Dr Ian Hamilton MChem, PhD, PgDip, MRSC

Dr Ian Hamilton

School of Chemical Engineering
Research Fellow

Contact details

Address
University of Birmingham
Edgbaston
Birmingham
B15 2TT
UK

Ian joined the University of Birmingham in 2013 as a Research Fellow in the School of Chemical Engineering on an industry-funded project investigating the use of microstructure emulsion technology to reduce fat in snack foods. In 2015, Ian joined the EPSRC Centre for Innovative Manufacture in Food (based at the UoB) working on novel drying techniques of structures using both established and developing techniques such as microwave heating.

Qualifications

  • Level 5 Diploma in Management and Leadership, Charted Management institute, 2010
  • PhD in Materials Sciences/Instrumental Design, University of Huddersfield, 2009
  • MChem in Chemistry with Chemical Engineering, University of Huddersfield, 2005

Biography

Ian Hamilton attended the University of Huddersfield; firstly to gain a MChem in Chemistry with Chemical Engineering (2005) and then a PhD in Microwave Thermal Analysis (2009). He then worked for Polaroid Eyewear in collaboration with the University of Strathclyde, where as a research scientist he also trained as a project manager, gaining a level 5 Diploma in Management and leadership (2010). He returned to academia in 2011, as a postdoctoral research Fellow at the University of Nottingham investigating novel and commercially viable scale up routes for industrial microwave chemical processes. In 2013, he joined the University of Birmingham as a postdoctoral research fellow, investigating the use of emulsion technology in fat reduction.

Teaching

Teaching Programmes

  • Measurement Techniques (module Co-ordinator 2015)
  • Developing Food Structure

Postgraduate supervision

Ian co-supervises a number of postgraduate students within the Microstructure Group within the School of Chemical Engineering

Research

Research themes

  • Emulsion technology in fat reduction
  • Advanced drying techniques
  • Impact of electromagnetic processing on microstructuring

Research activity

Ian has been investigating the effect the selective/targeted nature of microwave interactions has on the potential to deliver products that cannot be obtained by other heating sources.

Other activities

Ian has presented at a several of conferences, including the Second Global Conference on Microwave Energy Applications (2GCMEA), Long Beach, California, USA, July 2012 (Regeneration of Commercial Plastics by Depolymerisation with Microwave Induced Pyrolysis), and the 12thInternational Hydrocolloids Conference (IHC), Taipei, Taiwan (R.O.C.), May 2014 (Effects of sunflower oil addition on viscosity and lubrication properties of xanthan gum fluid gels) and the 12th International Congress on Engineering and Food (ICEF12), Qubec city, Canada, June 2015 (Microwave vacuum drying to produce rehydratable hydrocolloid microstructures [gels and fluid gels])

Publications

I. Gladkowska-Balewicz, I.T. Norton, I.E. Hamilton (2014) Effect of process conditions and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels. Food Hydrocolloids, 42: 355-361

Mohammad Al-harahsheh, Sam Kingman, Leema Al-Makhadmah, Ian E. Hamilton (2014)Microwave treatment of electric arc furnace dust with PVC: Dielectric characterization and pyrolysis-Leaching. Journal of Hazardous Materials, 274: 87-97

Mohammad Al-Harahsheh, Awni Al-Otoom, Leema Al-Makhadmah, Ian E Hamilton, Sam Kingman, Sameer Al-Asheh, Muhanned Hararah (2015). “Pyrolysis of Poly(vinyl chloride) and – electric arc furnace dust mixtures”, Journal of Hazardous Materials, 299: 425-436.

Eileen Deng, Nam T Nguyen, Frédéric Hild, Ian E Hamilton, Georgios Dimitrakis, Samuel W Kingman, Phei-Li Lau, Derek J Irvine. “Molecular Differentiated Initiator Reactivity in the Synthesis of Poly (caprolactone)-Based Hydrophobic Homopolymer and Amphiphilic Core Corona Star Polymers” Molecules 20 (11), 20131-20145

I.E. Hamilton, I.T. Norton. (2016). “Modification to the Lubrication Properties of Xanthan Gum Fluid Gels as a Result of Sunflower Oil and Triglyceride Stabilised Oil in Water Emulsion Addition” Food Hydrocolloids 55: 220-227.

Beri, A. Allen, R. Linter, B. Hamilton, I. Norton, I. (2015). Snack food seasoning. Patent App. PCT/EP2015/058989(Frito-Lay Trading Company GmbH)

View all publications in research portal