Leo Stevenson

Biography

I have held technical and managerial positions in the Agri-Food industries, as well as university research and academic posts; and 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. Current interests are very much focused on integrating approaches that include the food and nutritional sciences, as well as social and consumer sciences, to deliver a better understanding of the complex interconnections 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. Specialties: Food concept research and food product development methodologies. Food reformulation strategies. Sensory, consumer and nutritional evaluation of food products. The nutritional implications of food production and food processing techniques and technologies. Analytical and diagnostic methodologies for the assessment of food components and food contaminants. Food safety and food quality management (and regulation) throughout the food supply chain. Public health & community nutrition.

Research Interest

Food Science & Nutrition