Telephone (Direct) - 0114 225 6104
E-mail - a.fairclough@shu.ac.uk
Having worked for the Department of Biomedical Sciences (now Faculty of Health and Wellbeing) at Sheffield Hallam University for 16 years, I have built up an extensive working knowledge of a wide range of analytical techniques such as; Microbiology, Analytical Chemistry, Analytical biochemistry and Molecular Biology.
For the last 5 years I have worked as a Research Fellow for the Centre for Food Innovation undertaking projects for small and large food manufacturers, the projects are very varied and cover areas such as the authentication of ingredients, food quality and safety, shelf-life assessments and studies, microbiological investigations, modified atmosphere packaging, replacement of salt in bakery and dairy products, nutritional and satiety studies, flavour tainting between products (analytically and organoleptically).
Publication History:
Conference Posters:
Fairclough, A and Mahadevan, K (2010) Wild Wrack (Ascophyllum nodosum) – A replacement for salt (as sodium chloride) in bread products
Hall A. C., Fairclough A.C., Mahadevan K. and Paxman J. R (2010) Seaweed (Ascophyllum nodosum) enriched bread is acceptable to consumers. Proceedings of the Nutrition Society, 69 (OCE5), E352
Published Articles:
Fairclough A. C., Cliffe D.E and Knapper S. (2011) Factors affecting Penicillium roquefortii (Penicillium glaucum) in internally mould ripened cheeses: Implications for pre-packed blue cheeses. IJFST 46 (8) 1586-1590
Hall A. C., Fairclough A.C., Mahadevan K. and Paxman J. R (2012) Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on postprandial glucose and cholesterol in healthy, overweight males. Appetite 58 379–386
Fairclough A. C. Mahadevan K. and Cliffe D.E (2011) An assessment of the shelf-life of salt-reduced, preservative-free bread fortified with Ascophyllum nodosum: The microbiological factors. (In Preparation)
Book Chapters:
Brownlee Iain, Fairclough A. C., Hall A. C. and Paxman J (2011) Dietary seaweed and human health. In: Culinary Arts and Sciences VII: Global, National and Local Perspectives. Bournemouth University UK, Bournemouth University International Centre for Tourism and Hospitality Research, 82-88.
Brownlee Iain, Fairclough A. C., Hall A. C. and Paxman J (2011) The potential health benefits of seaweed and seaweed extracts In: Seaweed: Ecology, Nutrient Composition and Medicinal Uses. Marine Biology: Earth Sciences in the 21st Century . Hauppauge, N.Y., Nova Science. (In Press)