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  • International Institute of Nutritional Sciences and Applied Food Safety Studies (iINSAFSs)

    Fruit and veg

iINSAFSs has been established to advance and promote the development of teaching and research within the field of food and nutrition. Our internationally renowned faculty are all currently active in commercial work and research, ensuring an innovative yet focused approach with practical application in our undergraduate and postgraduate course delivery.

Research activities of the institute draw upon a broad base of knowledge and skills across health, science and social sciences within UCLan and links with organisations outside of the university, including the food industry, regional and international charities, environmental health and the NHS.

Commercial companies are also able to take advantage of the expertise held within IINSAFSS through project consultancy work by members of staff or through placements and internship opportunities with students and graduates.

Expertise and subject areas

The International Institute of Nutritional Sciences and Applied Food Safety Studies is the home for the centres of excellence for:

Nutritional Sciences: led by Professor Nicola Lowe

Undertaking internationally based research in the areas of micronutrient metabolism, dietary recommendations, and relationships between diet and health with strong collaborative research links in Pakistan, Peru and Europe through our various funded research programmes. We support MSc and PhD research degrees.

Food Safety and HACCP Practice: led by Professor Carol Wallace

Providing education and training, applied research and consultancy at the leading edge of food safety management best practice. Research interests involve factors impacting the effectiveness of HACCP-based food safety management systems in practice within the global food supply chain, from larger multinational manufacturers through to small food producers and caterers, and include the perspectives and practices of food businesses, auditors and enforcers.

Research areas: Nutritional Sciences

Trace mineral metabolism and micronutrient requirements: Nicky Lowe, Steph Dillon, Marisol Warthon Medina, Suruchi Pradhan, Swrajit Sarkar

Nutritional Support in developing countries: Nicky Lowe, Marison Warthon Medina, Fiona Dykes, Steph Dillon

Maternal and Infant nutrition: Fiona Dykes, Victoria Hall Moran, Chris Smith, Nicky Lowe, Heather Ohly

Dietary antioxidants in health and disease: Steph Dillon, Swrajit Sarkar

Exercise and nutrition: Nicky Lowe, Steph Dillon, Steve Atkins, April Scott

Mental Health and Community outreach: Mick McKeown

Food Safety and HACCP Practice

Environmental Health and Enforcement practice: Carol Wallace, Gill Palmer, Ivan Nastasijevic

Food Hygiene Rating Schemes: Carol Wallace, Gill Palmer

Food Safety Effectiveness: Carol Wallace, Gill Palmer, Ivan Nastasijevic

HACCP: Carol Wallace, Gill Palmer, Ivan Nastasijevic

Food Allergy Management: Carol Wallace, Paulino Schenbri

Microbial Risk Assessment: Carol Wallace, Ivan Nastasijevic

Epidemiology of Zoonotic Foodborne Pathogens: Ivan Nastasijevic


Our research has informed international policy regarding food safety practice, Dietary micronutrient recommendations and management of malnutrition. We publish high quality research in peer reviewed international Journals, and have authored a number of widely acclaimed text books.


M Warthon-Medina, V H Moran, A-L Stammers, S Dillon, P Qualter, M Nissensohn, L Serra-Majem and N M Lowe. Zinc intake, status and indices of cognitive function in adults and children: a systematic review and meta-analysis. European Journal of Clinical Nutrition (2015) 69, 649–661; doi:10.1038/ejcn.2015.60; published online 29 April 2015

Marisol Warthon-Medina, Pamela Qualter, Nelly Zavaleta , Stephanie Dillon , Fabiola Lazarte, Nicola M. Lowe. The long term impact of micronutrient supplementation during infancy on cognition and executive function performance in pre-school children. Nutrients 2015 in press

Nicola Lowe, Fiona Dykes, Anna Skinner, Sujata Patel, Marisol Warthon-Medina, Tamás Decsi, Katalin Fekete, Olga Souverein, Carla Dullemeijer, Adrienne Cavelaars, Lluís Serra-Majem, Mariela Nissensohn, Silvia Bel, Luis Moreno, Maria Hermoso, Christianne Vollhardt, Christiana Berti, Irene Cetin, Mirjana Gurinovic, Romana Novakovic, Linda Harvey, Rachel Collings & Victoria Hall-Moran. EURRECA Final Report. Micronutrient Summary: Zn Critical Reviews in Food Science and Nutrition. Critical Reviews in Food Science and Nutrition, 53:10, 1110-1123, DOI: 10.1080/10408398.2012.742863 Impact Factor 4.820

Victoria Hall Moran , Anna-louise Skinner, Marison Wathon Medina, Fiona Dykes, Sujata Patel, Olga Souverein, Carla Dullemeijer, Carmen Pérez-rodrigo, Nicola Lowe. The relationship between zinc intake and serum/plasma zinc concentration in children: a systematic review and dose-response meta-analysis (2012). Nutrients 4; 841-858 2012. doi:10.3390/nu4080841

Nicola Lowe, Marisol Medina, Anna-Louise Stammers, Sujata Patel, Olga Souverein, Carla Dullemeijer, Lluis Serra-Majem, Mariela Nissensohn, and Victoria Moran.The relationship between zinc intake and serum/plasma zinc concentration in adults. A systematic review and dose-response meta-analysis by the EURRECA Network (2012). British Journal of Nutrition, 108, 1962–1971. doi:10.1017/S0007114512004382

Wallace, C.A., Sperber, W. H. and Mortimore, S.E., (2011) Food Safety for the 21st Century, Wiley-Blackwells, Oxford, UK. - Authored Book

Fiona Dykes, Monique Lhussier, Sonia Bangash, Mukhtiar Zaman, Nicola Lowe. Exploring and optimising maternal and infant nutrition in North West Pakistan. Midwifery September 2011.,

Wallace, C.A., 2011, Safety in Food Processing, in Brennan (Ed.) Food Processing Handbook, 2nd Ed., Wiley, Weinheim, Germany. (Book Chapter).

Wallace, C. A., Powell, S. C., Holyoak, L. and Dykes, F., 2012, Re-thinking the HACCP Team: an investigation into HACCP team knowledge and decision-making for successful HACCP development, Food Research International, 47, 236-245

Goodburn, C. and Wallace, C.A., accepted for publication, The microbiological efficacy of decontamination methodologies for fresh produce – a review, Food Control. In press

Professor Carol Wallace was featured in the Winter 2016 edition of BreakThrough magazine talking about her inaugural professorial lecture “From Rocket Science to People Power – the evolution and effectiveness of modern food safety management approaches” (Pages 25 - 29).

Courses and Postgraduate Study

Nutritional Sciences

Opportunities in Nutritional Sciences can lead into careers within the NHS as well as the private sector, within a practitioner role or within research, in the community at large or within a specialised field such as sport at national or international level. This sector has seen a rise in awareness with increasing focus in this area by the media and government, international agencies and NGOs endorsement and investment, which has seen a rise in opportunities and advancement within this field. A career in nutritional science will involve and continuous development of your skills that will promote health and healthy living, to look to prevention as well as treatment for individuals and the general public. By advocating good practice of human nutritional practice, your aim will be to restore to health patients and clients within an “at risk” catchment group, identified either by disease and lifestyle, as well as on an international level, a countries economic resource. The work within the Nutritional Science field demands a passion to help others and a commitment to make a difference, a career within health and nutrition will see you tackle political, economic and cultural issues through research and hands-on delivery of initiatives to make a real difference in people’s lives.

Courses available:

BSc(Hons) Nutrition and Exercise Sciences (Human Nutrition)
BSc(Hons) Nutrition and Exercise Sciences (Personal Fitness Training)
MSc Nutrition and Food Sciences

PhD and Masters by Research Opportunities available

Food Safety Management e-Learning up to MSc

Food safety is critical public health issue and food borne disease has a major impact on health worldwide. Although the global incidences of food borne disease is difficult to estimate, the World Health Organisation (WHO) reports that in 2005 alone 8 million people died from diarrhoeal diseases, many from contaminated food and drinking water.. Even in industrialised countries, the percentage of people suffering from food borne diseases annually has been reported to be up to 30%. Food contamination creates an enormous social and economic burden on communities and their health systems. In this context, governments worldwide are intensifying their efforts to improve the safety of the food supply and promoting the use of food safety management systems to the food industry. The hazard analysis and critical control point system (HACCP) is the internationally agreed approach to food safety control and the reference standard for its implementation is published by Codex Alimentarius. The HACCP approach is enshrined into legislation in many countries, including EC Regulation on the Hygiene of Foodstuffs (EC No. 852/2004). It is therefore important for anyone developing their career in the food sector, to ensure they are appropriately informed and trained in all aspects of food safety management. This unique suite of courses is designed to meet the needs of food safety professionals and is delivered completely by e-learning. This exciting and innovative approach to course delivery offers flexible opportunities for knowledge, skills and experience acquisition whilst progressing continuing professional development at postgraduate level.

Courses available:

Professional Doctorate in Elite Performance (Food Safety team)
MSc Food Safety Management
Postgraduate Diploma Food Safety Management Systems in Practice
Postgraduate Certificate HACCP Development
Advanced University Certificate HACCP Audit and Management
University Certificate HACCP Development
University Certificate Managing Food Allergy and Intolerance
University Certificate International Food Law

Key Features

Study via secure website
Individual study, group discussions and webinars all online
No campus attendance required
Assessment via coursework assignments – no exams
Progression opportunities up to MPhil/PhD or DProf
Flexible entry requirements (you don’t have to have an undergraduate degree to join)


External Members

  • Professor Basma Ellahi, Faculty of Health and Social Care, University of Chester
  • Dr Monique Lhussier, University of Northumbria

Honorary Members

  • Prof Peter Aggett

  • Professor Mukthiar Zaman

Additional information

For more information please contact:

Elizabeth Anne Westaway MPH, MSc PHN, PhD
Post-Doctoral Research Assistant
International Institute of Nutritional Sciences and Food Safety Studies
Division of Sport, Exercise and Nutritional Sciences
School of Sport, Tourism and the Outdoors
Darwin Building 226
University of Central Lancashire
United Kingdom  
+44 (0)1772 892483

Professor Nicola Lowe (Nutritional Sciences)
Professor in Nutritional Science
School of Sport and Wellbeing
Darwin Building, DB230
University of Central Lancashire
United Kingdom

+44 (0)1772 893599

Professor Carol Wallace (Food Safety)
Professor of Food Safety Management Systems Co-Director, International Institute of Nutritional Sciences and Applied Food Safety Studies
School of Sport and Wellbeing
Brook Building, BB244
University of Central Lancashire

+44 (0)1772 893657

Related projects

Nutritional Sciences

The School of Excellence builds on the existing international reputation for excellence on research and teaching in the area of Nutritional Science. Led by Prof Nicola Lowe, this research centre takes the advancement of nutritional Science into the field with real-world impact, evidenced within our current research projects listed below.

Current research projects: