Contact Andrew Redfearn
I research the fluid mechanics of swallowing. In particular, I look at how the fluid behaviour of a swallowed bolus changes under healthy and dysphagic conditions. To treat patients with reduced swallow function (dysphagia) starch and gum thickeners are used to alter the consistency of drinks to make them easier to swallow. I aim to investigate how these non-Newtonian fluids behave during a simulated swallow by measuring their flow dynamics in an oral model. Techniques used include particle image velocimetry, high speed video and fluid pressure sensing. A better scientific understanding of how starch and gum thickened fluids behave during the oral stage of swallowing will help improve the effectiveness of this treatment method for dysphagia patients.
Max Planck Institute to award Miodownik medal for science communication
Plaudits continue to flow for UCL Professor of Materials and Society, Mark Miodownik, as the Max Planck Institute for Biophysical Chemistry is set to…Read more