Dr Lisa Marshall
- Position: Lecturer
- Areas 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.
- Email: L.J.Marshall@leeds.ac.uk
- Phone: +44(0)113 343 1952
- Location: 1.02a Food Science Building
- Website: Twitter | LinkedIn | Researchgate
After finishing my PhD at the Univeristy 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. After 4 years I successfully gained a position back at the University of Leeds as Lecturer in Food Chemistry. Over the last 8 years, I have had many academic leadership responsibilites, have been heavily involved in Student Education in the School and I have established the Food Chemistry Research Group.
- Director of Student Education
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 and current 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.
- Optimisation of Baobab fruit processing and handling techniques for increased human nutrition and commercialisation in Malawi.
- The effect of processing conditions on the bioactive compounds and aroma profile of wine from Hibiscus sabdariffa.
- Degradation and quality changes of repeated high heat temperature frying of plant oils.
- Essential oils and lipid oxidation in model food.
- Nutritional analysis of Saudi cereal foods and risk assessment of dietary exposure to acrylamide in Saudi and UK infants.
- Bioactivity of Hibiscus sabdariffa.
- PGCert Professional Development (Higher Education Practice) University of Huddersfield
- PhD Food Science University of Leeds
- BSc (Hons) Food Science University of Leeds
- Fellow of the Higher Education Academy
- Member of the Institute of Food Science and Technology
I took over the role of Director of Student Education in the School on 1st Aug 2017. Prior to this I have sat on many Committees and Working Groups related to Student Education (School, Faculty, Cross-Faculty, University, External) over the last 8 years. I have been a BSc programme External Examiner for 7 years and have been involved with internal and external auditing of BSc programmes. I have also developed and managed our highly successful Industrial Placement provision (the largest in the University pro rata) as well as being the School Study Abroad Coordinator. Alongside lecturing on a number of modules within the School and being supervisor for both BSc and MSc projects, I have been Module Leader for several modules and Programme Leader, as well as a Link Tutor for Natural Sciences. I have been involved and led several Teaching Enhancement Projects within the School and I am also an academic member of the School of Food Science and Nutrition Industrial Advisory Board.
Research groups and institutes
- Food Chemistry and Biochemistry
Postgraduate research opportunities
We welcome enquiries from motivated and qualified applicants from all around the world who are interested in PhD study. Our research opportunities allow you to search for projects and scholarships.