Some of our current projects include:

CIM - Collaboration as part of a Centre for Inovative Manufacturing in conjunction with Nottingham University and Loughborough University

These collaborative projects include manufacturing technologies such as microwave, emulsification, additive manufacturing and others. Further information.

ENDPro - Efficient Novel Drying Processes, InnovateUK funded

The ENDPro project is designed to quickly recognise potential novel efficient drying “technologies” for use in prototype manufacture, to use these at a bench-scale to produce a range of prototypes and to sensorially evaluate these and establish whether they can deliver acceptable snack food products. this project will finally deliver the engineering process design rules for the scale-up of the identified novel drying processes that meet these criteria. 

ePET - edible Pickering Emulsions Technology

Double emulsions offer enormous potential in the development of healthy foods because they impart an "unperceived" fat reduction, but can also carry and deliver nutrients and bioactives without compromising on taste. The processing and stability issues currently associated with double emulsions (i.e. instability due to the 2-step emulsification process, and the use of two low-molecular weight surfactants that migrate between interfaces) can be potentially addressed by the use of Pickering particles.

This project investigates both formulation design rules and processing routes in order to manufacture stable edible Pickering particles, for the development of new, functional, and healthier/safe foods. The project considers the use of “as-obtained’ edible particles and the formulation design rules and processing routes in order to manufacture edible particles (both at the micron scale and also at the sub-micron/nano scale), and the ability of these particles to stabilise double emulsions.

This project is funded by InnovateUK (Nutrition for Life) in collaboration with Cargill.

Additive Manufacturing Technology

This project aims to discover and develop additive manufacturing technologies relevant to the production of foods, including processing technologies and the creation of novel food structures.

Mechanistic Study of the Role of Emulsifiers in Food Structure Evolution

Sponsored by Premier Foods, this EngD project aims to research the effects emulsifiers have on the structures of foods made using batter systems like cakes and buscuits. the interactions of the emulsifier with the various other ingredients is being explored, and how the structure is affected by these changes in the formulation.

Pickering Emulsions Using Non-Fat Food Grade Particles

An EngD project sponsored by Cargill investigating the possibility of creating food grade emulsions using Pickering stabilisation with particles such as modified starches and celluloses, and flavinoids.

Pickering Emulsions Using Food Grade Fats

This Cargill sponsored EngD project aims to create fat based particles suitable for use as Pickering stabilisers.

Encapsulation of Salt Using Food Grade Pickering Particles

Sponsored by PepsiCo International as part of the ReSET Innovate UK project, this EngD project aims to create Pickering stabilised emulsions using fat based Pickering particles, which can encapsulate saline solution until broken.

Food Grade Foam Stabilisation

This EngD project aims to develop strategies for increasing the foamability and foam stability of food foams. Sponsored by Nestlé, the project uses proteins and fluid gel technology to create novel foam structures.

Engineering Principles of Rotating Membrane Emulsification

An EngD sponsored by Syngenta, the effects of varying process and formulation parameters on the droplets produced using both lab (100 - 500ml batch) and Bench (10 litre batch) scale rotating membrane devices, using a variety of membrane types including microporous glass and laser drilled stainless steel.

Supercritical Drying of Gelled Structures

This CIM PhD project aims to dry gel based structures using supercritical drying, and compare the structures produced to other drying technologies

Engineering of Emulsion-Based Systems for the Control of Satiety and Sensory Quality

Adopting a microstructural approach, this PhD project looks to increase satiety within emulsion based systems. Increasing satiety is often detrimental to a products sensory quality, which has implications on the products commercial success. Through developing and evaluating novel emulsion structures the aim is to increase satiety but maintain or improve sensory quality.

“Smart” Pickering Particles for Dual Encapsulation Delivery Systems 

Smart colloidal delivery systems are those in which the micro- or nano- structures are tailored to respond to physical or chemical stimuli (e.g.temperature, pH, osmotic stress). This Follow-On-Fund project aims to explore their potential in active encapsulation for dual-active products in the pharma and neutriceutical areas.