Mulako previously studied a multidisciplinary MSc in Energy Systems and Thermal Processes at Cranfield University (2019-2020) where he graduated with a distinction. His MSc thesis was on thermo-electrochemical model development and simulation of a novel green power-to-ammonia to power system: reversible solid oxide cell for power and hydrogen production coupled with an ammonia synthesis unit. The novel system has the lowest reported ammonia energy consumption of 6.41 - 8.21 kWh/kg-NH3.
Mulako previously gained experience in power generation for 2.5 years at Wartsila as a Power Plant Operations Engineer from 2017-2019. He studied Bachelor of Engineering focused in Mechanical Engineering at University of Zambia from 2011 to 2016 and graduated on top of his class with a first class honours.
- Fully funded overseas PhD studentship in the Wolfson School of Mechanical, Electrical, and Manufacturing Engineering at Loughborough University (50% EPSRC 50% Doctoral College).
- Commonwealth Shared Scholarship based on academic excellence and research potential.
- University of Zambia Vice Chancellor prize for best 2nd, 3rd, 4th, and 5th year mechanical engineering student.
Title of thesis: Sustainable hydrogen to transition to clean cooking
Mulako's motivation to pursue research in sustainable hydrogen centred on finding innovative hydrogen solutions that will contribute towards the hydrogen economy stems from his desire to contribute towards clean and affordable energy access for everyone (UN Sustainable Development Goal 7), assist in preventing catastrophic climate failure (SDG 13), and contribute towards sustainable cities and economies (SDG 11).
Mulako's PhD research project aligns well with his research interests. The project aims to develop technical and business models, and processes that will enable hydrogen produced from renewable energy to be utilised for cooking. This process is understood; however, the system needs not just the right technology, it also needs the development of the right business model, human capacity and social acceptance to bring about the transformation of traditional cooking practices.
Supervisor: Dr Richard Blanchard