Chris Clarke has a degree and PhD in physics from Cambridge University. After post-doctoral work on the properties of polymers and colloids at surfaces and interfaces in Cambridge and at McGill University, Montreal, Chris joined Unilever first as a research scientist in the Ice Cream group, and then as a patent attorney responsible for Unilever's ice cream patents. He has given talks on ice cream science at various schools and universities, as well as at the Royal Institution, the Science Museum and the Cambridge Science Festival. Chris left Unilever in 2013, and currently works on formulations and devices for inhaled medicines, but retains an interest in ice cream.

• The Story of Ice Cream;Colloidal Dispersions, Freezing and Rheology;Ice Cream Ingredients;Making Ice Cream in the Factory;Product Assembly;Measuring Ice Cream;Ice Cream: A Complex Composite Material;Nutritional Aspects of Ice Cream Formulations;Experiments with Ice Cream and Ice Cream Products

Chris Clarke has a degree and PhD in physics from Cambridge University. After post-doctoral work on the properties of polymers and colloids at surfaces and interfaces in Cambridge and at McGill University, Montreal, Chris joined Unilever first as a research scientist in the Ice Cream group, and then as a patent attorney responsible for Unilever's ice cream patents. He has given talks on ice cream science at various schools and universities, as well as at the Royal Institution, the Science Museum and the Cambridge Science Festival. Chris left Unilever in 2013, and currently works on formulations and devices for inhaled medicines, but retains an interest in ice cream.

• The Story of Ice Cream;Colloidal Dispersions, Freezing and Rheology;Ice Cream Ingredients;Making Ice Cream in the Factory;Product Assembly;Measuring Ice Cream;Ice Cream: A Complex Composite Material;Nutritional Aspects of Ice Cream Formulations;Experiments with Ice Cream and Ice Cream Products

Chris Clarke has a degree and PhD in physics from Cambridge University. After post-doctoral work on the properties of polymers and colloids at surfaces and interfaces in Cambridge and at McGill University, Montreal, Chris joined Unilever first as a research scientist in the Ice Cream group, and then as a patent attorney responsible for Unilever's ice cream patents. He has given talks on ice cream science at various schools and universities, as well as at the Royal Institution, the Science Museum and the Cambridge Science Festival. Chris left Unilever in 2013, and currently works on formulations and devices for inhaled medicines, but retains an interest in ice cream.

• The Story of Ice Cream;Colloidal Dispersions, Freezing and Rheology;Ice Cream Ingredients;Making Ice Cream in the Factory;Product Assembly;Measuring Ice Cream;Ice Cream: A Complex Composite Material;Nutritional Aspects of Ice Cream Formulations;Experiments with Ice Cream and Ice Cream Products