Heather O'Neill

My career in food started when I worked as a catering assistant for five years, my responsibilities including training new staff and food safety logs. Following this, during my degree in food and nutrition, I was lucky enough to complete a placement year as a technical assistant in a poultry factory, a key experience where part of my role was to trial new interventions for the company's Campylobacter Project. I then worked as a technical assistant in the document controlling and complaints management at a seafood factory, where my key responsibilities included changing specifications for new products, managing customer complaints and overhauling the document procedures. 

Following completion of my university degree, I trained to be a secondary school food preparation and nutrition teacher. As a dedicated teacher for five years, I taught 11-18 year olds in multiple locations across the country, including Sheffield, Birmingham and London.

I transitioned to higher education in 2021 and began teaching on the Food and Nutrition BSc/ FdSc course. I also run my own food teaching business, whereby I support students by helping them prepare for exams and achieve home school food qualifications, as well as giving students the tools to achieve to the best of their abilities.

• Food Manufacture
• Food Science
• The Science of Nutrition
• Food Product Design Development
• Food Security
• Supply and Sustainability
• Principles of Food Technology
• Project Supervisor

Food science lecturer leading and teaching on the Food Science and Food Manufacture modules on the food and nutrition course.

• Volunteer work