Areas of expertise
- Food Quality
- Food Safety
Katherine is a member and a Registered Food Safety Manager of the Institute of Food Science and Technology with 10 years’ experience in the food sector. She started her career as a food technician in a Food and Microbiology Laboratory, performing tests and quality control activities within the laboratory. She then moved on to manage Food Safety and Quality Management Systems within different food manufacturing areas, including bakery and confectionery products, high care/high risk products, canned and frozen food products.
Katherine has been working with Retailers and branded products which provided good knowledge and understanding of the industry’s food quality and safety requirements. She has experience in risk assessment and management, HACCP systems, legal compliance, product specifications, food authenticity, food safety standards (such as BRCGS, IFS, FSSC22000) and food certifications (such as Organic, Responsible Palm Oil Production, Marine Stewardship Council chain of custody).
Katherine has completed her Food Science degree at London South Bank University in 2012 and her Food Technology for Industry master’s degree in 2019 at Cardiff Metropolitan University, both with Distinction. Now Katherine wants to focus on better ways to improve the food industry and help reduce food waste.
Katherine is a PhD student in the Plant Science Laboratory in Cranfield's School of Water, Energy and Environment.
Her PhD project is titled “Manipulating oxygen-dependent ethylene signalling in Fruit to reduce food loss and extend storage and shelf-life” and sponsored by Sainsbury's PLC and FoodBioSystems Doctorate Training Programme .