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  4. Dr Leonardo Guevara

Dr Leonardo Guevara

Senior Lecturer In Food Studies


About

Qualifications

  • 1985: PhD Stability and oxygen consumption of retinol at lower water activities., University of Leeds
  • 1980: BSc Food Science, University of Leeds

Assessor, Curriculum/ Examination writer/ Curriculum development for external body

Other

  • 2015: , Institute of Food Science and Technology (IFST)

Consultancy

  • 2004: , Zeina Foods Ltd - OSSETT

Knowledge Transfer

Knowledge transfer partnership (KTP)

  • 2004: , Zeina Foods Ltd - OSSETT

Member of professional body

Other

  • 2017: , Institute of Food Science and Technology (IFST)

PG External Examiner

Course

  • 2017: , University of Leeds
  • 2004 to 2007: , University of Nottingham
  • 2000 to 2004: , University of Salford

UG External Examiner

  • 2017: , Leeds Trinity University
  • 2009 to 2013: , Northumbria University
  • 2001 to 2004: , Manchester Metropolitan University
  • 1998 to 2002: , London South Bank University

Senior Lecturer

Teaching expertise

  • Food Science, Food Technology, Food Quality Assurance, Food Safety, Food Control

Teaching

Department of Service Sector Management

Sheffield Business School

Food

Publications

Journal articles

Guevara, L. (1991). The stability of all-trans retinol and reactivity towards transition metals. Food Chemistry, 40, 43-54.

Guevara, L. (1990). The prediction of vitamin retention in food processing. Journal of Micronutrient Analysis, 7, 329-347.

Guevara, L. (1990). The effect of assay method on the kinetic interpretation of the degradation of retinol. Journal of Micronutrient Analysis, 7, 349-355.

Other activities

HEA fellow or senior fellow

  • 2017: Fellow of HEA, Higher Education Academy (HEA)

Postgraduate supervision

Completed supervisions

  • PhD Supervisor (2 students)

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