Newcastle University

Experience: 

I have held technical, managerial, and academic positions in both the Agri-Food industry and the University Sector.  I have experience of working on projects involving agricultural primary production systems; food product development; food safety and quality management; and the molecular and chemical analysis of food components and contaminants (including collaborative LINK, EU, and Knowledge Transfer Partnership projects). More recently I have also been involved in collaborative public health nutrition project work. My current interests are very much focused on integrating inter-disciplinary approaches that include the food and nutritional sciences, as well as social and consumer sciences, to deliver a better understanding of the complex inter-connections between consumers and foods in food systems.  This includes understanding factors such as: global markets and trade; food security; the complexity of food systems; food-related behaviours; and the impacts of food on both human health and the environment.

My current post involves managing and contributing to the BSc (Hons) Food & Human Nutrition programme being delivered in Singapore (in patrnership with the Singapore Institute of Technology and Nanyang Polytechnic).

Qualifications:

BSc (Hons) Environmental Biology (School of Biological Sciences, University of Liverpool) (1986).

MSc Agronomy (School of Agriculture & Food Science, University of Nottingham) (1990).

PhD Agri-Food Microbiology (School of Biological Sciences, University of Bristol) (1994).

PGCE Further & Higher Education (School of Education, University of Huddersfield) (1999).

Previous Positions:

Reader in Food Science.  Liverpool John Moores University (2010 - 2011).

Senior Lecturer in Food Science.  Liverpool John Moores University (2000 - 2010).

Involved in managing and delivering undergraduate modules across degree programmes in Food & Nutrition, Community Nutrition, Nutrition, and Food Design & Technology.  Also involved in the development and delivery of bespoke short courses and training for both food companies and public sector organisations; and supervision of post-graduate/post-doctoral researchers involved in a range of food & nutrition related consultancy and research project work.

Lecturer in Food Science.  University of Leeds/Askham Bryan Agricultural College (1998-1999).

Development and delivery of material for the BSc (Hons) Food Production, Processing and Marketing degree (University of Leeds).

Research & Project Development Manager. Adgen Agri-Food Diagnostics (Neogen) Ltd. (1996-1998).

Development of commercial laboratory-based testing services and rapid on-site test kits for use in Agri-Food supply chains. This included the detection and identification of food-borne pathogens and microbial toxins; chemical food analysis (composition and contaminants); food alergen testing; and food authenticity testing.

Research Fellow.  Rhur University, Bochum (Germany) (1994-1996).

Laboratory-based research (molecular biology) investigating aspects of gene expression and gene interaction (transcriptional regulation & RNA processing).

Professional Associations: 

Registered Nutritionist (RNutr) (UK Association for Nutrition). 

Chartered Scientist (CSci). 

Fellow of the  UK Institute of Food Science & Technology (FIFST), and member of the IFST Professional Food Sensory Group (PFSG).

Member of the US-based Institute of Food Technologists (IFT).

Member of the UK Nutrition Society.

Associate member of the Singapore Institute of Food Science & Technology (SIFST). 

Currently contributing to the following modules on the BSc (Hons) Food & Human Nutrition degree programme:

ACE2140 Experimental Food Science (Module Leader)

ACE2141 Food Microbiology  (Module Leader)

ACE2156 Food Science & Technology

ACE3173 Advanced Food Science 

ACE3174 Medicinal Plants/Functional Foods (Module Leader)

ACE3190 Project/Dissertation 

Previous Projects:

Liverpool Primary Care Trust: ‘Liverpool Eatright Project’. Practical ways of developing healthier take-away food options.

Liverpool City Council Trading Standards: Feasibility study of project work that could be undertaken to improve the nutritional quality of take-away foods.

Kellogg’s Ltd.: Breakfast consumption and body image satisfaction.

EU Grundtvig Project (EAC/61/2006). Evaluating community based (food-related) health strategies, including how social networks influence food-related health behaviours (10 EU partners, 6 countries).

KTP (Knowledge Transfer Partnership) – Divine Chocolate Company Ltd.

European Social Fund ESF-EQUAL, ‘ACORN’ Project: Development and delivery of training packages (for Food Manufacturing companies), looking at transferring ‘lean manufacturing’ expertise from the Automotive to the Food Sector.

Merseyside Health Action Zone: Development and iimplementation of a Merseyside Food Charter (to help encourage minimum nutritional standards in foods prepared and handled by small Merseyside food businesses).

Merseyside Health Action Zone. ‘Home-based Food Hygiene Training Intervention: A Community Development Approach' (Dingle area Liverpool 8).

Neighbourhood Renewal Fund ‘Home-based Food Hygiene Training Intervention’ on behalf of Liverpool City Council (Toxteth area Liverpool 8).

Heart of Mersey: Investigation into deep-fat frying practices in a sample of Merseyside fast-food outlets.

DTI & BBSRC LINK: Molecular Sensors Programme: Ripeness indicating PVC Encapsulated Electrochemical Sensor System (SIM 4/11/08).
 
MAFF & H-GCA LINK: Technologies for Sustainable Farming Systems Optimising the Inputs and Performance of Triazole Fungicides by On-Site Monitoring of Residual Activity in Winter Wheat (P172).

MAFF & H-GCA LINK: Technologies for Sustainable Farming Systems Development of a Diagnostic Reagent for the Quantitative Estimation of Sclerotinia ascospore Infection of Oilseed Rape Flower Petals and the Development of a Forecasting Scheme for the Control of Sclerotinia Stem Rot (P180).

EU Framework IV: Rapid Detection Systems for Mould Contamination (Fair 1-1120).

EU Framework IV: Development of Diagnostic Methods and a Rapid Field Kit for Monitoring Monilinia Rot of Stone and Pomme Fruit (Fair 1-0725).

• Jaworowska A, Blackham T, Davies I, Stevenson L. Nutritional challenges and health implications of takeaway and fast food. Nutrition Reviews 2013, 71(5), 310-318.
• Jaworowska A, Blackham T, Davies I, Stevenson L. Determination of salt content in hot takeaway meals in the United Kingdom. Appetite 2012, 59(2), 517-522.
• Stevenson L, Phillips F, O'Sullivan K, Walton J. Wheat bran; its composition and benefits to health, a European perspective. International Journal of Food Science and Nutrition 2012, 63(8), 1001-1013.
• Stevenson L, Jaworowska A, Blackham T. Comparison of the nutritional quality of takeaway and ready to eat meals. Proceedings of the Nutrition Society 2011, 70, OCE4, E160.
• Jaworowska A, Blackham T, Stevenson L. Nutritional composition of takeaway meals served by independent small outlets. Proceedings of the Nutrition Society 2011, 70, OCE4, E166.
• Jaworowska A, Blackham T, Stevenson L. Reduction of fat and Na content in takeaway food by recipe reformulation. Proceedings of the Nutrition Society 2011, 70, OCE4, E173.
• Hackett AF, Lybert P, Meadows M, Richards J, Stevenson L. Scouse nouse: empowerment of carers in Liverpool. In: Freytag-Leyer, B., Alisch, M, ed. Community Health Information in Europe. Kassel, Germany: Kassel University Press, 2011, pp.75-86.
• Freytag-Leyer B, Schleckt I, Hampshire J, Hackett AF, Lybert P, Richards J, Stevenson L. Access to food and health information among elderly people living in Germany and the United Kingdom. Economic Science for Rural Development 2010, 23, 135-141.
• Lattimore P, Walton J, Bartlett S, Hackett A, Stevenson L. Regular consumption of a cereal breakfast. Effects on mood and body image satisfaction in adult non-obese women. Appetite 2010, 55(3), 512-521.
• Stevenson L, Blackham T. What role can goats' milk play in a healthy diet? Facts, possibilities and areas for future research. Complete Nutrition 2010, 2(1), 17-19.
• Stevenson L, Tierney A, Wright A, Kusnierikova A. An investigation into management of deep-fat frying oils used in a sample of Merseyside food outlets. In: Summer Meeting of the Nutrition Society. 2008, Nottingham, UK: Cambridge University Press.
• Stevenson L, Jain R. Lean manufacturing in the food industry. Food Science and Technology 2005, 19(3), 32-34.
• Beasley LJ, Hackett AF, Maxwell SM, Stevenson L. The effect of a dietary preload on estimation of usual food portion size by photograph in female volunteers. Journal of Human Nutrition and Dietetics 2004, 17(3), 219-226.
• Ghebrehewet S, Stevenson L. Effectiveness of home-based food storage behaviour: A community development approach. International Journal of Environmental Health Research 2003, 13(s1), s169-s174.
• Stevenson L, Duval M. Involving consumers in peer-facilitated home-based food hygiene training. International Journal of Consumer Studies 2003, 27(3), 233-237.
• Ellis R, Timms-Wilson TM, Beringer JE, Rhodes D, Renwick A, Stevenson L. Ecological basis for the biocontrol of damping-off disease by Pseudomonas fluorescens 54/96. Journal of Applied Microbiology 1999, 87(3), 454-63.
• Coutinho HIC, Handley BA, Kay HE, Stevenson L, Beringer JE. The effect of bacterial colony age on PCR fingerprinting. Letters in Applied Microbiology 1993, 17, 282-84.
• Isaac S, Collin HA, Stevenson L. Assessment of fungal growth in liquid cultures and bioassay of toxic products. Journal of Biological Education 1988, 22(4), 285-88.