Oxford, UK  |  Website: www.brookes.ac.uk

Oxford Brookes is a leading centre in nutrition and food science.  The Nutrition and Food Research Group at Oxford Brookes University was formed in 1984 and has gained international recognition for the quality of its research in nutritional science.  The group has a reputation for being a leading provider of scientific knowledge and has successfully built collaborative links / partnerships with the food and nutrition industry, UN and Government agencies in the UK and around the world. 

Building on its success, the Nutrition and Food Research Group has established 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 Functional Food Centre is led by Professor Jeya Henry, a scientist whose voice is heard and respected by industry, governments and international organisations.  Other key contacts are Dr Helen Lightowler, Deputy Director and Senior Lecturer in Nutrition, and Lis Dodwell, Manager of the Functional Food Centre. 

In EURRECA, we will contribute to research activity 2.7 with focus on the micronutrients status and requirements of vulnerable groups including low income and immigrant population.