Associate Professor Patrick Spicer

Associate Professor Patrick Spicer

Fields of research: Soft Condensed Matter, Rheology, Colloid and Surface Chemistry, Powder and Particle Technology, Nanofabrication, Growth and Self Assembly, Food Chemistry and Molecular Gastronomy (excl. Wine)
Campus: Kensington

Research Interests: Design and development of microstructured fluid materials by understanding their kinetic behavior. Areas of focus in the field include the understanding of particle shape effects on materials performance, interactions of soft matter with biological systems, and scale-up of soft matter manufacturing processes when attributes other than composition control product quality.

Bio: Pat Spicer received a BS in Chemical Engineering from the University of Delaware in 1992. In 1997...

Research Interests: Design and development of microstructured fluid materials by understanding their kinetic behavior. Areas of focus in the field include the understanding of particle shape effects on materials performance, interactions of soft matter with biological systems, and scale-up of soft matter manufacturing processes when attributes other than composition control product quality.

Bio: Pat Spicer received a BS in Chemical Engineering from the University of Delaware in 1992. In 1997 he completed a PhD in Chemical Engineering with the Particle Technology Group at the University of Cincinnati where his research focused on design and synthesis of colloidal and nanoparticle materials. After defending his thesis he went to work for the Procter & Gamble Company, leading their Crystallization group in the Corporate Engineering Division and supporting the scale-up and manufacture of complex fluid products for all of P&G's product areas. 

Recognizing the importance of fluid microstructures to product and process quality, in 2006 Pat formed P&G's Microfluidics and Structured Fluids group, responsible for development, characterization, scale-up, and modeling of microstructured fluids and processes. Utilizing broad capability in microscopy, microfluidics, and microrheology, the Mu Crew made significant contributions to all of P&G's liquid billion dollar brands and collaborated with many of the leading academic groups focused on soft materials and complex fluids. After 15 years with P&G, Pat left to work as an Associate Professor of Chemical Engineering at UNSW. 

Contact

+61 2 9385 5744

Research Activities

Shaped and Stimulus-Responsive Droplets for Improved Delivery

Project

Shaped and Stimulus-Responsive Droplets for Improved Delivery

This project is focused on applications like controlled delivery of softeners, nutrients, and drugs from droplets like those in a shampoo, food, or drug formulation.

Ice Cream Meltdown

Project

Ice Cream Meltdown

Everyone has experienced the sadness associated with melting ice cream, but there are actually some fascinating physics at work that determine the time it takes for a block of ice cream to melt and collapse under its own weight.

Yielding in Structured Fluids

Project

Yielding in Structured Fluids

Yield stress fluids are remarkable materials that behave like a solid until a certain level of stress is exerted on them, after which they flow like a fluid until the stress is removed.

Nanostructured Particle Formation during Fat Digestion and Drug Delivery

Project

Nanostructured Particle Formation during Fat Digestion and Drug Delivery

We have a number of possible projects in this area dealing with the fascinating self-assembly of monoglycerides in water, as occurs whenever we ingest and digest fats.

Food Emulsion Microstructure and Shape Effects

Project

Food Emulsion Microstructure and Shape Effects

The stability of many foods is based on, or affected by, emulsions arrested by colloids.