Local organising committee

Dr Anne Pawsey, University of Edinburgh, Impact Acceleration Associate
Scientific committee member 

Anne Pawsey works for Edinburgh Complex Fluids Partnership, part of the Soft Matter Physics Group, University of Edinburgh as Impact Acceleration Associate; using soft matter physics to solve industrial challenges.

Anne has an MSci in Physics from the University of Bristol and a PhD from the University of Edinburgh. Following her PhD Anne worked as a post-doctoral researcher at the University of Aberdeen working on encapsulation for functional foods. In 2013 she was awarded the Iop/Shell Very Early Career Women in Physics Award in recognition of her outreach.



Professor Wilson Poon



Dr Tiffany Wood

Scientific committee

The Physics in Food Manufacturing Group has been formed to provide a link between physics working in food manufacture in industry and academia and between sub-disciplines: stimulating research, raising the profile of the role of physics in this sector and providing a mechanism to represent the views of physicists in this sector to policy makers.

Professor Roger S Eccleston CPhys FInstP, Sheffield Hallam University

Roger Eccleston is Pro Vice-Chancellor for Global Engagement and Dean of the Faculty of Arts, Computing, Engineering and Science (ACES) at Sheffield Hallam University. The Faculty of ACES is a multi-disciplinary faculty comprising four departments (Art and Design; Computing; Engineering and Mathematics, and Media Arts and Communications) and two research institutes (Materials and Engineering and Culture, Communications and Computing). It also hosts the National Centre of Excellence of Food Engineering.

Roger was formerly Dean of Science and Technology at Nottingham Trent University and Director of Technology the Science and Technology Facilities Council (STFC) and worked at the STFC ISIS Pulsed Neutron and Muon Facility for 12 years between 1992 and 2004.

His research focus is on quantum magnetism and materials physics using large-scale facilities, such as neutron sources.

He was elected a Fellow of the Institute of Physics in 2007.



John Bows FInstP, PepsiCo

John Bows is an R&D Director within PepsiCo’s Global R&D Snacks Discovery & Disruption team, investigating new process technologies to innovate new and healthy snacks.

John was elected to the PepsiCo Global R&D Fellow programme in 2016, with a research focus on coupling soft matter physics to field physics to unlock new insights for snacks innovation. 

John received a BSc (Hons) Physics from the University of Exeter, and was elected Fellow of the IOP in 2002. Prior to joining PepsiCo in 2005, John was a Research Scientist at Unilever R&D in the UK and The Netherlands, working on process, technology and packaging innovation across food categories.



Dr Robert Farr, Jacobs Douwe Egberts, Coffee Scientist

Robert Farr is a physicist with nineteen years of experience in the food industry at Unilever and JDE, studying the relation between the microstructure and the thermal, transport and mechanical properties of food materials. His research started at the Cavendish Laboratory, studying the statistical physics of concentrated colloids, and his subsequent work has included packing in granular media, the rheology of dense suspensions, such as vegetable purées and ice slurries, microfluidics, and the elastic failure of lightweight structures.



Dr Martin Whitworth CPhys MInstP, Campden BRI, Principal Scientist

Martin Whitworth is a Principal Scientist at Campden BRI – an independent provider of research and technical services to the food and drink industry.  Martin has an MA and PhD in physics from Cambridge University, his thesis being on fracture mechanics.  He specialises in physical characterisation of food and raw materials, including use of calibrated colour imaging, hyperspectral NIR imaging, and X-ray tomography.  Martin’s food speciality is cereals.  He is a leading expert on bubble structure of baked products, is the inventor of the C-Cell bread analysis instrument, and pioneered the use of X-ray CT to study bubble structure during baking.



Professor Thomas Krauss FInstP, Department of Physics, University of York, Professor of Photonics and University Research Champion “Technologies for the Future”

Thomas Krauss leads the Photonics research group at the University of York where he also oversees the University strategy relating to novel technologies. He has led a number of EU and EPSRC projects in fundamental and applied aspects of photonic crystal devices, such as slow light, optical interconnects and, more recently, biosensing. His current focus is to explore novel physical concepts for the detection of biomarkers and the characterisation of bacteria, both in a healthcare and a food context. He has published 300 refereed journal articles and holds 6 patents. Prof Krauss is a Fellow of the Institute of Physics, the Royal Society of Edinburgh and the Optical Society. In 2015, he was awarded a Royal Society Wolfson Merit Award. 



Dr Felix Oppong, Research Scientist, Unilever R&D

Felix Oppong works as a research scientist at Unilever R&D, based at the Colworth Science Park, Sharnbrook, UK. He holds an MSc in physics from the Memorial University of Newfoundland in Canada and a PhD in physics from the University of Western Ontario, Canada. His main area of expertise is the rheology of soft matter, in particular food materials. He studies the correlation between the microstructure of complex fluids and their bulk behaviour such as flow, texture and physical stability. Impact of processing conditions on the microstructure and rheology of food materials is also an area of interest. 


Key dates

  • Registration deadline:
    4 January 2018