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.
Dr Anne Pawsey, University of Edinburgh, Impact Acceleration Associate
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.