients such as protein isolates and dietary fibres, and also new plant-based foods, and (vi) microalgae and macroalgae as new up-and-coming ingredients and foods.
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