Klaas Wynne (also Wijnne; born 1964) is a professor in the School of Chemistry at the University of Glasgow and chair of Chemical Physics.

[1][2] He was previously a professor in the Department of Physics at the University of Strathclyde (1996–2010).

[4] He did his postdoctoral fellowship in the laboratory of Robin Hochstrasser at the University of Pennsylvania.

He described the Mayonnaise Effect, which explains the anomalous increase of the viscosity of solutions with concentration in terms of a jamming transition.

[24] He is particularly interested in phase behaviour such as "supercooling of liquids, folding transitions in peptides,[17] phase separation and nucleation using laser-tweezing,[25] nucleation of crystals from solution",[26] and liquid-liquid[27][28] and liquid-crystalline transitions.