Dr Tom Mills MEng, PhD, AMIChemE

 

Lecturer in Food Manufacture

School of Chemical Engineering

mills-tom

Contact details

School of Chemical Engineering
University of Birmingham
Edgbaston
Birmingham
B15 2TT
UK

About

Dr Tom Mills is a lecturer in Food Manufacture, Chemical Engineering.  His primary research interest is in the area of in-vitro methods to study the mouth, focusing on tribology as a method to look at thin film and lubrication behaviour.  In addition to this he is currently involved in projects looking into edible 3D printing technologies, saturated fat crystallisation and emulsifier performance, the production and behaviour of particle stabilised emulsion systems and particulate fluid gels. The aim of this research as a whole is to understand material property and behaviour from initial formulation through production and into breakdown and in-mouth experience. Projects focusing on individual areas and spanning these key environments are of interest for further study at doctoral level.

Qualifications

  • Postgraduate Certificate in Academic Practice, University of Birmingham, 2015
  • PhD in Chemical Engineering, University of Birmingham, 2012
  • MEng (Hons) in Chemical Engineering University of Birmingham, 2007

Biography

Tom Mills qualified with an MEng(Hons) in chemical engineering from the University of Birmingham in 2007.  He went on to study for a PhD at the University of Birmingham with Dr Serafim Bakalis and Prof. Ian Norton on development of in-vitro mouth methods. He now works as a lecturer in food manufacture as part of the Food ATP Programme.

Teaching

Teaching Programmes

 

  • Fundamentals of Food Processing (ATP module)
  • Process Engineering Fundamentals (Level M)
  • Food Flavour (ATP/M Level module)
  • Developing Structure Through Thermal Processing (ATP/M Level module)
  • Computing for Design (Level I)
  • Design Project (Level H)

Postgraduate supervision

 

  • Supercritical drying of food products (EPSRC)
  • Drying and Rehydration of emulsion systems (EPSRC)
  • 3D Printing of edible materials (EPSRC)
  • Membrane emulsification for production of complex products (EPSRC)
  • Reduction of emulsifiers in cake systems (Premier Foods)

PhD opportunities

Research

Research Themes

Emulsions/Emulsification

Microstructure design and novel processing routes to food emulsion systems

Hydrocolloid/Fluid gels

Functional hydrocolloids and gel particulate systems to provide novel microstructures and performance in-vivo

Tribology

Friction and lubrication measurements related to oral processing and tongue palate interactions

In-Vitro Mouth Methods

Development of methods to relate to oral processing phenomena 

3D Printing 

Material and production technologies for edible 3D printing  

Publications

  • Batchelor, H., R. Venables, J. Marriott and T. Mills (2015). "The application of tribology in assessing texture perception of oral liquid medicines." International Journal of Pharmaceutics 479(2)
  • Munz, M. and T. Mills (2014). "Size Dependence of Shape and Stiffness of Single Sessile Oil Nanodroplets As Measured by Atomic Force Microscopy." Langmuir 30(15)
  • Mills, T., A. Koay and I. T. Norton (2013). "Fluid gel lubrication as a function of solvent quality." Food Hydrocolloids 32(1): 172-177
  • Mills, T. B. and I. T. Norton (2013). 11 - Tribology measurement and analysis: applications to food microstructures. Food Microstructures. V. J. M. Groves, Woodhead Publishing: 292-309
  • Tom Mills, Ian T. Norton, Serafim Bakalis, (2013) ‘Development of tribology equipment to study dynamic processes’, Journal of Food Engineering,114(3), 384-390
  • Mills, T. B. and I. T. Norton (2013). Salt Reduction in Food. Formulation Engineering of Foods, John Wiley & Sons, Ltd
  • F. Spyropoulos, A Heuer, T Mills and S Bakalis. (2011) ‘Protein Stabilised Emulsions And Whipped Emulsions: Rheological Aspects of Structure and Mouthfeel’ part of ‘Practical Food Rheology - An Interpretive Approach.’ Wiley-Blackwell
  • Tom Mills, Fotis Spyropoulos, Ian T. Norton, Serafim Bakalis. (2011) ‘Development of an in-vitro mouth model to quantify salt release from food structures.’ Food Hydrocolloids, 25, 107-113.

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