Chemical engineers gathered at Heriot-Watt University in Edinburgh this week for the annual ChemEngDay conference. ChemEngDay was initiated to facilitate networking between chemical engineers in the academic community, and this year was the first time it has been held in Scotland.
116 chemical engineering academics, researchers, PhD students and industry experts came together to share insight and knowledge under the following themes:
• bioprocessing and biotechnology;
• catalysis and novel materials;
• particulate technology;
• process modelling and simulation; and
• sustainable industry.
IChemE joined Aramco, Armfield, GUNT Technology and PA Hilton to exhibit at the conference and to speak to the academic community to learn more about their work and how these chemical engineers are helping provide solutions to global challenges.
Continue reading ChemEngDay 2019 – Highlights
This week our IChemE journals have much to celebrate. The latest figures from Thomson Reuters have revealed two journals, which we published in partnership with Elsevier, have increased Impact Factors.
The most improved journal was Food and Bioproducts Processing, which went from a score of 2.474 to 2.687. This is fantastic news for the contributors, and of course the editorial team, which has recently expanded.
Joining Food and Bioproducts Processing is Prof. DI Wilson. He takes over from long-standing editor Ken Morison this week, and joins Nigel Tichener-Hooker as joint Editor-in-Chief.
So how does he plan to make the role his own? We caught up with him to find out.
Name: Ian Wilson (DI Wilson on papers – I’m called by my second name)
Undergraduate, Chemical Engineering, University of Cambridge, UK
PhD, Chemical Engineering, University of British Columbia, Vancouver, Canada
Professor of Soft Solids and Surfaces, University of Cambridge, UK
Joint Editor-in-Chief, Food and Bioproducts Processing
Membership Grade: Fellow
Special Interest Group: Food & Drink
Research interests: How processing microstructured materials such as foodstuffs determines their structure and properties. This has led me to work in rheology, fouling and cleaning, and heat transfer.
Continue reading 10 minutes with…Professor Ian Wilson, new Editor-in-Chief of Food and Bioproducts Processing