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Dr Shingai Nyarugwe

Lecturer in Food Safety
School of Sport and Health Sciences

Shingai is a Lecturer in the MSc Food Safety Management Systems programme and is a module leader for four modules and an instructor in other modules. Her research interests are mainly in food safety culture, food safety management systems, behaviour-based approaches to food safety, food safety policy and regulation, and optimising food safety performance from farm to fork.

Shingai joined the University of Central Lancashire in August 2021. As well as teaching on the MSc Food Safety Management Systems programme, she has published on food safety culture and is active in food safety-related research. She also brings a wealth of food industry experience, which supports her teaching role. Shingai also supervises postgraduate research on food safety, food science and nutrition. Shingai has also taken roles such as an Associate Editor in People, Systems and Culture - Wiley (Food Safety Management in Practice) and has conducted research in various food businesses.

Before joining the University of Central Lancashire, Shingai was part of a project (Insects4nutrition), where she researched on upscaling edible insects to improve health and nutritional status of low socio-economic communities. She focused on food safety, food microbiology, food product development, sensory evaluation and worked with communities. This position followed her PhD work on food safety culture from Wageningen University and Research, which completed in 2020. In the food safety culture research, she worked with several companies from Zimbabwe, Zambia, Tanzania, China and Greece. The work was also closely linked to various postgraduate research, which was also conducted in various countries.
She has experience in the food industry where she started her journey in food safety and started off as a Quality Assurance Manager, and went on to hold positions as a Production Line Manager, Research Lead in the food and beverage, and packaging sectors in Zimbabwe, where she conducted extensive research, food safety trainings, developed HACCP manuals and conducted internal audits.

She also had teaching experience obtained from the HE institutes on food science, food safety, food packaging and food processing technologies including Unit Operations. Throughout her career, she also gained experience in supervising undergraduate and postgraduate research in the areas of food safety, food science and nutrition. Shingai’s research, academic and food industry experience support her role as a Lecturer in Food Safety.