Brown C.R.T., Daniels S.C., Jones M.G., Norton I.T., Rubow R.E., Kochakji D.J., and Buchanan M.A., 'Pourable salad dressing', no. EP0771151, (1997).

The new Interactive Instructor’s Guide helps instructors easily incorporate our unique visualisation pedagogy by compiling the many valuable teaching resources available with Chemistry: An Atoms-Focused Approach in an easily searchable online format. Search by chapter, phrase, topic or learning objective to find book-specific activities, ChemTour and Stepwise animations with discussion questions and projected visualisation questions that can be used in-class or on exams, and more.

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Professor Norton has authored more than 100 original refereed papers on the science and engineering of biopolymers, fat physical chemistry, kinetics, emulsions, rheology and material science and is an inventor on more than 60 granted patents covering ingredients, spreads, dressings, sauces, skin creams, shampoos and ice-cream. Current research interests: Reaction of Cp*Zr(2,3-dimethylbutadiene) with Isonitriles and CO,” T. N. Valadez, J. R. Norton, M. C. Neary, and P. J. Quinlivan, Organometallics 2016, 35, 3163–3169. DOI: 10.1021/acs.organomet.6b00522 Brown, Z.K., et al., Drying of agar gels using supercritical carbon dioxide.Journal of Supercritical Fluids, 2010. 54(1): p. 89-95.

Fernández Farrés, I., M. Douaire, and I.T. Norton, Rheology and tribological properties of Ca-alginate fluid gels produced by diffusion-controlled method.Food Hydrocolloids, 2013. 32(1): p. 115-122. I started tutoring in April 2019 and am currently helping many students across GCSE and A level studies. Pawlik, A., P.W. Cox, and I.T. Norton, Food grade duplex emulsions designed and stabilised with different osmotic pressures.J Colloid Interface Sci, 2010. 352(1): p. 59-67. Professor Norton left his role as Chief Scientist at Unilever to take a Chair as Professor of Soft Solid Microstructural Engineering in the Department of Chemical Engineering. Professor Norton's doctorate was in the Physical Chemistry of polysaccharide conformational transitions were he focused on fast reaction kinetics and thermodynamics. Daytimes: 9:00am - 3:30pm: students who are available during the daytime, such as those who are home-schooled or those who are studying A-level chemistry who have free periods during the daytime.The material thus produced determines the material properties, can allow ingredient flexibility in terms of alternatives and replacement, and impact on consumer response ranging from what they are eating, their nutrition and health to what they use to clean their homes or groom themselves. Kinetics and Thermodynamics of H −/H•/H + Transfer from a Rhodium(III) Hydride”, Y. Hu, J. R Norton, J. Am. Chem. Soc. 2014, 136, 5938–5948. Pawlik, A.K. and I.T. Norton, SPG rotating membrane technique for production of food grade emulsions.Journal of Food Engineering, 2013. 114(4): p. 530-537. Garrec, D.A. and I.T. Norton, Boundary lubrication by sodium salts: a Hofmeister series effect.J Colloid Interface Sci, 2012. 379(1): p. 33-40. I graduated from Queen Mary College, University of London, with a First-Class Honours Degree in Chemistry. Since then I have had a number of roles in industry, initially in R&D and Technical Services and most recently in Product Management and Marketing. Throughout my working career I have trained and supported countless customers, and have also supported those around me in developing their professional careers. As part of my professional career I became a Member of the Chartered Institute of Marketing (MCIM) through sitting the CIM examinations and through working as a Senior Marketing Manager for many years.

Pawlik, A.K. and I.T. Norton, Bridging benchtop research and industrial processed foods: Structuring of model food emulsions.Food Structure, 2013(0). Cain F.W., Day M.J.I., Jones M.G., and Norton I.T., 'Edible plastified dispersion', no. EP0279499, (1988). Garrec, D.A. and I.T. Norton, ON THE LUBRICATING BEHAVIOUR OF KAPPA CARRAGEENAN GELLED NETWORKS, in Gums and Stabilisers for the Food Industry 16, P.A. Williams and G.O. Phillips, Editors. 2012, Royal Soc Chemistry: Cambridge. p. 183-190. Spyropoulos, F., S. Frasch-Melnik, and I.T. Norton, W/O/W emulsions stabilized by fat crystals - Their formulation, stability and ability to retain salt.11th International Congress on Engineering and Food (Icef11), 2011. 1(0): p. 1700-1708. Direct Generation of Oxygen-Stabilized Radicals by H• Transfer from Transition Metal Hydrides”, J. L. Kuo, J. Hartung, A. Han, J. R. Norton, J. Am. Chem. Soc. 2015, 137, 1036–1039.Peter has been an incredible tutor for me, helping me to get from an E grade at the end of year 12 with very low confidence and low motivation to a predicted A grade in year 13. Lloyd, D.M., I.T. Norton, and F. Spyropoulos, Processing effects during rotating membrane emulsification.Journal of Membrane Science, 2014. 466(0): p. 8-17. Experience: Science is the subject that equips adolescents with the answers to the most profound and captivating questions about the very essence of life. I have a solid understanding of all foundations of science and mathematics and strive to help students realise the fascinating interconnections that occur between the disciplines and the phenomena of the world outside the classroom. I have a strong imagination and sense of creativity and pride myself on an innovative approach to teaching and learning; this is because I believe that the subjects are best explored through the way they arise: exploratory, accidental, and informed by curiosity and intuition. I am a UK STEM ambassador and collaborate with the Princes Trust Institute and the National History Museum to create educational resources. Investigating the mechanism of isocyanide (RNC) insertion into metal-carbon bonds. We hope to devise a method of catalyzing the 4 + 1 cycloaddition of dienes to isocyanides. Norton I.T., 'Water-in-oil dispersion and process for preparing such dispersion', no. EP0398412, (1990).