Dr Robin Hancocks
Overview
Industrial Placements
I am currently engaged with supporting MSc Industrial Placement students during their time in industry whilst studying at the University of Exeter in both the Engineering and Computer Science Departments. I am an experienced researcher with a strong background in several fields, including qualifications in Chemical Engineering, Computer Science, Biology and Teaching. I have worked in research, building strong industry links, in sectors such as Food Technology, Composite Manufacturing, Motion Control, Microstructure Engineering and Education. I have experience with imaging systems such as Raman Confocal and Laser Scanning Confocal microscopy, Atomic Force Microscopy, and micro-CT imaging. I also have experience of developing fluid flow imaging, modelling and characterisation, along with rheology, tribology, thermal, MRI and texture analysis of soft solids.Research Interests
My main research interests have been in production methods for novel microstructured materials to achieve a functional goal – for example the reduction of salt or fat enclosed in food products without affecting flavour or texture. These microstructures have been produced using thermal, phase change, membrane, microwave, high-shear, high-pressure/impingement and other production technologies. I also have interests in fluid flow modelling, 2D+/3D additive manufacturing technology along with many other chemical and traditional engineering and computer systems research interests.Previous Work
Before joining the team at Exeter I was Associate Professor of Food Engineering Technology at DTU in Denmark. Before that I worked for many years in research at the University of Birmingham after completing my PhD in chemical Engineering there on ‘Microstructured materials produced by membrane emulsification’.Publications
Copyright Notice: Any articles made available for download are for personal use only. Any other use requires prior permission of the author and the copyright holder.
| 2016 | 2015 | 2014 | 2013 | 2011 |
2016
- Hancocks RD, Spyropoulos F, Norton IT. (2016) The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsions, JOURNAL OF MEMBRANE SCIENCE, volume 497, pages 29-35, DOI:10.1016/j.memsci.2015.09.033. [PDF]
- Lazidis A, Hancocks RD, Spyropoulos F, Kreuss M, Berrocal R, Norton IT. (2016) Whey protein fluid gels for the stabilisation of foams, FOOD HYDROCOLLOIDS, volume 53, pages 209-217, DOI:10.1016/j.foodhyd.2015.02.022. [PDF]
- Norton AB, Hancocks RD, Spyropoulos F, Grover LM. (2016) Development of 5-(4,6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructures, FOOD HYDROCOLLOIDS, volume 53, pages 93-97, DOI:10.1016/j.foodhyd.2015.03.025. [PDF]
2015
- Bradbeer JF, Hancocks R, Spyropoulos F, Norton IT. (2015) Low acyl gellan gum fluid gel formation and their subsequent response with acid to impact on satiety, FOOD HYDROCOLLOIDS, volume 43, pages 501-509, DOI:10.1016/j.foodhyd.2014.07.006. [PDF]
2014
- Lazidis A, Hancocks RD, Spyropoulos F, Kreuss M, Berrocal R, Norton IT. (2014) STABILISATION OF FOAMS BY WHEY PROTEIN GEL PARTICLES, GUMS AND STABILISERS FOR THE FOOD INDUSTRY 17: THE CHANGING FACE OF FOOD MANUFACTURE: THE ROLE OF HYDROCOLLOIDS, volume 346, pages 252-260. [PDF]
- Bradbeer JF, Hancocks R, Spyropoulos F, Norton IT. (2014) Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety, FOOD HYDROCOLLOIDS, volume 35, pages 522-530, DOI:10.1016/j.foodhyd.2013.07.014. [PDF]
- Lee L, Hancocks R, Noble I, Norton IT. (2014) Production of water-in-oil nanoemulsions using high pressure homogenisation: A study on droplet break-up, JOURNAL OF FOOD ENGINEERING, volume 131, pages 33-37, DOI:10.1016/j.jfoodeng.2014.01.024. [PDF]
- Norton AB, Hancocks RD, Grover LM. (2014) Poly (vinyl alcohol) modification of low acyl gellan hydrogels for applications in tissue regeneration, FOOD HYDROCOLLOIDS, volume 42, pages 373-377, DOI:10.1016/j.foodhyd.2014.05.001. [PDF]
- Spyropoulos F, Lloyd DM, Hancocks RD, Pawlik AK. (2014) Advances in membrane emulsification. Part A: Recent developments in processing aspects and microstructural design approaches, Journal of the Science of Food and Agriculture, volume 94, no. 4, pages 613-627, DOI:10.1002/jsfa.6444.
- Spyropoulos F, Lloyd DM, Hancocks RD, Pawlik AK. (2014) Advances in membrane emulsification. Part B: Recent developments in modelling and scale-up approaches, Journal of the Science of Food and Agriculture, volume 94, no. 4, pages 628-638, DOI:10.1002/jsfa.6443.
2013
- Hancocks RD, Spyropoulos F, Norton IT. (2013) Comparisons between membranes for use in cross flow membrane emulsification, JOURNAL OF FOOD ENGINEERING, volume 116, no. 2, pages 382-389, DOI:10.1016/j.jfoodeng.2012.11.032. [PDF]
- Niknafs N, Hancocks RD, Norton IT. (2013) Measurement Techniques Applicable to the Investigation of Emulsion Formation During Processing, Emulsion Formation and Stability, 109-126, DOI:10.1002/9783527647941.ch4.
- Lee LL, Niknafs N, Hancocks RD, Norton IT. (2013) Emulsification: Mechanistic understanding, TRENDS IN FOOD SCIENCE & TECHNOLOGY, volume 31, no. 1, pages 72-78, DOI:10.1016/j.tifs.2012.08.006. [PDF]
2011
- Spyropoulos F, Hancocks RD, Norton IT. (2011) Food-grade emulsions prepared by membrane emulsification techniques, 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), volume 1, pages 920-926, DOI:10.1016/j.profoo.2011.09.139. [PDF]