SHUFood Research Chats are an informal space in which to discuss our research. We travel around the virtual roundtable with a chance for folks to provide an update on progress, discuss plans, brainstorm research ideas, float ideas for collaborative projects, or ask for input on your current projects or ideas… Whether you’re research active or not, all are welcome.
SHUFood chats are held four times a year (September, December, March, and May), with the SHUFood leads (Jordan Beaumont, Jennifer Smith Maguire, Pallavi Singh) taking turns hosting. Details are on the SHUFood Events page (including the Teams link). The next SHUFood Research Chat will be 8 September.
Virtual roundtable updates from 8 May 2025
Jordan Beaumont
A tale of perseverance! Published, after 4 years: an article reporting on perceptions of electrical brain stimulation finally out! (Journal of Cognitive Enhancement; see pubs and presentation list below). Also updated on the Dark Kitchens project (with Helen Martin, Lucie Nield, Rachel Rundle, Claire Wall, Jo Pearce, Simon Bowles, David Harness): first paper now out in NIHR Open Research on consumer engagement/awareness of dark kitchens (see pubs and presentation list below), with two further publications in the pipeline (one as a collaboration with the other HEIs funded through the scheme, and one reporting on the identification and regulation of dark kitchens, drawing on data from local authorities, consumers, and dark kitchen actors themselves).
Richard Gillis
Recently inducted as an AFIC Associated. Has a collaboration with the University of Nottingham developing well, with two MRes students up and running with their projects: one on deep eutectic solvents (suppression of freezing point to allow cold storage without damage of delicate therapeutic proteins); one on pea-protein/modified-starch interactions for plant-based food applications. A further paper in development on arabinogalactan characterisation (just waiting on some equipment to be fixed!).
Helen Martin
Put Jordan’s 4 year perseverance record to shame with news of acceptance to Dietetics of a paper on drunkorexia (dietary disturbance in which food calories are traded for alcohol calories) among middle-aged and older adults, six years post-data collection (see pubs and presentation list below). Also updated on the slow burn of a ‘food loss’ SHU research group launched at the January 2024 BTE Red Day (with Ruth Whiteside, Jordan Beaumont, Dean Maragh, Emily Moorlock), which is about to launch a questionnaire for data collection.
Hongwei Zhang
Shared an update of the successful launch of AFIC Associates, with engagement from all three Colleges, and a fantastic event on 30 April at AFIC (LinkedIn post), organised and hosted with Bryony Portsmouth and Amanda Johnston. The call for AFIC Associates remains open! Hongwei also reported on AFIC projects, including the recent success of attracting £670k of Innovate UK funding to work with partners KoolMill and Ashton University to leverage AI to develop more sustainable food systems (press release here); the successful conclusion of the Innovate UK-funded Ohmic heating project with Premier Foods—this is now into dissemination stage, and looking for new opportunities and collaborations; and, the SYSC project is progressing well, with a third researcher recruited.
Pallavi Singh
Updated on the household food waste recycling service project (a collaboration with Sheffield City Council, with Scott Jonest and Dianne Dean), which has another paper newly accepted for publication, joining paper one from 2023 (see pubs and presentation list below), with another in the pipeline. The eco label project has recruited two SHU student researchers to assist with the literature review. Research on food waste, young consumers and neurodiversity is also progressing with data collection hopefully wrapping up this month. This includes a focus group yesterday, conducted by Rachel Marsden and Hayley Grinter. Rachel reflected on (a great experience generating rich insights, but also a chance to reflect on the challenges of researching challenging situations), and reported that two SHU student researchers to assist with lit reviews and data entry. Hayley also reported that initial findings will be shared at the upcoming Future Food Symposium at University of Birmingham.
Jess Limb
Is at the six-month mark of a Ripen-funded project working with Caroline Millman and AB Mauri to explore salt reduction in bread. In addition to data on just how many loaves can be transported at any one time in Jess’ car, the project has involved a sensory panel and will soon move into a new phase involving focus groups. Jess reflected on the value of the industry connections provided through the Mobility Award (e.g., visits to Greencore, Jackson’s), which has informed the focus group design, and may yet yield further collaborative bids.
Caroline Millman
Rapid fire updates on a series of AFIC-based projects, including Seun Seidu’s PhD examining microstructures and cheese and Thouseena Ajmal’s PhD on microimaging (work that will be shared via the 15 May AFIC Research Seminar, and at the 22 May Breen Haddon Symposium). Also, updated on work with Anna Sorsby on a Ripen-funded on crackers and satiety, which they presented at a recent symposium at the Quadram Institute.
Bryony Portsmouth
Shared an update on the SYSC-funded feasibility study for a Sheffield sustainable food network (SHU PI, Amanda Johnston) which has recently recruited a 6-month researcher. Keep an eye out for an upcoming call to action, to support the project through industry connections.
Ruth Whiteside
Updated on a project with Tony Lynn and Mayur Ranchordas on the impact of kefir on gut biome. The project is now recruiting men and women participants, 40-70 years old. Information here.
Jennifer Smith Maguire
Will be presenting at the Future Food Symposium (University of Birmingham) on 21 May, and at the Pinot Noir Symposium (University of Oxford) in July. Both talks draw on research with biodynamic and natural wine producers and intermediaries, and explore their dispositions about production, craft, nature/culture, and taste.
Publications and Presentations
Beaumont, J., Goodwin, E., Smith, N., Davis, D., Dalton, M., & Barwood, M. (2025). “A fear of the unknown”: Understanding the perceptions of transcranial electrical stimulation (tES). Journal of Cognitive Enhancement. http://doi.org/10.1007/s41465-025-00323-7
Beaumont, J., & Nield, L. (2025). Defining, identifying and regulating dark kitchens in the North of England: Perspectives from consumer, local authority and food business stakeholders. Presented at: Food Service MIG, Campden BRI
Beaumont, J. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets. Presented at: British Feeding and Drinking Group (BFDG) Meeting 2025, University of Bristol
Bradbury, J., Martin, H. R., Bamborough, R., & Kitcher, J. (2025). Food and Alcohol Disturbance in UK Adults. Dietetics, 4(2), 19. https://doi.org/10.3390/dietetics4020019
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., Harness, D., & Beaumont, J.D. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets. NIHR Open Research, 4:64. http://doi.org/10.3310/nihropenres.13735.2
Singh, P., Jones, S., & Dean, D. (2025). Assemblages, utterances and performativity: consumers’ experience of sustainable disposal of food waste. European Journal of Marketing.
Jones, S., Singh, P., & Dean, D. (2023). To bin or not to bin. Journal of Customer Behavior, 22(1-2), 68-77.
Funding opportunities
RIPEN Hub Funding Call (Deadline: 6th June 2025)
The RIPEN Hub funding call is currently open, with three funding streams available: Feasibility, Mobility, and Progression Awards. Further details and application forms are available here: RIPEN Hub Funding Overview. Applications should be submitted to ripenhub@imperial.ac.uk by the deadline.
NAPIC (National Alternative Protein Innovation Centre) Collaborative Programme Funding (CPF)
Launching on 12th May 2025, CPF is a £4 million funding initiative supporting industry-led projects focused on sustainable and scalable alternative protein solutions. This fund is part of a broader four-year programme, with several calls planned. To introduce the programme, the CPF Roadshow will take place across the UK, including an event in Sheffield: Monday 19th May 2025 – University of Sheffield, 9:30am–1:30pm
More information and booking or contact funding@napic.ac.uk.
A quick reminder: As AFIC is a hub member for RIPEN and a research partner for NAPIC, we aim to provide central oversight and coordination for any applications from SHU. We would appreciate having visibility of any proposals you are planning to submit so that we can be involved from an early stage and provide support. We have already been successful with a number of bids and would be keen to collaborate and help strengthen any proposals. Please don’t hesitate to get in touch with us as early as possible to discuss ideas or request support.
Horizon Europe Work Programme 2025 – 9. Food, Bioeconomy, Natural Resources, Agriculture and Environment.
Research participant recruitment
Tony Lynn, Mayur Ranchordas, Ruth Whiteside: Milk based study (milk consumption, gut biome) seeking men and women aged 40-70 years (voucher offered; info here)
Sam McCormick: immigrant nurses for interviews focused on the hospital foodscape (info here)
Jordan Beaumont: recruiting adults with lived experience of obesity who are from a minority group (e.g., minority/global majority ethnic group, LGBTQIA+) for two one-hour online interviews and photo elicitation (voucher offered; info here)
Jordan Beaumont: adults (18 to 60 years) who are free of neurological, cardiovascular, metabolic and joint disease for questionnaires, transcranial direct current stimulation (tDCS), and computer-based tasks (voucher offered; info here)
Upcoming Events
Sheffield Food and Nutrition Workshop, Tues 13 May, Stoddart (reg in foyer), 10-1
Registration link; more information here.
AFIC In person research seminar, Thurs 15 May, @ AFIC, 10-11
10:00-10:30: Thouseena Ajmal: AI-enabled Hyperspectral Imaging for Food Safety and Quality Assessment (Thouseena is a 2ndyear GTA PhD student supervised by Prof. Alex Shenfield, Dr. Caroline Millman and Dr. Helen Martin)
10:30-11:00: Mr. Eishaan Kamta Bhargava: Chemosensory Function and Food Preferences of Children (Eishaan is a Consultant Paediatric ENT Surgeon, Clinical Governance & Audit Lead for ENT, and Outpatient Clinical Lead for Surgery and Critical Care at Sheffield Children’sHospital, and a visiting researcher at AFIC)
SHUFood: Sheffield Hallam University’s food research cluster, comprising, CHEFS (exploring the socio-cultural dimensions of food and drink), SWEFS (exploring drivers and interventions to address food waste), and SHARe (exploring appetite regulation and modulation).
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