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Synthetic polymer chemistry

Controlled radical polymerisation

Ring opening polymerisation

Green Materials

Functional polymers

Functional soft matter

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Our poster will present an overview of the diverse work we do in synthetic polymer chemistry.

I am interested in the rheology of complex fluids, in particular suspensions of soft particles (e.g. blood) and emulsions. I am also working on microfluidic applications (lab on a chip).

Please take a look at my web page: http://www.timm-krueger.de/

Emulsions and emulsification

Fluid interfaces and particles trapped at fluid interfaces

Rheology

Paul Clegg received his BSc degree in Physics from the University of Liverpool (1994) and his DPhil from the University of Oxford (2000). Following this he held postdoctoral positions at MIT and the University of Toronto. He then moved to the University of Edinburgh where he is currently a Reader.

Prior to Paul’s arrival in Edinburgh, the Soft Matter Physics group focused almost exclusively on the study of model colloidal particles. Over the past dozen years, he has developed a new research strand within the group dedicated to emulsions, liquid interfaces and bijels. With these systems it has been essential to be attentive to preparation routes, an issue which strikes a chord with many who apply soft matter industrially.  Consequently, he currently works on the application of soft materials in various areas including food and drink, agrochemicals and energy technologies. He is an Honorary Lecturer at the Rowett Institute at the University of Aberdeen and serves on the IoP’s Liquid and Complex Fluids committee.

Current research topics include: (i) Formation and behaviour of non-equilibrium systems such as glasses, gels or jammed states in molecular, colloidal or supramolecular systems (ii) the effect of chain conformation and shear on the dynamics of oligomers and polymers (iii) physical gelation in polymeric and colloidal systems (iv) structure and dynamics in thin polymer films and other geometrically confined systems (v) applications including the development of novel battery materials and the cryopreservation of proteins and cells. 

I use experimental techniques including light, x-ray and neutron scattering, dielectric spectroscopy, rheology, calorimetry and laser scanning confocal microscopy together with a wide range of characterisation techniques including optical microscopy, SEM, TEM, AFM and QCM.

Administrative Manager

I joined as a Lecturer in Food Colloids in September 2014. Prior to this, I was working in Nestle Research Centre & Innovations for 4 years at Switzerland. My current research areas of interest include:

•  Edible delivery systems: to apply structural design approaches to develop new delivery systems (gels, particles, emulsions and encapsulation based systems) to protect and release bioactive compounds

• Food oral processing: to understand the mechanisms and governing principles of food oral breakdown in relation to physical properties of foods, e.g. changing properties of food particles on exposure to saliva, interaction with mucin, oral transportation, bolus formation and the critical criteria of bolus swallowing. Currently, I am collaborating with EU academic and industrial partners on an EU FP7 KBBE Funded Project to develop this interdisciplinary area of research to assess the eating capability and food texture design aiming for food provision for elderly

• Food structure and lipid digestion: to reveal fundamental mechanisms and kinetics of breakdown of emulsions and emulsion gels during gastrointestinal digestion, interaction with physiological metabolites and fluid flow, to investigate how to tailor the material and microstructural properties of food structure to modulate lipid digestion in order to develop novel strategies for fat reduction, promoting satiety etc.