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Personal profile


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 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


  • 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 Fingerprint is based on mining the text of the person's scientific documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

Bread Medicine & Life Sciences
Triticum Medicine & Life Sciences
bread dough Agriculture & Biology
dough Agriculture & Biology
aeration Agriculture & Biology
wheat Agriculture & Biology
seeds Agriculture & Biology
Gases Medicine & Life Sciences

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

Projects 2017 2017

Cereal Polysaccharide analysis for biorefinery operation and development

Campbell, G. & Powles, N.


Project: ResearchResearch Council

Research Output 2000 2018

Conceptual Design of Integrated Production of Arabinoxylan Products Using Bioethanol Pinch Analysis

Martinez-Hernandez, E., Tibessart, A. & Campbell, G. M., 1 Nov 2018, In : Food and Bioproducts Processing. 112, p. 1-8 8 p.

Research output: Contribution to journalArticle

Conceptual design
7 Citations

Fiber from fruit pomace: A review of applications in cereal-based products

Quiles, A., Campbell, G., Struck, S., Rohm, H. & Hernando, I., 17 Feb 2018, In : Food Reviews International. 34, 2, p. 162-181 20 p.

Research output: Contribution to journalReview article

dietary fiber
baked goods

Fractionation and characterisation of dietary fibre from blackcurrant pomace

Alba, J., MacNaughtan, W., Laws, A., Foster, T. J., Campbell, G. & Kontogiorgos, V., Aug 2018, In : Food Hydrocolloids. 81, p. 398-408 11 p.

Research output: Contribution to journalArticle

black currants
Dietary Fiber

Who will be the integrators?

Campbell, G., 21 Mar 2018, In : Food and Bioproducts Processing. 108, p. A1-A2 2 p.

Research output: Contribution to journalEditorial

2 Citations

Near-isogenic lines of desi chickpea (Cicer arietinum L.) that differ in milling ease: differences in chemical composition

Wood, J. A., Knights, E. J., Campbell, G. M. & Choct, M., Mar 2017, In : Journal of Food Science and Technology. 54, 4, p. 1002-1013 12 p.

Research output: Contribution to journalArticle

isogenic lines
Cicer arietinum
chemical composition

Activities 2017 2017

  • 1 Oral presentation

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