or
Continue with FacebookLooking to list your PhD opportunities? Log in here.
This project is no longer listed on FindAPhD.com and may not be available.
Click here to search FindAPhD.com for PhD studentship opportunities
Dr S Bakalis
Prof I Norton
Applications accepted all year round
Competition Funded PhD Project (Students Worldwide)
About the Project
A range of food-related diseases require production of ‘healthy’ food products that are of reduced fat and caloric content but retain their high quality characteristics. Despite advances in the area of physical sciences in creating microstructures with advanced property functions there is still a need to understand the performance of such products during oral processing. An engineering understanding of the phenomena occurring during eating will result in a new approach of Food Product Design and the possibility to engineer healthy products of enhanced sensory characteristics.
The objective of this study will be to obtain an engineering understanding of phenomena occurring during eating of liquid multiphase products. Phenomena such as flow patterns, micromixing and microstructure behaviour during mastication will be examined. This will be followed by relating in-vivo microstructure behaviour to in-vitro measurements obtained using a range of
experimental tools such as rheology and soft tribology.
Indicative objectives:
1) Develop and implement techniques that would allow quantification of flow and micro-mixing phenomena occurring in the mouth using a compilation of optical techniques, tracers, pressure probes and tomographic techniques.
2) Understand the effect of formulation during in-mouth behaviour
3) Extend and validate existing in-vitro mouth models to study microstructure parameters
4) Understand the relative importance of physical parameters that determine microstructure behaviour in the mouth.
To find out more about studying for a PhD at the University of Birmingham, including full details of the research undertaken in each school, the funding opportunities for each subject, and guidance on making your application, you can now order your copy of the new Doctoral Research Prospectus, at: www.birmingham.ac.uk/students/drp.aspx
The objective of this study will be to obtain an engineering understanding of phenomena occurring during eating of liquid multiphase products. Phenomena such as flow patterns, micromixing and microstructure behaviour during mastication will be examined. This will be followed by relating in-vivo microstructure behaviour to in-vitro measurements obtained using a range of
experimental tools such as rheology and soft tribology.
Indicative objectives:
1) Develop and implement techniques that would allow quantification of flow and micro-mixing phenomena occurring in the mouth using a compilation of optical techniques, tracers, pressure probes and tomographic techniques.
2) Understand the effect of formulation during in-mouth behaviour
3) Extend and validate existing in-vitro mouth models to study microstructure parameters
4) Understand the relative importance of physical parameters that determine microstructure behaviour in the mouth.
To find out more about studying for a PhD at the University of Birmingham, including full details of the research undertaken in each school, the funding opportunities for each subject, and guidance on making your application, you can now order your copy of the new Doctoral Research Prospectus, at: www.birmingham.ac.uk/students/drp.aspx
Open Days
Project supervisors
Career overview
Professor Serafim Bakalis is an Honorary Professor in Structured Products at the University of Birmingham, where he has been a University Academic Fellow since 2005. He holds a PhD in Food Engineering from Rutgers University, obtained in 1999, and also earned an MSc in Food Engineering from the same institution in 1996. Prior to that, he completed a BSc in Chemical Engineering at the National Technical University of Athens in 1994. Professor Bakalis''s research focuses on engineering-related aspects, particularly the effects of processing on microstructure control and the extension of traditional unit operations to enhance the performance of various consumer product formulations. He is currently the Principal Investigator of an EPSRC/DTI-funded project aimed at developing low-salt products that maintain their sensory attributes. Throughout his career, he has developed a wide range of skills and techniques while interacting with leading industries, all while contributing to teaching and administration within the School of Chemical Engineering. Professor Bakalis is also actively involved in professional organisations, including the Institution of Chemical Engineers, the Institute of Food Technologists, and the Greek Chamber of Engineers, and serves on the Scientific Committee of the Food Faraday Knowledge Transfer Network.
Research interests
Professor Serafim Bakalis''s research spans a range of engineering-related aspects with a focus on understanding the effect of processing on microstructure control. He extends traditional unit operations to include the performance of formulations of various consumer products. Currently, he is the Principal Investigator of an EPSRC/DTI-funded project aimed at delivering low-salt products without compromising their sensory attributes. His doctoral supervision includes topics such as the use of positron emission particle tracking (PEPT) to investigate mixing processes, characterisation of thermal processes using time temperature integrators, development of X-Ray microCT for understanding the effect of formulation and processing in porous structures, modelling the performance of complex microstructures in the mouth, and electroencephalography-based investigation of sensory responses to food consumption.
Food Engineering
Microstructure Control
Processing Techniques
Consumer Products
Positron Emission Particle Tracking
Mixing Processes
Thermal Processes
Time Temperature Integrators
X-Ray MicroCT
Porous Structures
Complex Microstructures
Electroencephalography
Sensory Responses
Formulation Performance
Career overview
Professor Ian Norton holds a BA in Chemistry from the University of York, obtained in 1977, and a DPhil in Fast Reaction Kinetics of Conformational Transitions in Polysaccharides from the same institution in 1980. He previously served as Chief Scientist at Unilever before taking on the role of Professor of Soft Solid Microstructural Engineering in the Department of Chemical Engineering at the University of Birmingham. His doctoral research focused on the physical chemistry of polysaccharide conformational transitions, specifically examining fast reaction kinetics and thermodynamics. In industry, Professor Norton transitioned to the field of colloids and interfaces, developing a microstructure approach that designs material properties through ingredient selection and their physical interactions. This approach has been instrumental in the design of various food and personal care products, leading to over 60 granted patents and numerous innovative products still available today. At the University of Birmingham, he leads the Food Formulation Engineering Research Group, where he continues to apply this methodology to a broader range of soft solids, including those used in food, personal care, cosmetics, paints, pharmaceuticals, and cleaning products.
Research interests
Professor Norton''s research focuses on food formulation engineering, particularly in the development of new methods and techniques for food processing. His interests include emulsions and emulsification, interfacial design concerning chemical composition and material properties, and the physical chemical aspects of nutrition and health. He investigates how food microstructure can influence food consumption and the dynamics of macronutrient release. Additionally, he studies encapsulation and targeted delivery, colloids at surfaces and bio-surfaces, crystallisation and control of crystal morphology, and the material properties of soft solids, including rheology and flow behaviour. Professor Norton has authored over 100 refereed papers and holds more than 60 patents related to biopolymers, fat physical chemistry, emulsions, and material science, contributing significantly to innovations in food and personal care products.
Food Chemistry
Biopolymers
Fat Physical Chemistry
Kinetics
Emulsions
Rheology
Material Science
Soft Solids
Microstructural Engineering
Interfacial Design
Nutritional Aspects
Encapsulation
Crystallisation
Consumer Response
Healthier Foods
Personal Care Products
Home Care Products
Processing Control
Chemical Composition
Material Properties
Oral Processing
Skin Applications
Cooking
Surface Behaviour
Find a scholarship to fund your dream Masters
Sign in to view and filter all scholarship opportunities
or
Continue with Facebook