Dr Lisa Marshall
- Position: Associate Professor (Teaching and Scholarship) of Food Science and Nutrition
- 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
Profile
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. I joined the University of Leeds as Lecturer in Food Chemistry in 2008 where I set up the Food Chemistry Research Group. Since then, I have had many academic leadership responsibilites and have been heavily involved in Student Education at School, Faculty and University level. I am currently the Pro-Dean for Student Education in the Faculty of Environment and I am leading the School of Food Science and Nutrition through the programme transformation project – Curriculum Redefined.
Responsibilities
- Pro-Dean for Student Education, Faculty of Environment
- School Lead for Curriculum Redefined
- Lecturer in Food Chemistry
Research interests
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.
Qualifications
- PGCert Professional Development (Higher Education Practice) University of Huddersfield
- PhD Food Science University of Leeds
- BSc (Hons) Food Science University of Leeds
Professional memberships
- Fellow of the Higher Education Academy
- Member of the Institute of Food Science and Technology
Student education
I became Pro-Dean for Student Education in the Faculty of Environment on 1st Aug 2022. Prior to this I was the Director of Student Education in the School of Food Science and Nutrition for 5 years where I sat on many Committees and Working Groups related to Student Education (School, Faculty, Cross-Faculty, University, External). 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 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