Stephen J. James (e.mail: jamess@grimsby.ac.uk)
Stephen James is the Founder and Director of the Food Refrigeration and Process Engineering Research Centre (FRPERC). Steve joined the Meat Research Institute (MRI) at Langford in September 1967. By the 1980s he was head of the Chemical Engineering Group at the renamed Institute of Food Research – Bristol Laboratory (IFR-BL). When IFR-BL was closed in 1990, Steve, together with other members of the Chemical Engineering Group, joined the Faculty of Engineering at the University of Bristol and formed the Food Refrigeration and Process Engineering Research Centre (FRPERC) in January 1991. Over the past 50 years he has carried out research into all aspects of food refrigeration ranging from primary chilling through to domestic handling. He has also been active in thermal processing of food including cooking and surface decontamination studies. Since 1972 he has been in the forefront of computer modelling of heating and cooling processes in food processing. He is author, or co-author, of over 400 publications, including the co-authorship of the book Meat Refrigeration. He routinely carries out industrial consultancies in all aspects of food processing, including expert witness work. He is currently also a Visiting Senior Research Fellow in Food Process Engineering at the University of Lincoln working closely with the National Centre for Food Manufacturing.
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Christian James (e.mail: jamesc@grimsby.ac.uk)
Christian James is a Food Technology graduate and a Senior Research Fellow at the Food Refrigeration and Process Engineering Research Centre (FRPERC). Chris joined FRPERC in 1993 and has now been active in food process engineering research for over 20 years. He has carried out studies on rapid cooling, initial freezing points and super-cooling, the use of heat pipes and tempering among others. He has also been very active in thermal processing of food including cooking and surface decontamination studies (particularly the application of steam and hot water interventions for treating meats and produce). He is author, or co-author, of over 150 publications, including the co-authorship of the book Meat Refrigeration. He routinely carries out industrial consultancies in all aspects of food processing. He is currently also a Visiting Senior Research Fellow in Food Process Engineering at the University of Lincoln working closely with the National Centre for Food Manufacturing.
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Graham Purnell (e.mail: purnellg@grimsby.ac.uk)
Dr Graham Purnell is a Mechanical Engineer by training, with over 30 years experience in Food Process Engineering R&D, and a Senior Research Fellow at the Food Refrigeration and Process Engineering Research Centre (FRPERC). He started his research career at the University of Bristol in 1987 as a member of the Mechanical Engineering Robotics Group this subsequently became the Advanced Manufacturing and Automation Research Centre (AMARC), when this group closed down Graham joined the MAFF Fellowship for advanced food studies, and subsequently FRPERC. He has built extensive Food Process Engineering experience in both research and industrial consultancy. His activities and skills have covered all aspects of proposing, managing, performing technical work, and results dissemination. Graham’s technical interests lie in development of equipment and automation for handling and processing variable food products. He has also built up substantial experience of food cutting, decontamination, and hygienic primary meat production issues, and been involved with many R&D projects as diverse as robotic butchery, waste sludge processing, automated systems for hand washing, confectionery slicing, vegetable decontamination and alcoholic beverage cooling. He has written over 60 research papers, numerous project reports, and is inventor on 4 patent applications. He is currently also a Visiting Senior Research Fellow in Food Process Engineering at the University of Lincoln working closely with the National Centre for Food Manufacturing.
My Profiles: Academia.edu
Together the current staff at FRPERC represent over 90 man years of food research experience. Since 1967 the group have been working on all aspects of the chilling, freezing, thawing, tempering, refrigerated storage, refrigerated transport, refrigerated retail display, domestic handling and refrigerated storage, cooking, pasteurisation, reheating (microwave and conventional), decontamination, hygienic processing, robotic handling, automated handling, and cutting of many different foods.
Luke Talbot (e.mail: talbotl@grimsby.ac.uk)
Luke Talbot is a Research Assistant at FRPERC with a degree in Natural Sciences with Biology and Anthropology. Luke is FRPERCs latest recruit and is currently working on a new project on dynamic centrally controlled energy management systems for food refrigeration systems.
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