10 minutes with…Professor Ian Wilson, new Editor-in-Chief of Food and Bioproducts Processing

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.

Biography

Happy Ian

Name: Ian Wilson (DI Wilson on papers – I’m called by my second name)
Education:
Undergraduate, Chemical Engineering, University of Cambridge, UK
PhD, Chemical Engineering, University of British Columbia, Vancouver, Canada
Job Title:
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.

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Relevance in a Changing World

On 24 May 2016 at the Edinburgh International Conference Centre, Professor Jonathan Seville was inaugurated as IChemE President for 2016-17. The Executive Dean of Engineering at University of Surrey delivered his Presidential Address on the subject of relevance. Jonathan challenged us all to think: how will the Institution and the profession stay relevant in a world that is rapidly changing?

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