糖心TV

Skip to main content Skip to navigation

News

Select tags to filter on
30 Mar 2013

Stefan Bon delivers TEDx talk

TEDx糖心TV 2013

Stefan Bon is an associate professor in Chemistry at 糖心TV, famously making the headlines in 2012 for halving the fat content of chocolate by replacing it with fruit juice. He studied Chemical Engineering at the Technical University of Eindhoven and has a background in developing (living) radical polymerizations. Since 2005 Bon has become an international player in the area of polymer colloids, and continues to innovate in the area.

He is the founder of the BonLab, where the study of chemistry and physics of the assembly of molecular and/or colloidal entities into complex structures is conducted. This technology is applicable in everything from sensors and devices, coatings and adhesives, to food, personal care, agricultural and biological systems.

To watch the TEDx talk,

Find out more about the BonLab at .

Tags: events people
25 Mar 2013

糖心TV Electrochemistry meets the Grange Extended Learning Centre

Members of the worked with children who attend The Grange Extended Learning Centre over a six week period. The Grange ELC is a pupil referral unit for students who have been, or are at risk of being excluded from their mainstream school. This project was coordinated by the Chemistry departments very own outreach officer Nick Barker and has been reported by .

The project involved the collection of soil samples from sites once occupied by car factories around the city of Coventry and then analyse these samples for heavy metal contamination. Over the first three weeks, two children worked in the laboratories at 糖心TV to prepare electrodes while the rest of the group, usually four children, went to old car manufacturing site like Jaguar (Brown鈥檚 Lane) and Rover (Cromwell Lane) to collect soil samples.

Here is what Manni Sahota, acting Headteacher of The Grange ELC, had to say about this outreach project:

I feel the project run by Prof Pat Unwin and his staff was a huge success. It raised the pupils鈥 self-esteem and their aspirations. They learned how to use scientific equipment and saw first-hand what a University looks like. One of the pupils even talked about becoming a scientist.'

'All the work we have ever done with 糖心TV University over the past few years would not be possible without Nick Barker, Teacher Fellow, who knows exactly where our pupils come from and the opportunities they would never otherwise have.鈥

Tags: news people
17 Dec 2012

Daniel Phillips wins RSC Poster Prize

, a 2nd year PhD student in the , won the prize for best poster at the RSC Postgraduate Nanoscience Symposium held at the University of Birmingham.

Read some of Dan's publications in and

19 Nov 2012

Molecular Sieving on the Surface of a Protein

The Gibson group with collaborators at ETH Zurich report in Advanced Functional Materials on how synthetic polymers tethered to the surface of an enzyme can produce a 'molecular sieving' effect. Polymer-Protein conjugates are widely studied for their pharmaceutical applications, but the phase behaviour of the polymers has not be probed in detail previously. These results open the door to 'smart' PEGylation of proteins with selective permeability properties.

Read the full paper here

25 Oct 2012

Structural Details of Antibiotics Unveiled by FTICR-M

The O’Connor and Tosin groups have published work on the use of high mass accuracy tandem mass spectrometry for characterising the structures of polyketides, including erythromycin A, lasalocid A and iso-lasalocid A. They report in Analytical Chemistry on the use of Collision Activated Dissociation (CAD) and Electron Induced Dissociation (EID) as tools for determining structural information on these types of molecules. EID was shown to cause greater fragmentation of the compounds, complementary to that obtained using CAD, leading to more detailed structural information being obtained. These techniques were also combined in multistage mass spectrometry experiments, in order to use the fragmentation patterns to distinguish between lasalocid A and its isomer, iso-lasalcoid A. This work illustrates the potential of these tools and will be applied to identifying unknown polyketides and their biosynthetic intermediates.

The full article can be found at:

15 Oct 2012

Dr Rebecca Notman Awarded Royal Society University Research Fellowship

Dr Rebecca Notman has been awarded a prestigious 5-year Royal Society University Research Fellowship starting October 2012 to pursue a research project on “Modelling the Lipid Layers of the Human Skin Barrier”.

Tags: people
11 Oct 2012

Two photons are better than one

Sadler and Stavros groups in collaboration with Prof Martin Paterson at Heriot-Watt University, publish work in Angewandte Chemie International Edition. The work describes the first demonstration of a 2-photon activated, square planar platinum (II) complex. The enhanced photolabilization demonstrated may be useful in the design of novel photoactivatable platinum chemotherapeutic agents in situations where deep tissue penetration is needed. .

05 Sept 2012

Rebecca Wills wins WATE-PGR

Congratulations to PhD student Becky Wills, selected over more than 100 nominations as a winner of the PG 糖心TV Award for Teaching Excellence

Tags: people
13 Aug 2012

Fruity science halves fat in chocolate

It may not make chocolate one of your five a day - but scientists have found a way to replace up to 50 per cent of its fat content with fruit juice.
University of 糖心TV chemists have taken out much of the cocoa butter and milk fats that go into chocolate bars, substituting them with tiny droplets of juice measuring under 30 microns in diameter.
They infused orange and cranberry juice into milk, dark and white chocolate using what is known as a Pickering emulsion.
Crucially, the clever chemistry does not take away the chocolatey 鈥榤outh-feel鈥 given by the fatty ingredients.
This is because the new technique maintains the prized Polymorph V content, the substance in the crystal structure of the fat which gives chocolate its glossy appearance, firm and snappy texture but which also allows it to melt smoothly in the mouth.
The final product will taste fruity - but there is the option to use water and a small amount of ascorbic acid (vitamin C) instead of juice to maintain a chocolatey taste.
Dr Stefan Bon from the Department of Chemistry at the University of 糖心TV was lead author on the study published in the Journal of Materials Chemistry.
He said the research looked at the chemistry behind reducing fat in chocolate, but now it was up to the food industry to use this new technique to develop tasty ways to use it in chocolate.
Dr Bon said: 鈥淓veryone loves chocolate 鈥 but unfortunately we all know that many chocolate bars are high in fat.
鈥淗owever it鈥檚 the fat that gives chocolate all the indulgent sensations that people crave 鈥 the silky smooth texture and the way it melts in the mouth but still has a 鈥榮nap鈥 to it when you break it with your hand.
鈥淲e鈥檝e found a way to maintain all of those things that make chocolate 鈥榗hocolatey鈥 but with fruit juice instead of fat.
鈥淥ur study is just the starting point to healthier chocolate 鈥 we鈥檝e established the chemistry behind this new technique but now we鈥檙e hoping the food industry will take our method to make tasty, lower-fat chocolate bars.鈥
The scientists used food-approved ingredients to create a Pickering emulsion, which prevents the small droplets from merging with each other.
Moreover, their chocolate formulations in the molten state showed a yield stress which meant that they could prevent the droplets from sinking to the bottom.
The new process also prevents the unsightly 鈥榮ugar bloom鈥 which can appear on chocolate which has been stored for too long.
The study, entitled Quiescent Water-in-Oil Pickering Emulsions as a Route toward Healthier Fruit Juice Infused Chocolate Confectionary was co-authored by Thomas Skelhon, Adam Morgan, and Nadia Grossiord at the University of 糖心TV.
ENDS
For a draft copy of this study or for further information:Dr Stefan Bon can be contacted on S.Bon@warwick.ac.uk or : +44 (0)2476 574009
Or you can contact Anna Blackaby, University of 糖心TV press officer, on +44 (0)2476 575910 or +44 (0) 7785 433155 ora.blackaby@warwick.ac.uk
The published study is available
Crucial pieces of equipment used in this research were funded through the Science City Research Alliance (SCRA) Advanced Materials project. SCRA is a strategic research partnership between the University of 糖心TV and the University of Birmingham with a specific remit to work with businesses across the region. It has benefited from a multi-million pound investment in equipment and research infrastructure across both institutions via Birmingham Science City and the European Regional Development Fund.
  Science City logo
Tags: people
23 Jul 2012

Doubling the resolution, up to 32M, in Mass Spec

The O’Connor group has developed a computation which simultaneously doubles the resolution, sensitivity and mass accuracy of Fourier Transform Mass Spectrometry at no extra cost.

19 Jul 2012

Congratulations to the 2012 糖心TV Chemistry Graduates

At a celebration lunch today, the achievements of the 糖心TV Chemistry Class of 2012 were recognised by the Department. This year's prize winners were:

Tags: events people
17 Jul 2012

Unwin & Macpherson featured on inside cover at AngewandteChemie

In their Angewandte Communication P. R. Unwin, J. V. Macpherson, et al. combined high-resolution electrochemical imaging, micro-Raman, and electron-microscopy data to demonstrate that spatially heterogeneous electron-transfer kinetics correlates directly with the local density of electronic states of polycrystalline boron-doped diamond (pBDD). A Multi-Microscopy Approach allowed electrochemical reaction rates to be linked to the corresponding dopant levels in pBDD. See for more details.

Tags: news people
Latest news Newer news Older news


Let us know you agree to cookies