Dr Lone Jespersen will bring expertise to visiting professor role
A global food safety expert has been appointed as a visiting professor at the University of Central Lancashire (UCLan).
Dr Lone Jespersen is a leading researcher, communicator, and practitioner in the field of food safety culture and has already worked with the University on a number of innovative industry projects.
Bringing more than 15 years’ experience to the UCLan role, Dr Jespersen has in-depth experience in deploying enterprise-wide food safety and business plans in large and complex organisations.
"Almost every second, 20 people become sick from eating unsafe food and every year, 420,000 people die from eating unsafe food – that’s almost enough people to populate a city the size of Manchester. "
— Dr Lone Jespersen, Principal and founder of Cultivate and UCLan visiting professor
She has worked closely with UCLan food safety expert Professor Carol Wallace since 2012. Most recently on the UCLan-Cultivate initiative, which invited leaders in the UK food industry to better understand their business’ culture of food safety through a new technological solution and a simple improvement cycle.
As a visiting professor, Dr Jespersen will develop her existing research projects with the University as well as working with both postgraduate and undergraduate students to share her expert knowledge.
She said: “Almost every second, 20 people become sick from eating unsafe food and every year, 420,000 people die from eating unsafe food – that’s almost enough people to populate a city the size of Manchester. By focusing, not only on food science but on integrating food and social science, we can finally change these sad facts.
"She [Lone] is recognized as a leading expert within the global food industry and is committed to enhancing food safety through organisational culture."
— UCLan food safety expert Professor Carol Wallace
“We must increase funding for conducting research in this integrated space and cultivate the beliefs that only through applying this science will we see new behaviours and make safe, great tasting food for all of us. UCLan is uniquely positioned to lead the ongoing charge for such research.”
Professor Wallace said: “We are delighted to welcome Dr Jespersen to the University. She is recognized as a leading expert within the global food industry and is committed to enhancing food safety through organisational culture. She has a successful track record of working with UCLan on several projects and I look forward to developing this relationship further.”
