Part of our job as a professional body is ensuring members are equipped with an abundance of technical knowledge so they can continue creating impactful and safe solutions to help society and the environment.
That’s why we created our Knowledge Hub – a central hub from which members can search, browse and access IChemE’s technical resources.
Continue reading 23,000 pieces of knowledge at your fingertips
Marking a year of chemical engineering achievements
What have chemical engineers been doing to advance the profession for the benefit of society in 2018? Here are just some of our highlights from the year.
Continue reading 2018 – A Year in Pictures
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