The Nutritional Sciences and Applied Food Safety Studies (NSAFSS) Group 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 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 NSAFSS through project consultancy work by members of staff or through placements and internship opportunities with students and graduates.
The Nutritional Sciences and Applied Food Safety Studies (NSAFSS) Group 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 include 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, enforcers and consumers.
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, April Scott
Mental Health and Community outreach: Mick McKeown
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 books.
Click on our Member's pictures to see a full list of their publications.
COST Action grant announcement
Develop and deliver AfN certified training designed to improve knowledge and understanding of the importance of nutrition as it relates to a healthy lifestyle in adults, and to develop key skills required for effective delivery of Community Healthy Lifestyle Programmes to adults.
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.
Food safety is a 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.
PhD and Masters by Research Opportunities available
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)
For more information please contact:
Professor Nicola Lowe (Nutritional Sciences)
Professor in Nutritional Science
School of Sport and Health Sciences
Darwin Building, DB230
University of Central Lancashire
+44 (0)1772 893599
Professor Carol Wallace (Food Safety)
Professor of Food Safety Management Systems Co-Director, Nutritional Sciences and Applied Food Safety Studies (NSAFSS) Group
School of Sport and Health Sciences
Darwin Buiding, DB203
University of Central Lancashire
+44 (0)1772 893657
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.