Dr Helen Martin PhD MIFST FHEA
Senior Lecturer in Food and Nutrition
Summary
Helen has been lecturing in higher education for over 20 years and has been at Sheffield Hallam University since 2020. Prior to her academic career, she worked in the food industry in technical management roles, where she led teams in successful accreditation applications and managed food safety and quality systems.
Helen is currently the Course Leader for the MSc Food and Nutrition Sciences programme and teaches a variety of food and nutrition modules at both undergraduate and postgraduate levels. In recognition of her dedication to supporting student learning, she was awarded the 2024 Sheffield Hallam University Inspirational Teaching Award. Helen holds a Postgraduate Diploma in Higher Education and is a Fellow of the Higher Education Academy.
As an active member of the Institute of Food Science and Technology, Helen’s involvement sees her regularly organising events at the University, as well as being a member of the Accreditation Assessment Panel for BSc and Msc courses.
Helen actively participates in a number of research teams across the University. Her current research interests focus on the intersection of modern food systems, sustainability, and health, with a particular emphasis on dark kitchens, ultra-processed foods, and reducing food loss.
About
Helen has been lecturing in higher education for over 20 years and has been at Sheffield Hallam University since 2020. Prior to her academic career, she worked in the food industry in technical management roles, where she led teams in successful accreditation applications and managed food safety and quality systems.
Helen is currently the Course Leader for the MSc Food and Nutrition Sciences programme and teaches a variety of food and nutrition modules at both undergraduate and postgraduate levels. In recognition of her dedication to supporting student learning, she was awarded the 2024 Sheffield Hallam University Inspirational Teaching Award. Helen holds a Postgraduate Diploma in Higher Education and is a Fellow of the Higher Education Academy.
As an active member of the Institute of Food Science and Technology, Helen’s involvement sees her regularly organising events at the University, as well as being a member of the Accreditation Assessment Panel for BSc and Msc courses.
Helen actively participates in a number of research teams across the University. Her current research interests focus on the intersection of modern food systems, sustainability, and health, with a particular emphasis on dark kitchens, ultra-processed foods, and reducing food loss.
Teaching
Sheffield Business School
College of Business, Technology and Engineering
Division of Sustainable Lives and Supply Chain
Food and Nutrition
MSc Food and Nutrition Sciences
MSc Food Consumer Marketing and Product Development
MSc Nutrition with Public Health Management
Food Industry Technical Professional Degree Apprenticeship
BSc (hons) Food and Nutrition
BSc (hons) Human Nutrition and Health
Level 7 Global Food Systems, Quality And Sustainability
Level 7 Dissertation
Level 7 Work Related Learning
Level 7 Developing Food Products
Level 6 Research Project
Level 4 Fundamentals of Food and Nutrition
Level 4 Chemical and Microbiological Principles of Food
Level 4 Work Based Review of Supply Chain Management Practices
Research
- Industry and Innovation Research Institute
Publications
Journal articles
Nield, L., Burgoine, T., Lake, A., Moore, H., Soon-Sinclair, J., Adams, J., ... Beaumont, J. (2025). What are “dark kitchens”? A consensus definition from public, local authority, business and academic stakeholders in the United Kingdom. Perspectives in Public Health. https://journals.sagepub.com/doi/10.1177/17579139251371997
Bradbury, J., Martin, H., Bamborough, R., & Kitcher, J. (2025). Food and Alcohol Disturbance in UK Adults. Dietetics, 4 (2). http://doi.org/10.3390/dietetics4020019
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets. NIHR Open Research, 4. http://doi.org/10.3310/nihropenres.13735.1
Martin, H.R., Pufal, D.A., & Stephenson, J. (2022). Assessment of energy and nutrient intakes among undergraduate students attending a University in the North of England. Nutrition and Health. http://doi.org/10.1177/02601060221096932
Conference papers
Beaumont, J., Pearce, J., Rundle, R., Bowles, S., Martin, H., Wall, C., ... Nield, L. (2025). Defining, identifying and regulating dark kitchens in the North of England: Perspectives from consumer, local authority and food business stakeholders. [Abstract only]. International Journal of Obesity, 49 (S1), 1-45. http://doi.org/10.1038/s41366-025-01880-9
Beaumont, J., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Nield, L. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets [abstract only]. Appetite, 213 (Supp). http://doi.org/10.1016/j.appet.2025.108068
Posters
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2025). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (2024). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.
Nield, L., Martin, H., Wall, C., Pearce, J., Rundle, R., Bowles, S., ... Beaumont, J.D. (n.d.). Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets.