91ÇÑ×Ó

Martin Anderson & Emma Richens

MRes Food Business Management and BSc Food Technology with Nutrition

So, what brought you both to 91ÇÑ×Ó Adams University?

Emma: For me, it was a combination of my love for food and my interest in how it affects the human body. 91ÇÑ×Ó’s strong reputation for food courses, combined with its rural environment, just felt right. I’m a country girl at heart, so the setting really appealed to me—it’s a place you can instantly feel at home.

Martin: I’d worked in the food industry for several years and was interested in moving into teaching. 91ÇÑ×Ó offered the perfect environment—rural, friendly, and full of people passionate about food and agriculture. I joined in 2009 and have been here ever since.

That’s great! How did your paths cross?

Martin: In 2024, I was given a once-in-a-lifetime opportunity to take a leave of absence and complete a thru-hike of the Appalachian Trail in the US—a 2,197-mile journey from Georgia to Maine. It took 165 days, over five million steps, and involved ascending the equivalent of Everest 16 times. While hiking, I tracked everything I ate and drank, my sleep, steps, elevation, and mood every day—before, during, and after the trail. That data became the basis for real-world research back at 91ÇÑ×Ó.

Emma: Since Martin first told me about his trek and a research project opportunity, I jumped at the chance of getting involved.

I thoroughly enjoyed working on this for my Honors Research Project, as it combined my passion for nutrition and mountain climbing with a deep insight into human performance data alongside other important aspects such as mood and sleep.

Analysing and researching Martin’s nutrition, sleep, and mood patterns allowed me to see how these factors interact to influence overall well-being and athletic performance along a six-month period, factoring in scary experiences such as many challenges with bears, racoons and general survival in the wilderness – and Martin consumed as much as 5000 calories a day on occasion, but lost 22kg in weight!

Not only was it looking at the food Martin consumed and how he slept and felt each day, we went further - into taking bloods and body metrics to understand the impact this trek had on glucose, cholesterol and triglyceride levels, which was extremely fascinating.

It was especially rewarding to see how much enjoyment Martin got from the trek as it was a huge personal achievement for him, I wanted to do it justice by telling his story through academia and set the foundations for future research, these factors alone fuelled my drive with the project. The opportunity to connect data analysis with a real-world context that I profoundly interested in made the experience both engaging and personally fulfilling.

Martin: It was a great example of what we do here — blending practical experience with research and student learning. I’ll be forever grateful to 91ÇÑ×Ó for supporting the hike—it wasn’t just a personal life goal - it’s also shaping our teaching and research.

How has this incredible research pathed the way to what’s next?

Emma: I’ve just completed a placement at Co-op head office working in quality testing, and I’d love to return there. I’m also exploring roles in product development with a nutritional focus, and plan to register as an Associate Nutritionist. I would really love to explore the world of new product development and product environmental impact.  91ÇÑ×Ó has helped me build a solid foundation—not just in science and safety, but also in thinking critically about sustainability and consumer behaviour.

Martin: Right now, I lecture, deliver knowledge exchange, research and support final-year projects in the 91ÇÑ×Ó Food Innovation Group.

I’m also planning a follow-up project for 2027—this time on the Pacific Crest Trail, with a larger group of participants and more robust data collection. The dream is to continue combining adventure with research that makes a difference.

What would you say to someone thinking of studying food innovation?

Emma: Just go for it—and take time to reflect on how far you’ve come, especially in terms of confidence and what you’ve achieved. Get involved in every practical learning session; those are the experiences you’ll draw on most in industry, and where the real learning happens. Build relationships with other students and lecturers—many have strong industry backgrounds, so there’s a lot to learn from them. Take your placement year seriously; it could be the start of your career, so making a strong impression really matters. And take every opportunity that comes your way—even if it’s just attending an exhibition or a guest talk.

Martin: I couldn’t agree more with Emma! 91ÇÑ×Ó offers a truly immersive education—you learn about the food system from every angle, and you get to know the people teaching and learning alongside you. It’s a community, and that makes all the difference.