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Luke Cridland

Luke Cridland

Luke Cridland


Luke loves lemon drizzle cake and a chili con carne with a few twists. For example, a couple of squares of dark chocolate near the end of the cooking process can do wonders. Feel free to message Luke with any food tech related questions or if you have your own views on how a chili should really be made.


Luke was previously a communications intern at the European Food Information Council (EUFIC), and was the production editor at Nature Communications. He graduated from Imperial College London with a Science Communication MSc in 2018, and studied Biological Sciences at University of Bristol.

Articles by Luke Cridland