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No. |
title |
place |
time |
Participants |
|
1 |
Food Allergy and personalised dietary advice – what does the research say? |
the No.3 lecture hall on the third floor of the conference center (OEC building) |
Apr.16,20149：30 |
Teachers and students |
|
2 |
’What does an Undergraduate BSc course in Food Science or Nutrition at Leeds University look like? |
the No.3 meeting room on the third floor of the conference center (OEC building) |
Apr.16,201414：30 |
Teachers |
|
3 |
The Production and application of antibodies in Food Analysis and Research |
the No.3 lecture hall on the third floor of the conference center (OEC building) |
Apr.17,20149：30 |
Teachers and students |
Introduction to Prof. Mike Morgan
Mike Morgan is the Professor of Food Biochemistry and Head of the School of Food Science and Nutrition. Before joining the School at the end of 1999. Mike had been a Senior Principal Scientist at the BBSRC＆#65533;s Institute of Food Research in Norwich, where he had worked for 20 years. Mike’s research interests are as follows:
Development of sensitive detection methods, particularly immunoassays, for the study of low molecular weight components and contaminants of plant-based foods in food and human tissues
Understanding more about food composition as related to plant secondary metabolites and low molecular weight food contaminants, and the effects of processing procedures on bioactivity and bioavailability
Understanding aspects of absorption and metabolism of dietary plant secondary metabolites, particularly the flavonoids
Understanding how interactions between food components can modify bioactivity and bioavailability
Utilisation of the techniques of food processing to enhance bioavailability of protective factors from plant-based foods; development of novel foods with enhanced health-related properties
Development of rapid and sensitive detection methods, particularly immunoassays, for food allergens; development of appropriate extraction techniques regarding preservation of aspects of protein epitope conformation
Research Highlights
Pioneering the extension of food science research to include human studies; seeing the results of my research become commercially-available; developing the 1st immunochemical method for a trace analyte (aflatoxin B1) to be given Official First Action Status by the AOAC International, USA; publishing the 1st recombinant antibody-based method validated for an agri-food application; developing what is still regarded (by the FDA, for example) as the best available method for detection of peanut protein; characterising, for the 1st time, key sesame allergens; setting up research groups that have gone on to become internationally-recognised; becoming only the 3rd person in 30 years at Norwich to achieve the status of Individual Merit Promotion for research activity; since coming to Leeds, supervising 13 research students to graduation and 7 current students (both as a joint and single supervisor).
Teaching Experience
I am module coordinator for 8 UG/PGT modules on which I do the bulk of the teaching. Some of these (Functional Foods, Food and Cancer, Food Allergy) were unique to courses in the food science area when I set them up. I received an award as one of a group of Faculty Teaching Stars in 2010. My lectures are perceived as enjoyable and stimulating but very tough going. My understanding of what students have found attractive has fed into marketing strategy for prospective undergraduates.
Achievements as Head of School at Leeds
When I started as Head of School 5½ years ago, the School was renowned for its research achievements but student numbers were low and the School was in an extremely poor financial position, never having made an in-year surplus. Academic staff numbers were down to 7.4 full-time equivalents. Now the School is in a good financial position, academic staff numbers are up to 14 with 2 further posts imminent, and the School is widely recognised for its research and teaching quality.
Upon appointment we began a Review which accepted my ideas, including the introduction of a new BSc in Nutrition, increasing A-level requirements on all UG programmes, and increasing student numbers and quality. There was investment in new staff which allowed a much better alignment of teaching and research, as well as increasing research capacity in general and in food processing in particular. The School has met or exceeded all its student number targets and its targets for income. The School is on target to make its 3rd in-year surplus in a row, never having made an in-year surplus previously. The research programme of the School has been divided into 3 areas: Nutrition and Public Health, Chemistry and Biochemistry, and Food Colloids and Processing.
The recent (Jan 2011) Quinquennial Review report on the School stated:
‘The panel congratulated the School on such a phenomenal achievement and particularly commended the Head of School whose clear vision for the future of the School, leadership and management that had enabled the School to deliver these achievements’.
The School of Food Science & Nutrition won one of 33 subject awards made by the Sunday Times in its 2013 Good University Guide across the breadth of UK University teaching.
