Acrylamide in the Home: the effects of home-cooking on acrylamide generation
Consumer-facing research to date on acrylamide has focussed largely on scientific experiments to assess the effects of different types of cooking methods on acrylamide levels. There has been little so far, however, that assesses the actual methods that people use and how they impact on acrylamide formation. The aim of this research is to bridge the knowledge gap on actual cooking and preparation practices, in order to provide an indication as to how much acrylamide consumers are exposed to from food prepared at home, and whether this differs from the levels expected if
The aim of this research is to bridge the knowledge gap on actual cooking and preparation practices, in order to provide an indication as to how much acrylamide consumers are exposed to from food prepared at home, and whether this differs from the levels expected if food was prepared in accordance with manufacturer instructions.
I previously worked at the Institute of Food Research, Health Education Authority and University of Oxford. My expertise is in the area of public health and behavioural nutrition research, gained on a variety of projects. My research is wide ranging both in terms of topics covered (e.g. food choice, policy development, food safety) and methodologies used (e.g. qualitative, quantitative, stakeholder consultation). I have also been involved in the evaluation of health promotion programmes and developing tools for use in nutrition education.
Since my arrival in 2000, I have played an instrumental role in the success of the University of Surrey’s Food, Consumer Behaviour and Health Research Centre, securing over £5.4M of research funding, of which over £3.3M as PI. With a start-up investment of £250K in 2000, the centre has brought over £7.1M into the University.
To date I have published over 125 refereed papers, numerous non-refereed publications including 20 book chapters and have edited two booksand edited two books ("The Psychology of Food Choice" (2006) and "Food for the Ag(e)ing Population" (1st edition 2009; 2nd edition 2016).
I am one of the founding members, member of the Board of Directors (2001-2006) and was secretary (2004-2006) of the International Society of Behavioral Nutrition and Physical Activity. The society was set up to combine interests in diet and physical activity; and to stimulate, promote and advocate innovative research and policy in the area. The society now plays an important role in fostering excellence in research in this field through its annual meetings and journal called the International Journal of Behavioral Nutrition and Physical Activity.
Research groups and centres
Our research is supported by research groups and centres of excellence.