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Department of Chemical Engineering and Biotechnology


Crystallising cocoa butter droplet by Amanda Talhat

The image  you see is that of a 2 mm droplet of cocoa butter (main constituent of  chocolate) suspended on the end of a thermocouple undergoing  crystallisation. The opaque part has crystallised already and this is  slowly extending up to the rest of the droplet. The clear part is  molten cocoa butter. This image is part of a video clip which was taken using a high speed camera (22 frames per second).

Latest news

'The science of small things': Ljiljana Fruk gives TEDx talk on bio-nanotechnology in medicine

12 December 2019

Watch Dr Ljiljana Fruk, head of our Bionano Engineering group, share her research into bio-nano hybrid materials for medical diagnostics, targeted drug delivery and tissue engineering at TEDx Koenigsallee in Germany.

Alumna Deborah Grubbe President-elect of AIChE

6 December 2019

Alumna and former Winston Churchill Scholar Deborah Grubbe has been named President-elect 2020 of the American Institute of Chemical Engineering (AIChE)

MBE students in highlight city event on tackling air pollution

6 December 2019

Our MPhil in Bioscience Enterprise students Adam Karlsson and Sven Hollmann on 'Tackling Toxic Air Pollution in Cities' event organised by the Centre on Global Health Security at Chatham House in London