Our daughter was also struggling cognitively which Peter was very sensitive to and devised novel ways of teaching content which she previously couldn`t process. Dihydrogen Activation by Cobaloximes with Various Axial Ligands”, G. Li, D. P. Estes, J. R. Norton, A. Sattler, S. Ruccolo, Inorg. Chem. 2014, 53, 10743–10747.

Kargar, M., F. Spyropoulos, and I.T. Norton, The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions.J Colloid Interface Sci, 2011. 357(2): p. 527-33. Hello! My name is Chloe and I am a qualified Teacher of Science as well as the Head of KS3 Science and a GCSE Chemistry Examiner, working in a secondary school in Somerset. I have over six years` experience teaching and tutoring Chemistry, Biology, Physics and Mathematics from KS2 to A-Level. Prior to studying for a Post-Graduate Certificate in Education and a Masters in Education at the University of Cambridge, I read Biochemistry at Cardiff University and graduated with First-Class Honours in 2017. Formation and Properties of a Cobalt Hydride from Cobaloximes and Hydrogen”, D. P. Estes, D. C. Grills, J. R. Norton, J. Am. Chem. Soc. 2014, 136, 17362–17365.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. Aldred A., Appelqvist I.A.M., Brown C.R.T., Homan J.E., Jones M.G., Malone M.E., Norton I.T., and Underdown J., 'Frozen low-fat food emulsions and processes therefor', no. EP1102544, (2001). 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. Spyropoulos, F., A.B. Norton, and I.T. Norton, Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety.11th International Congress on Engineering and Food (Icef11), 2011. 1(0): p. 1487-1493.

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:Professor Norton used this approach to design foods and home and personal care products for Unilever, resulting in a large number of new inventions (he is an inventor on more than 60 granted patents) leading to many new and innovative products, which are still sold today. In his new role at the University Professor Norton will continue this work and extend to a wider range of soft solids. Soft solids are used extensively in: Foods, Personal Care Products, Cosmetics, Paints, Pharmaceuticals, Home Care / Hard Surface cleaning and Laundry. Brown C.R.T., Jones M.G., Norton I.T., and Underdown J., 'Aqueous dispersions with hydrolysed starch derivatives', no. WO9713413, (1997).

Tchuenbou-Magaia, F.L., et al., Suspensions of air cells with cysteine-rich protein coats: Air-filled emulsions.Journal of Cellular Plastics, 2011. 47(3): p. 217-232. Brown, Z.K., et al., Drying of agar gels using supercritical carbon dioxide.Journal of Supercritical Fluids, 2010. 54(1): p. 89-95. Norton, J.E. and I.T. Norton, Designer colloids—towards healthy everyday foods?Soft Matter, 2010. 6(16): p. 3735.We engaged Peter to help our 17 yr old son with OCR A level Chemistry. This has probably been the best decision I have made all year! Peter is extremely knowledgeable, patient, understanding, very well prepared, accessible and fun, which given he`s tutoring in Chemistry is no mean feat. 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. Aronson M.P., Brown C.R.T., Chatfield R.J., Fairley P., Norton I.T., and Williams J.R., 'Detergent compositions', no. EP1066366, (2001). As well as this, Peter is very knowledgeable in a variety of areas of chemistry, giving me a lot of additional helpful information which aided me in answering abstract questions and applying my learned knowledge to unfamiliar scenarios and awkward questions, improving my problem solving ability. This helped me become more confident and comfortable with a subject I found very difficult to keep up with. Lee, L.L., et al., Emulsification: Mechanistic understanding.Trends in Food Science & Technology, 2013. 31(1): p. 72-78.

Henry, J.V.L., et al., The influence of phospholipids and food proteins on the size and stability of model sub-micron emulsions.Food Hydrocolloids, 2010. 24(1): p. 66-71. 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. For me learning has to be fun and it has to be relevant. It needs to bring challenges and it needs to bring successes.Norton I.T., 'Water-in-oil dispersion and process for preparing such dispersion', no. EP0398412, (1990). Bialek J.M., Jones M.G., and Norton I.T., 'Pourable edible aqueous-continuous emulsions', no. EP0994658, (2000). Bakalis, S., et al., MODELLING OF PHYSICAL PROCESSES IN THE SMALL INTESTINE. Gums and Stabilisers for the Food Industry 15, ed. P.A. Williams and G.O. Phillips. 2010, Cambridge: Royal Soc Chemistry. 377-383