Jo Lyons

I originally studied Food, Nutrition and Health at The University of Huddersfield. Following my graduation, I have held a number of product development, process development and technical positions in the bakery manufacturing industry for companies including, Premier Foods, Campden BRI, CSM and Dawn Foods.

I commenced teaching at University College Birmingham in 2014 where my key responsibility is lecturing on the FdSc and BSc. Bakery and Patisserie Technology programme.

Bakery Science and Nutrition, Food Safety and Hygiene, Quality Assurance and Legislation, Functional ingredients for Bakery, Food Technology and Applied Food Project.

I have a keen interest in bakery science and technology and food hygiene.

I am a member of the Institute of Food Science and Technology and am the UCB representative for the Midlands branch.

I am a fellow of the Higher Education Authority.

I am currently External Examiner for The University of Lincoln for Food Modules.