Tom Mills qualified with an MEng(Hons) in chemical engineering from the University of Birmingham in 2007. He went on to study for a PhD at the University of Birmingham with Dr Serafim Bakalis and Prof. Ian Norton on development of in-vitro mouth methods. He now works as a lecturer in food manufacture as part of the Food ATP Programme

Batchelor, H., R. Venables, J. Marriott and T. Mills (2015). "The application of tribology in assessing texture perception of oral liquid medicines." International Journal of Pharmaceutics 479(2) Munz, M. and T. Mills (2014). "Size Dependence of Shape and Stiffness of Single Sessile Oil Nanodroplets As Measured by Atomic Force Microscopy." Langmuir 30(15) Mills, T., A. Koay and I. T. Norton (2013). "Fluid gel lubrication as a function of solvent quality." Food Hydrocolloids 32(1): 172-177 Mills, T. B. and I. T. Norton (2013). 11 - Tribology measurement and analysis: applications to food microstructures. Food Microstructures. V. J. M. Groves, Woodhead Publishing: 292-309 Tom Mills, Ian T. Norton, Serafim Bakalis, (2013) ‘Development of tribology equipment to study dynamic processes’, Journal of Food Engineering,114(3), 384-390 Mills, T. B. and I. T. Norton (2013). Salt Reduction in Food. Formulation Engineering of Foods, John Wiley & Sons, Ltd F. Spyropoulos, A Heuer, T Mills and S Bakalis. (2011) ‘Protein Stabilised Emulsions And Whipped Emulsions: Rheological Aspects of Structure and Mouthfeel’ part of ‘Practical Food Rheology - An Interpretive Approach.’ Wiley-Blackwell Tom Mills, Fotis Spyropoulos, Ian T. Norton, Serafim Bakalis. (2011) ‘Development of an in-vitro mouth model to quantify salt release from food structures.’ Food Hydrocolloids, 25, 107-113.