Bringing together medicine and health, biological sciences, food science and nutrition to create a leading collaborative research community, focused on improving public and personal health through improved diet and disease prevention. The development of foods to improve health and wellbeing and reduce the risk of disease could have a major impact on consumers and industry.
Examples of the impact of our work in this area include:
Research lead Gary Williamson, Professor of Functional Foods
Research into how bioactive components derived from plants (flavonoids, phenolic acids, “antioxidants”) influence our health, and how calories, sugar and fat affect this. Specifically we aim to understand absorption and metabolism, cellular responses, signalling and gene expression, and exploit this to reduce the risk and incidence of diabetes and heart disease. We use complex cellular systems to understand molecular mechanisms of action, and conduct human intervention studies to demonstrate efficacy.
Aruna Asipu Senior Research Fellow
Tim Benton Professor of Population Ecology
Christine Bosch Lecturer in Nutrition
Louise Dye Professor of Nutrition & Behaviour
Laura Hardie, Reader in Molecular Epidemiology
Andrew Hill Professor of Medical Psychology
Clare Lawton Senior Research Fellow
Iona McCleery Lecturer in Medieval History
Eleanor M Scott Senior Lecturer in Medicine
Arshad Zaman Research Fellow