معرفی
Dr. Tom Mills is a Senior Lecturer in the School of Chemical Engineering at the University of Birmingham, specializing in Food Manufacture and Performance. His research focuses on in-vitro methods to study mouth tribology, formulation engineering, and 3D printing of edible materials. He leads projects on saturated fat crystallization, emulsifier performance, and particle-stabilized emulsion systems. Tom is a member of the Formulation Engineering Research group, developing novel food processing techniques for healthier products.
Education includes a MEng (Hons) in Chemical Engineering (2007), PhD (2012), and Postgraduate Certificate in Academic Practice (2015), all from the University of Birmingham. He teaches modules like Food Structure for Performance and Mass Transfer.
Research Themes include Emulsions/Emulsification, Hydrocolloid Fluid Gels, Tribology, In-Vitro Mouth Methods, and 3D Printing Technologies. Current grants involve EPSRC-funded studies on supercritical drying, 3D printing, and industry-funded projects on fluid gels and low-alcohol beer.
His work spans material behavior from formulation to in-mouth experience, with doctoral-level projects welcoming further exploration. He collaborates on equipment modifications for 3D printing gels/pastes and firmware development.
