• Acceptability of Interventions
• Food Safety Awareness among Different Groups of People
• Hazard Perception with Special Emphasis on Campylobacter Reduction and Interventions
• Use of Novel Methods to Elicit Perceptions of Risk

Funding secured for new research project to enhance energy efficiency and nutrition

• https://www.shu.ac.uk/national-centre-of-excellence-for-food-engineering
• https://www.shu.ac.uk/news/all-articles/latest-news/ncefe-better-food-for-all-funding