Dr. Owen Griffith Jones is an Associate Professor of Food Science at Purdue University and a contributing member of the Whistler Center for Carbohydrate Research (WCCR). He received his B.Sc. degree in Food Science from the Ohio State University and his doctorate from the University of Massachusetts in the laboratory of Food Biopolymers and Colloids Research. Dr. Jones then spent two years at Eidgenössiche Technische Hochschule in Zürich, Switzerland, as a post-doctoral researcher in the laboratory of Food and Soft Materials. He joined Purdue University and the WCCR in 2011. Dr. Jones’ research focuses on protein or polysaccharide assemblies, structuring of food-source extracted proteins (including non-traditional sources), interactions of biopolymers in solution, emulsion systems, and the contribution of colloidal structures to films, gels, and more complex food products.