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Caroline Millman

Caroline Millman

Senior Lecturer

Summary

I studied BSc (Hons) Food Technology and subsequently spent 18 years 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. 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).

Following graduation in 2012, I joined the Enigma team as a Research Associate at the University of Manchester working on the 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 in consumer attitudes and behaviours towards food safety.

  • About

    Qualifications

    • 2012: Doctor of Philosophy, University of Manchester, United Kingdom
    • 1993: BSc (Hons) Food Technology, University of Humberside, United Kingdom

    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

    Food

  • Research

    My current research and interests include:

    • Attitudes and behaviours towards food safety.
    • Food safety awareness among different groups of people.
    • Hazard perception with special emphasis on Campylobacter reduction and interventions.
    • Acceptability of interventions.
    • Use of novel methods to elicit perceptions of risk e.g. Watch & Click surveys and Best Worst Scaling.
  • Publications

    Journal articles

    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 (1), 82-90. http://doi.org/10.1016/j.foodcont.2014.01.002

  • Other activities

    2008: Awarded Full studentship with ESRC

    2012: Established clickLearner and developed software to use in research for hazard perception.

    2014: Part of a team that gained an award to present at the BBSRC bioscience festival in London 2014.

    2015: British Council funded workshop in South Africa investigating the benefits of collaborating towards a “one Health” approach, with epidemiologists, vets and social scientists.

    2015: Award of an ESRC Impact Accelerator Grant (£20,000) to continue highly successful research in schools as part of the Enigma project. This was awarded with recognition of partnerships from the Chilled Food Association and the Food Teachers Centre.

    2015: Created Food Bug Club to collect research data from schools and to provide a valuable resource for secondary school teachers

    2016: 2 year award from All Saints Educational Trust to continue and develop Food Bug Club for schools.

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