Dr Helen Kendall
Research Fellow
Natural and Environmental Sciences
New Castle University
United Kingdom
Biography
I am the current Viscount Runciman research fellow within the Food and Society Group headed by Professor Lynn Frewer within the School of Agriculture Food and Rural Development at Newcastle University. Research within the group focuses on is focused on research in all areas of food and society, including those subjects which require transdisciplinary collaboration between the social and natural sciences, and translating research results into actionable policy recommendations.
Research Interest
Employing qualitative and quantitative methodologies to understand attitudes and behaviours related to food, (for example, in relation microbiological food hazards, food authenticity and societal and consumer responses to emerging food production technologies and behaviour change) Understanding and measuring societal and individual responses to risks and benefits associated with food, (particularly in relation to microbiological food safety) Stakeholder analysis and scientific foresight regarding research agenda setting, policy and governance in the area of emerging food technologies, and food and agricultural policy issues
Publications
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Kendall H, Naughton P, Clark B, Taylor J, Li Z, Zhao C, Yang G, Chen J, Frewer LJ. Precision Agriculture in China: Exploring Awareness, Understanding, Attitudes and Perceptions of Agricultural Experts and End-Users in China. Advances in Animal Biosciences: Precision Agriculture (ECPA) 2017 2017, 8(2), 703-707.
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Kendall H, Kuznesof S, Seal C, Dobson S, Brennan M. Domestic food safety and the older consumer: A segmentation analysis. Food Quality and Preference 2013, 28(1), 396-406.
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Frewer LJ, Coles D, Dijkstra AM, Kuznesof S, Kendall H, Kaptan G. Synthetic Biology Applied in the Agrifood Sector: Societal Priorities and Pitfalls. APSTRACT 2016, 10(2-3), 89-97.
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Kendall H, Brennan M, Seal C, Lahda C, Kuznesof S. Behind the Kitchen Door: A novel mixed method approach for exploring the food provisioning practices of the older consumer. Food Quality and Preference 2016, 53, 105-116.
