I am Associate Dean of Learning and Teaching for the Faculty of Arts and Social Sciences as well as a Professor in Hospitality Management. I teach food-related topics, including innovation and new product development, and my research focuses on consumer behaviour in the context of food. This has included healthy eating behaviours in foodservice settings, food hygiene behaviours in the home and also of food handlers in the foodservice sector, and the role of food in the tourism product. I am a founding member of the University Food, Consumer Behaviour and Health Research Centre.
University roles and responsibilities
- Associate Dean of Learning and Teaching
- Professor of Hospitality Management
Affiliations and memberships
Consumer behaviour linked to choice to food, particularly in hospitality or tourism settings, and also hygiene-related behaviour of both consumers and those working in the food sector.
I am a founding member of the University's Food, Consumer Behaviour and Health Research Group, which includes researchers from Psychology, Biological Sciences and Management.
Anita has ongoing collaboration with the University of Oxford in relation to the study investigating the impact of nutrition on behaviour in prisons.
Indicators of esteem
Member on the FSA list of experts - Social Science Committee
Anita was an invited member of British Nutrition Foundation-led group (FSA-funded) for improving the nutrition education of catering students.
- New product development
- Contributions to other modules relating to sensory and consumer science and food hygiene.
- Dissertation supervision.
Postgraduate research supervision
I am currently supervising 8 research students, studying a variety of topics, most related to food. Topics include an investigation of the socio-cultural meaning of food waste when eating out in China; the importance of food as a part of the airline offer; the importance of food perceptions in intention to revisit Thailand and the role of social media when eating out.
I have had 16 students complete their PhDs.