Dr. Andrew J. Gravelle is an Assistant Professor of Food Physical Chemistry in the Department of Food Science & Technology at the University of California, Davis. He holds an MS in Biophysics and PhD in Food Science (University of Guelph, Canda). Dr. Gravelle’s research focuses on characterizing the relationship between structural properties and functionality in foods to establish a more fundamental understanding of how the composition and molecular architecture of multi-component foods impacts their mechanical and functional response. One of the main aspects of his research program is the development and characterization of structured oil systems, commonly referred to as “oleogels”. This technology shows promise for mimicking the desirable functional and sensory attributes of traditional fats, while providing an opportunity to optimize the nutritional profile and reduce environmental impact. Further applications include the delivery and controlled release of bioactive compounds.