Natural Resources Institute

Food and Markets Department

Name Details
Xi He
  • Qualifications: MSc, PhD
  • Biography:

    Miss Xi He has conducted her PhD study under the supervision of Prof. Henryk Jeleń in the Food Volatilomics and Sensomics Group at Poznan University of Life Sciences, Poland from 2017 to 2023. She was studying the chromatographic techniques to analyse food volatiles for accessing food quality and authenticity. She has defended her doctoral dissertation and awarded as distinction based on top-shelf publications for example: Food Chemistry, Journal of Agricultural and Food Chemistry, and Journal of Chromatography A.

    Miss Xi He is very active in the scientific activity, she has given talks at 3 international conferences, presented posters, or contributed as a co-author at 7 conferences, for instance 42nd International Symposium on Capillary Chromatography and the 15th GCxGC Symposium, 25th International Symposium on Separation Sciences, Challenges in Food Flavor and Volatile Analysis.
  • Research / Scholarly Interests:

    Miss Xi He is interested in the application of GC and GCxGC hyphenated techniques in Food volatile and flavour analysis.

    Food volatile compounds contains the food aroma compounds which are contribute to the food flavour and off-flavour, the application of GC-O combined with GCxGC-ToF-MS can identify such aroma active compounds.

    The volatile compounds convey the food quality and authenticity information as well, for example, to trace the botanical and geographical origin of the food products by comparing the volatile compounds profiles.
  • Research Projects:

    Growing Kent & Medway projects

    • Help with analytical work for businesses as part of the food accelerator programme.
    • Business Innovation Voucher (BIV) project(s) which may require flavour analysis (will start from March/April ’24).
    • Flavour analysis project with SepSolve/Markes (comparison of flavour profiles of the extruded versus non-extruded plant proteins).

    Project PROFILE

    Aim to produce protein rich fractions from Spirulina for food applications with improved taste and environmental impact.

    • Flavour profiling and identification of the key (off) flavour markers of Spirulina microalgae and development of potential masking strategies for off-flavour.
    • Optimisation of protein product with improved taste by profiling and comparing key flavour compounds in protein extracts and raw biomass.
    • Help validation of the scaled-up production and extraction of Spirulina by identifying the optimal stage during the product life-cycle to tackle the reduction of off-flavour compounds.
  • Teaching Programmes:

    Teach flavour analysis/techniques to other researchers/students as well as perform demo to visitors
  • Responsibilities:
    • Responsible for overall management of GCxGC-ToF MS and to undertake day-to-day operational responsibilities and upkeeping/maintenance.
    • Act as the technical Lead for the research project linked to the flavour analysis, deliver enterprise/corporate project, and involve in (student) training.
    • Maintain and implement NRI’s QMS procedures and work instructions as well as responsible for ordering consumables for the GC-MS, overseeing installation where required.
  • Awards:

    2023 distinction of the PhD dissertation, Poznan University of Life Sciences
  • External Profiles:

    ORCID

    https://orcid.org/my-orcid?orcid=0000-0003-0624-763X
  • Selected Publications:
    • He, X., Yangming, H., Górska-Horczyczak, E., Wierzbicka, A. and Jeleń, H.H., 2021. Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment. Food Chemistry, 337, p.128002. https://doi.org/10.1016/j.foodchem.2020.128002
    • He, X., Gbiorczyk, K., Jeleń, H.H. Can volatiles fingerprints be an alternative to isotope ratio mass spectrometry in the botanical origin determination of spirits? Journal of Agricultural and Food Chemistry, 71(5), p.2637-2643. https://doi.org/10.1021/acs.jafc.2c08141
    • He, X. and Jeleń, H.H., 2021. Comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (GC× GC-TOFMS) in conventional and reversed column configuration for the investigation of Baijiu aroma types and regional origin. Journal of Chromatography A, 1636, p.461774. https://doi.org/10.1016/j.chroma.2020.46177
Flavour and Volatiles Scientist
Dr Hayley Thompson
  • Qualifications: BSc (Hons), PhD
  • Biography:

    Dr Hayley Thompson joined the Natural Resources Institute in 2022 and is currently a Lecturer in Food Science within the Food and Market Department. Her work sits at the interface of food microbiology, microbial ecology and One Health, with a particular focus on antimicrobial resistance and pathogen transmission across food and environmental systems.

    Hayley trained as a molecular microbiologist at King’s College London, where she completed her PhD investigating virulence determinants in the periodontal pathogen Tannerella forsythia. She subsequently held postdoctoral roles at King’s College London and Queen Mary University of London, contributing to internationally funded research on the human oral microbiome, microbial cultivation of previously uncultured bacteria and in vitro biofilm modelling, in collaboration with academic and industrial partners.

    At NRI, Hayley initially worked as a molecular microbiologist on the RodentGate project, leading molecular and sequencing‑based investigations of rodent‑borne pathogens and their relevance to livestock and food systems. In November 2024, she transitioned into a lectureship, where she now integrates research leadership, postgraduate supervision and teaching across food microbiology, food safety and One Health. Hayley’s current work contributes to interdisciplinary collaborations across the UK, Europe and South Africa, advancing molecular surveillance, AMR mitigation and One Health approaches to food system resilience.
  • Research / Scholarly Interests:

    Hayley’s research focuses on foodborne, environmental and zoonotic pathogens, with particular emphasis on One Health approaches to antimicrobial resistance and pathogen transmission across food, agricultural and environmental systems. Her work integrates molecular microbiology with microbial ecology to address challenges at the wildlife–livestock–plant–food interface, including the surveillance and control of emerging and neglected pathogens relevant to food safety and public health.

    Hayley applies sequencing‑based and computational approaches to investigate microbial communities, antimicrobial resistance and pathogen transmission across food and environmental systems. Her expertise includes the analysis and interpretation of 16S rRNA gene amplicon sequencing, shotgun metagenomics and whole‑genome sequencing (WGS) data to characterise microbial diversity, functional potential and pathogen population structure. These approaches support molecular surveillance, resistome analysis and comparative genomics and are integrated with ecological and epidemiological data within applied One Health research and food safety contexts.

    Hayley’s research aims to generate actionable evidence for food system stakeholders, informing biosecurity practices, AMR monitoring frameworks and sustainable pathogen management strategies across agricultural and community settings Hayley is a member of the Behavioural Ecology Research Group and the Food Safety Research Group.
  • Research Projects:

    RodentGate

    Post-Doc·2022–2024

    Molecular investigation of rodent-borne pathogens and their transmission risks to pig and poultry production systems.

    OHRatSA

    Co-I · SAMRC · 2025–2028

    A One Health approach to managing rodent pests impacting human health and wellbeing in South African townships.

    IOSAR

    Co-PI · SAMRC · 2025–2028

    Integrated One Health Surveillance for Antimicrobial Resistance, addressing AMR across agricultural, environmental and community settings.

    Antimicrobial resistance in the livestock–wildlife–plant–food nexus

    PI · REF & Food Safety and Quality Research Group funding · University of Greenwich · 2023

    Exploration of integrated multi-omics approaches in microbiome science in the food system

    Co-PI · REF & Food Safety and Quality Research funding · University of Greenwich · 2024

    Development of an NRI-led HPC and bioinformatics training programme

    PI · HEIF · University of Greenwich · 2025

    Investigating Aliarcobacter spp. from a mixed pig-arable farm

    Co-PI · REF funding · University of Greenwich · 2025
  • Research Students:
    • Hope Okon, PhD (Co‑Supervisor): Community ecology of bacteria and the role of rodent reservoirs | University of Greenwich | 2022 - present
    • Ainhoa Rodriguez Pereira, PhD (Co‑Supervisor): Unravelling the host–vector–pathogen interplay of Plasmodium and Anopheles | LIDo DTP PhD student, University of Greenwich | 2023 - present
    • Sheldon Viviers, PhD (Co‑Supervisor): Affiliated with the IOSAR project | University of Pretoria | 2025 - present
    • Ghayyoor Sultan, PhD (Co‑Supervisor): Affiliated with the IOSAR project | University of Greenwich | 2026 – present
    • Supervisor of multiple MSc independent research projects aligned with food microbiology, antimicrobial resistance (AMR), molecular detection methods and microbiome analysis.
  • Teaching Programmes:

    Hayley integrates research-led teaching and practical laboratory training into her modules on the MSc Applied Food Safety and Quality Management programme:

    • Food Microbiology (MICR1005) - Module Leader
    • MSc Independent Research project (FOOD 1005) - Deputy Module Leader & Project Supervisor
    • Research Methods (ENVI1096) - Lecturer
    • Food Safety (FOOD 1025) - Lecturer

    And the BSc Biology programme:

    • Microbiology and the Environment (MICR 1009) - Lecturer
  • Greenwich Academic Literature Archive (GALA) link: https://gala.gre.ac.uk/view/authors/10648.html
  • Awards:

    Member of the Microbiology Society
  • External Profiles:

    ORCID

    https://orcid.org/0000-0002-5590-7545

    LinkedIn

    https://www.linkedin.com/in/hayley-thompson-6157a326/
Lecturer in Food Science
Dr Sai Srinivasa Sudharshan Kondapalli Research Fellow in Food Safety of Foods and Vegetables
Dr Mary Nkongho Tanyitiku
  • Qualifications: BSc (Hons), MEng, MSc, PhD
  • Biography:

    Dr Mary Tanyitiku joined the University of Greenwich in October 2023 as a Research Fellow in food and safety. She is a trained food process engineer with experience in academia and the food industry. For example, in 2014 and 2015, she worked with the Netherlands Development Organisation, SNV Cameroon, to improve the performance of women cooperatives/CIG in the diary value chain, that is, production, collection, processing and commercialisation of milk and milk products. This fixed-term field project focused on diet formulation/animal nutrition and incorporated local dairy producers and processors in the Far North dairy platform termed “Plateforme des Acteurs de la Filière Lait de la région de l’Extrême-Nord” (ACFILEN). Then, between 2015 and 2018, she went further as a lecturer to design curriculums and teach modules in the production and processing of arable, animal, and plantation food products as well as in diet formulation/animal nutrition, starting from the very first batch of student teachers (postgraduate level) at the Higher Technical Teachers Training College of the University of Buea, Cameroon. In addition, she was a senior quality and food grader at Kraft Heinz Watties, Christchurch, New Zealand, for four seasons. 

    While her MSc research studied the effects of processing methods (germination, toasting, fermentation and soaking) on the technofunctional, nutritional and sensory characteristics of African consumed cereal-based complementary foods, her doctoral research was interdisciplinary and combined qualitative research (in-depth face-to-face interviews, participant observation, visual methods), molecular techniques (DNA extraction, PCR, and gel electrophoresis) and traditional microbial culturing to understand the public health risks of foodborne pathogens among snail meat-consuming populations in sub-Saharan Africa, particularly Cameroon. The latter was fully funded by the New Zealand Aid programme.

    Despite her career goals in food science, she enjoys teaching French to children under 11 years of age, as a volunteer.
  • Responsibilities:

    Her role in NRI includes

    • The support of the research of NRI academic staff members,
    • Contribute to the development of new research areas,
    • Work collaboratively with the Laboratory Manager in the provision of practical classes,
    • Provide supervision to students’ conducting laboratory-based research projects and
    • Contribute to teaching and assessment
  • External Profiles:

    ResearchGate

    https://www.researchgate.net/profile/Tanyitiku-Nkongho

    ORCID

    https://orcid.org/0000-0003-3809-4340

     
  • Selected Publications:

    Tanyitiku MN, Bessem P., & Petcheu, I. (2024). Gluten-free corn cookies incorporated with stinging nettle leaf flour: Effect on physical properties, storage stability, and health benefits. International Journal of Food Science, Wiley. 2024. https://doi.org/10.1155/2024/8864560.

    Tanyitiku MN. (2024). Microbiological contamination of fermented cassava products sold in local markets, Yaounde (Cameroon). African Journal of Agriculture and Food Science, 7, 1-14. doi:10.52589/AJAFS-DPAMM68W.

    Tanyitiku MN, Nicholas, G., Sullivan, J., Njombissie Petcheu , IC, & On, S. (2024). Survival of Escherichia coli in Edible Land Snails: Implications for Heliciculture and Public Health. Pathogens, 13, 1-10. doi:10.3390/pathogens13030204.

    Tanyitiku MN, Njombissie Petcheu IG (2023) Effect of stinging nettle leaf flour substitution on the quality characteristics of fermented corn complementary foods. Journal of Food Research. 12(4). 11-21. doi: https://doi.org/10.5539/jfr.v12n4p31.

    Tanyitiku MN, Teh EA, Laison RM, Njombissie Petcheu IC (2023). Foodborne pathogens in leafy vegetables grown and consumed locally in Yaounde, Cameroon: A public health concern. Journal of Food Research. 12(2). 11-22. doi: https://doi.org/10.5539/jfr.v12n2p11.

    Tanyitiku MN, Nicholas G, Njombissie Petcheu IC, Sullivan JJ, On SLW (2022) Snail meat consumption in Buea – Cameroon: exposures to foodborne pathogens through social practices assessed in 2019 and 2021 (2022). Archives of Public Health.  80(256). 1-12. doi: https://doi.org/10.1186/s13690-022-01009-8.

    Tanyitiku MN, Nicholas G, Njombissie Petcheu IC, Sullivan JJ, On SLW (2022) Public health risks of foodborne pathogens in edible African land snails in Cameroon. Emerging Infectious Diseases: Centers for Disease Control and Prevention (CDC). 28(8). doi: https://doi.org/10.3201/eid2808.220722.

    Tanyitiku MN, Njombissie Petcheu IG (2022) Formulation and nutritional analysis of processed sorghum, soybeans, and mango complementary foods. Journal of Food Research. 11(3). 11-21. doi: https://doi.org/10.5539/jfr.v11n3p11.

    Tanyitiku MN (2022). Nutritious food and Health risks: A review on the edible land snails of Africa. Journal of Food Safety and Hygiene. 8(2). 64-77. doi:https://doi.org/10.18502/jfsh.v8i2.10669. Impact factor:

    Tanyitiku MN, Nicholas G, Sullivan JJ, Njombissie Petcheu IC, On SLW (2022) Snail meat consumption: the methodological challenges in exploring its public health risks. International Journal of Qualitative Methods. SAGE. 21, 1-12. doi.org/10.1177/16094069221078132.

     

    Book chapters

    Luca Serventi, Kaichao Yang, Congyi Liu, Mary Tanyitiku, Minoo Mohajer (2023). Lipids. In Serventi L. (Ed.) Sustainable Food Innovation, Sustainable Development Goals Series. Springer International Publishing AG. p73-90. doi: https://doi.org/10.1007/978-3-031-12358-0_5

    Luca Serventi, Georgia Mary Wilson, Qiao Chen, Yukun Li, Mary Tanyitiku, Ziqian Feng (2023). Minerals. In Serventi L. (Ed.) Sustainable Food Innovation, Sustainable Development Goals Series. Springer International Publishing AG. p59-71 doi: https://doi.org/10.1007/978-3-031-12358-0_5

    Luca Serventi, Yuxuan Wang, Ziqian Feng, Mary Tanyitiku (2023). Fat soluble vitamins. In Serventi L. (Ed.) Sustainable Food Innovation, Sustainable Development Goals Series. Springer International Publishing AG. p107-117. doi: https://doi.org/10.1007/978-3-031-12358-0_5
Research Fellow
Mihiri Vanniarachchy Postgraduate Research Fellow in Flavour Technology
Elena Arribas Lopez
  • Qualifications: BSc (Hons), PGCert, MSc, PhD, ISO 9001:2015 LA, HACCP L3
  • Biography:

    Dr Elena Arribas Lopez is a Lecturer in Food Science at the Natural Resources Institute (NRI), University of Greenwich, where she leads the Food Product and Process Development module. She teaches mainly on the MSc Food Innovation and MSc Food Safety programmes, also contributes to the BSc in Nutrition, and is actively involved in laboratory practices for MSc Food Innovation. Alongside her teaching, Elena supervises postgraduate students on a range of research projects.

    Her research focuses on the role of nutrition in wound healing, with a particular interest in how supplement formulations affect Human Dermal Fibroblasts and immune system cells. The aim of her work is to develop functional supplements that can support recovery and improve health outcomes. In the past, she has also explored cytokine release, drug delivery, and 3D printing as part of her wider research in food science and health applications.

    Elena completed her PhD at the University of Greenwich with a project titled A Nutritional Approach to Wound Healing: The Role of Supplementation. In this work, she designed supplement formulations from scratch, applied advanced analysis, and evaluated their biological effects. She also holds an MSc in Food Innovation from Greenwich and a BSc (Hons) in Food Science and Technology from the University of Burgos, Spain.

    She is a Fellow of the Higher Education Academy and has completed further professional training, including the CQI and IRCA Certified Lead Auditor Training Course (ISO 9001:2015) and a Level 3 HACCP Award (Distinction).
  • Research / Scholarly Interests:

    Elena’s interest focuses on the potential of natural compounds to accelerate wound healing, and the underlying mechanisms involved, including cell migration, proliferation, and cytokine release.

    She is also interested in the role of nutrition in promoting health, as well as the development and application of alternative proteins. Her work includes product development, alongside considerations of food safety and quality management, combining both scientific innovation and practical application.

    She is currently part of the “Alternative Proteins” research group, led by Parag Acharya, where she focuses on the nutritional aspects of alternative protein development.
  • Research Projects:

    Her PhD, “A Nutritional Approach to Wound Healing: The Role of Supplementation”, was supported by Prof. Tony Kochhar. The project aimed to develop a functional supplement that could be widely used to accelerate healing after injury. The research has so far produced promising results.
  • Teaching Programmes:

    MSc Food Innovation, MSc Food safety, BSc Nutrition. Food Accelerator Programme
  • Greenwich Academic Literature Archive (GALA) link: https://gala.gre.ac.uk/cgi/facet/simple2?q=elena+arribas+lopez&_action_search=
  • Responsibilities:

    Module leader for Food Product and Process Development
  • Awards:

    Local Innovative Technology Award - Explorer Programme and Certificate in entrepreneurship specialization (Santander International Entrepreneurship Center (CISE) - 2018
  • External Profiles:

    ResearchGate

    https://www.researchgate.net/profile/Elena-Arribas-Lopez

    ORCID

    https://orcid.org/0000-0003-1512-7154

    Google Scholar

    https://scholar.google.co.uk/citations?view_op=list_works&hl=en&user=koBpI_MAAAAJ&gmla=AH8HC4zrG4mxBVM32UJDVTnAizqaV-oNzFN8AaMqqJJwrHU0MaOWewKzOKj7QqwAJoHQcva59Qi8-xhBIZUw-GIQd2YgBuqBkCOVjKE

    LinkedIn

    https://www.linkedin.com/in/elena-arribas-lopez/
  • Selected Publications:
    • Lopez, E.A., Zand, N., Ojo, O. & Kochhar, T. 2025, 'Systematic review and meta-analysis of the effect of zinc on wound healing', BMJ Nutrition, Prevention & Health (online), https://doi.org/10.1136/bmjnph-2024-000952.
    • Krause, I., Manigk, R., Lopez, E.A. & Douroumis, D. 2024, 'Personalised oral dosage forms using an ultra-compact tablet press at the point of care', European Journal of Pharmaceutics and Biopharmaceutics, vol. 197, p. 114220 (online), https://doi.org/10.1016/j.ejpb.2024.114220.
    • Tabriz, A.G., Viegas, B., Okereke, M., Uddin, M.J., Lopez, E.A., Zand, N., Ranatunga, M., Getti, G. & Douroumis, D. 2022, 'Evaluation of 3D printability and biocompatibility of microfluidic resin for fabrication of solid microneedles', Micromachines, vol. 13, no. 9, p. 1368 (online), https://doi.org/10.3390/mi13091368.
    • Arribas-López, E., Zand, N., Ojo, O., Snowden, M.J. & Kochhar, T. 2022, 'A systematic review of the effect of Centella asiatica on wound healing', International Journal of Environmental Research and Public Health, vol. 19, no. 6, p. 3266 (online), https://doi.org/10.3390/ijerph19063266.
    • Arribas-López, E., Zand, N., Ojo, O., Snowden, M.J. & Kochhar, T. 2021, 'The effect of amino acids on wound healing: a systematic review and meta-analysis on arginine and glutamine', Nutrients, vol. 13, no. 8, p. 2498 (online), https://doi.org/10.3390/nu13082498.
    • Milledge, J.J., Maneein, S., Arribas López, E. & Bartlett, D. 2020, 'Sargassum inundations in Turks and Caicos: methane potential and proximate, ultimate, lipid, amino acid, metal and metalloid analyses', Energies, vol. 13, no. 6, p. 1523 (online), https://doi.org/10.3390/en13061523.
Lecturer in Food Science
Mark Spires
  • Qualifications: BA,MPH,PhD
  • Biography:

    At NRI, Dr Spires’ leads the Centre for Food Systems Research alongside forwarding his research interests through a variety of research projects. In this role, he also develops and leads research and innovation consortia with external partners including non-academic stakeholders.

    Prior to joining NRI, Dr Spires was a Senior Research Fellow at the Centre for Food Policy (City St Georges, University of London) where he established and lead new interdisciplinary research projects exploring public policy solutions for healthy diets in the UK and in LMICs.

    Dr Spires completed his PhD (2018) in Public Health at the University of the Western Cape, South Africa where he researched low-income community access to safe and nutritious food.
  • Research / Scholarly Interests:

    Dr Spires’ primary research interests centre on seeking to better understand people’s lived experience of local food environments and how findings from these inquiries can contribute to more effective and inclusive food systems and related policy.
  • Research Projects:
    • EU Horizon £230,000 (Dec 2022-Nov 2026) AfriFOODlinks, Africa & EU collaboration
    • NIHR-PHR £1.2 million (Sep 2020-Feb 2024) Family Food Environment Study, London, UK (co-lead applicant)
    • National Lottery Funding £50,000 (Dec 2019-June 2023) Peas Please Peoples Engagement Evaluation
    • City, Uni of London (Mar-Jul 2022) Participatory Learning with municipal officials in the Breede Valley, South Africa
    • City, Uni of London £10,000 (Aug-Dec 2020) Advancing city-level approaches to improving food policy and health–Cape Town
    • UKRI-BBSRC £660,000 (Feb 2020-March 2020) Nourished Child Study, Cape Town, South Africa (co-lead applicant)
    • ARUA-The Guild Clusters of Excellence: Food Environment Actions for the Promotion of Health. EU-Africa partnership
  • Greenwich Academic Literature Archive (GALA) link: https://gala.gre.ac.uk/view/creators/Spires=3AMark=3A=3A.html
  • Responsibilities:

    Centre Lead, Centre for Food Systems Research
  • External Profiles:

    ORCID

    https://orcid.org/0000-0002-1767-2511

    LinkedIn

    https://www.linkedin.com/in/mark-spires-92aaa723/

    ResearchGate

    https://www.researchgate.net/profile/Mark-Spires-2
  • Selected Publications:
    • Hawkes, C; Gallagher Squires, C; Spires, M; Hawkins, N; Neve, K; Brock, J; Isaacs, A; Parrish, S; Coleman, P. (2024)‘The full picture of people’s realities must be considered to deliver better diets for all’, Nature Food.
    • Barrett, M; Spires, M; Vogel, C. (2024) ‘The Healthy Start scheme in England "is a lifeline for families but many are missing out": a rapid qualitative analysis’, BMC Medicine,22(1):177. doi: 10.1186/s12916-024-03380-5.
    • Turner, C; Salm, L; Spires, M; Laar, A; Holdsworth, M. (2023) ‘Capturing the moment: A snapshot review of contemporary food environment research featuring participatory photography methods', Current Opinion in Environmental Sustainability, 65,https://doi.org/10.1016/j.cosust.2023.101364.
    • Spires, M.; Battersby, J., Cohen, N., Daivadanam, M., Demmler, K., Mattioni, D., Pradeilles, R., Thompson, C., Turner, C., Venegas, C., Wertheim-Heck, S., Wills, W., Hawkes, C. (2023) ‘A “People’s Summit”: A case for lived experience of the food system as a critical source of evidence to inform the follow-up to the 2021 UN Food Systems Summit’, Global Food Security, 37,https://doi.org/10.1016/j.gfs.2023.100690.
    • Laar, A., ...Spires, M., ... Vandevijvere, S. (2022) ‘Monitoring food environments and systems for sustainable diets in Africa: Lessons from Ghana, Kenya, Senegal, and South Africa’, Routledge Handbook of Sustainable Diets, London, https://doi.org/10.4324/9781003174417.
    • Laar, A., ...Spires, M.,...Holdsworth, M. (2022) ‘Perspective: Food Environment Research Priorities for Africa: Lessons from the Africa Food Environment Research Network’, Advances in Nutrition, https://doi.org/10.1093/advances/nmac019.
    • Isaacs, A., Spires, M., Halloran, A., Stridsland, T., and Hawkes, C. (2021) ‘Gathering data on food environments and practices through photo elicitation in Copenhagen, Denmark: Implications for adapting the EAT-Lancet reference diet to local circumstances’, Cities & Health, 6:3, 511-527, https://doi.org/10.1080/23748834.2022.2078072.
    • Swart, R., Van der Merwe, M., Spires, M., and Drimie, S. (2020) ‘Child-centred food systems: Ensuring healthy diets for children’, South African Child Gauge 2020. Cape Town: Children’s Institute, University of Cape Town.
    • Spires, M., Delobelle, P., Sanders, and D., Puoane, T. (2020) ‘Using photography to explore people with diabetes’ perspectives on food environments in urban and rural South Africa’, Health Promotion International, https://doi.org/10.1093/heapro/daaa035.
    • Spires, M., Berggreen-Clausen, A., Kasujja, F., Delobelle, P., Puoane, T., Sanders, D., and Daivadanam, M. (2020) ‘Snapshots of the food environment from rural and urban settings in high-, middle-, and low-income countries: Lessons from an implementation perspective’, Nutrients, 12(2), 484, doi: 10.3390/nu12020484
Associate Professor in Food Systems Research
Tobi Fadiji Lecturer in Food Science
Bandita Banerjee Post-doctoral Research Fellow in Food Rheology & Texture
Shashika Rathnayaka Lecturer in Development Economics/Development Studies

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