Professor Grant Campbell is an award-winning teacher of chemical engineering and researcher in cereal process engineering for food and non-food uses. 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. In 2014, Grant was recruited to the University of Huddersfield as Professor of Chemical Engineering. His research areas include the co-production of arabinoxylans with bioethanol in integrated cereal biorefineries, the functionality of arabinoxylans as a bread ingredient, the population balance modelling of food aeration processes, detoxifying gluten whilst maintaining bread functionality, and modelling wheat milling.