Another project is the effect of shear on the colour of automotive paints. Prof Malcolm Mackley Food Processing Cold extrusion processing of chocolate. Research within the department has shown that extrusion of chocolate gives a plastic flexible product that can be shaped without melting before it hardens again. Work is ongoing on the commercial exploitation of this process and understanding the underlying science. Prof Malcolm Mackley Interfacial stabilisation by designed peptide surfactants.
Emulsions are ubiquitous throughout the food industry.
New peptide surfactants that allow the design of interfacial properties are being developed with regard to the fundamentals of peptide an d protein behaviour at interfaces. Middelberg Flow behaviour of starch-based materials. The behaviour of starch-based food mixtures undergoing isothermal extrusion are being investigated, with particular emphasis on the effects of flow on product microstructure. Dr Ian Wilson Fouling and cleaning problems in the food industry. The interaction between product quality and the processing the material has received is being studied with specific reference to gelation and aggregation processes in milk-based systems.