Ian Norton

Professor Ian Norton is a Professor of Chemical Engineering at the University of Birmingham, leading the Food Formulation Engineering Research Group. He holds a BA in Chemistry (University of York, 1977) and a DPhil in Fast Reaction Kinetics of Polysaccharides (University of York, 1980). Prior to academia, he served as Chief Scientist at Unilever, where he developed over 60 granted patents for food and home products. His research focuses on emulsions, biopolymers, rheology, and material science to design healthier foods and advanced products.

• Education: BA Chemistry (York, 1977), DPhil in Physical Chemistry (York, 1980)
• Key Research Interests: Colloids, interfacial engineering, microstructure design, and food formulation
• Patents: Over 60 granted patents (e.g., food emulsions, lipid systems, and cosmetic formulations)
• Professional Roles: Panel member for BBSRC, Dutch Government research grants, and Irish fellowships

His recent work emphasizes emulsification techniques, biopolymer fluid gels, and controlled release systems. Articles highlight innovations in food texture, lipid stability, and material properties. The research group collaborates across industries to translate lab discoveries into consumer products.

Labs/Teams: Leads the Food Formulation Engineering Research Group, focusing on cutting-edge methods for food processing and product development.