Stefan Bon is an associate professor in Chemistry at Warwick, famously making the headlines in 2012 for halving the fat content of chocolate by replacing it with fruit juice. He studied Chemical Engineering at the Technical University of Eindhoven and has a background in developing (living) radical polymerizations. Since 2005 Bon has become an international player in the area of polymer colloids, and continues to innovate in the area. He is the founder of the BonLab, where the study of chemistry and physics of the assembly of molecular and/or colloidal entities into complex structures is conducted. This technology is applicable in everything from sensors and devices, coatings and adhesives, to food, personal care, agricultural and biological systems.

http://www.tedxwarwick.com

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