EFCE Honors Emulsification Research

June 11, 2014
Recipient developed more-energy-efficient way to produce emulsions.
Julius Maggi Research Award Winner

Picture shows (L-R): Professor Dietrich Knorr, Technische Universität Berlin; Dr. Volker Heinz, DIL; winner David Lloyd; Dr. Ulrich Bobe, Nestlé; 1st runner-up Erika Georget, Leibniz University, DE; 2nd runner-up Delphine Tuc, IRSTEA, FR.

The European Federation of Chemical Engineering (EFCE), Brussels, Belgium, has bestowed this year’s Julius Maggi Research Award on David Lloyd, a postdoctoral student at the University of Birmingham, Birmingham, U.K. , for his development of a more-energy-efficient way to produce emulsions.Lloyd’s research focuses on rotating membrane emulsification. The method forms droplets in a different way than conventional techniques and can be up to 90% more energy efficient for small-scale production.The award, which is underwritten by Nestlé and carries a €2,500 cash prize, is given to the best scientific paper presented by a PhD student at the annual European Workshop on Food Engineering and Technology.More details can be found here.

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