Healthier Foods

My research focuses on healthy psychology and around processes of behaviour change within individuals. This work generally involves relatively intensive monitoring of behaviour and behavioural determinants using various digital devices and paper-based diaries, looking to detect the timing of (short-lived or sustained) behaviour, and whether its determinants are similar or different across individuals.

I am a Senior Research Fellow at the Rowett Institute, University of Aberdeen. Trained as a molecular biochemist I joined the Institute after research-based roles at the University of Würzburg, Germany and the Hannah Research Institute, Ayr, Scotland.

My main research interests are in the area of metabolic health, including obesity, cardiovascular health and diabetes. My lab investigates the potential of phytochemicals in combatting metabolic disease and the role of early life nutrition in determining life-long metabolic health consequences.

Vanessa is a principal investigator and registered nutritionist. Her research interest is in how bioactive components from the diet may help improve health, using a combination of clinical and dietary intervention trials, and experimental models of health and disease. Vanessa’s current research focuses on how polyphenol-rich foods may improve heart health, in collaboration with the NHS.

Wendy is the Gut Health theme lead and Professor of Molecular Nutrition at the Rowett Institute. Her research focuses on developing healthy foods as part of a resilient food supply chain. This includes identifying the potential of plant-based crops, particularly in protein provision for the future and the exploitation of underutilised species to improve both nutrition and agrobiodiversity. Wendy works closely with both Scottish and Global Food Producers, as well as the wider Food and Drink Industry to identify new opportunities and was awarded FDF ‘Scientist of the Year’ for this work.

I am a principal investigator and the research in my laboratory is focused on advanced glycation end-products (AGEs) in the diet. During food processing AGEs are formed as the result of the Maillard reaction and are absorbed by the body during digestion. To investigate how dietary AGEs contribute to diet induced conditions such as type 2 diabetes and dementia, we are using human intervention studies to test the effects of highly processed foods high in AGEs on sensitive measures of metabolic health and cognition.

I am a microbiologist and molecular biologist at the Rowett Institute, University of Aberdeen. My research focusses on the metabolism of dietary food compounds by the microbes present in large intestine (the gut microbiota) and how this influences human health. Within the strategic programme, I am investigating how different microbes work together to ferment dietary non-digestible carbohydrates (fibre) to health-promoting products, which will help to provide scientifically sound dietary advice as well as aid the development of novel food ingredients.

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.

I am a Principal Investigator and my main interests lie in the role of dietary micronutrients (minerals and vitamins) in promoting health and preventing disease.  I am interested in assessing levels of micronutrients in various food products and in tissues and in developing improved biomarkers to assess/improve nutrient bioavailability and micronutrient status.