Richard Frazier new Head of SCFP

The University is pleased to announce the appointment of Professor Richard Frazier as the new Head of School for the School of Chemistry, Food and Pharmacy.

The appointment follows a recruitment process that was initiated earlier this year, and is for a fixed period of six years.

Richard will take up his new role on 1 August 2021, replacing Professor Carol Wagstaff who is moving to the role of the Research Dean for Agriculture, Food and Health.

Richard is currently the Head of Department for Food and Nutritional Sciences. He joined Reading as a Lecturer in Food Chemistry in October 2000, after completing his postdoctoral research at Nottingham, Reading and Imperial College London. He was promoted to Senior Lecturer, before being awarded his Chair in Food Science in October 2013.

Announcing the appointment, Pro-Vice-Chancellor (Academic Planning & Resource) Mark Fellowes said, “I am pleased that Richard is taking on this role. His senior leadership experience in the School of Chemistry, Food and Pharmacy – as well as the experience of serving on the University Council and Senate – gives him a unique perspective on the strategic priorities of the School and our wider institution. I look forward to working with Richard and supporting him in his efforts to enhance the reputation and presence of the School in the sector.”

Richard said, “I am looking forward to leading the community of colleagues and students in the School of Chemistry, Food and Pharmacy over the next six years, and to building on our excellence in research, teaching and engagement.  Under Carol’s leadership, we have shown during the pandemic to date our resilience and strength of community in the School and across the University in our partnerships with other Schools and Functions.  So, while we will face considerable challenges ahead, I am confident that we have a strong basis for success through continuing to work together to each play our part in striving for excellence.”

Richard was awarded his PhD in Biomaterial Surface Chemistry from the University of Nottingham, after completing his undergraduate degree in Chemistry from the University of Bristol.

His research focuses on the functional role of proteins and their interactions in food and biological systems.  He is active in teaching food protein, lipid and colloid chemistry, cereal chemistry, chemical and instrumental analysis of foods, and has a track record of leading Reading’s involvement in national and international training and education initiatives funded by BBSRC and EIT Food.

Richard is also a member of the University Council and Senate. He serves as Senate member on the University Board for Research and Innovation and the University Personal Titles Committee.