What’s Cooking is an update on all things related to 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). What’s been cooking since our last edition?
With the coming of spring, we’re tidying house, refreshing our events, and making some important changes.
First, we’ve decided to streamline our communications. This is the final edition of What’s Cooking! Thanks to everyone who has contributed to our 34 editions – all still available via the News page, and searchable on the blog site. Going forward, we’ll be sharing updates straight off the back of SHUFood Research Chats, via the News page.
We’ve also bid adieu to X (so long, Elon!), and will now send out information via the SHUFood News page. To receive updates and SHUFood news, be sure that you’re subscribed to the blog. See the subscribe option at the bottom of each SHUFood page.
For social media updates on food research across Sheffield Hallam University, we encourage you to follow the Advanced Food Innovation Centre on LinkedIn.
Second, SHUFood Research Chats are changing from monthly to quarterly gatherings. The SHUFood leads (Jordan Beaumont, Jennifer Smith Maguire, Pallavi Singh) will be taking turns hosting. Our next chat will be on 8 May 2025 (2.30-3.30) with Jen as host. See details on the SHUFood Events page, including the Teams link.
Third, we’ve tidied up the SHUFood Members Page. Would you like to be listed? Submit your information here.
Finally, we’re excited to announce that SHUFood will be running a “Sheffield Food and Nutrition Research Workshop” on 13 May, in collaboration with University of Sheffield. The event will explore how key stakeholders from across the city can work together to address local, regional and national priorities around nutrition and public health. Attendees will have the opportunity to network and discuss key themes, with keynote presentations from Greg Fell (Director of Public Health in Sheffield) and Dr Craig Leadley (Chief Executive of the Institute of Food Science and Technology). Registration will open soon; we’ll share links and more info via our Events page as soon as they’re available!
Below, we have:
- updates from the most recent SHUFood chat, including recent outputs and activities;
- upcoming events and calls for papers
Cheers,
The SHUFood Team!
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Updates from the SHUFood Research Chats
Richard Gillis Mostly busy with teaching for the past 3 months, but has started collaboration with old colleagues at Nottingham which has led to a new role – co-lead of National Centre for Macromolecular Hydrodynamics. Richard is also working on some data acquisition and writing a paper on arabinogalactans, which he will be presenting this Thursday (06 February) at AFIC’s research seminar. Richard is also co-supervising – with Caroline Millman (DoS) – Seun Seidu who started as a GTA in October and has already acquired some interesting microscopy data on vegan cheese.
Sunil Sahadev Working with Pallavi Singh and colleagues in India on a project exploring eco-labelling, and how easy it is for companies in India to adopt eco-labels. Sunil and Pallavi are also conducting a meta-analysis on label knowledge and trust with colleagues across the world.
Hongwei Zhang Ongoing project with Premier Foods, applying ohmic heating to sauce products, will be coming to an end in March. Hongwei and the team are now planning for challenge testing, and putting together risk assessments. Hongwei has also been invited to Innovate UK’s showcase event on 6th March, and hoping to showcase and disseminate two Innovate UK-funded projects in addition to meeting some new industrial collaborators. Hongwei and the team have been busy submitting applications, including one to an Innovate UK Made Smarter Innovation Project and a GTA application with Jordan Beaumont – this being a perk of the SHUFood chat, bringing together researchers from across the university! Hongwei is also working with Pam Bowman on a very exciting art and design project, incorporating research-informed teaching, to address the UN sustainability goal around reducing hunger.
Pam Bowman Self-confessed professional nosey person! Pam works within the Sheffield Creative Industries Institute, with a college role bringing research into teaching. Pam is interested in food as a broader topic, with food being something every discipline can connect to – a vehicle for multidisciplinary working – a true SHUFood motto.
Pallavi Singh Pallavi and colleagues have submitted an article based on their work with Sheffield City Council, which looked at household food waste collection in Sheffield. While the Council have decided not to continue with the service, the team are working on another project exploring food waste and behaviours in young adults, collecting data from first year undergraduate students. Data collection is ongoing, collected from both SHU and University of Birmingham. The project will come to an end in August, and the team are hoping to develop tangible outcomes/impact that can be taken forward.
Jo Pearce Jo and Claire Wall are progressing with their Impact on Urban Health-funded project exploring food provision and consumption in early years settings within Lambeth and Southwark. They’re currently recruiting schools, with two RAs based in London to do the data collection. Jo and Claire are also writing up findings from their previous study, exploring food provided by early years settings versus packed lunches.
Meg Flint Meg and the team (Jenny Paxman, Simon Bowles, Tony Lynn) have recently had a paper published in International Journal of Gastronomy and Food Science around consumer expectations of plant-based meat alternatives. Meg and the team have an additional paper – exploring consumer perceptions of plant-based meat alternatives and the drivers and barriers influencing adoption – is currently under review with Appetite. The final data from Meg’s PhD, a product audit of plant-based and meat-based products, is ready to analyse and the team hope to finalise the work over the next few weeks. In addition to all of that, Meg is also working on the wrap around of the thesis!
Jess Limb Jess is working on a RIPEN-funded project with Caroline Millman and Susie Jones looking at the impact of salt reduction in bread, in collaboration with AB Mauri. Jess has been spending a lot of time down at AB Mauri making lots of bread. The team are also looking for participants to support their sensory panels (see details below!)
Susie Jones In addition to working on the RIPEN-funded project with Jess and the team, Susie and Jess are working on writing up their recent KTP as a teaching case study. Susie is also working with Ruth Whiteside on a consultancy framework paper, based on the Food and Nutrition Consultancy Challenge module.
Jordan Beaumont The Sheffield Children’s Hospital-funded project (with Lucie Nield, Jo Pearce, Claire Wall, Simon Bowles, Rachel Rundle) exploring childhood obesity and food insecurity is finally on the move, with data collection underway for a control group of young people living across South Yorkshire. The dark kitchens project (with the SCH team, plus Helen Martin, David Harness) is also getting closer and closer to the end. The team submitted their second paper – around a definition of dark kitchens, and considerations for key stakeholders – just before the Christmas break. Jordan and Lucie are putting the final touches to the project’s third and final paper, which the team hope to submit shortly.
Elysa Ioannou Working on the ENHANCE project – an evaluation of the Complications from Excess Weight (CEW) clinics which support young people living with obesity. Elysa’s work package involves working with patients and families/carer on their experiences and support needs – the team are hoping to start interviews in next couple of months.
Outputs
Flint, M., Leroy, F., Bowles, S., Lynn, A., & Paxman, J. R. (2025). ‘Meating’ consumer expectations: more work required to improve acceptability of plant-based meat alternative products. International Journal of Gastronomy and Food Science, 101102. https://doi.org/10.1016/j.ijgfs.2025.101102
Please do email over any outputs to add to future lists, especially if you cannot make the SHUFood chats!
Participant Recruitment
The following projects are looking for participants – please share the projects with those who may be interested in participating!
Trained Sensory Panel
Caroline Millman and Jess Limn are looking for participants to be part of a trained sensory panel for a project focused on salt reduction in bread and sandwiches. The panel will run on a weekly basis for up to a maximum of 5 months, with sessions held at our research facility (City Campus, Sheffield Hallam University). As part of the process, you will be asked to attend an initial visit to assess your suitability for the trained panel. Successful applicants will then receive training and contribute to product assessments during weekly 1-hour visits. If you are interested in joining our panel, your commitment to attend is essential. We will try to schedule sessions at a time in the week that suits you. 
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Stage 1 of Sam McCormick’s PhD:
We are looking for people who work in a healthcare environment, such as a hospital, in Sheffield who is a Doctor, Nurse, Allied Health Professional or Administrative staff from any ethnicity.
- Participants will take part in two focus groups one to share their experiences of the food environment at their place of work and tell us what matters to you and the second to feedback themes and sense-check these are correct.
- For stage 2, we would like to hear from immigrant nurses who have lived in the UK for 5 years or less. You are also welcome to take part in stage 1 too.
- Sign up: https://forms.office.com/e/7Z8Mr2n5dy
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A “deep dive” into the experience of living with obesity in minoritised groups
- We’re looking for adults with lived experience of obesity who are from a minority group (e.g., minority/global majority ethnic group, LGBTQIA+).
- Participants will complete two one-hour online interviews, and will be asked to take 5-10 photos relating to their experience of living with obesity.
- Participants will be provided with a £50 voucher on completion.
- Sign up via: https://bit.ly/omnis1
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Understanding the effects of transcranial direct current stimulation (tDCS) and inhibitory training
- We’re looking for adults (18 to 60 years) who are free of neurological, cardiovascular, metabolic and joint disease.
- Participants will complete a brief baseline session (20 min) followed by two 90-minute test visits involving a series of questionnaires, tDCS and computer-based tasks.
- Participants will be provided with a £50 voucher and health report on completion, and will receive lunch on both test visits.
- Sign up via: https://shusls.eu.qualtrics.com/jfe/form/SV_01dr2TXftxkJ47I
Please do email over any recruitment material/ads to add to future lists.
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Upcoming Events and Calls for Papers
SHUFood Research Chats are changing from monthly to quarterly gatherings. The SHUFood leads (Jordan Beaumont, Jennifer Smith Maguire, Pallavi Singh) will be taking turns hosting. Our next chat will be on 8 May 2025 (2.30-3.30) with Jen as host. See details on the SHUFood Events page, including the Teams link.
CFP: Emerging Voices for the Changemaking of Food Systems Workshop (deadline 20 April)
The “Emerging Voices for the Changemaking of Food Systems” Workshop will take place June 11-13 2025, in Montpellier, France, organized by AESOP-Sustainable Food Planning (https://aesopsfp.wordpress.com/). The call is aimed at early-career researchers (PhDs/Postdocs), with a preference for ongoing or recently completed work, to foster peer-to-peer learning on key research and action challenges in food systems and food policy. The related Call for Short Papers is now open, focusing on:
• Emerging approaches to studying food systems and urban food policies
• Innovative and interdisciplinary methodologies
• Socio-ecological justice and the right to food
• Connections between food policy and other strategic areas (climate, logistics, health, transport, housing)
Accepted contributions will be published in a book of proceedings and may serve as the foundation for future collaborations.
• Submission deadline: April 20, 2025
• Venue: Institut Agro Montpellier, France
• No registration fee
• You can find all the event details at this link. For paper submission and any further inquiries, please contact: aesopsustainablefoodplanning@gmail.com
