Dr Copeland was selected from six strong candidates during a six-month search by a search committee appointed by the AACCI Board.
“Both the search committee and the Board of Directors look forward to Professor Copeland’s strategic insight and leadership as our next Editor-in-Chief, a critical responsibility for the enduring success of the association’s flagship journal,” said Dr Jan Delcour, Chair of AACCI’s Board of Directors.
“He has an excellent track record in the scientific domain covered by the journal.”
Dr Copeland’s three-year tenure as editor-in-chief will officially begin on January 1, 2016. He will be the successor to current editor-in-chief Craig Morris, who saw article submissions increase by more than 25 percent, as well as nearly 100,000 article downloads during his three-year term.
Upon accepting his appointment, Dr Copeland said, “It is a great honour to have been selected as the next editor-in-chief of Cereal Chemistry. I look forward to the exciting challenges of the role and to providing leadership to the journal in this era of great changes in scientific publishing. I will be doing all I can to meet the expectations of AACC International and the broader cereal science community in promoting and enhancing the reputation of this fine journal.”
Before his current position at the University of Sydney, Dr Copeland held postdoctoral appointments at Yale University and the University of Buffalo. He was also a Fulbright Fellow at the University of California, Davis. His BSc and PhD degrees in biochemistry were received from the University of Sydney, and he is also a Graduate of the Australian Institute of Company Directors.
Dr Copeland has been the primary supervisor of 34 PhD students and was the recipient of the AACC International 2014 Excellence in Teaching Award. He has published extensively on the biochemistry of nitrogen-fixing symbioses of legumes.
His research interests are on the chemistry of food grains and food plants, structure-function relationships of food starches, genotype and environmental effects on cereal grain quality, and the origins of the human diet.
About Cereal Chemistry
Cereal Chemistry is an international flagship journal and leading scientific publication of AACC International, the recognised leader in grain science and technology. It publishes high-quality scientific papers reporting significant, recent research in the areas of genetics, composition, processing, and utilisation of grains, pulse crops, oilseeds, and specialty crops. Cereal Chemistry is known worldwide for communicating cutting-edge research in the area of grain science, covering advances the fields of instrumentation, analysis, methodology, and the utilisation of grains as they relate to human and animal health or nutrition.
About AACC International
AACCI is a global, nonprofit association of nearly 2500 scientists and food industry professionals working to advance the understanding and knowledge of cereal grain science and its product development applications through research, leadership, education, superior technical service, and advocacy.
Visit the AACC International site HERE.
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