School of Sport and Wellbeing
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Carol Wallace is Professor of Food Safety Management Systems and Co-Director of the International Institute of Nutritional Sciences and Applied Food Safety Studies. Her background is in microbiology/applied food safety and her career spans 30 years in the food industry and food safety education. Her research interests include food safety system effectiveness from farm to fork and food safety support needs of SMEs and Consumers.
Carol’s background is in microbiology and applied food safety. After graduating from the University of Glasgow with a BSc Hons in Microbiology, Carol spent 20 years working in the food industry; in food manufacturing (GrandMet Foods/Express Foods/Pillsbury), retailing (Sainsbury’s) and consultancy (RSSL) prior to joining academia in 2004, where she became Course Leader responsible for developing the highly successful MSc in Food Safety Management by eLearning.
Carol is a world authority on the HACCP system of food safety management, with particular interests in effectiveness of systems delivering food safety in practice from farm to fork. She has keen research interests in the factors impacting food safety management system effectiveness, including technical requirements and knowledge, the effectiveness of food safety audit, and food safety culture and personnel factors. She is keen to emphasise the food professional’s perspective on food issues as part of the multidisciplinary approach to managing public health, and the need to support groups such as SMEs, Farmers’ Markets and Consumers with guidance on how to handle food safely.
She is widely published in the field of Food Safety and HACCP and is author and co-author of several best-selling text-books on HACCP, which have been instrumental in guiding HACCP practice in the international food industry. She has advised many high-profile companies in developing and reviewing their food safety management systems and strategy, and has contributed to food safety initiatives for smaller food businesses.
Carol 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).
Current research activities include studies on factors impacting the effectiveness of HACCP, allergen management and labelling provision in catering operations, and food safety at Farmers' Markets. Collaborative research projects include lessons from foodborne disease outbreaks with Dr Ben Chapman at North Carolina State University and Measurement of Food Safety Culture with Lone Jespersen and Prof Mansel Griffiths at Guelph University.
Carol has developed and led the MSc Food Safety Management suite of eLearning programmes and contributes to teaching on HACCP and Foodborne Disease, as well as supporting dissertation projects on Current Issues in Food Safety Management.
She also contributes to modules on the BSc Nutrition and Exercise Sciences (Human Nutrition) programme, the MSc in Applied Public Health and to Maternal and Infant Nutrition: Biocultural Perspectives.
Carol also developed the food safety stream for the D. Prof Elite Performance award and works with students across the taught and research modules of the programme.