SHEFFIELD FOOD AND NUTRITION: Research Workshop

The University of Sheffield and Sheffield Hallam University are delighted to invite you to this FREE, in-person, special research workshop on working together to address local, regional and national nutrition priorities. The workshop will include talks by Greg Fell (Director of Public Health, Sheffield) and Dr Craig Leadley (Chief Executive, Institute of Food Science and Technology) on research needs, opportunities and challenges , a panel discussion, and networking activities for developing research proposals. The meeting will be useful for all those working in food and nutrition across Sheffield including academia, industry/food producers, local government, and third sector organisations. The workshop aims to bring together stakeholders from across Sheffield for networking and driving collaborative research projects.

Speaker biographies:

Greg Fell

Greg Fell is the Director of Public Health in Sheffield. He graduated from Nottingham University with a degree in biochemistry and physiology in 1993. He has worked as a social researcher in a maternity unit; a number of roles in health promotion and public health before joining the public health training scheme. Greg worked as a consultant in public health in Bradford in the PCT then Bradford council. Since Feb 2016 he has worked for Sheffield City Council as the Director of Public Health for the city. Greg was also appointed to the role of Vice President to the Association of Directors of Public Health (ADPH) in December 2021 and then became President in October 2023.

Dr Craig Leadley

Craig is the Chief Executive at the Institute of Food Science & Technology, the UK’s foremost professional body for individuals engaged in all aspects of food science and technology. He is a Food Technologist with over 30 years of experience in the food industry, with the majority of that experience at Campden BRI (28 years), where he delivered appliedresearch, contract services and training for food and beverage businesses of all scales.Dr. Leadley managed the Campden BRI research portfolio and also represented Campden BRI on the leadership team for the 'Food Consortium' Collaborative Training Partnership, a PhD program for a cohort of 42 students co-sponsored with various multinational food companies and the Haydn Green Institute, University of Nottingham. Dr. Leadley possesses extensive knowledge of applied food technology, with a particular interest in emerging shelf-life extension technologies such as high-pressure processing, cold plasma technology, and ohmic heating. He has a PhD from the University of Birmingham which was focused on Pressure Assisted Thermal Sterilisation (PATS) of foods. Throughout his career, Dr. Leadley has collaborated extensively through industry/academic grant-funded projects and consequently has a substantial industrial and academic network. He is deeply passionate about food science and technology and their positive role in society. His wide-ranging technical interests include food preservation, cell-cultivated products, alternative proteins, novel processing technologies, and Industry 4.0.