5. Nutrition Banner


The Nutrition group will provide state-of-the-art evidence based science to substantiate the philosophy that ‘food is the new medicine’. The research emphasis is on understanding the causes of obesity, including energy intake/expenditure and establishing optimal diets for the prevention and management of chronic diseases (e.g., cardiovascular diseases, type 2 diabetes). The ultimate objective is to promote healthy ageing via a multidisciplinary approach by bringing together expertise in food science, nutrition and human trials.


Our group aims to increase our understanding of the interactions of micro- and macromolecules in foods and the physical and chemical properties of food carbohydrates, proteins, and lipids to enhance the technical and nutritional quality of foods as well as the sensory performance. The program represents a unique synergy between foods and human health that generates innovative approaches to develop food products to enhance human health and societal well-beings ultimately.


The Sensory and Ingestive Behaviour team focuses on how food sensory properties influence calorie selection and eating behaviors, and through this impact energy intake and body composition.  The Sensory team also supports product reformulation to improve both the sensory appeal and health profile of products.  By taking a lifespan approach, our goal is to understand how sensory cues can be used to direct food choice and influence food intake behaviors, and through this develop food-based strategies to improve diets and health.