Nutrition talks

Nutrition talks are those presented by our staff of nutrition scientists and educators, as well as external academic experts. Below are a series of talks for anyone interested in diet and health.

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Nutrition talks

Below are a series of talks for anyone interested in diet and health. These talks are presented by our staff of nutrition scientists and educators, as well as external academic experts. We also have webinars and conference presentations.

The evidence-base underpinning diet-disease relationships - advances and future needs

Professor Christine Williams, University of Reading

Obesity as a risk factor - Covid-19

Professor Jason Halford, University of Leeds

Nutrition, immune function and Covid-19

Professor Philip Calder, University of Southampton

Vitamin D, Covid-19 and BAME groups: Current controversies and future perspectives

Professor Susan Lanham-New, University of Surrey

Emerging evidence for the role of the human gut microbiome in Covid-19 infection outcomes

Professor Glenn Gibson, University of Reading

Nutrition and Covid-19: Perspectives from the food sector

Judith Batchelar OBE, Sainsbury's

Riboflavin and friends; remarkably versatile vitamins

Professor Hilary Powers, University of Sheffield - BNF Annual Lecture

Can a healthier diet reduce the risk of depression?

Dr Simon Steenson, British Nutrition Foundation

Genome editing. The future of food?

Ewen Trafford, British Nutrition Foundation (intern)

Irritable Bowel Syndrome

Daphne Katsikioti, British Nutrition Foundation (intern)

Coconut oil - a nutty idea?

Dr Stacey Lockyer, British Nutrition Foundation

Dietary pattern and dementia

Ayela Spiro, British Nutrition Foundation

Nutrition in the Early years matters

Helena Gibson-Moore, British Nutrition Foundation

Establishing healthy eating behaviours in the early years

Dr Lucy Chambers, British Nutrition Foundation

The secret of sunshine all year around: the forgotten nutrient

Professor Susan Lanham-New, University of Surrey

Children's portion sizes

Dr Keri McCrickerd, Singapore Institute for Clinical Sciences

Food education learning landscape

Roy Ballam, British Nutrition Foundation

What is resistant startch?

Dr Stacey Lockyer, British Nutrition Foundation

Exploring the effects of resistant starch on blood sugar and feeling full

Dr Stacey Lockyer, British Nutrition Foundation

Prebiotics - What are they, and why are the good for us?

Professor Glenn Gibson, University of Reading

Prebiotics in our diet

Professor Julie Lovegrove, University of Reading

Consumer
Consumer
Health professional
Health professional
The importance of the gut microbiota to health

Dr Megan Rossi, King's College London

Could prebiotics be part of the fibre story?

Dr Stacey Lockyer, British Nutrition Foundation

From wheat bran to arabinoxylan oligosaccharides: Prebiotic effect

Professor Jan Delcour, KU Leuven

The QC concept - because a healthy diet is a about both quality and quantity

Sarah Coe, British Nutrition Foundation

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Please note that advice provided on our website about nutrition and health is general in nature. We do not provide any personal advice on prevention, treatment and management for patients or their family members.

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  • If you would like a response, please contact us.

  • Please note that advice provided on our website about nutrition and health is general in nature. We do not provide any individualised advice on prevention, treatment and management for patients or their family members.

  • * signifies a required field