Our Team.
Dr Cathrina Edwards –
My research is focused on understanding the factors governing the structural and biochemical breakdown of starch-rich plant tissues during digestion. Recent human studies indicate that many edible plant tissues remain structurally intact during gastro-intestinal transit and thereby limit the bioaccessibility (‘release’) of nutrients from food.
The location, rate, and extent of nutrient release during digestive transit is a major determinant of the nutritional value of food, influencing metabolic responses (glycaemia and lipaemia), gut-hormone signaling (e.g., involved in appetite regulation) and caloric uptake.
Most of my research involves systematic studies of the breakdown of complex food materials (particularly pulses, cereals and resistant starch) in different regions of the gastro-intestinal tract. These studies are mainly performed in vitro, using various digestion models which simulate the physiological conditions in different regions of the human gastro-intestinal tract.
Further mechanistic insight is gained by closer examination of partially digested samples, using a combination of techniques, particularly enzyme-kinetic and microstructural approaches. For validation or proof-of-concept purposes, in vivo dietary intervention studies (particularly in healthy humans with a long-standing ileostomy) are of particular interest.
Overall, this research is highly relevant to tackling diet-related disease, particularly malnutrition, obesity and type 2 diabetes. I am actively pursuing opportunities for translation of research findings, for instance working with the food industry to develop new/altered food structures that deliver improved nutritional profiles.
For more information regarding Cathrina’s research visit this link
Watch her Youtube video here
Peter Ellis -
Peter Ellis is Head of the Biopolymers Group in the Department of Nutritional Sciences. His main research interests include the structure and properties of plant polysaccharides, especially in relation to the bioaccessibility, digestion and absorption of nutrients in the human gastrointestinal tract. This work has been funded by grants from the BBSRC, MRC, FAO and Industry. Current studies focus on the behaviour of supramolecular plant structures, such as starch and the cell wall matrices (i.e. 'dietary fibre'), in the gut and their impact on digestion and postprandial metabolism. These mechanistic studies are of importance in evaluating the role of starch and dietary fibre on the treatment and prevention of non-communicable disease, such as type 2 diabetes and cardiovascular disease. An improved understanding of the mechanisms of dietary polysaccharides will facilitate the rational design of novel food ingredients and food products with enhanced medical or nutritional
LinkedIn Profile: view here
Alan Marson -
Having a 30-year career as Commercial Director in RHM and Premier foods before moving into Group Open Innovation, since 2010, has been working within the interface of the food industry and the innovation community of inventors and academics. Alan has supported the development of new science and technology as well as supporting strategic innovation activities of clients from the UK, Europe and North America, and South Asia.
One of the key achievements has been helping young scientists get started in the industry by providing support for well over 100 students through supporting internships here in the UK.
LinkedIn Profile: view here
Jacek Obuchowicz -
An innovation professional with 18 years in the food and beverage industry, both branded and own label. Passionate about foods and beverages, with entrepreneurial drive to get the job done, having technology understanding and commercial acumen to see and deliver the business opportunity. A drive to lead and grow teams to have a positive business impact.
Wide experience in New product (NPD) and packaging development:- Nutritionally enriched product innovation:- Team leadership, people management and development:- Project Management:- Innovation strategy and road mapping development:- technology scouting and assessment:- open innovation (want, find, get and manage process):- innovation and technology integration:- intellectual property strategy and exploitation:- consumer insight:- product and technology intelligence.
LinkedIn profile: view here