The Nutrition and Food Research Group led by Prof. Jeya Henry at Oxford Brookes University is internationally renowned for its work on Glycaemic Index and is the largest Testing Centre in Europe. For over 20 years the group has been providing high quality customer-focused research and consultancy services to the food and nutrition industry, UN and Government agencies in the UK and overseas.
Building on this success, it is now establishing the UK’s first dedicated Functional Food Centre, to undertake research and consultancy in the exciting new area of functional foods– from testing ingredients, developing food products, conducting clinical trials, collecting data to support food health claims and providing training for health professionals and the food industry.
The new Centre is an initiative within the School of Life Sciences, with support from the Schools of Health and Social Care and of Social Science and Law. The research and consultancy portfolio will not only concentrate on the scientific characteristics of food and nutrition, but also integrate both the science and social aspects of food.
Our expertise include: research and innovation; training and education; knowledge transfer.
For further information on food and nutrition research within the Functional Food Centre at Oxford Brookes University mailto:firstname.lastname@example.org