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I am a lecturer in New Product Development, at the National Bakery School, Applied Sciences.
I joined the University in 2021 after over 30 years in the food industry in Research and Development and Innovation leadership roles.
I am also a Fellow of the Institute of Food Science and Technology, vice chair of the publication committee and one of the inaugural members of the Food Innovation Special Interest Group.
Passionate about food, I believe that good food needs to not only delight, sustain and nourish, but also to be grounded in science and be sustainably and ethically sourced and manufactured.
My main interests are
Innovation - delivering successful, ethical and sustainable innovation in the food sector. To this end, I am currently co-creating an Innovation Knowledge Hub for the Institute of Food Science and Technology and organising events on the subject.
Activities to attract new talent to pursue a career in the food sector as food scientists and technologists.
Supporting new businesses grow sustainably.
Baking Science and Technology - BSc (Hons)
University of Reading, UK
University of west Attica, Greece
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST.
This journal has a long history of publishing impactful, authoritative and highly downloaded articles.
Food Science & Technology (FS&T) provides news and topical articles on all aspects of food science and technology. The subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices; and from quality assurance and safety to storage, distribution, marketing and use.