B.S. University of Nottingham (1968)
Ph.D. University of Essex (1972)
Post-Doc. Imperial College (1972-1973)
Career
o Instructor in Organic Chemistry at University of Essex (1973-1974)
o Professor/Senior Professor at Anglia Polytechnic University (1974-2002)
o Professor. Dept. Chemistry, KAIST (2002-2012)
Brief Introduction
Professor Buglass has served as a full professor for 10 years at KAIST. He has taught organic chemistry and general chemistry courses with great enthusiasm. His research interests include organosulfur compounds, reaction mechanism and analysis of aroma compounds in beverages, like grape juice and wine. Otherwise, he likes to be on mountain tops or by the sea with his family.
Research topics
· Mechanism of acid-hydrolysis of sulfinamides and other organosulfur compounds
· Analysis of fruit juice and wine components
Representative publications
“Comparison of micro-scale simultaneous distillation-extraction and stir bar sorptive extraction for the determination of volatile organic constituents of grape juice”, J Chromatogr A, 1117, 121-131 (2006).
“Seasonal variation of flavour content of English vineyard grapes, determined by stir bar sorptive extraction-gas chromatography/mass spectrometry”, Flavour Fragr J, 23, 239-248 (2008).
“N-(3-Methoxyphenyl)-tert-butanesulfinamide”, Acta Cryst. E66, o109 (2010).
“Comparison of volatile constituents extracted from model grape juice and model wine by stir bar sorptive extraction-gas chromatography-mass spectrometry”, J. Chromatogr. A 1218, 875-881 (2011).
“Hydrolysis of N-phenylalkane sulfinamides in aqueous mineral acids”, Phosphorus, Silicon Sulfur Relat. Elem., 186, 565-573 (2011).
