Dr Nick Tucker, Senior Lecturer at the University of Lincoln, School of Engineering, was invited to present his MEng student group’s work on the use of electrospun nanofibres to control viscosity of foodstuffs. This work is expected by industrial partner DairyCrest Ltd to result in recipes for low fat food stuffs that do not contain high amounts of sugar.
Dr Tucker’s MEng students, Josh Illingworth, Oliver Dove and Gheorghie Lang, investigated the manufacture of foodstuff based nanofibres by electrospinning, and quantified the effect of the addition of fibres on the viscosity of oils and margarines. The team used two conventional laboratory rheometers to measure the viscosity of their products, and then went on to design and use a capillary rheometer to work at higher viscosities.
Third year project students Divarshan Sivakumar (nanofibre reinforced cement) and Natalie Czarnocki (encapsulation of nutraceuticals) had their project posters accepted for display in the conference poster sessions.
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