The top 2% Stanford-cited scientists in 2023: School of Food Science and Nutrition
Nine academics from the School of Food Science and Nutrition are in the small group of experts that make up the top 2% of researchers cited by Stanford University.
We are celebrating their contributions to the School of Food Science and Nutrition and the wider world with their groundbreaking research.
Here is an overview of the top 2% of Stanford-cited scientists in the School and their current research.
Professor Cade is an expert in nutritional epidemiology and public health nutrition.
She is currently working alongside the World Health Organisation (WHO) to improve the quality of baby food; a new project evaluating Jamie Oliver’s Ministry of Food school cooking course; and supporting the online tool myfood24 to help us all understand how what we eat affects our health.
“I am pleased and surprised,” said Professor Cade about the recognition. “Nutrition is often the ‘poor relation’ of science. However, good nutrition is fundamental to a healthy life, so, it is great to be acknowledged in this way.”
Professor Dickinson formally retired from his Personal Chair in 2008. He enthusiastically continues his research activities through occasional published articles and as Associate Editor of the journal Food Hydrocolloids.
Professor Dickinson is an expert in food colloids; stability and rheology; proteins and more. He has published many books and over 400 peer-reviewed journal articles.
Professor Mackie is the Chair in Colloid Chemistry and the Head of School.
He says, “the breadth of science covered highlights what a vibrant centre of research the school has become. I am proud to be a member of the team.”
He is currently researching methods of increasing the health benefits of phenolic acids from cereal fibre in real foods. In particular, he is looking at physiological and gut microbiota benefits in releasing phenolic antioxidants from dietary fibre.
Professor Murray works in food colloids, emulsions, proteins and many more areas of food science.
His wide research interests, research groups and institutes and recent publications can be seen on his staff profile linked above.
Professor Povey is an expert in food physics, such as colloids crystallisation and crunchiness.
“I am proud of the school and its emphasis over decades on high quality and basic science approaches to Food Science and Nutrition as demonstrated by the number of our academics in this list.”
At the moment, she is working on non-invasive rheology or controlling crystallisation through acoustical means.
Professor Sarkar is Chair in Colloids and Surfaces, with expertise in oral tribology, microgels, protein complexes and more.
She says, “I’m excited about how the fundamental colloid science and oral tribology research that we are doing is unlocking the doors towards sustainable food material design for the future.
“I’m particularly excited to be named alongside such eminent School of Food Science and Nutrition colleagues Eric, Megan, Brent and Janet who were really at the roots of the blooming School tree that we see today. My listing has been only possible due to the incredible research efforts of the excellent PhD students and postdoctoral students in my team.”
Professor Tuohy’s expertise is in energy, metabolism and microbiomes.
“It’s always nice to get recognition for hard work, but it’s even more special to be in a place where you can follow scientific passion as part of your work!” said Professor Tuohy.
He is currently working on a project about metabolites produced by the gut microbiota and how these shape health and disease risk.
Dr Lai researches the design and use of techniques in materials science and uses them to address problems related to food and nutrition.
“I am really excited to have been developing my research under the support of my colleagues at University of Leeds and the great research platform of the school.” said Dr Lai.
“I am honoured to be named for the third year in a row. It is my privilege to work with so many globally renowned scientists in the School of Food Science and Nutrition at the University of Leeds and be supported by such a great research platform.”
Professor Jianshe Chen
Dr Jianshe Chen is a Visiting Professor from Zhejiang Gongshang University. He leads a newly established research laboratory of food oral processing.
He is an expert in the physical, physiological and psychophysical principles of eating and sensory perception and aims to apply such principles in the design and manufacturing of quality tasty food for consumers’ satisfaction and well-being, in particular for disadvantaged consumers (e.g. elderly, patients, infants, etc).
His work with the International Dysphagia Diet Standardisation Initiative, which creates texture-modified diets for people who have difficulty swallowing, has awarded him “Outstanding Contributions in International Achievement” by the American Speech Language Hearing Association in 2016.