Bryony James
New Zealand engineering academic
From Wikipedia, the free encyclopedia
Bryony Joanne James (born 1970 or 1971)[1] is a professor of engineering who is Vice-Chancellor of Victoria University of Wellington.
Bryony Joanne James | |
|---|---|
| |
| Born | 1970 or 1971 (age 54–56) |
| Alma mater | University of Auckland |
| Scientific career | |
| Fields | Food microstructure |
| Institutions | University of Auckland, University of Waikato, Victoria University of Wellington |
| Thesis | |
Academic career
After a 1997 PhD titled 'The oxidation reactions of heterogeneous carbon cathodes used in the electrolytic production of aluminium' at the University of Auckland,[2] James joined the staff, rising to full professor.[3]
Much of her work involves engineering properties of food.[1][4][5] In 2017 James, Dr Gant, Associate Professor MJ Hautus and Professor EA Foegeding were awarded a Marsden Fund grant for a study titled Why do texturally complex foods lead us to eat less?.[6]
From 2020 to 2023, Bryony was Deputy Vice-Chancellor (Research) at the University of Waikato.
In 2023, Bryony was appointed Provost at Victoria University of Wellington.[7]
In May 2026, Bryony James was announced as the next Vice-Chancellor of Victoria University of Wellington following the departure of Nic Smith. James is the first female to hold the position of Vice-Chancellor of Victoria University of Wellington.[8][9]
Selected works
- James, Bryony J., Yan Jing, and Xiao Dong Chen. "Membrane fouling during filtration of milk––a microstructural study." Journal of Food Engineering 60, no. 4 (2003): 431–437.
- Lee, Brendan J., Armando G. McDonald, and Bryony James. "Influence of fiber length on the mechanical properties of wood-fiber/polypropylene prepreg sheets." Materials research innovations 4, no. 2-3 (2001): 97–103.
- Patel, Krishal, Colin S. Doyle, Daisuke Yonekura, and Bryony J. James. "Effect of surface roughness parameters on thermally sprayed PEEK coatings." Surface and Coatings Technology 204, no. 21-22 (2010): 3567–3572.
- James, Bryony J., and Bronwen G. Smith. "Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy." LWT-Food Science and Technology 42, no. 5 (2009): 929–937.
- Lynne, Bridget Y., Kathleen A. Campbell, Bryony J. James, Patrick RL Browne, and Joseph Moore. "Tracking crystallinity in siliceous hot-spring deposits." American Journal of Science 307, no. 3 (2007): 612–641.
