Professor Peter Fryer MA PhD FREng FIChemE FIFST

Professor Peter Fryer

School of Chemical Engineering
Professor of Chemical Engineering

Contact details

Telephone
+44 (0) 121 414 5451
Email
p.j.fryer@bham.ac.uk
View my research portal
Address
School of Chemical Engineering
University of Birmingham
Edgbaston
Birmingham
B15 2TT
UK

Qualifications

  • MA,MEng Chemical Engineering, Jesus College, Cambridge, 1981
  • PhD: Dept. of Chemical Engineering, Cambridge, 1986

Postgraduate supervision

Peter Fryer’s main research interest is in the hygienic design of food processes, food structure development and food manufacture. The aim of his research is to apply the principles of chemical engineering to the problems of the food industry. The food industry differs from conventional process industries in that product safety is as important as process safety (eg, his team study the hygienic design of processes and the ways in which sterility of products can be assured). They have developed (with Professor Z Zhang) a novel probe for measuring the forces needed to clean surfaces; work is underway to use this understanding to better define cleaning procedures. The team are also looking at how to assess safety, using enzyme measurements, and how to build mathematical models for processes. Currently a large (£3.6 million) project is underway, supported by Cadbury, Unilever, Scottish and Newcastle Brewery, GSK, Bruker, Ecolab, Alfa Laval and GEA, to design more environmentally friendly ways of cleaning.

Other activities

  • Council Member, BBSRC
  • Editor, "Food and Bioproducts Processing", Transactions of the Institution of Chemical Engineers Part C
  • Member of the Editorial Board, "Journal of Food Engineering", Innovative Food Science and Emerging Technologies, Soft Matter
  • IChemE representative, International Conference on Engineering and Food

Publications

Recent publications

Article

Al-Shemmeri, M, Windows-Yule, K, Lopez-Quiroga, E & Fryer, PJ 2023, 'Coffee bean particle motion in a rotating drum measured using Positron Emission Particle Tracking (PEPT)', Food Research International, vol. 163, 112253. https://doi.org/10.1016/j.foodres.2022.112253

Avila-Sierra, A, Moreno, JA, Goode, K, Zhu, T, Fryer, PJ, Taylor, A & Zhang, ZJ 2023, 'Effects of structural and chemical properties of surface coatings on the adsorption characteristics of proteins', Surface and Coatings Technology, vol. 452, 129054. https://doi.org/10.1016/j.surfcoat.2022.129054

Kosmidis Papadimitriou, A, Qi, S, Squillace, O, Rosik, N, Bale, M, Fryer, P & Zhang, J 2022, 'Characteristics of respiratory microdroplet nuclei on common substrates', Interface Focus, vol. 12, no. 1, 20210044. https://doi.org/10.1098/rsfs.2021.0044

Argentou, E, Amador, C, Brooker, ADM, Bakalis, S, Fryer, P & Zhang, J 2022, 'Modulating the surface and mechanical properties of textile by oil-in-water emulsion design', RSC Advances, vol. 12, no. 4, pp. 2160-2170. https://doi.org/10.1039/D1RA07961A

Al-Shemmeri, M, Windows-Yule, C, Lopez-Quiroga, E & Fryer, P 2021, 'Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT)', Journal of Food Engineering, vol. 311, 110709. https://doi.org/10.1016/j.jfoodeng.2021.110709

Jones, CR, Corona, A, Amador, C & Fryer, PJ 2021, 'Dynamics of fabric and dryer sheet motion in domestic clothes dryers', Drying Technology, pp. 1-18. https://doi.org/10.1080/07373937.2021.1918706

Avila-Sierra, A, Zhang, J & Fryer, P 2021, 'Effect of surface roughness and temperature on stainless steel - whey protein interfacial interactions under pasteurisation conditions', Journal of Food Engineering, vol. 301, 110542. https://doi.org/10.1016/j.jfoodeng.2021.110542, https://doi.org/10.1016/j.jfoodeng.2021.110542

Avila-Sierra, A, Huellemeier, HA, Zhang, ZJ, Heldman, DR & Fryer, PJ 2021, 'Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits', ACS Applied Materials & Interfaces, vol. 13, no. 30, pp. 35506-35517. https://doi.org/10.1021/acsami.1c09553

Burgess, D, Li, N, Rosik, N, Fryer, PJ, McRobbie, I, Zhang, H & Zhang, ZJ 2021, 'Surface-Grafted Poly(ionic liquid) that Lubricates in Both Non-polar and Polar Solvents', ACS Macro Letters, vol. 10, no. 7, pp. 907-913. https://doi.org/10.1021/acsmacrolett.1c00174

Herrera-márquez, O, Serrano-haro, M, Vicaria, JM, Jurado, E, Fraatz-leál, AR, Zhang, ZJ, Fryer, PJ & Avila-sierra, A 2020, 'Cleaning maps: a multi length-scale strategy to approach the cleaning of complex food deposits', Journal of Cleaner Production, vol. 261, 121254. https://doi.org/10.1016/j.jclepro.2020.121254

Almena Ruiz, A, Fryer, P, Bakalis, S & Lopez-Quiroga, E 2020, 'Local and decentralised scenarios for ice-cream manufacture: a model-based assessment at different production scales', Journal of Food Engineering, vol. 286, 110099. https://doi.org/10.1016/j.jfoodeng.2020.110099

Malik, N, Muttakin, S, Lopez-Quiroga, E, Watson, NJ, Fryer, P, Bakalis, S & Gouseti, O 2020, 'Microstructure and reconstitution of freeze-dried gum Arabic at a range of concentrations and primary drying temperatures', Food Hydrocolloids, vol. 104, 105712. https://doi.org/10.1016/j.foodhyd.2020.105712

Beverly, D, Lopez-Quiroga, E, Farr, R, Melrose, J, Henson, S, Bakalis, S & Fryer, P 2020, 'Modeling mass and heat transfer in multiphase coffee aroma extraction', Industrial & Engineering Chemistry Research, vol. 59, no. 24, pp. 11099-11112. https://doi.org/10.1021/acs.iecr.0c01153

Haas, K, Dohnal, T, Andreu, P, Zehetner, E, Kiesslich, A, Volkert, M, Fryer, P & Jaeger, H 2020, 'Particle engineering for improved stability and handling properties of carrot concentrate powders using fluidized bed granulation and agglomeration', Powder Technology, vol. 370, pp. 104-115. https://doi.org/10.1016/j.powtec.2020.04.065

Bakalis, S, Valdramidis, VP, Argyropoulos, D, Ahrne, L, Chen, J, Cullen, PJ, Cummins, E, Datta, AK, Emmanouilidis, C, Foster, T, Fryer, PJ, Gouseti, O, Hospido, A, Knoerzer, K, LeBail, A, Marangoni, AG, Rao, P, Schlüter, OK, Taoukis, P, Xanthakis, E & Van Impe, JFM 2020, 'Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms', Current Research in Food Science, vol. 3, pp. 166-172. https://doi.org/10.1016/j.crfs.2020.05.003

View all publications in research portal