Senior Lecturer In Food Technology And Innovation

I have academic and professional interdisciplinary experience (in food science, food technology, food innovation and the nutritional sciences) gained working across agri-food supply chains (teaching, research and enterprise) addressing both local, national and global challenges, such as food security, food safety, sustainable food production, and improved nutrition and food-related consumer behaviours.

I am a Fellow of the IFST (Institute of Food Science & Technology), a Chartered Scientist (CSci) (Science Council), a Registered Sensory Scientist (RsenSci) (Institute of Food Science & Technology) and a Registered Nutritionist (RNutr) (UK Association for Nutrition).

Recent Publications:
Bush, L; Stevenson, L; Lane, K.E. (2019).  The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A review of the literature. Critical Reviews in Food Science and Nutrition, 59(7): 1154-1168.

Janssen, H.G; Davies, I.G; Richardson, L; Lloyd, A; Wilson, T; Beckman, M; Draper, J; Stevenson, L (2018).  The development of metabolite biomarkers of energy-dense nutrient-poor foods and takeaway (fast) food dietary patterns.  Proceedings of the Nutrition Society, 77(OCE4), E232.

Janssen, H.G; Davies, I.G; Richardson, L.D; Stevenson, L (2018).  Determinants of takeaway and fast food consumption: a narrative review. Nutrition Research Reviews, 31(1): 16-34.