Pro-Dean for Student Education in the Faculty of Environment and Associate Professor (Teaching and Scholarship) of Food Science and Nutrition in the School of Food Science and Nutrition at the University of Leeds.After finishing my PhD at the University of Leeds, I took up a the post of Lecturer in Food Science in the School of Applied Sciences at the University of Huddersfield where my role was teaching focussed. I joined the University of Leeds as Lecturer in Food Chemistry in 2008 where I set up the Food Chemistry Research Group. Since then, I have had many academic leadership responsibilities and have been heavily involved in Student Education at School, Faculty and University level. I am currently the Pro-Dean for Student Education in the Faculty of Environment and I am leading the School of Food Science and Nutrition through the programme transformation project – Curriculum Redefined.Responsibilities:Pro-Dean for Student Education, Faculty of EnvironmentSchool Lead for Curriculum RedefinedLecturer in Food ChemistryAreas of expertise: Food chemistry: effects of processing on the composition & health benefits of food; lipid analysis & oxidative stability; Maillard chemistry; analysis of colours & flavours; Hibiscus sabdariffa.Research interests:In the Food Chemistry Research Group, I investigate the reactions and interactions of components of food using analytical techniques. Studies look at key components such as proteins, carbohydrates and lipids as well as small molecules, for example vitamins, minerals, food additives, flavours, colours, heat-induced and natural toxicants as well as bioactive compounds.Recent projects include:PATHWAY-27: Pivotal assessment of the effects of bioactives on health and wellbeing. From human genoma to food industry. An EU FP7 KBBE Funded Project.The analysis of dark and raw chocolate.Investigations into bioaccessibility and bioavailability of dietary carotenoids to improve vitamin A status in humans.Analysis of current trans-fat levels in UK bakery products.The effects of green tea powder on bakery products.Nutritional analysis of Saudi cereal foods and risk assessment of dietary exposure to acrylamide in Saudi and UK infants.Bioactivity of Hibiscus sabdariffa.