معرفی
Professor Eddie Pelan is a Professor of Chemical Engineering at the University of Birmingham, affiliated with the School of Chemical Engineering. He holds qualifications including BSc, MSc, PhD, and MInstP (Member of the Institute of Physics). His research focuses on food physics (edible soft matter), colloidal states (liquids, gels, solids, emulsions, foams), and non-food applications like surfactant-based cleaning mechanisms. He leads the Food Formulation Engineering Research group, innovating healthier and high-performance food products through novel formulation methods. His career includes over 30 years at Unilever Research, driving product and process innovation.
- Education: BSc, MSc, PhD, MInstP
Research interests span food product structuring, colloidal systems, and surfactant science. Collaborations in home/personal care sectors address substrate-specific stain cleaning. Over 40 publications and 25 patents reflect his contributions to chemical engineering and industrial R&D.
No specific scientific awards are listed, though his extensive patents and academic output highlight his impact. He oversees postgraduate supervision but no named students are provided.
Part of the Food Formulation Engineering group, he advances lab-based innovations in food processing and material science applications. No lab-specific details beyond group affiliation are noted.
