Food Sustainability Group

Maria Dimopoulou is a Senior Lecturer in Food Science and Technology at Teesside University, specialising in the valorisation of agri food side streams into functional ingredients and sustainable materials. Her research focuses on green extraction and the development of natural emulsifying agents, biodegradable films and plant based food products that support circular and climate resilient food systems. Before joining Teesside, she worked as a Post Doctoral Researcher with the University of Huddersfield, collaborating with Lucozade Ribena Suntory and AB Agri on projects focused on upcycling industrial waste streams.

With more than 30 years of international leadership in operational and food technology roles, Brian Mullan transitioned in 2024 to focus on climate change advocacy and ESG advisory. He holds an MSc in Climate Change, Agriculture and Food Security from the University of Galway, blending climate science with food systems, policy, mitigation and adaptation.

He now works as an independent ESG consultant, supporting leading European food and agriculture companies on (i) ESG strategy and performance assessment and (ii) ESG regulatory compliance and reporting.

Rachel Hackett FIFST has 25 years experience in the food industry, having begun her career as an academic plant scientist. She joined the industry working initially in nutrition and regulatory affairs before developing an interest in sustainable diets. Having held roles in sustainability at major food manufacturers, she now provides consultancy support to the Chilled Food Association.

Mayowa Afolayan is a Brewing Shift Manager at Heineken UK with more than 15 years of experience in food manufacturing, process optimisation, continuous improvement, and product development. He is also the Founding Director of Buklam Integrated Services Limited, where he develops AI powered solutions that improve productivity, branding, and operational performance. He is passionate about circular economy innovation, digital transformation, and helping organisations adopt practical, visually engaging toolkits that drive real change.

Simona Grasso is an Assistant Professor and Ad Astra Fellow at the UCD School of Agriculture and Food Science. She has worked in the food industry as Food Technologist and New Product Developer. She has over 10 years of experience in academia, both in the UK and Ireland. She is interested in more sustainable food development, including hybrid meat products and upcycled foods.

Max Randall began his career at Marks & Spencer within the Fresh Produce and Agriculture teams, working across a wide range of product categories. He later joined BerryWorld, where he has held several technical and sustainability-focused roles working across the UK, Europe, the Middle East, and South Africa, gaining broad experience in fresh produce supply chains. Max is currently the Group Technical & Sustainability Manager and is completing his MSc in Food Security, including research focused on reducing on-farm greenhouse gas emissions.

PAT Fernando has over ten years of experience in food industry as a food technologist and TQM practitioner. She is a certified Lead Auditor in FSSC 22000 and excels in organic natural foods, cereals, biscuits and marine products covering the UK, US, EU and other international markets. After qualifying MSc in Food Technology and MSc in Food and Nutrition She worked as a registered nutritionist for Abbots Nutrition and the NHS. PAT is also a certified Management Accountant by profession.

Ralph Early FIFST is a food scientist and food ethicist. Formerly Professor of Food Industry in Harper Adams University, head of the department of Food Science and Agri-food Supply Chain Management and director of the West Midlands Regional Food Academy. He retired in December 2018 after 25 years teaching food science/technology and moral philosophy in the university sector. Before this, he spent 20 years in the food industry in a variety of technical roles, including head of industrial products development and then quality standards manager for Dairy Crest. He is a Trustee and Council Member of the Food Ethics Council.

Ed Allen has over 10 years of experience within the food, beverage, and food supplement industry, including regulatory compliance and nutritional review of current and innovative products and brands. He holds an MSc in Human Nutrition and Metabolism from the University of Aberdeen, an Executive MBA from HULT Ashridge Business School, and is a registered nutritionist (RNutr). As part of his Executive MBA, his work-based project focused on how brands develop a sustainability-led brand strategies, identifying factors which had the greatest impact on business performance and consumer behaviour. As Head of Regulatory Affairs at Ashbury, Ed focuses on identifying future regulatory changes and trends to provide regulatory advice to a wide range of industry clients within retail and manufacturing.

Nick Brown is ESG Director at Premier Foods. The role has the objective of leading the organisation’s work on its Enriching Life Plan which is driving healthier and more sustainable diets, contributing to a healthier planet and nourishing the lives of its colleagues and communities. Nick is particularly passionate about corporate and value chain approaches to tackle climate change, circular business models and social mobility.    

Nick is currently on the Steering Group for WRAP’s Courtauld 2030 programme, part of the Food and Drink Federation’s Environment & Sustainability Committee and a member of the UK Food and Drink Sector Council Food Security Roundtable. He has previously held worked on various groups at BSDA, INCPEN, RECOUP and The Prince of Wales’ Corporate Leaders Group, and has given evidence to select committees on sustainability and packaging in Westminster and Holyrood.    

Nick has worked in sustainability for more than 15 years and was previously Head of Sustainability for Coca-Cola Europacific Partners in Great Britain. Before that he held a number of roles in operational & commercial functions driving change and building organisational capabilities.    Nick holds an engineering degree and post graduate certificates in Manufacturing & Design, and Sustainability from the Cambridge Institute for Sustainability Leadership (CISL). He is a Fellow of the Institute of Sustainability & Environmental Professionals (ISEP) and a member of the Institute of Corporate Sustainability and Responsibility (ICRS), the Institute of Food Safety & Technology (IFST), and The Future Planet group. He has delivered guest lectures on the Circular Economy at CISL and the University of Northampton.    

Outside of work Nick is a father of 3 young boys, a cricket coach, a scout leader, a volunteer with a local canal restoration trust and keen cyclist when time allows.  

Alex Guest is a trained Food Technologist who graduated from the University of Humberside. With over 34 years of experience across technical, quality, hygiene and sustainability roles, he now works at a senior level for Dalziel. He is a Fellow of the Institute of Food Science and Technology (IFST) and currently chairs both the IFST Scientific Committee and the IFST Northern Branch, where he actively supports members. Alex is committed to giving back to the profession, including mentoring students and supporting their progression into the food industry.