Baukje is an internationally recognised nutrition scientist with over 25 years of expertise in clinical and dietary intervention trials to assess how diets, foods and nutrients affect disease risk and resilience to disease development.
Her research interests include:
Jennie is a Professor in Sustainable Nutrition and Health. Her research is interdisciplinary and about the impact of dietary habits on climate change and land use, with implications for food and nutrition security. This includes understanding eating behaviours in particular how to move people to eating healthy and sustainable diets, especially in the UK. She led the Livewell project funded by the WWF, the first to model sustainable diets that were both nutritionally adequate and had lower impact on climate change.
As our lifestyles, including work patterns, have become more demanding and irregular, our meal patterns have followed suit, with many people eating most of their daily calories in the evening, and having become accustomed to eating what they want, when they want. This is a potential problem since there is increasing evidence that the structure of meal timing may be a factor contributing to the global rise in obesity.
Recent research suggests eating most of our calories in the evening – the pattern most common in the UK – may also be linked to obesity. We’re not alone in eating late. As our lifestyles have become more demanding and irregular, so have our meal patterns. Compared with 30 years ago, more meals are skipped, or eaten on the go, and later in the day.
This article we will explain some some of the ways we are incorporating healthy ingredients from a variety of sources into recipes to develop novel formulations of foods.
Blueberries have gained in popularity amongst UK consumers. Currently UK blueberries supply only 5% of demand and there is a huge opportunity to increase home grown supply.
'Protein for Life' is designed to identify and develop guidelines for protein products for healthy ageing (living a better, longer life) that are cost effective, sustainable and enjoyable.
Using a unique multidisciplinary approach we aim to understand current consumer behaviours around protein intake, and barriers and constraints to increasing protein intake in an ageing population.