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Dr Cecile Morris PhD, MSc

Interim Head of Department for Service Sector Management.


Summary

Cecile joined SHU in 2011 as a Lecturer in Food Studies after working both in the industry and at the University of Nottingham. She became the Subject Group Leader for Food in 2014 and oversaw the development and validation of a number of new courses at UG and PG level, including a Higher Degree Apprenticeship in Food Technology. In 2019, she took up the role of Deputy Head of Department for Service Sector Management and in 2020, she became the interim Head of Department. Cecile's research is in the area of food science, sensory evaluation and consumer research. She is a Chartered Scientist, a Registered Sensory Scientist and Fellow of the Higher Education Academy.

About

Qualifications

  • 2001: PhD Food, University of Nottingham, United Kingdom
  • 1997: MSc Analytical Chemistry, Other, United Kingdom
  • 1996: Maitrise de Sciences Physiques, Other, United Kingdom

Consultancy

Project

  • 2016 to 2017: , Cookie Crumbles, United Kingdom

Knowledge Transfer

Other

  • 2016 to 2019: , Sheffield Hallam University, United Kingdom

PG External Examiner

Subject

  • 2014: , University of Huddersfield, United Kingdom

UG External Examiner

  • 2013 to 2017: , University of Chester, United Kingdom

Teaching expertise

  • Food Composition and Regulation

Research

  • Food and Nutrition

Industry Links

  • Food

Teaching

Department of Service Sector Management

Sheffield Business School

Food

Publications

Journal articles

Morris, C., & Elgar, J. (2020). Impact of caffeine and information relating to caffeine on young adults' liking, healthiness perception and intended use of model energy drinks. LWT: Food Science and Technology. http://doi.org/10.1016/j.lwt.2020.109879

Morris, C., Schofield, P., & Hirst, C. (2019). Exploration of the factors influencing attitudes to breastfeeding in public. Journal of Human Lactation. http://doi.org/10.1177/0890334419878119

Morris, C., Viriot, S.M., Farooq Mirza, Q.U.A., Morris, G.A., & Lynn, A. (2019). Caffeine release and absorption from caffeinated gums. Food and function, 10 (4), 1792-1796. http://doi.org/10.1039/C9FO00431A

Morris, C., Beresford, P., & Hirst, C. (2018). Impact of food retailer branding on expectation generation and liking. Journal of Sensory Studies, 33 (2). http://doi.org/10.1111/joss.12322

Morris, C. (2018). Impact of product name and seasonal context on the sensory evaluation of a seasonally themed beverage. Journal of Sensory Studies, 33 (2). http://doi.org/10.1111/joss.12320/full

Morris, C., Lynn, A., & Simper, T. (2017). Responses to oral glucose challenge differ by physical activity volume and intensity: A pilot study. Journal of Sport and Health Science.

Simper, T., Morris, C., Lynn, A., O'Hagan, C., & Kilner, K. (2017). Responses to oral glucose challenge differ by physical activity volume and intensity : a pilot study. Journal of Sport and Health Science. http://doi.org/10.1016/j.jshs.2017.04.010

Morris, C., Zaraté de la Fuente, G.A., Williams, C., & Hirst, C. (2016). UK views towards breastfeeding in public: an analysis of the public's response to the Claridge’s incident. Journal of Human Lactation, 32 (3), 472-480. http://doi.org/10.1177/0890334416648934

Morris, C., & Chikwa, G. (2016). Audio versus written feedback: exploring learners’ preference and the impact of feedback format on students’ academic performance. Active Learning in Higher Education, 17 (2), 125-137. http://doi.org/10.1177/1469787416637482

Morris, C., Lynn, A., Neveux, C., Hall, A., & Morris, G.A. (2015). Impact of bread making on fructan chain integrity and effect of fructan enriched breads on breath hydrogen, satiety, energy intake, PYY and ghrelin. Food & Function, 6 (6), 2561-2567. http://doi.org/10.1039/c5fo00477b

Savidan, C., & Morris, C. (2015). Panelists' performances and strategies in paper based and computer based projective mapping. Journal of Sensory Studies, 30 (2), 145-155. http://doi.org/10.1111/joss.12146

Morris, C., & Chikwa, G. (2014). Screencasts: how effective are they and how do students engage with them? Active Learning in Higher Education, 15, 25-37. http://doi.org/10.1177/1469787413514654

Morris, C. (2014). Screencasts: How effective are they and how do students engage with them? Active Learning in Higher Education, 15 (1), 25-37. http://doi.org/10.1007/s12078-011-9083-7

Coleman, K., Miah, E., Morris, G., & Morris, C. (2014). Impact of health claims in prebiotic enriched breads on purchase intent, emotional response and product liking. International Journal of Food Sciences and Nutrition, 65 (2), 164-171. http://doi.org/10.3109/09637486.2013.836744

Morris, C., & Morris, G. (2012). The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chemistry, 133 (2), 237-248. http://doi.org/10.1016/j.foodchem.2012.01.027

Morris, C., Talylor, A.J., Farhata, I.A., & MacNaughtan, W. (2011). Modelling of Physical Ageing in starch using the TNM equation. Carbohydrate Research, 346 (9), 1122-1128. http://doi.org/10.1016/j.carres.2011.04.009

Morris, C. (2011). Impact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception. Chemosensory Perception, 3, 112-116. http://doi.org/10.1007/s12078-011-9091-7

Koliandris, A.-.L., Michon, C., Morris, C., Hewson, L., Hort, J., Taylor, A.J., & Wolf, B. (2011). Enhancement of saltiness perception in hyperosmotic solutions. Chemosensory Perception, 4 (1-2), 9-15. http://doi.org/10.1007/s12078-011-9083-7

Koliandris, A.-.L., Morris, C., Hewson, L., Hort, J., Taylor, A.J., & Wolf, B. (2010). Correlation between saltiness perception and shear flow behaviour for viscous solutions. Food Hydrocolloids, 24, 792-799. http://doi.org/10.1016/j.foodhyd.2010.04.006

Morris, C., Labarre, C., Koliandris, A.-.L., Hewson, L., & Wolf, B. (2010). Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl. Food Quality and Preference, 21, 489-494. http://doi.org/10.1016/j.foodqual.2010.01.002

Morris, C., Koliandris, A.-.L., Wolf, B., Hort, J., & Taylor, A.J. (2009). Effect of Pulsed or Continuous Delivery of Salt on SensoryPerception Over Short Time Intervals. Chemosensory Perception, 2 (1), 1-8. http://doi.org/10.1007/s12078-009-9040-x

Conference papers

Ashworth, P., Jensen, Y.L., Stockton, H.J., Morris, C., Giove, S., & Paxman, J. (2016). Influence of the obesogenic/leptogenic food environment on consumer behaviour in leisure centres. Proceedings of the Nutrition Society, 75 (OCE3), E136. http://doi.org/10.1017/S0029665116001518

Simper, T., Nield, L., Morris, C., Lynn, A., & O'Hagan, C. (2015). Comparison of responses to oral glucose challenge by physical activity duration and intensity. PROCEEDINGS OF THE NUTRITION SOCIETY, 74 (OCE5), E288. http://doi.org/10.1017/S0029665115003353

Book chapters

Taylor, A.J., Tsachaki, M., Lopez, R., Morris, C., Ferreira, V., & Wolf, B. (2010). Odorant release from alcoholic beverages. (pp. 161-175). http://doi.org/10.1021/bk-2010-1036.ch012

Theses / Dissertations

Ashworth, P. (2017). Leptogenicity of the Food Environment and Food ChoiceBehaviour in Leisure Centres. (Doctoral thesis). Supervised by Morris, C. http://doi.org/10.7190/shu-thesis-00099

Presentations

Ashworth, P., Morris, C., Giove, S., & Paxman, J. (2016). Impact of nudging strategies on consumer food choice intentions and behaviours in leisure centres. http://doi.org/10.1017/S002966511600241X

Posters

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

Barker, M., & Morris, C. (2017). What type of milk is best? The answer is follow your tastebuds.

Postgraduate supervision

Current supervisions

  • 2013:PhD currently under supervision (1 student)

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