Bill Williams obtained an Honours degree in Physics with Astrophysics from Leeds University, UK and then undertook a PhD in NMR relaxation behaviour at the Open University. He went on to spend a number of years as a Postdoctoral Fellow in The Chemistry Department at York University, UK, working on various aspects of biological polymers. Subsequently he spent 4 years with Unilever Research, before returning to academia in March 2003, with a position in The Institute of Fundamental Sciences at Massey University, where he is working on biophysics and soft-matter. Check out

Bill was awarded the Royal Society of Chemistry’s Food Group Junior Medial in 2003, was an invited participant at the Soft Meets Biology Gordon Research Conference in 2009, was Theme leader for the Soft Materials Theme of The MacDiarmid Institute Centre of Research Excellence for 6 years, and gave the Pilnik Lecture at the 2011 Hydrocolloids conference in Wageningen. Bill was elected onto the council of the International Union for Pure and Applied Biophysics in 2012 is a Fellow of the New Zealand Institute of Physics, and serves on the editorial boards of Biophysical Reviews and Food Hydrocolloids.