A Project Manager with over 30 years senior management experience in the food industry, both at site and group level, working for both branded and own label manufacturers.
My experience encompasses all aspects of quality systems management, project management, the maintenance of good manufacturing, hygiene practices, and co-packer, supplier quality assurance programmes.
Having worked in most sectors of the food industry, from primary processing to the manufacture of chilled ready meals in Europe, Australia, South America and Thailand,
Involvement with many and varied small to medium sized companies through various funding opportunities including; European Regional Development Fund (ERDF), National Skills Academy, Innovation Vouchers, Knowledge Transfer Partnerships (KTP), and Rural Development Programme for England (RDPE) during my time at MFC.
A BRC third party auditor and an approved tutor for level 2 to level 4 food safety and HACCP courses. I also help undergraduates find links with industry providing short projects, which are factory based, on new or existing products under industry practices and timescales.
The primary aim of the MFC is to create a high profile conduit for all food and nutritional science knowledge exchange activity, facilitating the opportunity for research outputs, and to assist the faculty in increasing the level and breadth of externally funded knowledge exchange in the areas of food, nutrition and health.
The amalgamation of the MFC into the Department of Health Professions, and Food and Nutritional Science creates an opportunity to offer a comprehensive range of expertise and that is ideally placed to meet the current, multifaceted demands expected from the sector, including: advances in science that can benefit future nutrition; designing innovations in nutrition for health and wellbeing; strategies to reduce consumption of components such as sugar, salt and fat; products that cater for the free-from, allergy and intolerance markets; improving nutrition in the community; sport and exercise nutrition for both elite sport and the health of the whole population; ensuring food businesses are sustainable; strategies for marketing healthy brands; diet formulation for preventing illnesses such as diabetes, heart disease and cancer.
Current projects include