After graduating with a chemistry degree Martin was employed as a scientist in Unilever Research in Port Sunlight from 1968 to 1985. He began with developing novel toilet soaps based on synthetic detergents. Most of his later work involved research into fabric softeners. New formulations were patented and launched into continental Europe. This required understanding the fundamental science of these colloidal systems and how this expressed itself in the flow properties of the rinse conditioner liquid. A mathematical model was developed to explain the influence of detergent type and electrolyte concentration on viscosity. At this stage Martin was also involved with a process engineering team and studied the influence of the process on the rheology of the finished product. The understanding gained at this stage of his career proved invaluable in later work with the rheology of chocolate and its processing.
Chocolate industry employment
Chocolate Consultant 2004 - to date
Since retirement in 2004 Martin has concentrated on passing on as far as possible the knowledge he has gained. He has been used in the selection and training of more than 100 people sometimes in groups of 6 to 8, sometimes on a one to one basis. He has also been called out to solve a range of processing issues with chocolate making, chocolate tempering and crumb handling.
Cadbury Ltd then Cadbury Trebor Bassett 1992 - 2004
Head of Process Science, then Scientific Services Manager
Martin managed up to 6 direct reports during this period, with a supporting laboratory team of up to 30 people. His responsibilities covered both the laboratory support of factory activities over 5 UK sites but also increasing the company's fundamental understanding of confectionery science. This involved the team in regular 'scientific problem solving' often at operating plants in the factory. Some of the major activities Martin was involved with during this time were:
Integrating the factory laboratories from 5 geographical sites under central control at Bournville, Birmingham,
Recruiting a broad ranging team of scientists, engineers and mathematician to support the range of problem solving and cost saving activities,
Initiating Ph.D projects with UK universities to examine fundamental aspect of chocolate science relating to crystallisation, flavour development and heat transfer during cooling,
Developing and introducing a new, simpler and more readily understood method of chocolate viscosity measurement into the factory,
Determining the effect of major variables on chocolate rheology , so helping to reduce the plethora of chocolate recipes and simplify chocolate manufacture and end use,
Improving the understanding of the effect of fat type on chocolate tempering and chocolate viscosity after tempering,
Improving the control of chocolate weight during shell making and enrobing operations,
Improving the understanding of chocolate emulsifiers and optimising their use in in particular recipes.
Cadbury Ltd 1985 - 1992
Group Project Manager
Martin was immediately able to use his experience of rheology in the detergents industry to good effect in the chocolate industry. Some of the major activities during this period were:
Changing the understanding of major chocolate making operations such as grinding, pasting and conching from a 'Black Art' to a quantifiable and understandable science,
Optimising the performance of currently used facilities to achieve more consistent chocolate recipe and chocolate viscosity control,
Developing a new continuous chocolate conching process, operating a pilot plant process for 24 hours a day and then being involved with engineers in introducing a full scale plant in the factory,
Assisting Assortments making to improve the control of chocolate viscosity after temper and so achieve better control of chocolate weight and chocolate recipe.
Other skills
Martin is married to Anne and is the father of 5 grown up children who regularly call on his home maintenance skills!
Martin is also an elder in a local evangelical church. He regularly teaches and preaches to ages ranging from 6 to 90, and has done so for many years.
External contacts
Leatherhead Food International: Former member of Chocolate Products Panel, and regular speaker at training days
Campden and Chorleywood Research Association: Former member of Food Science Panel
University of Birmingham: Chemical Engineering Department
University of Nottingham: Sutton Bonington, Food Science Department
University of Leeds: Procter Food Science Department
