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.

The stability of many foods is based on, or affected by, emulsions arrested by colloids. Prediction, and thus optimization, of these products’ stability is often impossible because practitioners lack the fundamental understanding needed to design microstructural and rheological properties.

Take a closer look at Associate Professor Paul Hagan's CV

We propose the development of a comprehensive research framework for the next generation of home telecare technology. The framework will support the unattended recording of patient physiological data and allow patient management and information review by health professionals.