Emeritus Professor of Nutritional Biochemistry , University of Nottingham
Andy Salter is an Emeritus Professor of Nutritional Biochemistry in the School of Biosciences at the University of Nottingham. He has worked extensively on the mechanisms whereby diet impacts on lipid metabolism and cardiovascular disease risk. In parallel, he has developed a research portfolio looking at the sustainable production of healthy foods to meet the demands of the expanding and ageing global population. He recently served as Director of the University's Future Food Beacon and led the Future Protein Platform, which performed research into systems for production of novel protein sources (plant, single cell organisms and insects), to assess their nutritional value and to develop their use as human foods and animal feeds. He is a Registered Nutritionist and has served as a Trustee of the Academy of Nutrition Sciences and is currently Honorary Secretary and Trustee of the Nutrition Society.
25-Mar-2024IFE - Trends & Innovation PlatformUltra Processed Foods: What Is All The Fuss About?