Kartin Kramm’s PhD thesis addressed the problem that milk, pea and soya powders often dissolve poorly in water. By combining primary particles into larger agglomerates, she was able to improve their solubility. Using the mathematical models she developed in the process, she was also able to demonstrate how this structure can be transferred directly from the laboratory to an industrial production scale. The work was carried out in collaboration with the food industry.
The School of Process Engineering congratulate Dr Kramm and the other award winners on their outstanding work.
