个人简介
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.
研究领域
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.
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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
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 . ISSN 0260-8774
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 III: free sugar and non-starch polysaccharide composition’ Journal of the Science of Food and Agriculture , 94 (7), pp. 1454-1462. ISSN 0022-5142
Röder, 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
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 I: Broad chemical composition’ Journal of the Science of Food and Agriculture , 94 (7), pp. 1437-1445. 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 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
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
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
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
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