Sharon Croxford

Professor Sharon Croxford is an academic at Australian Catholic University (ACU), affiliated with the School of Behavioural and Health Sciences within the Faculty of Health Sciences. Her research focuses on nutrition education, public health, and culinary science, with a particular emphasis on dietary behavior, migration-related health, and employability in higher education. She has contributed to defining culinary medicine/nutrition frameworks and exploring student career readiness in nutrition programs.

Her work bridges theoretical and practical aspects of food science, including the molecular basis of food properties and cultural influences on dietary practices. She has published on topics such as the impact of obesity, dietary guidelines in culinary education, and food insecurity linked to poverty and migration. Collaborations with industry and academic partners have informed curriculum development and online course design.

Professor Croxford’s publications span peer-reviewed articles, book chapters, and textbooks. Notable works include Understanding the Science of Food: From Molecules to Mouthfeel (2017) and Poverty, Disadvantage and Food Insecurity (2015). Her interdisciplinary approach addresses both clinical and sociocultural dimensions of food and nutrition.