Professor Brent S. Murray
- Position: Professor
- Areas of expertise: colloids; emulsions; foams; dispersions; adsorption; proteins; polysaccharides; surfactants; interfacial tension; interfacial rheology; encapsulation; microgels; monolayers; confocal microscopy; AFM.
- Email: B.S.Murray@food.leeds.ac.uk
- Phone: +44(0)113 343 2962
- Location: 1.24 Food Science & Nutrition (Stead House)
Brent Murray is Professor of Food Colloids in the Department, appointed as lecturer in January 1995. Prior to this he spent 3 years in ICI's corporate colloid research group (UK) and 3 years in the Department of Physical Chemistry Colloid Group, at the University of Melbourne.
- Head of Food Colloids & Processing Research Group
- Deputy Director of Soft Matter and Functional Interfaces CDT
- Programme Manager for BSc and MSc Food Science
Brent's principal research interests are as follows:
- Particle-stabilized foams and emulsions
- Protein and polysaccharide microgel particles
- Biopolymer complex formation as a route to novel encapsulation, emulsification and controlled delivery of functional food ingredients
- Measurements of interfacial rheology and interfacial phase behaviour of adsorbed biopolymer/biosurfactant films in relation to emulsion and foam formation and stability, including use of Brewster angle microscopy
- Development of methods for measuring the adsorption/desorption and conformation of biopolymers/biosurfactants at oil-water and air-water interfaces, such as Langmuir trough methods
- Applications of confocal microscopy, bulk rheology and particle tracking techniques to understand the relationship between colloidal microstructure and bulk texture
- Measurement of colloidal interaction forces between particles, e.g., emulsion droplets, via atomic force microscopy (AFM) and particle collision techniques, to enable predictions of emulsion rheology and stability, etc
- Non-food uses of food materials in colloid and surface science technology
The laboratory is equipped for this work with various specialist pieces of equipment including: interfacial rheometers, surface tension apparatus, Langmuir troughs, Brewster angle microscope, atomic force microscope (AFM), confocal laser scanning microscope, controlled stress rheometers, specialized bubble-forming rigs and pressure drop apparatus for foam stability measurements, excellent computing facilities.
This work has been sponsored by UK research councils, EU funding and in collaboration with a number of large national and international food companies. Post-doctoral fellows are very welcome to discuss related projects, funded for example via , UK Research Councils (BBSRC and EPSRC) the European Union (e.g., EU Marie Curie schemes) or the Royal Society, etc.
- BSc, PhD, MRSC
- Royal Society of Chemistry
Past and present teaching responsibilities
- Undergraduate Admissions Tutor (1996 – 2011)
- Final Year Tutor (2000 – 2010)
- Member of School: Learning & Teaching Committee, Examiners Committee, Programme Manager of BSc and MSc Food Science degrees (2012 – present)
Research groups and institutes
- Food Colloids and Processing
- Food Colloids and Soft Matter at Interfaces
- Digestion and Delivery
- Novel Food Design and Processing
- Theoretical Modelling and Simulation
- Functional Biopolymers for Food and Health
Current postgraduate research students
Postgraduate research opportunities
We welcome enquiries from motivated and qualified applicants from all around the world who are interested in PhD study. Our research opportunities allow you to search for projects and scholarships.
Projects currently available:
- PhD in Food Colloids & Interfacial Science
- PhDs in Soft Matter and Functional Interfaces (SOFI) Centre for Doctoral Training (CDT)