Elaine Cheatham

The University of Birmingham

Teacher training. Delivering Physical, Biological and Chemical science to pupils up to the age of 16 and Chemistry to pupils from 16 upwards.

Wolverhampton University

Activities and Societies: Member of the Royal Society. Member of BMSS. This degree was acquired part time, while working as a full time analytical chemist at BCL (Food and Toxicology), in accordance to the discretion of my manager. I started the degree day release, with my self having to put extra hours in the remaining week to compensate. There were years it had to be halted, because allowances could not be made. I repeated one year twice in accordance with the University's system. My dissertation was the screening and quantification of Rohipnol (Flunitrazepam)… Show more This degree was acquired part time, while working as a full time analytical chemist at BCL (Food and Toxicology), in accordance to the discretion of my manager. I started the degree day release, with my self having to put extra hours in the remaining week to compensate. There were years it had to be halted, because allowances could not be made. I repeated one year twice in accordance with the University's system. My dissertation was the screening and quantification of Rohipnol (Flunitrazepam) and it's metabolites via ELISA and GCMS. This was in accordance to ascertain if "Date Rape" via spiked drinks has occurred. (Very big news in the media at the time) Show less

Polytechnic Of The south Bank(Now South Bank University)

Activities and Societies: The Biologists and food society that was affiliated with Thames Polytechnic, Woolwich. Was taught and learned all sciences pertaining to exclusively the technology of food:The physics/ mechanical:How food reacts under factory conditions, (velocity, Newtonian/non-newtonian aspects, tensometry, with mathematics, for instance); and manufacturing (small scale essence stripping, drum drying, extruding, freezing etc.). Chemistry: Analytical chemistry (using food terminology, such as Kjeldahl nitrogen, Karl-Fisher moisture, Lane and Eynon sugars, Werner-Schmidt… Show more Was taught and learned all sciences pertaining to exclusively the technology of food:The physics/ mechanical:How food reacts under factory conditions, (velocity, Newtonian/non-newtonian aspects, tensometry, with mathematics, for instance); and manufacturing (small scale essence stripping, drum drying, extruding, freezing etc.). Chemistry: Analytical chemistry (using food terminology, such as Kjeldahl nitrogen, Karl-Fisher moisture, Lane and Eynon sugars, Werner-Schmidt, Rose-Gottlieb and Gerber fat, to name but a few).The chemistry of food, including the molecules that impart colour, nutrition and flavour (betalaines, anthrocyanins, carotinoids, tocopherol, thiamine and browning compounds during cooking and others that promote the Umami response and additives. Microbiology:Aseptic agar/bottle/plate preparation, dilutions,spreading and diagnostics of food borne micro-organisms. Including the microscopy of gram positive, negative and motile bacteria. Show less

Brandwood Secondary School

Activities and Societies: Drama group (Was the lead in three productions had lines in earlier roles). Sewing/fashion group. For shows displaying your/other work done in the sewing department on stage. Skills in sewing/showing.

Brandwood secondary School

Activities and Societies: Royal Society Of Chemistry I have a PGCE in Chemistry with QTS status and A Higher National Diploma in Food Technology

Underseeing a craft table at a local community project.

Associated with Elaine Cheatham