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Biography
Jess is a Food Innovation Technologist at the Food Innovation Centre (FIC), a commercial team working with SMEs locally and nationally, across multiple product categories, to deliver bespoke consultancy-based and practical development support to enable businesses to thrive. The FIC team has expertise in new and existing product development, application studies, shelf-life testing, HACCP and food safety advice, and support with scale-up. It also acts as a gateway to the University, linking industry with academics for longer-term research projects and knowledge exchange, to drive innovation, supported by the latest research. The team also supports the BSc Food Science and Nutrition course, and MSc Food Production Management course, by connecting students with industry partners, as they undertake their New Product Development module.
Jess graduated with a first-class Food Science and Nutrition degree from the University of Nottingham in 2023. During her degree, Jess completed a Year in Industry at Cereal Partners Worldwide (a joint venture between Nestle and General Mills), developing expertise in new and existing product development, and waste elimination (cost saving) across the ready-to-eat cereal category. She gained experience in leading large-scale factory trials, and conducting pilot plant and benchscale development trials.
In the final year of her degree, Jess competed in the Europe-wide eco-innovation competiton, EcoTrophelia, alongside four of her peers. The team developed an innovative insect-based protein nugget, utilising textured mealworm protein, and honing the correct texture and flavour parameters over a series of trials. The team won the UK Finals in June 2023, and competed in the European finals in Cologne, in October of the same year. For her final year research project, Jess worked under the supervision of Dr Kateryna Dugina to investigate the dual impact of egg white and sourdough on the production of gluten-free bread with improved nutritional value and sensory properties. This research was written into a paper, and published in May 2024.
Before starting University, Jess interned at a social enterprise bakery in Hackney, East London, supporting women who had experienced multiple disadvantage. Here, she gained experience in producing high-quality baked goods with speed and precision, was trained as a barista, and taught the principles of food safety and food science to those with no background in food. Before working for the FIC, Jess completed another internship at her local church in Nottingham, teaching English as a foreign language (obtaining a formal TEFL qualification), leading the worship band, and offering food science knowledge for large catering events, before joining the FIC.
Jess is passionate about seeing more students interested in food science, and has experience with creating and leading STEM workshops in schools from her Year in Industry, her role at the FIC, and in conjunction with the IFST.
Outside of work, Jess is married to Cameron and has made Sutton Bonington her home. She has a love for baking, and is on a mission to develop the perfect croissants and gluten-free sourdough loaf. From being a child who hated sports, Jess can now be found taking up a new sport each year - her current sports of choice are rowing and running, as well as the occasional wild swim in the River Soar.
Recent Publications