Consumer Products
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• Investigating freeze drying processes for foods (in situ).
• Characterising the impact and penetration of cosmetics on the skin, lips, etc...
• Investigating the dynamics and stability of food emulsions.
• Studying structural changes in plastics used for packaging and storage.
• Understanding crystallisation and phase processes in food.
• Evaluating toxic chemicals in foodstuffs, and speciation in meat, fish, legumes and vegetables.
• Identifying chemical elements or species in foodstuffs to use as biomarkers for proving and/or verifying origin claims (e.g. products that are protected by one of the various EU schemes that guarantee geographical origin, or similar).
• Determining the content of copper, and other metals, in wine and spirits during manufacture.
• Chemical imaging of plants, seeds, grains, algae, etc...
• Characterising polymer and metal parts used in consumer goods to assess the impact of stress, heat and humidity.
• Phase transitions in fat and rheological activity in carbohydrate food.
• Non-destructive studies on the degradation of materials used in consumer products.
• Identifying low-level chemical toxins in plants, microorganisms, and animal tissues, and determining their distribution.
• Monitoring toxic concentrations of heavy metals in soil samples.
• Speciation of environmental pollutants.