Jo Lyons

Jo Lyons is a Senior Lecturer at University College Birmingham, specializing in Bakery and Patisserie Technology. She teaches modules such as Bakery Science, Nutrition, Food Safety, Quality Assurance, and Functional Ingredients. Her research focuses on bakery science and technology, food hygiene, and industry-related technical challenges.

Education:

• Postgraduate Certificate of Learning and Teaching in Vocational Subjects
• BSc (Hons) Food, Nutrition and Health

Research Interests: Ms. Lyons is dedicated to advancing practical and theoretical knowledge in bakery processes, food safety standards, and the application of functional ingredients. She actively contributes to the Institute of Food Science and Technology as the Midlands branch representative.

Awards:

• Fellow of the Higher Education Authority

External Roles: She serves as an External Examiner for food modules at the University of Lincoln and is engaged with professional bodies to bridge academic and industry practices.