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  4. Dr Leonardo Guevara
Leo 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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