Hire Dr. Helen Mitchell
Nutrition Science Expert

Summary

An accomplished consultant to the food and pharmaceutical industry offering outstanding presentation, communication and team management skills. Committed to the effective communication across the disciplines of food science, food technology, nutrition and medicine with a broad and in-depth knowledge of novel and functional food ingredients. An expert in replacement ingredients for sugar, salt and fat and the development of "healthier" food products having published in many prestigious peer-reviewed journals and food science/technology handbooks. A seasoned presenter at international food science conferences and rapporteur. Visiting lecturer and examiner for food science for the MSc and BSc courses in Food Science and Nutrition at Oxford Brookes University, UK. A results-orientated leader with an entrepreneurial attitude who is able to work effectively with teams to connect science, marketing and sales to help deliver healthier products to the market. Skill Highlights Science, regulatory and technology support for food and pharmaceutical business development including small businesses and start-ups Well-established capability in project management especially in food science, food technology and nutrition resulting from 30 years experience in the food, beverage and nutrition industry running global science programmes with universities, food research laboratories and management of product development teams Expert in development of functional food ingredients and "healthier" food products A track record as an effective communicator, both written and verbal, across disciplines including medicine, nutrition, food science and technology, marketing and sales.

Subject Matter Expertise

• Nutrition Science
• Food Science & Technology
• Health & Medicine (General)
• Public Health
• Food Additives

Services

• Literature search
• Scientific consulting
• Editing
• Writing
• Secondary Research

Work Experience

• Consultant Food Science and Technology

  2008 - Present

• Consulting Director of Science

  Smart Salt Oy

  2011 - 2015

• Director of Applications

  Danisco Sweeteners

  1999 - 2007

• Technical Manager and European Bakery Manager

  Cultor Food Science

  1997 - 1999

• Consultant Food Science and Technology

  1993 - 1997

• Technical Manager

  Pfizer Food Science

  1986 - 1993

Education

• Doctor of Philosophy (Food Science and Technology)

  University of Reading

  1982 - 1986

• BSc (Hons) Upper Second (National College of Food Technology)

  University of Reading

  1978 - 1982

Publications

PATENT
• {"ProfilePublicationId":19679,"Type":"patent","Citation":"","JournalTitle":"European Patent Office: No: 14783476.5-1357","Title":"Food Salt Product","CitationType":"","DOI":"","Date":"2015-11-27","Url":"","PublicationContributors":null}

MAGAZINE ARTICLE
• {"ProfilePublicationId":19684,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Smart Salt: Low Sodium Diets Need Smart Reduction Strategies","CitationType":"","DOI":"","Date":"2015-02-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19686,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Smart Salt: Tastes Like Salt, Preserves Like Salt, Handles Like Salt","CitationType":"","DOI":"","Date":"2014-11-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19690,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Be Smart with Mineral Salts","CitationType":"","DOI":"","Date":"2014-02-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19694,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Smart Salt: Salt Reduction and Balancing Minerals for Good Health","CitationType":"","DOI":"","Date":"2013-02-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19695,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Smart Salt - A Flexible Salt Reduction System","CitationType":"","DOI":"","Date":"2012-02-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19701,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Sugar Replacement","CitationType":"","DOI":"","Date":"2006-02-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19704,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Food - More than Mere Nourishment","CitationType":"","DOI":"","Date":"2005-11-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19705,"Type":"magazine-article","Citation":"","JournalTitle":"NutraCos","Title":"Sweeteners and Sugar Alternatives","CitationType":"","DOI":"","Date":"2005-11-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19708,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Soluble Fibres in Beverages","CitationType":"","DOI":"","Date":"2005-08-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19709,"Type":"magazine-article","Citation":"","JournalTitle":"AGroFood Industry Hi-tech","Title":"Prebiotics - The Use of Speciality Carbohydrates","CitationType":"","DOI":"","Date":"2005-07-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19710,"Type":"magazine-article","Citation":"","JournalTitle":"NutraCos","Title":"Functional Foods: New Product Development","CitationType":"","DOI":"","Date":"2005-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19712,"Type":"magazine-article","Citation":"","JournalTitle":"NutraCos","Title":"Speciality Carbohydrates and Gut Health","CitationType":"","DOI":"","Date":"2005-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19713,"Type":"magazine-article","Citation":"","JournalTitle":"NutraceuticalsNOW","Title":"Speciality Carbohydrates and Gut Health","CitationType":"","DOI":"","Date":"2005-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19714,"Type":"magazine-article","Citation":"","JournalTitle":"Food and Beverage Asia","Title":"Easy to Digest: Speciality Carbohydrates as Prebiotics","CitationType":"","DOI":"","Date":"2004-08-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19715,"Type":"magazine-article","Citation":"","JournalTitle":"Soft Drinks International","Title":"Fibre Water","CitationType":"","DOI":"","Date":"2004-08-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19716,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Innovations in Sweeteners for Confectionery - Can you teach old dogs new tricks","CitationType":"","DOI":"","Date":"2004-08-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19718,"Type":"magazine-article","Citation":"","JournalTitle":"Asia Pacific Food Industry","Title":"Alternative Sweeteners: A Balancing Act","CitationType":"","DOI":"","Date":"2004-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19719,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Capture the Opportunity: Sustained Fermentation with Litesse, Polydextrose and Lactitol - the Health Benefits","CitationType":"","DOI":"","Date":"2004-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19722,"Type":"magazine-article","Citation":"","JournalTitle":"NutraCos","Title":"Prebiotics - The Use of Speciality Carbohydrates","CitationType":"","DOI":"","Date":"2004-04-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19723,"Type":"magazine-article","Citation":"","JournalTitle":"Dairy Industries International","Title":"Sweet Nothings","CitationType":"","DOI":"","Date":"2004-04-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19725,"Type":"magazine-article","Citation":"","JournalTitle":"Food Australia","Title":"Alternative Sweeteners - Finding the Correct Technical and Nutritional Balance","CitationType":"","DOI":"","Date":"2004-03-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19726,"Type":"magazine-article","Citation":"","JournalTitle":"Innovations in Food Technology","Title":"Prebiotics: Feeling Good Inside","CitationType":"","DOI":"","Date":"2003-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19728,"Type":"magazine-article","Citation":"","JournalTitle":"Food Ingredients South America","Title":"Bebidas Enriquecidas com Fibras","CitationType":"","DOI":"","Date":"2002-09-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19729,"Type":"magazine-article","Citation":"","JournalTitle":"International Food Ingredients","Title":"Cutting the Glycaemic Load","CitationType":"","DOI":"","Date":"2002-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19730,"Type":"magazine-article","Citation":"","JournalTitle":"Liquid Food and Drink Technology","Title":"The Glucose Revolution","CitationType":"","DOI":"","Date":"2002-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19731,"Type":"magazine-article","Citation":"","JournalTitle":"Food Manufacture","Title":"Sweet but Healthy","CitationType":"","DOI":"","Date":"2001-10-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19732,"Type":"magazine-article","Citation":"","JournalTitle":"Soft Drinks International","Title":"Fibre-enriched beverages and Litesse","CitationType":"","DOI":"","Date":"2001-08-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19734,"Type":"magazine-article","Citation":"","JournalTitle":"International Food Ingredients","Title":"The Hidden Value of Fibre","CitationType":"","DOI":"","Date":"2001-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19736,"Type":"magazine-article","Citation":"","JournalTitle":"Confectionery Production: Ice Cream Supplement","Title":"Forbidden Fruits Can Be Less Sinful","CitationType":"","DOI":"","Date":"1999-07-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19742,"Type":"magazine-article","Citation":"International Food Ingredients 1993 September No 5","JournalTitle":"International Food Ingredients","Title":"Novel Milk Protein Concentrate for Low-Fat Foods","CitationType":"formatted-harvard","DOI":"","Date":"1993-09-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19743,"Type":"magazine-article","Citation":"","JournalTitle":"Ingredients Extra Supplement - Extrusion communique","Title":"Polydextrose-Extruded Snacks","CitationType":"","DOI":"","Date":"1993-09-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19738,"Type":"magazine-article","Citation":"","JournalTitle":"Chocolate \u0026amp; Confectionery","Title":"Advancing the Quality of Sugar-free Chocolate","CitationType":"","DOI":"","Date":"1998-03-00","Url":"","PublicationContributors":null}

JOURNAL ARTICLE
• {"ProfilePublicationId":19744,"Type":"journal-article","Citation":"","JournalTitle":"Starke","Title":"Mineral Complexing Characteristics of Carbohydrate","CitationType":"","DOI":"","Date":"1985-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19745,"Type":"journal-article","Citation":"","JournalTitle":"Lebensmittel-Wiss.u.-Technol","Title":"Carbohydrate/Iron Interactions: Effect of Carbohydrate on Iron Recognition Taste Threshold Values","CitationType":"","DOI":"","Date":"1984-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19727,"Type":"journal-article","Citation":"","JournalTitle":"AgroFood Industry Hi-tech","Title":"Sweeteners","CitationType":"","DOI":"","Date":"2003-01-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19720,"Type":"journal-article","Citation":"","JournalTitle":"IX Jornada de Estudios Alimentarios: Ingredientes Funcionales","Title":"Litesse: A Multifunctional Speciality Carbohydrate","CitationType":"","DOI":"","Date":"2004-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19717,"Type":"journal-article","Citation":"","JournalTitle":"AGroFood Industry Hi-Tech","Title":"Altenraitve Sweeteners- Finding the Correct Technical and Nutritional Balance","CitationType":"","DOI":"","Date":"2004-07-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19711,"Type":"journal-article","Citation":"","JournalTitle":"AgroFood Industry Hi-Tech","Title":"Polyols and Speciality Carbohydrates: Functional Ingredients - Getting the Right Balance","CitationType":"","DOI":"","Date":"2005-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19707,"Type":"journal-article","Citation":"","JournalTitle":"AgroFood Industry Hi-Tech","Title":"Functional Food - Multifunctional Sugar Alternative for Improved Health","CitationType":"","DOI":"","Date":"2005-09-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19698,"Type":"journal-article","Citation":"","JournalTitle":"British Journal of Nutrition","Title":"Food \u0026amp; Health Forum Meeting: Evidence-based Nutrition","CitationType":"","DOI":"","Date":"2011-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19699,"Type":"journal-article","Citation":"","JournalTitle":"The American Journal of Clinical Nutrition","Title":"The Glycemic Index Concept in ACtion","CitationType":"","DOI":"","Date":"2008-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19700,"Type":"journal-article","Citation":"","JournalTitle":"Journal of Food Science and Technology","Title":"Bringing a Health Ingredient to Market","CitationType":"","DOI":"","Date":"2006-06-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19696,"Type":"journal-article","Citation":"","JournalTitle":"British Nutrition Foundation Nutrition Bulletin","Title":"Nutritional Approaches to Cardiovascular Health: Workshop Report","CitationType":"","DOI":"","Date":"2012-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19693,"Type":"journal-article","Citation":"","JournalTitle":"AgroFood Industry Hi-tech","Title":"Microbial Effects of Replacing Sodium Chloride with Magnesium-containing Mineral Salt in White Bread","CitationType":"","DOI":"","Date":"2013-03-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19677,"Type":"journal-article","Citation":"","JournalTitle":"AGroFood Industry Hi-tech","Title":"Magnesium: Its Role in Reducing Sodium in Foods and in the Balance of Minerals for Heart Health","CitationType":"","DOI":"","Date":"2016-07-00","Url":"","PublicationContributors":null}

CONFERENCE POSTER
• {"ProfilePublicationId":19692,"Type":"conference-poster","Citation":"","JournalTitle":"IFT 2013 Annual Meeting and Food Expo, Chicago, US","Title":"A Mineral Salt Sodium Reduction System: Smart Salt","CitationType":"","DOI":"","Date":"2013-07-13","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19688,"Type":"conference-poster","Citation":"","JournalTitle":"American Association of Cereal Chemists","Title":"Sensory Effects of a Mineral Salt High In Magnesium on White Bread","CitationType":"","DOI":"","Date":"2014-10-05","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19697,"Type":"conference-poster","Citation":"","JournalTitle":"Magnesium in Crop Production, Food Quality and Human Health, Institute of Applied Plant Nutrition, Goettingen, Germany","Title":"Technical Feasibility, Consumer Acceptability and Anti-Hypertensive Effect of Replacing Salt in Foods with a Mineral Salt High in Magnesium","CitationType":"","DOI":"","Date":"2012-00-00","Url":"","PublicationContributors":null}

CONFERENCE PAPER
• {"ProfilePublicationId":19703,"Type":"conference-paper","Citation":"","JournalTitle":"Biomarket 2005 Conference, Rothamsted Conference Centre UK","Title":"Bringing Health and Nutrition Products to the Market","CitationType":"","DOI":"","Date":"2005-11-07","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19706,"Type":"conference-paper","Citation":"","JournalTitle":"Campden \u0026amp; Chorleywood Food Research Association . Functional Food Ingredients: Tools for Improving Health","Title":"Multifunctional Sugar Alternatives for Improved Health","CitationType":"","DOI":"","Date":"2005-10-06","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19689,"Type":"conference-paper","Citation":"","JournalTitle":"American Association of Cereal Chemists","Title":"Technical Feasibility, Consumer Acceptability and Preservation Using a Mineral Salt High in Magensium in White Bread","CitationType":"","DOI":"","Date":"2014-10-05","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19687,"Type":"conference-paper","Citation":"","JournalTitle":"American Association of Cereal Chemists","Title":"Microbial Effect of a Mineral Salt High in Magnesium on White Bread","CitationType":"","DOI":"","Date":"2014-10-05","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19691,"Type":"conference-paper","Citation":"","JournalTitle":"Bakery Innovation Europe an FI Bakery Conference, Munich, Germany","Title":"Minerals: Technical Feasibility, Microbial Quality and Consumer Accpetance of Reducing Salt in Bread and Baked Goods with a Mineral Salt High in Magnesium","CitationType":"","DOI":"","Date":"2014-02-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19685,"Type":"conference-paper","Citation":"","JournalTitle":"Food Matters Live, London, UK","Title":"Maintaining Microbial Quality and Supply Chain Logistics whilst Maintaining Salt Reduction Targets in Brined Products, Bread and Added-value Meats","CitationType":"","DOI":"","Date":"2014-11-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19680,"Type":"conference-paper","Citation":"","JournalTitle":"Food Matters Live, London, UK","Title":"Magnesium, Its Importance for Health Health","CitationType":"","DOI":"","Date":"2015-11-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19681,"Type":"conference-paper","Citation":"","JournalTitle":"Institute of Food Science - Food Safety Group Meeting, Nutrition Society, London, UK","Title":"Sodium Reduction - Maintaining Food Safety","CitationType":"","DOI":"","Date":"2015-10-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19682,"Type":"conference-paper","Citation":"","JournalTitle":"Leatherhead Food Reseasrch, Salt Reduction Training, Leatherhead, UK","Title":"Technical Feasibility, Consumer Acceptability and Anti-hypertensive Effect of Replacing Salt with a Mineral Salt High in Magnesium","CitationType":"","DOI":"","Date":"2015-09-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19683,"Type":"conference-paper","Citation":"","JournalTitle":"Vitafoods, Geneva, Switzerland","Title":"Magnesium, Its Importance in the Balance of Dietary Sodium and Potassium for a Healthy Heart and its use in Food Products","CitationType":"","DOI":"","Date":"2015-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19721,"Type":"conference-paper","Citation":"","JournalTitle":"The Royal Institute for Public Health, London, Glycemic Index: Relevance to Consumer Health","Title":"Reducing Dietary Glycaemic Load - Formulation Strategies for Food Manufacturers","CitationType":"","DOI":"","Date":"2004-05-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19724,"Type":"conference-paper","Citation":"","JournalTitle":"Leatherhead Food International: Atkins Exposed- An indepth look at Atkins and other in-vogue diets","Title":"Reducing Dietary Glycaemic Load and Possible Formulation Strategies for Good Manufacturers","CitationType":"","DOI":"","Date":"2004-03-23","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19737,"Type":"conference-paper","Citation":"","JournalTitle":"The Biscuit, Cake, Chocolate and Confectionery Alliance Meeting: Technical Solutions to Consumer Demands","Title":"Speciality Ingredients in Innovative Products","CitationType":"","DOI":"","Date":"1999-04-22","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19735,"Type":"conference-paper","Citation":"","JournalTitle":"FI Food Summit, Paris, France","Title":"Reduced Polydextrose: A Balanced Approach to Sugarless Hard Candy","CitationType":"","DOI":"","Date":"1999-09-14","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19741,"Type":"conference-paper","Citation":"","JournalTitle":"ZDS Seminar, Solingen , Germany","Title":"Polydextrose - Its Use in Gums and Jellies","CitationType":"","DOI":"","Date":"1994-10-00","Url":"","PublicationContributors":null}

BOOK CHAPTER
• {"ProfilePublicationId":19739,"Type":"book-chapter","Citation":"","JournalTitle":"Advnaces in Sweeteners","Title":"Features of Alitame as a New High Intesnity Sweetener","CitationType":"","DOI":"","Date":"1996-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19740,"Type":"book-chapter","Citation":"","JournalTitle":"Handbook of Fat Replacers","Title":"The Role of the Bulking Agent Polydextrose in Fat Replacement","CitationType":"","DOI":"","Date":"1996-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19733,"Type":"book-chapter","Citation":"","JournalTitle":"Alternative Sweeteners: Third Edition","Title":"Polydextrose","CitationType":"","DOI":"","Date":"2001-00-00","Url":"","PublicationContributors":null}
• {"ProfilePublicationId":19678,"Type":"book-chapter","Citation":"","JournalTitle":"Developing Food Products for Consumers with Special Dietary Requirements, Woodhead Publishing","Title":"Developing Food Products for Consumers with Low Sodium/Salt Requirements","CitationType":"","DOI":"","Date":"2016-06-00","Url":"","PublicationContributors":null}

BOOK
• {"ProfilePublicationId":19702,"Type":"book","Citation":"","JournalTitle":"Blackwell Publishing Ltd, Oxford, UK","Title":"Sweetenersand Sugar Alternatives in Food Technology","CitationType":"","DOI":"","Date":"2006-00-00","Url":"","PublicationContributors":null}