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I am a Principal Statistician at BioSS and have worked on a wide range of applications of data analysis in health studies, as well as arranging and delivering training in statistics. More details at http://www.bioss.ac.uk/people/graham.html
I am a Principal Investigator at the Rowett Institute, University of Aberdeen in the Gut Microbiology group. My research interests include understanding how diet impacts the structure and function of the microbial community in the human large intestine, and establishing how bacterial gene expression responds to diet and interactions with other bacteria. Another key research interest is understanding the evolution and spread of antimicrobial resistance genes. This involves investigating spread through the food chain, the presence of identical genes on unrelated bacterial species, and the role
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 also researching the role of processing methods in improving food quality
The focus of the work is on microbial contaminants of food, either directly or via toxins, and heavy metal contaminants. The work will define risk factors and improve detection of the most important food-borne pathogens, toxins and heavy metals, and will examine the flow of antimicrobial resistance through the food and into the commensal microbiota, all of which will contribute to improved public health in Scotland through uptake by stakeholders in public health and the food industry. The work is split into two objectives: the molecular detection and diagnosis of pathogens and risk-based
My research interests include: food insecurity and how it can be tackled; how economic circumstances and food consumption practices are linked; how consumers and producers construct, materially and conceptually, 'alternative' economic networks, both now and in the past. This work is informed by cultural political economy, and I am currently working on how this perspective can be applied to smaller and micro-scales through an engagement with the work of Max Weber and Pierre Bourdieu. I am also interested in the social construction of technology, professional knowledges and practices. This is
The aim of the proposal is to undertake an assessment of food waste along food supply chains (dairy, fruits and vegetables) and consumption in Scotland, and provide coherent and robust strategies to reduce food loss and waste across the chain and, where waste cannot be reduced, identify valorisation routes for coproduct/income generation.
My research interests are in plant product quality especially in food applications. I have applied various analytical techniques, including metabolomics, to model how agronomy, climate, genotype or processing influences plant biochemistry and final product quality. I have a particular interest in determining how the levels of health beneficial components are genetically controlled in soft fruits. I have focused on polyphenols and their effects on human health. Relevant collaborations include work on phytochemicals that modulate cancer, neurodegenerative and cardiovascular models but also
The aim of this RD is to investigate the role of diet in determining health within and between generations and the complex interactions with social and economic status. It is designed to advance our understanding of the following key issues: Examine the effects of prenatal parental diet on lifelong physical and mental health of offspring, taking account of socioeconomic circumstances. Advance our understanding of the key dietary drivers of physical and mental health and weight maintenance across the life-course. Assess the impact of dietary variety and quality in women during pregnancy on