Impact Factor: 0.511
5-Year Impact Factor: 0.653
Issues per year: 4
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Before becoming Vice-President and Dean of the Faculty of Engineering and Physical Sciences at The University
of Manchester Professor Perkins was Principal of the Faculty of Engineering and Courtaulds Professor of Chemical Engineering at Imperial
College London. His academic career spans periods at the University of Cambridge and at the University of Sydney as well as Imperial
College. He has industrial experience with Shell and with ICI, in the UK and in Australia, and has acted as a consultant for a number
of companies around the world. His research interests cover a number of facets of process systems, including process design, process
control and process modelling and dynamic simulation. He is the author of around 200 papers, and he has supervised more than 30 successful
PhD candidates. Professor Perkins is a Fellow of the Royal Academy of Engineering, the City and Guilds of London Institute, the Institution
of Chemical Engineers and the Institute of Mathematics and its Applications. He is a Chartered Engineer, Chartered Mathematician and
Chartered Scientist. Professor Perkins was awarded a CBE in the 2007 New Year's Honors List for his continuing work related to the advancement
of science and engineering.
Professor Stephen Richardson is Professor of Chemical Engineering and Head of Department in the
Department of Chemical Engineering at Imperial College London. Professor Richardson was educated at Imperial College. After working as
a Research Assistant at the University of Cambridge, he was appointed as a Lecturer at Imperial College in 1978 and then promoted through
the ranks to Professor in 1994. His principal research interest is safety, specifically the depressurisation of vessels and pipelines,
particularly those associated with oil and gas production, and development of the computer program BLOWDOWN, which has since been used
in the design of well over 200 installations. In 1996, he was made a Fellow of the Royal Academy Engineering.
Professor Julian Chaudhuri is Professor of Biochemical and Biomedical Engineering, and Deputy Director
of the Centre for Regenerative Medicine at the University of Bath. He is a Chartered Engineer and a Fellow of the Institution of Chemical
Engineers. The aim of his research is to understand how to construct three dimensional, physiologically accurate tissue constructs with
clinically relevant dimensions. This interdisciplinary research comprises the manipulation of biomaterials to form cell scaffolds and
the design of bioreactors to enable 3D cell growth and hence tissue formation.
Dr Chris Hewitt was appointed to a Chair in Pharmaceutical Engineering in the Department of Chemical
Engineering at Loughborough University in October 2006. He is currently busy developing the 'Cell Technology' research group that seeks
to study the interaction of the cell with the process environment. This subject comfortably spans the engineering life science interface,
including topics such as regenerative medicine, recombinant microbial fermentation, animal cell culture, brewing, bioremediation, biotransformation
and predictive food microbiology. In all the work seeks to understand the impact of the process environment on the physiology of the
individual cell or organism and to use this knowledge to optimize as well as predict future process performance.
Professor Ajith de Alwis is Professor of Chemical and Process Engineering at the University of Moratuwa,
Sri Lanka. With an initial BSc chemical engineering degree from Moratuwa he proceeded to the University of Cambridge for his PhD. He
was co-receipient of the Danckwerts-Maxwell prize for the best thesis for his PhD and received the Senior Molten Medal for the work published
in IChemE's journals. Following a two-year post doctoral stint at the University of Reading (Food Science and Technology) he returned
to Sri Lanka. Research interests have varied from modelling and food processing to waste management and expert systems and renewable
energies. Professor de Alwis believes in the principle of defining chemical engineering in the broadest possible term and with what one
does. He is also currently the Director of the Engineering Research Unit of the Faculty of Engineering at the University of Moratuwa.
Professor Remko Boom studied at the University of Twente from 1983 and graduated (MSc) in Chemical Technology
with highest honours (cum laude) in 1988. In 1992 he obtained his PhD degree at the same University with highest honours (cum laude),
on the formation mechanism (immersion precipitation) for asymmetric polymeric membranes prepared from a polymer blend. From 1992 to 1998
he was employed by Unilever (Research Division). In 1998 he accepted a position at Wageningen University as Full Professor, where he
leads the Food Process Engineering Laboratory. His current research interests are in the fields of membrane and microtechnology (separation
and emulsification), high-shear structuring of polymer based materials and biocatalytic synthesis of food ingredients.
Dr Grant Campbell is a Senior Lecturer in the Satake Centre for Grain Process Engineering, School
of Chemical Engineering and Analytical Science at The University of Manchester. His research interests are in cereal processing for food
and non-food uses, including wheat flour milling, aeration aspects of breadmaking (and aerated foods more generally) and simulation of
cereal-based biorefineries.
Professor Peter Fryer is Professor of Chemical Engineering at the University of Birmingham. His current
research interests include cleaning and hygienic design of process equipment, the relationship between microstructure and the properties
of foods, validation and modelling of thermal processes and the use of electric fields in food and bioprocessing.
Mr Wolf Hamm was educated primarily in South Africa, although a year spent with Cremer and Warner in London
provided invaluable education in practical chemical engineering as well as providing a useful interlude in the middle of a 50-year career
in the field of edible oil production and processing. Mr Hamm was the Chairman of the IChemE Education Committee in the late 1970s, he
has been active in IChemE's Food and Drink Subject Group since its inception. He has published various papers on edible oil processing
and co-edited a book on this subject. He is also active in the SCI Oils and Fats Group.
Mr Donald Holdsworth is a graduate in chemistry from the University of London and a post-graduate
in chemical engineering from the University of Leeds, where he also did research. His subsequent career includes research at ICI and
then AERE, Harwell, followed by teaching at what is now South Bank University, where he initiated chemical and food engineering studies.
For 25 years he was involved in research administration at Campden and Chorleywood Food Research Association, especially mathematical
modelling of food processes. He has produced a large number of research papers and reviews, together with two major texts. He is a founder
member and a former Chairman of IChemE's Food and Drink Subject Group and also a founder editor of Food and Bioproducts Processing.
Professor Ronnie Magee is Professor of Food Process Engineering in the School of Chemistry and Chemical
Engineering at Queen's University Belfast. A chemical engineer by profession, his research interests are focused on the application of
chemical engineering principles to food processing operations. His areas of expertise include drying of foods and pharmaceutical powders,
deep-fat frying, baking of flour confectionary and microwave processing.
Dr. Vijay Singh is an Associate Professor in the Department of Agricultural and Biological Engineering
at the University of Illinois at Urbana-Champaign. His research is on development of novel bioprocessing technologies for producing
biofuels from cereal grains. He received his M.S. and Ph.D. in Food and Bioprocess Engineering from the University of Illinois at Urbana-Champaign.
Dr Andy Stapley is currently a Senior lecturer in the Department of Chemical Engineering at Loughborough
University. His research activities are related to the crystallisation of food materials (particularly in fats), and the drying of foods
(mainly spray drying, freeze drying and spray freeze drying). Spray freeze drying is a relatively unstudied process, and combines spray
freezing followed by freeze drying. Freeze drying is significantly speeded up by performing in a fluidised bed, and is potentially a
way of making freeze dried produce more cheaply than by conventional methods. Dr Stapley is an Associate Member of the Institution of
Chemical Engineers and a Member of the Institute of Food Science and Technology. He is actively involved in the SCI, being a committee
member of both the Lipids and Food Engineering groups. Dr Stapley holds MEng (1990) and PhD (1995) degrees in Chemical Engineering from
the University of Cambridge. After postdoctoral research at the University of Birmingham, he became a Lecturer at Loughborough University
in 1999.
Dr Ken Morison is a Senior Lecturer in Chemical and Process Engineering at the University of Canterbury,
New Zealand. After gaining a degree in chemical engineering from Canterbury and a PhD in process control from Imperial College London
he worked for eight years in the New Zealand dairy industry specializing in process measurement and control. Now his research is focused
on dairy process engineering, in particular physical properties measurement, fouling and cleaning studies, evaporator and membrane plant
design and process control.
Dr Ian Wilson has been in the Department of Chemical Engineering at the University of Cambridge since
1994 and is currently a Reader and leads the Paste and Particle Processing Group there. His research activities include the rheology,
extrusion and thermal processing of soft-solid particulate pastes, heat exchanger fouling and cleaning of process equipment, with applications
in the food, oil, pharmaceutical and fine chemicals sectors. He holds degrees in chemical engineering from the University of Cambridge
and the University of British Columbia. Dr Wilson is a Fellow of the Intuition of Chemical Engineers, Chartered Scientist and Chartered
Engineer.
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Copyright © 2009 Elsevier B.V. All rights reserved.