I have held technical and managerial positions in the Agri-Food industries, as well as university research and academic posts; and have experience of working on projects involving agricultural primary production systems, food product development, food safety and quality management, and the molecular and chemical analysis of food components and contaminants (including collaborative LINK, EU, and Knowledge Transfer Partnership projects). More recently I have also been involved in collaborative public health nutrition project work. Current interests are very much focused on integrating approaches that include the food and nutritional sciences, as well as social and consumer sciences, to deliver a better understanding of the complex interconnections between consumers and foods in food systems. This includes understanding factors such as: global markets and trade; food security; the complexity of food systems; food-related behaviours; and the impacts of food on both human health and the environment.
Specialties: Food concept research and food product development methodologies. Food reformulation strategies. Sensory, consumer and nutritional evaluation of food products. The nutritional implications of food production and food processing techniques and technologies. Analytical and diagnostic methodologies for the assessment of food components and food contaminants. Food safety and food quality management (and regulation) throughout the food supply chain. Public health & community nutrition.
1994, University of Bristol, United Kingdom, PhD, Molecular Agri-Food Microbiology
1990, University of Nottingham, United Kingdom, MSc Agronomy
1986, University of Liverpool, United Kingdom, BSc (Hons), Environmental Biology
Senior Lecturer in Food Science & Nutrition, Faculty of Education, Health & Community, Liverpool John Moores University, 2015 - present
Director of Opertions, Food & Human Nutrition (Singapore), Newcastle University, 2011 - 2014
Janssen H, Davies IG, Richardson L, Stevenson L. 2017. Determinants of takeaway and fast food consumption: a narrative review Nutrition Research Reviews, >DOI
Bush LA, Stevenson L, Lane KE. 2017. The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature Critical Reviews in Food Science and Nutrition, >DOI
Tan KYM, van der Beek EM, Chan MY, Zhao X, Stevenson L. 2015. Health claims on food products in Southeast Asia: regulatory frameworks, barriers, and opportunities NUTRITION REVIEWS, 73 :634-641 >DOI >Link
Jaworowska A, Blackham TM, Long R, Taylor C, Ashton M, Stevenson L, Davies IG. 2014. Nutritional composition of takeaway food in the UK Nutrition & Food Science, 44 :414-430 >DOI
Jaworowska A, Blackham T, Stevenson L, Davies IG. 2013. The nutritional challenge and health implications of takeaway and fast food. Nutrition Reviews, 71 :310-318 >DOI
Jaworowska A, Blackham, T , Stevenson, L , Davies, IG . 2012. Determination of salt content in hot takeaway meals in the United Kingdom Appetite, :517-522 >DOI
Stevenson L, Phillips F, O'Sullivan K, Walton J. 2012. Wheat bran: its composition and benefits to health, a European perspective INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 63 :1001-1013 >DOI >Link
Lattimore P, Walton J, Bartlett S, Hackett A, Stevenson L. 2010. Regular consumption of a cereal breakfast. Effects on mood and body image satisfaction in adult non-obese women APPETITE, 55 :512-521 >DOI >Link
Beasley LJ, Hackett AF, Maxwell SM, Stevenson L. 2004. The effect of a dietary preload on estimation of usual food portion size by photograph in female volunteers JOURNAL OF HUMAN NUTRITION AND DIETETICS, 17 :219-225 >DOI >Link
Stevenson L, Duval M. 2003. Involving consumers in peer-facilitated home-based food hygiene training International Journal of Consumer Studies, 27 :233 >DOI
Stevenson L, Ellis R, Timms-Wilson TM, Beringer JE, Rhodes D, Renwick, A, Bailey M. 1999. Molecular Basis for the Biocontrol of Damping-Off Disease by Pseudomonas fluorescens 54/96 Journal of Applied Microbiology, 3 :454-463
Stevenson L, Coutinho HLC, Handley BA, Kay HE, Beringer JE. 1993. The Effect of Bacterial Colony Age on PCR Fingerprinting Letters in Applied Microbiology, :282-284
Davies IG, Blackham T, Jaworowska A, Taylor C, Ashton M, Stevenson L. Saturated and trans-fatty acids in UK takeaway food INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, >DOI
Davies IG, Blackham T, Abayomi JC, Long R, Taylor C, Ashton M, Stevenson L. 2013. Saturated fatty acid content of popular takeaway food in the UK PROCEEDINGS OF THE NUTRITION SOCIETY, 72 :E241-E241 >DOI >Link
Stevenson L, Lattimore P, Bartlett S, Hackett AF, Walton J. 2011. Regular Consumption of a Cereal Breakfast is Related to Improved Mood and Body-Image Satisfaction and may Contribute to Changes in Daily Nutrient Intake in Adult Non-Obese Women Appetite, British Psychological Society Annual Conference 57 (2) :545-545
Stevenson L, Tierney A, Wright, A . 2008. An Investigation into the Mangement of Deep-fat Frying Oils used in a Sample of Merseyside Food Outlets Proceedings of the Nutrition Society, Nutrition Society Conference (OCE8) E412
Stevenson L, Holmes S. 1998. Quantitative Multiplex PCR for the Diagnosis of Cereal Stem-Base and Ear Blight Disease. The American Phytopathological Society Meeting
Janssen H, Davies IG, Richardson LD, Stevenson L. Dietary patterns of takeaway (fast) food consumers in the North West of England: A Pilot study Proceedings of the Nutrition Society (2018), 77 (OCE1), E18, Nutrition Society - Winter Meeting, Diet, nutrition and the changing face of cancer survivorship >DOI
Stevenson L, Freytag-Leyer B, Schlecht I, Hampshire J, Hackett A, Lybert P. Access to food and health information among elderly people living in Germany and the United Kingdom. Economic Science for Rural Development
Davies IG, Blackham T, Abayomi JC, Taylor C, Ashton M, Stevenson L. Trans fatty acid content of takeaway food in Merseyside, UK Nutrition Society
Davies IG, Blackham T, Abayomi JC, Taylor C, Ashton M, Long R, Stevenson L. Total sugar content of takeaway food in Merseyside, UK Nutrition Society
Jones WS, Davies IG, Stevenson L. Plenty of fish in the sea; how sustainable is omega-3 supplementation? Molecules & Ingredients Sante (MIS)
Jones WS, Davies IG , Stevenson L. Novel antioxidants for marine oils Molecules & Ingredients Sante (MIS).
Stevenson L, Jones WS, Davies IG, Hackett A. Novel Antioxidants for Marine Oils. Health Molecules and Ingredients, 3rd European Symposium
Stevenson L, Horsfield D. Improving the Quality of Take-Away Foods. 16th UK Public Health Association Conference
Stevenson L, McCrory M, Tang A. Variability in Salt Levels in Take-Away Meals: Implications for Salt Reduction. 18th UK Public Health Association Conference
Stevenson L. From take-away foods to functional foods – the challenge of assessing dietary exposure to substances potentially injurious to health University of Liverpool Food Security Network, Food Safety and Food-Borne Zoonoses Workshop
Stevenson L, Duval M. Involving Consumers in Peer-Facilitated Home-Based Food Hygiene Training. International Journal of Consumer Studies, International Consumer Studies Conference 3 :233-233
Stevenson L, Ghebrehewet S. Home Food Hygiene Training: A Community-Based Approach. International Scientific Forum on Home Hygiene
Stevenson L, Banks J, Rizvi RH, McNaughton J. Development of a Simple ELISA for Identification of Monilinia fructicola. International Conference for Plant Pathology
Stevenson L, Blackham T. 2010. What role can goats' milk play in a healthy diet? Facts, possibilities and areas for future research. :17-19
Stevenson L, Jain R. 2005. Lean Manufacturing in the Food Industry. :32-34
Engagement & Impact
‘Innovation for Nutrition and Health’. Institute of Food Science and Technology National AGM & Spring Conference, 3rd-4th April 2008, Burton Manor, Cheshire., Chair of Conference Organising Committee
‘13th ASEAN Food Conference’, Singapore 9th-11th September 2013., Conference Organising Committee
Healthy Aging in Asia’ International Life Sciences Institute SE Asia Conference (in collaboration with Singapore Health Promotion Board) – March 4-5th 2013, Grand Copthorne Hotel, Singapore., Conference Organising Committee
‘Perspectives and New Horizons in Food & Nutrition Sciences for the 21st Century’. International Life Sciences Institute 20th Anniversary Scientific Symposium. April 16th 2013, Hilton Hotel, Singapore., Conference Organising Committee
The Gut, its Microbiome and Health: New Knowledge & Applications for Asia. International Life Sciences Institute SE Asia Regional Conference (in collaboration with Newcastle University & Commonwealth Scientific and Industrial Research Organisation – October 8th-9th 2014, Orchard Hotel, Singapore., Conference Organising Committee
Sugar and Sweeteners: Science, Innovation and Consumer Guidance. International Life Sciences Institute SE Asia Regional Symposium (in collaboration with Singapore Clinical Nutrition Research Centre) – October 27th-28th 2015, Holiday Inn, Singapore., Conference Organising Committee
Sweeteners: Uses and Safety. International Life Sciences Institute SE Asia Regional Seminar (in collaboration with Vietnam Food Administration) – December 14th 2015, Hilton Opera Hotel, Hanoi, Vietnam., Conference Organising Committee
IFST North of England Branch Committee, IFST - Institute of Food Science & Technology, Committee Chair
IFST Education Committee, IFST - Institute of Food Science & Technology, Committee Member
IFST Degree Accreditation Committee, IFST - Institute of Food Science and Technology, Chair of IFST Accreditation Committee. Responsible for setting-up and managing panel for accreditation of BSc and MSc Food Science degrees in UK HEIs.
Advisor to the World Bank Centre of Excellence for Control of Post Harvest Losses, Centre for Food Technology and Research (CEFTER), Benue State University, Makurdi, Nigeria. (May 2015 – current), World Bank Centre of Excellence - CEFTER, Scientific Advisor
International Life Sciences Institute (Southeast Asia Region) Scientific Advisory Panel (Regional Food Innovation Cluster) (March 2012 - current)., ILSI - International Life Sciences Institute (Southeast Asia), Scientific Advisory Committee Memeber
National Heart Forum’s Expert Advisory Panel (November 2009 – April 2010) helping to produce the ‘eliminating industrially produced trans-fats from foods consumed in the UK’ report., National Heart Forum, Scientific Advisory Committee Member
Chartered Scientist, Institute of Food Science & Technology
Fellow, Institute of Food Science & Technology
https://www.liverpoolexpress.co.uk/eatright-stay-healthy/, https://www.theguardian.com/society/2010/feb/28/takeaway-food-school-ban, Newspaper internet articles in relation to takeaway initiatives to reduce obesity
Membership of professional bodies:
Registered Sensory Scientist (RSensSci), IFST - Institute of Food Science and Technology
Registered Nutritionist (RNutr), Association for Nutrition
Other invited event:
BA Festival of Science, University of Liverpool, Invited Presentation - ‘Would you buy food imported from third world countries in preference to buying locally produced food?’ BA Festival of Science 11th September 2008, University of Liverpool.
University of Liverpool Food Security Network Meeting, Chester Zoo, Invited Presentation - ‘From takeaway foods to functional foods – the challenges of assessing dietary exposure to substances potentially injurious to health’. Presentation for University of Liverpool Food Security Network meeting, 11th June 2010.
Singapore Chinese Chamber of Commerce & Industry Food Group, Nanyang Polytechnic, Invited Presentation - ‘Nutritional research and knowledge transfer – supporting the Food Industry’. Presentation to the Singapore Chinese Chamber of Commerce & Industry Food Group. 29th November 2011.
Singapore Health Promotion Board ‘FINEST’ event, Nanyang Polytechnic, Invited Presentation - ‘Developing foods for body weight management: scientific, regulatory & technical challenges’. Singapore Health Promotion Board ‘FINEST’ event, Nanyang Polytechnic, 29th August 2014.
Centre for Food Technology and Research Stakeholders Workshop, Makurdi University, Benue State, Nigeria, Invited Presentation - ‘Developing appropriate curricula for control of post-harvest losses in West and Central Africa’. Keynote presentation, Centre for Food Technology and Research Stakeholders Workshop
Nutrition throughout the Lifecycle, Edge Hill University, Invited Presentation - ‘The challenges of developing food products with specific health claims’. Association for Nutrition Study Day
Other Professional Activity:
Research Grant Application for funding, the alpro Foundation entitled 'Pattern Analysis of Vegan Eating - The PAVE study' worth 100,000 Euros.
Research Grants Awarded:
European Social Fund ESF-EQUAL, ACORN - Developing and delivering innovative training packages for Food Manufacturing companies (transferring 'lean manufacturing' expertise from the Automotive Sector)., Grant value (£): 339,000, Duration of research project: 3 years
Merseyside Health Action Zone, Development and Implementation of the Merseyside Food Charter, Grant value (£): 149,000, Duration of research project: 3 years
Liverpool Neighbourhood Renewal Fund, Home-based Food Hygiene Training Intervention (additional funding), Grant value (£): 40,000, Duration of research project: 18 months
Merseyside Health Action Zone, Home-based Food Hygiene Training Intervention: A Community Development Approach, Grant value (£): 43,000, Duration of research project: 18 months
Coventry city Council, Eatout Coventry, leonard stevenson, Grant value (£): 39463, Duration of research project: 15 months