Jo Lyons

My professional experience has been shaped by technical roles in product development, process improvement, research and development, and quality assurance within leading food manufacturers and research organisations. Companies such as Premier Foods (makers of Mr Kipling and Cadbury’s cakes) and Campden BRI, a renowned food research group, have all played a part in refining my understanding of what it really takes to excel in this industry.

I draw on the knowledge and insights I gained throughout my career every time I step into the classroom or laboratory. As a lecturer on the FdSc and BSc Bakery Patisserie Technology programmes, my expertise centres around quality assurance, ingredients, food technology and nutrition. These aren’t just abstract concepts; they’re the backbone of real-world bakery operations, and I work hard to enable students to see the direct connection between theory and practice.

One of the most valuable things I can offer students is insight into the range of job opportunities available in the sector. Having worked with both manufacturers and research organisations, I’m able to share the vast array of career paths open to students, from product development to regulatory compliance, as well as the skills needed to succeed in each. My time in industry has also helped shape our programmes here at UCB, ensuring they’re always relevant and up-to-date.

Beyond teaching, I work with the Society of Food Hygiene and Technology (SOFHT), delivering food labelling courses, and serve as an external examiner for Lincoln University and Harper Adams University. These roles keep me connected with the latest industry standards and academic developments, which I bring back to my UCB students. I’m also a Fellow of the HEA, and a Member of the Institute of Food Science and Technology. 

In the classroom, I create an environment for lively discussion where everyone is able to share their opinions. Personally, I’m particularly fascinated by ingredient functionality and the broader implications of industry initiatives (such as salt reduction targets) on nutrition and public health. These topics often spark heated debates, which I encourage. I’m so proud to have won UCB’s Spotlight on Great Teaching Award a few years ago, but what truly drives me is seeing students find their footing in this industry and launch their careers. Our students are passionate, hardworking, and determined - these qualities are essential in a field that’s as much about precision and science as it is about creativity. 

In my spare time, I’m a scout leader, helping young people build confidence and practical skills through activities such as camping, outdoor cooking, and hiking. I’m also a big fan of true crime podcasts.