I am originally from Finland, where I completed my Bachelor’s degree in Food Technology and a Master’s in Cereals Science. Prior to that I was contemplating becoming a teacher but was drawn to food science because of my interest in science, the dynamic nature of the industry, the potential to develop and how it impacted on people’s lives.

Christina DietzWhen I chose subjects for my A-levels, I was 100% sure that I wanted to become an architect. Six months later, during an internship for the upper secondary school, I discovered this was definitely not what I wanted and that I better look for another career path. I spent my childhood on my parents’ and grandparents’ farms. My grandparents had a guest house and I had been involved in farming and cooking even before I went to secondary school.

Harper Adams - food science courses

Ralph Early, formerly Professor of Food Industry and Head of the Food Department at Harper Adams University, describes the rapid development of food courses at Harper Adams and the ethos behind course design.


cultured meat

Raising the steaks: A taste of what’s to come

Laura Clews of IP firm, Mathys & Squire, reviews some of the latest techniques being evaluated for the production of cell-cultured meat.


First-rate facilities

Sterling Crew reviews the UK’s Food Hygiene Rating Scheme (FHRS), which was introduced to improve the availability of information about hygiene standards of food businesse

Reducing sugar in diary

Sugar reduction in dairy

Natalie Drake of Synergy Flavours explores the challenges of reformulating dairy products to reduce sugar content.

food waste

Reducing our waste size

Steven Finn of Leanpath explains the company’s approach to reducing food waste in the foodservice sector through automation, tracking and preventative action.

healthy eating at work

Working on healthy choices

Employees consume about a third of their daily energy intake at work and this can have a significant influence on overall diet and long-term health.

Nutrition, epigenetics and health

Nutrition, epigenetics and health

John C. Mathers of Newcastle University explains how gene expression is regulated in the body and discusses how diet may induce heritable changes to the genome.

sustainable aquaculture

Sustainable Aquaculture Futures

Lisa Bickley and Nicola Rogers introduce the new Centre for Sustainable Aquaculture Futures (SAF), which is a collaboration between the U


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