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Personal profile

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.  In 2018 he won the IChemE's Hutchison Medal for "the most stimulating paper published in an IChemE journal", for his paper reviewing chemical engineering education and describing the philosophies behind its introduction in Huddersfield.

Research Expertise and Interests

  • 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

Research Degree Supervision

Click Here to see all postgraduate research opportunities with Professor Grant Campbell

Research Expertise and Interests

  • Assessment
  • Food Science and Technology
  • Chemical Engineering
  • Food Processing
  • Food Technology
  • Food Processing and Engineering
  • Food Science
  • Lecturing
  • Food Engineering
  • Wheat
  • Processing Technology
  • Processing
  • Food Rheology
  • Starch
  • Cereal Science
  • Cereal
  • Pectins
  • Grain Quality
  • Academic

Fingerprint Dive into the research topics where Grant Campbell is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

bread dough Agriculture & Biology
dough Agriculture & Biology
aeration Agriculture & Biology
wheat Agriculture & Biology
seeds Agriculture & Biology
Particle size analysis Chemical Compounds
Gases Chemical Compounds
Breadmaking Chemical Compounds

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Projects 2017 2017

Research Output 1997 2019

Dietary Fibre from Berry‐Processing waste and its impact on bread structure: A review

Alba, J., Campbell, G. & Kontogiorgos, V., 1 Jul 2019, In : Journal of the Science of Food and Agriculture. 99, 9, p. 4189-4199 11 p.

Research output: Contribution to journalReview article

Bread
Dietary Fiber
breads
dietary fiber
Fruit
3 Citations (Scopus)

Integrated processing of sugarcane bagasse: Arabinoxylan extraction integrated with ethanol production

Campbell, G. M., Čukelj Mustač, N., Alyassin, M., Gomez, L. D., Simister, R., Flint, J., Philips, D. J., Gronnow, M. J. & Westwood, N. J., 15 Jun 2019, In : Biochemical Engineering Journal. 146, p. 31-40 10 p.

Research output: Contribution to journalArticle

Saccharum
Bagasse
Ethanol
Enzymes
Processing

New chemical engineering provision: Quality in diversity

Brown, D. J., Campbell, G. M., Belton, D. J., Cox, P. W., Garcia-Trinanes, P. & Tizaoui, C., 1 Jul 2019, In : Education for Chemical Engineers. 28, p. 30-44 15 p.

Research output: Contribution to journalArticle

Chemical engineering
engineering
Students
employer
Accreditation
1 Citation (Scopus)

Pectin recovery and characterization from lemon juice waste streams

Dimopoulou, M., Alba, K., Campbell, G. & Kontogiorgos, V., 1 Nov 2019, In : Journal of the Science of Food and Agriculture. 99, 14, p. 6191-6198 8 p.

Research output: Contribution to journalArticle

lemon juice
Pectins
lemons
pectins
Fruit

Synergies in the co-location of food manufacturing and biorefining

Sheppard, P., Garcia-garcia, G., Angelis-dimakis, A., Campbell, G. M. & Rahimifard, S., 1 Sep 2019, In : Food and Bioproducts Processing. 117, p. 340-359 20 p.

Research output: Contribution to journalArticle

Open Access
biorefining
manufacturing
Coffee
Economics
Food

Activities 2017 2019

  • 1 Invited talk
  • 1 Oral presentation

Cereals and Physics: Windows on fundamental realities

Grant Campbell (Speaker)
9 Jan 2019

Activity: Talk or presentation typesInvited talk

Comparison of Industrial Aerated Structures Using X-Ray Computed Tomography

Paras Shah (Speaker), Paul Bills (Contributor to Paper or Presentation), Grant Campbell (Contributor to Paper or Presentation)
7 Feb 2017

Activity: Talk or presentation typesOral presentation

Press / Media

Victorian Bakers, 03:29, BBC Four

Grant Campbell

27/05/193/06/19

2 Media contributions

Press/Media: Expert Comment

Bubbles in Bread - It's Just Air But It Matters

Grant Campbell

23/04/17

1 item of Media coverage

Press/Media: Research