Ian gained a degree in Natural Sciences at Cambridge, and followed this with a PhD in Chemistry at the University of East Anglia. His PhD looked at how the analytical profiles of carbohydrates could be used in food authentication, particularly that of orange juice, and was based at the MAFF Food Science Laboratory. From non-alcoholic beverage research, Ian progressed to spirit drinks, with a move to the Scotch Whisky Research Institute (SWRI) in 1996. The Institute is sponsored by most of the major whisky distilling companies in Scotland and carries out non-competitive research on behalf of its members. Ian was initially involved in distillation research, studying the effect of whisky still design on the flavour of the final spirit. However, with the development of the information provision that the SWRI offers its members, he became involved in developing its technical Infoline and communication resources. Ian is now the Senior Scientist at the Institute responsible for Product Protection research, which includes spirit drink authentication.