Portrait of Prof Grant Campbell Prof Grant Campbell

View research degree topics that Prof Grant Campbell might supervise

g.campbell@hud.ac.uk | 01484 472134



Biography

Professor Grant Campbell is an award-winning teacher of chemical engineering and researcher in cereal process engineering for food and non-food uses. Cereals such as wheat, maize and rice feed the world, and are increasingly contributing to society’s fuel and chemical needs as well, in order to help alleviate climate change and pressure on fossil fuels. Chemical engineers in the 21st century will be increasingly dealing with renewable raw materials within biorefineries, with cereal-based biorefineries leading the way. Grant’s research and teaching aim to create the knowledge and equip the people to allow cereals to meet, in integrated and synergistic ways, our food, fuel and chemical needs.

Grant came into chemical engineering and cereal process engineering via a first class degree in Food Technology at Massey University, New Zealand, followed by a PhD in the Department of Chemical Engineering at the University of Cambridge. Following a period in industry and at a food research organisation, in 1995 Grant joined the Department of Chemical Engineering at UMIST in Manchester, which became subsequently the School of Chemical Engineering and Analytical Science at the University of Manchester. Grant helped set up the Satake Centre for Grain Process Engineering at UMIST, where he established world-class research on cereal biorefineries, wheat milling and aerated foods such as bread. He is a regular speaker around the world on these topics, perhaps most well known for his expertise in aerated foods, including organising the two Bubbles in Food conferences and producing the associated books.

Grant also contributed to undergraduate chemical engineering teaching at Manchester, winning several awards including the Institution of Chemical Engineers (IChemE) Morton Medal for Excellence in Chemical Engineering Education, and the IChemE Hanson Medal for an article on cereal biorefineries. His teaching included Heat Transfer and Fluid Flow, Process Integration, Cereal Biotechnology, Biorefinery Engineering, Design Project and the innovative Book Module. He is a chartered engineer and a chartered scientist, a Fellow of the IChemE and of the Institute of Food Science and Technology (IFST), and in 2012 became the University of Manchester’s first Senior Fellow of the Higher Education Academy. He has published over 70 refereed papers and has supervised over 40 students for higher degrees. He has been editor for several journals including the Journal of Cereal Science, and is on the judging panel of the IChemE annual awards.

In 2014 Grant was recruited to the University of Huddersfield as Professor of Chemical Engineering, to lead the introduction of the new chemical engineering programmes that build on Huddersfield’s long strength in teaching chemical engineering within the chemistry context. Grant’s ambition has long been to make chemical engineering “the best education ever devised”, and his intentions for Huddersfield are to produce some of the most valued chemical engineering graduates in the country.

Research and Scholarship

More than half of our food supply, globally, comes from the Big Eight cereals – wheat, maize, rice, barley, oats, rye, sorghum and millet. Cereals produce food so abundantly that in ancient times they served to free up populations to pursue other activities such as art, literature and politics that laid the basis of civilisation. Now that we recognise the need to obtain our needs from renewable resources, cereals are again leading the way via cereal biorefineries that produce a range of food, feed and chemical products. This potentially leads to issues around “food versus fuel” that must be handled sensitively and with integrated thinking to allow cereals to contribute to both these needs sustainably and synergistically.

Within this context, Grant undertakes research on processing of cereals for both food and non-food uses, with a particular emphasis on integrated biorefineries and on synergies between these two areas of food use. Arabinoxylans serve as an exciting example. Arabinoxylans (AX) are polysaccharides that are abundant in wheat bran and have potential as healthy soluble fibre food ingredients with prebiotic activity. There is currently no commercial source of arabinoxylans as a food ingredient; however, co-production with bioethanol in an integrated biorefinery could make arabinoxylan production affordable, creating a new class of healthy and functional ingredients for the food industry. AX are good for human health but not so desirable for animals; removal of AX for food uses would also enhance the animal feed co-product as well. This is an example of the integrated thinking that is opening up synergistic new possibilities for cereal processing to enhance our food, whilst also alleviating pressure on fossil fuels and contributing to reducing climate change.

One potential use for AX is as a bread ingredient. Bread is the world’s most important food; someone has written “Bread ruled over the ancient world; no food before or since has exerted such mastery over men.” The reason is that bread has an aerated structure that is at once aesthetic and mysterious; we like the bubbles in bread – they make it nice to eat and to look at – and their creation was to ancient people, and still is in some ways, mysterious and magical. Bread is at once ordinary and extraordinary. Meanwhile, many other foods and drinks are also aerated – including the most luxurious ones such as whipped cream, soufflés, ice cream, aerated chocolate, Cappuccino and champagne. Creating and controlling the bubbles in bread and other aerated foods is a challenge for domestic chefs and for food manufacturers, and is another of Grant’s research areas.

Socrates said “No man qualifies as a statesman who is entirely ignorant of the problems of wheat.” Wheat is unique in its ability to give raised bread, hence wheat is the “King of grains” in terms of its influence on history and technology and its ongoing importance for global trade, economics and politics. The milling of wheat into flour is humankind’s oldest continuously practised industry and the parent of all modern industry. Modern nutrition started with proving that “the health of nations depended upon the quality of the flour.” Processing wheat within biorefineries also starts with milling. Thus wheat milling is a further area of research for which a recent reviewer has commented “Grant Campbell's laboratory is producing the best new milling research in the world. This is the type of work that is critical both for the milling industry and genetics work.”

Grant has published over 70 refereed papers, three books and eight book chapters on these and related topics, and has made over 60 conference presentations in the UK, USA, Greece, Austria, France, Germany, The Netherlands, Belgium, Australia, New Zealand and Canada.

Publications and Other Research Outputs

2017

Shah, P., Campbell, G. and Bills, P. (2017) ‘Comparison of Industrial Aerated Structures Using X-Ray Computed Tomography’. In: 7th Conference on Industrial Computed Tomography (iCT 2017), February 7 - 9, 2017, Leuven, Belgium

2016

Galindez-Najera, S., Choomjaihan, P., Barron, C., Lullien-Pellerin, V. and Campbell, G. (2016) ‘A compositional breakage equation for wheat millingJournal of Food Engineering , 182, pp. 46-64. ISSN 0260-8774

Campbell, G. and Belton, D. (2016) ‘Setting up new chemical engineering degree programmes: Exercises in design and retrofit within constraintsEducation for Chemical Engineers , 17, pp. 1-13. ISSN 1749-7728

2015

Edwards, C., Warren, F., Campbell, G., Gaisford, S., Royall, P., Butterworth, P. and Ellis, P. (2015) ‘A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibilityFood and Function (12), pp. 3634-3641. ISSN 2042-6496

Trinh, L., Lowe, T., Campbell, G., Withers, P. and Martin, P. (2015) ‘Effect of sugar on bread dough aeration during mixingJournal of Food Engineering , 150, pp. 9-18. ISSN 0260-8774

2014

Galindez-Najera, S. and Campbell, G. (2014) ‘Modeling First Break Milling of Debranned Wheat Using the Double Normalized Kumaraswamy Breakage FunctionCereal Chemistry Journal , 91 (6), pp. 533-541. ISSN 0009-0352

Martinez-Hernandez, E., Campbell, G. and Sadhukhan, J. (2014) ‘Economic and environmental impact marginal analysis of biorefinery products for policy targetsJournal of Cleaner Production , 74, pp. 74-85. ISSN 0959-6526

Martinez-Hernandez, E., Martinez-Herrera, J., Campbell, G. and Sadhukhan, J. (2014) ‘Process integration, energy and GHG emission analyses of Jatropha-based biorefinery systemsBiomass Conversion and Biorefinery , 4 (2), pp. 105-124. ISSN 2190-6815

R�der, M., Thornley, P., Campbell, G. and Bows-Larkin, A. (2014) ‘Emissions associated with meeting the future global wheat demand: A case study of UK production under climate change constraintsEnvironmental Science & Policy , 39, pp. 13-24. ISSN 1462-9011

Wood, J., Knights, E., Campbell, G. and Choct, M. (2014) ‘Differences between easy-and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part I: Broad chemical compositionJournal of the Science of Food and Agriculture , 94 (7), pp. 1437-1445. ISSN 0022-5142

Wood, J., Knights, E., Campbell, G. and Choct, M. (2014) ‘Differences between easy- and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part II: Protein, lipid and mineral compositionJournal of the Science of Food and Agriculture , 94 (7), pp. 1446-1453. ISSN 0022-5142

Wood, J., Knights, E., Campbell, G. and Choct, M. (2014) ‘Differences between easy- and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part III: free sugar and non-starch polysaccharide compositionJournal of the Science of Food and Agriculture , 94 (7), pp. 1454-1462. ISSN 0022-5142

Fuh, K., Coate, J. and Campbell, G. (2014) ‘Effects of Roll Gap, Kernel Shape, and Moisture on Wheat Breakage Modeled Using the Double Normalized Kumaraswamy Breakage FunctionCereal Chemistry , 91 (1), pp. 8-17. ISSN 0009-0352

2013

Martinez-Hernandez, E., Campbell, G. and Sadhukhan, J. (2013) ‘Economic value and environmental impact (EVEI) analysis of biorefinery systemsChemical Engineering Research and Design , 91 (8), pp. 1418-1426. ISSN 0263-8762

Martinez-Hernandez, E., Sadhukhan, J. and Campbell, G. (2013) ‘Integration of bioethanol as an in-process material in biorefineries using mass pinch analysisApplied Energy , 104, pp. 517-526. ISSN 0306-2619

Mateos-Salvador, F., Sadhukhan, J. and Campbell, G. (2013) ‘Extending the Normalised Kumaraswamy Breakage Function for roller milling of wheat flour stocks to Second BreakPowder Technology , 237, pp. 107-116. ISSN 0032-5910

Martinez-Hernandez, E., Ibrahim, M., Leach, M., Sinclair, P., Campbell, G. and Sadhukhan, J. (2013) ‘Environmental sustainability analysis of UK whole-wheat bioethanol and CHP systemsBiomass and Bioenergy , 50, pp. 52-64. ISSN 0961-9534

Misailidis, N. and Campbell, G. (2013) ‘Interpreting Crush Response Profiles from the Single Kernel Characterization SystemJournal of Cereal Science , 57 (2), pp. 222-229. ISSN 0733-5210

Campbell, G (2013) ‘The Single Most Consequential Thing We Do in Universities: A Case Study in Teaching Assessment to New Academics’. In: Cases on Quality Teaching Practices in Higher Education. : IGI Global. pp. 304-329. ISBN Cases on Quality Teaching Practices in Higher Education

2012

Campbell, G., Sharp, C., Wall, K., Mateos-Salvador, F., Gubatz, S., Huttly, A. and Shewry, P. (2012) ‘Modelling wheat breakage during roller milling using the Double Normalised Kumaraswamy Breakage Function: Effects of kernel shape and hardnessJournal of Cereal Science , 55 (3), pp. 415-425. ISSN 0733-5210

Campbell, G. and Martin, P. (2012) ‘Bread aeration and dough rheology: an introduction’. In: Breadmaking: improving quality. Cambridge: Woodhead Publishing. pp. 299-336. ISBN 978-0-85709-060-7

Campbell, G., Webb, C., Owens, G. and Scanlon, M. (2012) ‘Milling and flour quality’. In: Breadmaking (2nd Edition). : Woodhead Publishing. pp. 188-215. ISBN 978-0-85709-060-7

Martinez-Hernandez, E., Campbell, G. and Sadhukhan, J. (2012) ‘Economic Value and Environmental Impact analysis tool for sustainable biorefinery designComputer Aided Chemical Engineering , 30, pp. 11-15. ISSN 1570-7946

2011

Mateos-Salvador, F., Sadhukhan, J. and Campbell, G. (2011) ‘The normalised Kumaraswamy breakage function: A simple model for wheat roller millingPowder Technology , 208 (1), pp. 144-157. ISSN 0032-5910

2010

Campbell, G., Blunden-Ellis, J. and Manista, F. (2010) ‘Encouraging engineers to read: A book-based final year assessmentEducation for Chemical Engineers , 5 (4), p. e87-e99. ISSN 1749-7728

Ng, K., Lopez, Y., Campbell, G. and Sadhukhan, J. (2010) ‘Heat integration and analysis of decarbonised IGCC sitesChemical Engineering Research and Design , 88 (2), pp. 170-188. ISSN 0263-8762

2009

Misailidis, N., Campbell, G., Du, C., Sadhukhan, J., Mustafa, M., Mateos-Salvador, F. and Weightman, R. (2009) ‘Evaluating the feasibility of commercial arabinoxylan production in the context of a wheat biorefinery principally producing ethanol: Part 2. Process simulation and economic analysisChemical Engineering Research and Design , 87 (9), pp. 1239-1250. ISSN 0263-8762

Du, C., Campbell, G., Misailidis, N., Mateos-Salvador, F., Sadhukhan, J., Mustafa, M. and Weightman, R. (2009) ‘Evaluating the feasibility of commercial arabinoxylan production in the context of a wheat biorefinery principally producing ethanol. Part 1. Experimental studies of arabinoxylan extraction from wheat branChemical Engineering Research and Design , 87 (9), pp. 1232-1238. ISSN 0263-8762

2008

Campbell, G., Scanlon, M. and Pyle, D. (2008) Bubbles in Food 2: Novelty, Health and Luxury . St. Paul, Minnesota, USA: Eagan Press. ISBN 9781891127595

Sadhukhan, J., Mustafa, M., Misailidis, N., Mateos-Salvador, F., Du, C. and Campbell, G. (2008) ‘Value analysis tool for feasibility studies of biorefineries integrated with value added productionChemical Engineering Science , 63 (2), pp. 503-519. ISSN 0009-2509

Campbell, G. and Mateos-Salvador, F. (2008) ‘Water and energy management in cereals processing’. In: Handbook of Water and Energy Management in Food Processing. : Woodhead Publishing. pp. 842-862. ISBN 978-1-84569-195-0

Campbell, G., Ross, M. and Motoi, L. (2008) ‘Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers’. In: Bubbles in Food 2: Novelty, Health and Luxury. USA: Eagan Press. pp. 323-336. ISBN 978-1-891127-59-5

Campbell, G., Ross, M. and Motoi, L. (2008) ‘Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking’. In: Bubbles in Food 2: Novelty, Health and Luxury. USA: Eagan Press. pp. 337-354. ISBN 978-1-891127-59-5

2007

Wang, R., Koutinas, A. and Campbell, G. (2007) ‘Effect of pearling on dry processing of oatsJournal of Food Engineering , 82 (3), pp. 369-376. ISSN 0260-8774

Wang, R., Koutinas, A. and Campbell, G. (2007) ‘Dry processing of oats – Application of dry millingJournal of Food Engineering , 82 (4), pp. 559-567. ISSN 0260-8774

Koutinas, A., Malbranque, F., Wang, R., Campbell, G. and Webb, C. (2007) ‘Development of an Oat-Based Biorefinery for the Production ofl(+)-Lactic Acid byRhizopus oryzaeand Various Value-Added CoproductsJournal of Agricultural and Food Chemistry , 55 (5), pp. 1755-1761. ISSN 0021-8561

2006

Koutinas, A., Wang, R., Campbell, G. and Webb, C. (2006) ‘A Whole Crop Biorefinery System: A Closed System for the Manufacture of Non-food Products from Cereals’. In: Biorefineries-Industrial Processes and Products. : Wiley. pp. 165-191. ISBN 9783527619849

2005

Chin, N. and Campbell, G. (2005) ‘Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread doughJournal of the Science of Food and Agriculture , 85 (13), pp. 2194-2202. ISSN 0022-5142

Chin, N., Campbell, G. and Thompson, F. (2005) ‘Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurementsJournal of Food Engineering , 70 (2), pp. 211-217. ISSN 0260-8774

Koutinas, A., Wang, R., Campbell, G. and Webb, C. (2005) ‘Developing viable biorefineries for the production of biodegradable microbial plastics and various added-value products’. In: 7th World Congress of Chemical Engineering Proceedings. : World Congress of Chemical Engineering. . ISBN 0852954948

Chin, N. and Campbell, G. (2005) ‘Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread doughJournal of the Science of Food and Agriculture , 85 (13), pp. 2184-2193. ISSN 0022-5142

Li, J., Webb, C., Pandiella, S., Campbell, G., Dyakowski, T., Cowell, A. and McGlinchey, D. (2005) ‘Solids deposition in low-velocity slug flow pneumatic conveyingChemical Engineering and Processing: Process Intensification , 44 (2), pp. 167-173. ISSN 0255-2701

Chin, N. and Campbell, G. (2005) ‘Effects of mixing speed and work input on dough development and aeration.’. In: Proceedings of the 12th International ICC Cereal and Bread Congress. : Woodhead Publishing. pp. 174-179. ISBN 978-1-84569-479-1

Chin, N., Martin, P. and Campbell, G. (2005) ‘Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rateJournal of the Science of Food and Agriculture , 85 (13), pp. 2203-2212. ISSN 0022-5142

2004

Martin, P., Chin, N. and Campbell, G. (2004) ‘Aeration During Bread Dough Mixing: II. A Population Balance Model of AerationFood and Bioproducts Processing , 82 (4), pp. 268-281. ISSN 0960-3085

Chin, N., Martin, P. and Campbell, G. (2004) ‘Aeration During Bread Dough Mixing: I. Effect of Direction and Size of a Pressure Step-change During Mixing on the Turnover of GasFood and Bioproducts Processing , 82 (4), pp. 261-267. ISSN 0960-3085

Martin, P., Chin, N., Campbell, G. and Morrant, C. (2004) ‘Aeration During Bread Dough Mixing: III. Effect of Scale-upFood and Bioproducts Processing , 82 (4), pp. 282-290. ISSN 0960-3085

Martin, P., Chin, N. and Campbell, G. (2004) ‘Aeration During Bread Dough MixingFood and Bioproducts Processing , 82 (4), pp. 268-281. ISSN 0960-3085

Muhamad, I. and Campbell, G. (2004) ‘Effects of kernel hardness and moisture content on wheat breakage in the single kernel characterisation systemInnovative Food Science & Emerging Technologies , 5 (1), pp. 119-125. ISSN 1466-8564

2003

Chiotellis, E. and Campbell, G. (2003) ‘Proving of Bread Dough I: Modelling The Evolution of the Bubble Size DistributionFood and Bioproducts Processing , 81 (3), pp. 194-206. ISSN 0960-3085

Chiotellis, E. and Campbell, G. (2003) ‘Proving of Bread Dough II: Measurement of Gas Production and RetentionFood and Bioproducts Processing , 81 (3), pp. 207-216. ISSN 0960-3085

Li, J., Webb, C., Pandiella, S., Campbell, G., Parker, D. and Seville, J. (2003) ‘Solids flow and seperation characteristics on an inclined flow chute with different flow surfaces’. In: 1st International Symposium on Process Intensification and Miniaturisation, 18th - 21st August 2003, Newcastle, UK

Li, J., Webb, C., Pandiella, S. and Campbell, G. (2003) ‘Discrete particle motion on sieves—a numerical study using the DEM simulationPowder Technology , 133 (1-3), pp. 190-202. ISSN 0032-5910

Li, J., Webb, C., Pandiella, S., Campbell, G., Dyakowski, T., Cowell, A. and McGlinchey, D. (2003) ‘Solids Deposition in Low Velocity Slug Flow Pneumatic Conveying Systems’. In: 4th International Conference for Conveying and Handling of Particulate Solids, 27th - 30th May 2003, Budapest, Hungary

Fang, C. and Campbell, G. (2003) ‘On Predicting Roller Milling Performance IV: Effect of Roll Disposition on the Particle Size Distribution from First Break Milling of WheatJournal of Cereal Science , 37 (1), pp. 21-29. ISSN 0733-5210

Fang, C. and Campbell, G. (2003) ‘On Predicting Roller Milling Performance V: Effect of Moisture Content on the Particle Size Distribution from First Break Milling of WheatJournal of Cereal Science , 37 (1), pp. 31-41. ISSN 0733-5210

Campbell, G (2003) ‘Aerated foods’. In: Encyclopedia of Food Sciences and Nutrition (2nd Edition). : Elsevier. pp. 55-61. ISBN 978-0-12-227055-0

Campbell, G (2003) ‘Bread aeration’. In: Bread Making. : Woodhead Publishing. pp. 352-374. ISBN 978-1-85573-712-9

Li, J., Campbell, G. and Mujumdar, A. (2003) ‘Discrete Modeling and Suggested Measurement of Heat Transfer in Gas–Solids FlowsDrying Technology , 21 (6), pp. 979-994. ISSN 0737-3937

Campbell, G (2003) ‘Aerated Foods’. In: Encyclopedia of Food Sciences and Nutrition. : Elsevier. pp. 55-61. ISBN 978-0-12-227055-0

2002

Fang, C. and Campbell, G. (2002) ‘Stress-Strain Analysis and Visual Observation of Wheat Kernel Breakage During Roller Milling Using Fluted RollsCereal Chemistry , 79 (4), pp. 511-517. ISSN 0009-0352

Fang, C. and Campbell, G. (2002) ‘Effect of Roll Fluting Disposition and Roll Gap on Breakage of Wheat Kernels During First-Break Roller MillingCereal Chemistry , 79 (4), pp. 518-522. ISSN 0009-0352

Li, J., Webb, C., Pandiella, S. and Campbell, G. (2002) ‘A Numerical Simulation of Separation of Crop Seeds by Screening—Effect of Particle Bed DepthFood and Bioproducts Processing , 80 (2), pp. 109-117. ISSN 09603085

2001

Campbell, G., Herrero-Sanchez, R., Payo-Rodriguez, R. and Merchan, M. (2001) ‘Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During ProofingCereal Chemistry , 78 (3), pp. 272-277. ISSN 0009-0352

Campbell, G., Bunn, P., Webb, C. and Hook, S. (2001) ‘On predicting roller milling performance: Part II. The breakage functionPowder Technology , 115 (3), pp. 243-255. ISSN 0032-5910

Campbell, G. and Webb, C. (2001) ‘On predicting roller milling performance: Part I: the breakage equationPowder Technology , 115 (3), pp. 234-242. ISSN 0032-5910

Dobraszczyk, B., Campbell, G. and Gan, Z. (2001) ‘Bread: A Unique Food’. In: Cereals and Cereal Products: Technology and Chemistry. Maryland, USA: Aspen Publishers. pp. 182-232. ISBN 978-0-8342-1767-6

2000

Fang, C. and Campbell, G. (2000) ‘Effect of Measurement Method and Moisture Content on Wheat Kernel Density MeasurementFood and Bioproducts Processing , 78 (4), pp. 179-186. ISSN 0960-3085

Gray, D., Auerbach, R., Hill, S., Wang, R., Campbell, G., Webb, C. and South, J. (2000) ‘Enrichment of Oat Antioxidant Activity by Dry Milling and SievingJournal of Cereal Science , 32 (1), pp. 89-98. ISSN 07335210

1999

Campbell, G., Webb, C., Pandiella, S. and Niranjan, K. (1999) Bubbles in food . St. Paul, Minnesota, USA: Eagan Press. ISBN 1-891127-08-X

Campbell, G. and Mougeot, E. (1999) ‘Creation and characterisation of aerated food productsTrends in Food Science & Technology , 10 (9), pp. 283-296.

1998

Shah, P., Campbell, G., McKee, S. and Rielly, C. (1998) ‘Proving of Bread Dough: Modelling the Growth of Individual BubblesFood and Bioproducts Processing , 76 (2), pp. 73-79. ISSN 0960-3085

1997

Campbell, G., Webb, C. and KcKee, S. (1997) Cereals: Novel Uses and Processes . : Springer. ISBN 978-1-4757-2675-6

1993

Campbell, G., Rielly, C., Fryer, P. and Sadd, P. (1993) ‘Measurement and Interpretation of Dough Densities.Cereal Chemistry , 70 (5), pp. 517-521. ISSN 0009-0352

Esteem

  • 2005 Elected Fellow of the Institute of Food Science and Technology, awarded Chartered Scientist status.
  • 2006 IChemE Hanson Medal for paper “Cereal Potential”, published in The Chemical Engineer.
  • 2007 IChemE Frank Morton Medal for Excellence in Chemical Engineering Education.
  • 2009 University of Manchester Teaching Excellence Award
  • 2010 Perten Travel Award for excellence in scientific research on the Single Kernel Characterisation System
  • 2011 Elected Fellow of the Institution of Chemical Engineers, awarded Chartered Engineer status.
  • 2012 Elected Senior Fellow of the Higher Education Academy.

Editorships:

  • Journal of Cereal Science (2011-present)
  • Transactions of the IChemE (2001-2010)
  • Cereal Chemistry (2001-2006)
  • Membership of the EPSRC College and the BBSRC Pool of Experts.

Conference organisation:

  • Cereals: Novel Uses and Processes (1996)
  • Bubbles in Food (1998)
  • Bubbles in Food 2: Novelty, Health and Luxury (2006)
  • Invited or keynote speaker

    August 2013 Biofoams Conference Toronto, Canada
    May 2012 Bakery Technology Conference Chipping Campden, UK
    October 2010 AACCI Annual Meeting Savannah, USA
    September 2009 Australian Cereal Chemistry Conference Wagga Wagga, Australia
    March 2009 HGCA Biofuels Conference Stockton-on-Tees, UK
    September 2008 AACCI Annual Meeting Hawaii, USA
    June 2008 9th UK Particle Technology Forum Edinburgh, UK
    August 2007 RACI Cereal Chemistry Conference Melbourne, Australia
    May 2007 Polymers and Phytochemicals from Non-Food Crops York, UK
    July 2005 Bread – Ranks Prize Fund symposium Grasmere, UK
    April 2005 Process Engineering of Non-Food Crops symposium Warwick, UK
    April 2005 52nd BCCCA Technology Conference Birmingham, UK
    September 2004 International Bakery and Biscuit Convention Amsterdam, Netherlands
    May 2004 12th ICC Cereal and Bread Congress Harrogate, UK
    April 2004 Fourth International Conference on Networked Learning Lancaster, UK
    September 2002 RACI Cereal Chemistry Conference “From Grain to Gain” Christchurch, New Zealand
    July 2002 Eurofoam conference Manchester, UK
    September 2001 Doughs, Masses and Foams Potsdam, Germany
    September 2000 Powders and Solids – Development in Handling and Processing Technologies Manchester, UK
    November 1999 AACC Annual Meeting Seattle, USA
    October 1999 Oats: Vive la Difference St Neots, UK
    October 1999 Process Engineering of Cereals Montpellier, France

    Research Degree Supervision

    Grant is an experienced supervisor, having supervised to completion 18 students for research degrees and over 40 for MSc and MEng research projects. He is currently welcoming supervision opportunities on the following topics and related areas:

    • Co-production of arabinoxylans with bioethanol in integrated cereal biorefineries
    • Functionality of arabinoxylans as a bread ingredient
    • Population balance modelling of food aeration processes
    • Detoxifying gluten whilst maintaining bread functionality
    • Modelling wheat milling

    "Population balance modelling of bread aeration processes" - Funded PhD

    A funded studentship is currently being advertised. Please see PhD Vacancies for more information

    Postgraduate research opportunities with Prof Grant Campbell

    2017-18

    PhD