Innovative Processing


Flexible chocolate

Innovation is fun, very challenging and sometimes risky.

Below is a one page pdf introduction to the general area of Technology Innovation

Find out more >An introduction to technology innovation (.pdf)

Innovation was central to much of the work carried out at Bristol, Sussex and Cambridge. Some of the key innovative technology stories are told below

High Modulus Polyethylene (HMP)

This story is worthy of a book or film and my own book High Tension has elements of the real world quest for a high modulus material. The actual story for the quest of HMP is told through photographs and presentations.

Find out more>High Modulus Polyethylene (HMP).

Oscillatory Flow Mixing (OFM)

This development started at Sussex University and then Cambridge. OFM is an alternative mixing technology utilising fluid oscillation within baffled tubes and has a range of potential applications.

Find out more>Oscillatory Flow Mixing (OFM)

Flexible Chocolate

In 1994 I discovered a way of “cold extruding” chocolate that could form complex shapes and possess temporary flexibility. The effect is demonstrated through movies and presentations.

Find out more>Flexible Chocolate.

Microcapillary Films (MCFs)

This innovation is concerned with “engineering voidage” into plastic films. The innovation came about in the 2000s following from past experience understanding the science of polymer melt processing.

Find out more>Microcapillary Films (MCFs)

Process intensification innovation

In 2012 I gave a presentation on Process Intensification in Korea. Process intensification and innovation are closely connected and so I have included the presentation below

Find out more>Process Intensification Korea 2012 (v2) (.pdf)