I am a senior lecturer with research and professional expertise in food science and health, particularly microbiology, epidemiology and toxicology.
I teach on the postgraduate programmes and supervises postgraduate degree students. I am the Postgraduate Programmes Lead academic with responsibility for the management and development of the postgraduate offer in Food, Nutrition and Health at Hollings, MMU.
I am active in a range of initiatives in the area of food sustainability, diet and health and I have recently worked on a gastronomy food and science initiative with architecture students using food as a medium for architecture design.
I am particularly interested in pesticide residue levels in commonly consumed foods amongst children.
I began my career in enforcement of food safety and environmental protection law. As a qualified Environmental Health Practitioner, I have worked in a range of commercial settings, including management and leadership initiatives with farmers and small businesses to improve food safety practices; working with urban local authorities to comply with air pollution control; developing strategies for improvements to the safety and quality of food across a number of Small to Medium Sized Enterprises (SMEs) in food manufacturing sectors.
I am currently undertaking research into the environmental impact factors on the gene expression of Listeria monocytogenes.
Recent work includes the implications of ‘5 a day’ fruit and vegetable consumption in children and exposure to pesticide residues in grapes.
My other academic interests include the prevalence of prion diseases, particularly the historical significance of BSE in relation to the current prevalence of human neurodegenerative disorders.
BSc (Hons), BA, PGCE, PgDip, MA
From 2000 to 2010 I was the UK Food Standards Agency Risk Assessment expert on the DEFRA Expert Committee on Pesticide Residues in Food. I was instrumental in changing the UK committee, reporting processes to an open process of risk communication. This provided much greater accessibility of information to the public and industry on pesticide residues in food.