Prof Grant Campbell
email@example.com | 01484 472134
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 societys 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. Grants 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 Manchesters 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 Huddersfields long strength in teaching chemical engineering within the chemistry context. Grants 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 worlds 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 Grants 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 humankinds 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
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
Galindez-Najera, S., Choomjaihan, P., Barron, C., Lullien-Pellerin, V. and Campbell, G. (2016) ‘A compositional breakage equation for wheat milling’ Journal 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 constraints’ Education for Chemical Engineers , 17, pp. 1-13. ISSN 1749-7728
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 digestibility’ Food 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 mixing’ Journal of Food Engineering , 150, pp. 9-18. ISSN 0260-8774
Galindez-Najera, S. and Campbell, G. (2014) ‘Modeling First Break Milling of Debranned Wheat Using the Double Normalized Kumaraswamy Breakage Function’ Cereal 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 targets’ Journal 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 systems’ Biomass Conversion and Biorefinery , 4 (2), pp. 105-124. ISSN 2190-6815
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 composition’ Journal 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 composition’ Journal 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 composition’ Journal of the Science of Food and Agriculture , 94 (7), pp. 1454-1462. ISSN 0022-5142
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 constraints’ Environmental Science & Policy , 39, pp. 13-24. ISSN 1462-9011
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 Function’ Cereal Chemistry , 91 (1), pp. 8-17. ISSN 0009-0352
Martinez-Hernandez, E., Campbell, G. and Sadhukhan, J. (2013) ‘Economic value and environmental impact (EVEI) analysis of biorefinery systems’ Chemical 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 analysis’ Applied Energy , 104, pp. 517-526. ISSN 0306-2619
Misailidis, N. and Campbell, G. (2013) ‘Interpreting Crush Response Profiles from the Single Kernel Characterization System’ Journal of Cereal Science , 57 (2), pp. 222-229. ISSN 0733-5210
Mateos-Salvador, F., Sadhukhan, J. and Campbell, G. (2013) ‘Extending the Normalised Kumaraswamy Breakage Function for roller milling of wheat flour stocks to Second Break’ Powder 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 systems’ Biomass and Bioenergy , 50, pp. 52-64. ISSN 0961-9534
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
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 hardness’ Journal 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 design’ Computer Aided Chemical Engineering , 30, pp. 11-15. ISSN 1570-7946
Mateos-Salvador, F., Sadhukhan, J. and Campbell, G. (2011) ‘The normalised Kumaraswamy breakage function: A simple model for wheat roller milling’ Powder Technology , 208 (1), pp. 144-157. ISSN 0032-5910
Campbell, G., Blunden-Ellis, J. and Manista, F. (2010) ‘Encouraging engineers to read: A book-based final year assessment’ Education 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 sites’ Chemical Engineering Research and Design , 88 (2), pp. 170-188. ISSN 0263-8762
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 analysis’ Chemical 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 bran’ Chemical Engineering Research and Design , 87 (9), pp. 1232-1238. ISSN 0263-8762
Campbell, G., Scanlon, M. and Pyle, D. (2008) Bubbles in Food 2: Novelty, Health and Luxury . St. Paul, Minnesota, USA: Eagan Press. ISBN 9781891127595
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
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 production’ Chemical Engineering Science , 63 (2), pp. 503-519. ISSN 0009-2509
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
Wang, R., Koutinas, A. and Campbell, G. (2007) ‘Dry processing of oats Application of dry milling’ Journal of Food Engineering , 82 (4), pp. 559-567. ISSN 0260-8774
Wang, R., Koutinas, A. and Campbell, G. (2007) ‘Effect of pearling on dry processing of oats’ Journal of Food Engineering , 82 (3), pp. 369-376. 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 Coproducts’ Journal of Agricultural and Food Chemistry , 55 (5), pp. 1755-1761. ISSN 0021-8561
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
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 dough’ Journal 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 measurements’ Journal 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 dough’ Journal 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 conveying’ Chemical 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 rate’ Journal of the Science of Food and Agriculture , 85 (13), pp. 2203-2212. ISSN 0022-5142
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 Gas’ Food 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-up’ Food and Bioproducts Processing , 82 (4), pp. 282-290. ISSN 0960-3085
Martin, P., Chin, N. and Campbell, G. (2004) ‘Aeration During Bread Dough Mixing’ Food and Bioproducts Processing , 82 (4), pp. 268-281. ISSN 0960-3085
Martin, P., Chin, N. and Campbell, G. (2004) ‘Aeration During Bread Dough Mixing: II. A Population Balance Model of Aeration’ Food 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 system’ Innovative Food Science & Emerging Technologies , 5 (1), pp. 119-125. ISSN 1466-8564
Chiotellis, E. and Campbell, G. (2003) ‘Proving of Bread Dough II: Measurement of Gas Production and Retention’ Food and Bioproducts Processing , 81 (3), pp. 207-216. ISSN 0960-3085
Chiotellis, E. and Campbell, G. (2003) ‘Proving of Bread Dough I: Modelling The Evolution of the Bubble Size Distribution’ Food and Bioproducts Processing , 81 (3), pp. 194-206. 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 sievesa numerical study using the DEM simulation’ Powder 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 Wheat’ Journal 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 Wheat’ Journal 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
Campbell, G (2003) ‘Aerated Foods’. In: Encyclopedia of Food Sciences and Nutrition. : Elsevier. pp. 55-61. ISBN 978-0-12-227055-0
Li, J., Campbell, G. and Mujumdar, A. (2003) ‘Discrete Modeling and Suggested Measurement of Heat Transfer in GasSolids Flows’ Drying Technology , 21 (6), pp. 979-994. ISSN 0737-3937
Fang, C. and Campbell, G. (2002) ‘Stress-Strain Analysis and Visual Observation of Wheat Kernel Breakage During Roller Milling Using Fluted Rolls’ Cereal 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 Milling’ Cereal 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 ScreeningEffect of Particle Bed Depth’ Food and Bioproducts Processing , 80 (2), pp. 109-117. ISSN 09603085
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 Proofing’ Cereal Chemistry , 78 (3), pp. 272-277. ISSN 0009-0352
Campbell, G. and Webb, C. (2001) ‘On predicting roller milling performance: Part I: the breakage equation’ Powder Technology , 115 (3), pp. 234-242. ISSN 0032-5910
Campbell, G., Bunn, P., Webb, C. and Hook, S. (2001) ‘On predicting roller milling performance: Part II. The breakage function’ Powder Technology , 115 (3), pp. 243-255. 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
Fang, C. and Campbell, G. (2000) ‘Effect of Measurement Method and Moisture Content on Wheat Kernel Density Measurement’ Food 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 Sieving’ Journal of Cereal Science , 32 (1), pp. 89-98. ISSN 07335210
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 products’ Trends in Food Science & Technology , 10 (9), pp. 283-296.
Shah, P., Campbell, G., McKee, S. and Rielly, C. (1998) ‘Proving of Bread Dough: Modelling the Growth of Individual Bubbles’ Food and Bioproducts Processing , 76 (2), pp. 73-79. ISSN 0960-3085
Campbell, G., Webb, C. and KcKee, S. (1997) Cereals: Novel Uses and Processes . : Springer. ISBN 978-1-4757-2675-6
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
- 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.
- 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.
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