Caroline Millman

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Dr Caroline Millman PhD

Senior Lecturer

Summary

I am a senior lecturer in food science at Sheffield Hallam University, joining in 2017. I am also the course leader for the BSc (Hons) Food Industry Technical Professional Degree Apprenticeship course. I am also the ‘Healthier Lives’ research theme lead for the National Centre of Excellence for Food Engineering (NCEFE)

I have over 20 years’ experience in food safety in the food industry before turning to research in 2008 at the University of Manchester. My main research interests include consumer attitudes and behaviours towards food safety, novel methods to elicit risk perceptions, ingredient and process integrity and improvements to nutrition of plant based products.

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About

I am a senior lecturer and researcher with over 20 years’ experience in the food industry, working mainly in technical for retailers, consultancy groups and manufacturers.

In 2008, I decided to utilise my food industry knowledge in a PhD, investigating foodborne illness in the domestic setting at the University of Manchester and Bangor University. The work programme was an ESRC studentship, awarded as part of “Reducing E. coli O157 Risk in Rural Communities” funded under the UK Research Councils’ Rural Economy and Land Use Programme (RELU).

In 2012, I joined the Enigma team as a Research Associate at the University of Manchester working on the Environmental & Social Ecology of Human Infectious Diseases Initiative (ESEI) project "Sources, seasonality, transmission and control: Campylobacter and human behaviour in a changing environment".

I am now a senior lecturer at Sheffield Hallam University, taking on the role of Course Leader for the BSc (Hons) Food Industry Technical Professional Degree Apprenticeship course.

I continue to pursue research interests as the research theme lead for ‘Healthier Lives’ for the National Centre of Excellence for Food Engineering (NCEFE), combining my personal interests with those of the university.

I have always been passionate about trying to encourage people to enter the food industry and as a result am a registered STEM ambassador and maintain www.foodbugclub.net for school teachers as well as taking part in promoting the work of the food industry through education and outreach.

I am a Fellow of the Institute of Food Science and Technology (IFST) and a Fellow of the Higher Education Academy (FHEA).

Senior Lecturer

Research

  • Acceptability of Interventions
  • Food Safety Awareness among Different Groups of People
  • Hazard Perception with Special Emphasis on Campylobacter Reduction and Interventions
  • Use of Novel Methods to Elicit Perceptions of Risk

Teaching

Department of Service Sector Management

Sheffield Business School

Subject area:

  • Food - Department of Service Sector Management

Courses taught:

  • BSc (Hons) Food Industry Technical Professional Degree Apprenticeship

Modules taught:

  • Food Safety (Level 4)
  • Food Microbiology (Level 4)
  • Food Technology (Level 5)
  • Work Based Projects (Level 4, 5 and 6)
  • Food Supply Chain Management (Level 4)
  • Food Operations (Level 6)
  • Dissertation project supervision (Level 6 and 7)
  • Insights Discovery (Level 4 and 6)

Research

Funding secured for new research project to enhance energy efficiency and nutrition | Sheffield Hallam University (shu.ac.uk)

  • https://www.shu.ac.uk/national-centre-of-excellence-for-food-engineering
  • https://www.shu.ac.uk/news/all-articles/latest-news/ncefe-better-food-for-all-funding

Publications

Journal articles

Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B. (2024). Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2. Ultrasonics sonochemistry, 110. http://doi.org/10.1016/j.ultsonch.2024.107030

Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B. (2024). Response surface methodology guided approach for optimization of protein isolate from Faba bean. Part 1/2. Ultrasonics Sonochemistry, 109. http://doi.org/10.1016/j.ultsonch.2024.107012

Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B. (2024). Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI). Journal of Food Engineering, 377. http://doi.org/10.1016/j.jfoodeng.2024.112082

Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B. (2023). Faba beans protein as an unconventional protein source for the food industry: Processing influence on nutritional, techno-functionality, and bioactivity. Food Reviews International. http://doi.org/10.1080/87559129.2023.2245036

Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B. (2023). Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties. Molecules, 28 (14). http://doi.org/10.3390/molecules28145431

Badjona, A., Bradshaw, R., Millman, C., Howarth, M., & Dubey, B. (2023). Faba Bean Flavor Effects from Processing to Consumer Acceptability. Foods, 12 (11). http://doi.org/10.3390/foods12112237

Christley, R., Nelson, G., Millman, C., & Westgarth, C. (2021). Assessment of Detection of Potential Dog-Bite Risks in the Home Using a Real-Time Hazard Perception Test. Anthrozoos. http://doi.org/10.1080/08927936.2021.1926710

Weston, E.J.E., Millman, C., Setarehnejad, A., Bennett, E.J., & Oruna-Concha, M.J. (2021). Career management for UK food degree students at multiple institutes using an industry-developed professional competencies framework. Journal of Food Science Education. http://doi.org/10.1111/1541-4329.12224

Millman, C., Rigby, D., & Jones, D.L. (2020). Investigating heterogeneity in food risk perceptions using best-worst scaling. Journal of Risk Research. http://doi.org/10.1080/13669877.2020.1848902

Jones, N.R., Millman, C., van der Es, M., Hukelova, M., Forbes, K.J., Glover, C., ... Wren, B. (2017). Novel sampling method for assessing human-pathogen interactions in the natural environment using boot socks and citizen scientists, with application to Campylobacter seasonality. Applied and environmental microbiology, 83 (14). http://doi.org/10.1128/AEM.00162-17

Jones, A.K., Cross, P., Burton, M., Millman, C., O'Brien, S.J., & Rigby, D. (2017). Estimating the prevalence of food risk increasing behaviours in UK kitchens. PLoS ONE, 12 (6), e0175816. http://doi.org/10.1371/journal.pone.0175816

Millman, C., Christley, R., Rigby, D., Dennis, D., O'Brien, S.J., & Williams, N. (2017). “Catch 22”: biosecurity awareness, interpretation and practice amongst poultry catchers. Preventive Veterinary Medicine, 141, 22-32. http://doi.org/10.1016/j.prevetmed.2017.04.002

Jones, A.K., Rigby, D., Burton, M., Millman, C., Williams, N.J., Jones, T.R., ... Cross, P. (2016). Restaurant cooking trends and increased risk for Campylobacter infection. Emerging Infectious Diseases, 22 (7), 1208-1215. http://doi.org/10.3201/eid2207.151775

Millman, C., Rigby, D., Jones, D., & Edwards-Jones, G. (2015). A real-time test of food hazard awareness. British Food Journal, 117 (8), 2112-2128. http://doi.org/10.1108/BFJ-09-2014-0317

Millman, C., Rigby, D., Edward-Jones, G., Lighton, L., & Jones, D. (2014). Perceptions, behaviours and kitchen hygiene of people who have and have not suffered campylobacteriosis: A case control study. Food Control, 41, 82-90. http://doi.org/10.1016/j.foodcont.2014.01.002

Conference papers

Plumbe, D., Forrester, L., Millman, C., & Nichols, A. (2022). On demand but not on display. A comparative analysis of nutrition labelling in online grocery retailers. Proceedings of the Nutrition Society, 81 (OCE5). http://doi.org/10.1017/s0029665122002142

Holland, C., & Millman, C. (2021). Utilising Insights Discovery to support applied projects and drive self-development. In Transforming Learning Conference 2021.

Holland, C., Millman, C., & Piearcey, S. Understanding the Work in Work Based Learning. In Transforming Learning Conference.

Posters

Badjona, A., Bradshaw, R., Howarth, M., & Dubey, B. (2023). Ultrasound-assisted Protein Extraction from Faba Beans: Impact on Protein yield and Structural-functionality. Presented at: 37th EFFoST International Conference 2023, Valencia, Spain, 2023

Pinnington, S., Heurlier, K., Morris, C., & Millman, C. (2019). E. coli with a side of fries? The real safety risk of the increasing trend for pink burgers in the U.K. Presented at: 2nd Food Chemistry conference. Shaping the future of food quality, safety, nutrition and health, Seville, Spain, 2019

Other publications

Dunning, J., Smith Maguire, J., & Millman, C. (2023). Sustainable Food and Drink: An immersive tasting and learning event.

Other activities

  • Fellow of the Institute of Food Science and Technology (IFST)
  • Fellow of the Higher Education Academy (FHEA)

Postgraduate supervision

  • Nnenna Onwuneme (Co-supervisor) - Transforming the Food Supply Chain Management System Using Blockchain and IoT (To alleviate food insecurity and to tackle food wastage and spoilage through innovative Blockchain technology and IoT)
  • Abraham Badjona (Co-supervisor) - Pulses for health and environment: Fava bean processing, molecular identification and analysis
  • Thouseena Ajmal (Co-supervisor) - Developing Artificial Intelligence Enhanced Hyperspectral Imaging for Food Safety and Quality Assessment

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