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 Speaker Biographies |
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Professor J. Bruce German |
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| Professor in Food Science and Technology, Director, Foods for Health Institute, University of California Davis (http://ffhi.ucdavis.edu/) |
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Bruce German received his PhD from Cornell University, joined the faculty at the University of California, Davis in 1988, in 1997 was named the first John E. Kinsella Endowed Chair in Food, Nutrition and Health is currently Director of the Foods for Health Institute and professor, at University of California, Davis. His research interests include the structure and function of dietary lipids, the role of milk components in food and health and the application of metabolic assessment to personalizing diet and health. |
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The goal of his research is to build the knowledge necessary to improve human health through personalized health measurements and foods. Research projects directed to this goal are studying how individual human lipid metabolism responds to the chemical composition and structural organization of foods. Each person has slightly different responses to diet based on their genetics, their lifestage and lifestyle, their metabolism and their nutrition status. It is thus necessary to understand the molecular basis of these differences, how to measure them and design food strategies to complement them. We are working on analytical strategies to enable individuals to monitor how their body reacts to various foods and to modify their consumption to maintain good health. With health targets established it is the equally important task of the research to understand how to provide superior choices in foods that integrate the compositional, structural and nutritional functionalities of biomaterials. The model being used of how to proceed is milk, the product of millennia of constant Darwinian selective pressure to produce a food to nourish, sustain and promote healthy infant mammals to be healthier http://www.imgconsortium.org/. Milk is the only bio-material that has evolved for the purpose of nourishing growing mammals. Survival of offspring exerted a strong selective pressure on the biochemical evolution of lactation as a bioguided process. Just as evolution of any biological organism, the strong survive, which leads to the appearance of new traits that promote health, strength and ultimately survival. This evolutionary logic is the basis of the research program to discover physical, functional and nutritional properties of milk components and to apply these properties as principles to foods ( http://fgp.ucdavis.edu/index.html). |
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Professor Jeya Henry |
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Professor Jeya Henry is the Director, Clinical Nutritional Sciences, at the Singapore Institute for Clinical Sciences, where he spearheads the translation of nutrition research into food applications. Professor Henry initially trained as a food scientist and subsequently obtained his MSc and PhD in nutrition from the London School of Hygiene and Tropical Medicine, UK .He was a member of the recent Joint FAO/WHO consultation on fats and fatty acids in human nutrition. He has also acted as a consultant to FAO, WHO, ADB, UNICEF, and to several global food companies. His major research interests are in energy regulation, functional foods, obesity, glycaemic index, energy and protein metabolism and nutrition in the elderly. |
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In 2012 the UK Scientific advisory committee on Nutrition adopted his equations to predict basal metabolic rate. Professor Henry was instrumental in the conception and launch of UK’s first dedicated Functional Food Centre in Oxford. Professor Henry has served on several committees including UK Committee on Medical Aspects (COMA) of food and nutrition policy panel on novel foods, board member of the UK Food Standards Agency and a member of the general Advisory Committee on Science of the Food Standard Agency. Professor Henry was Royal Society visiting professor at the Chinese University of Hong Kong, and continues to be visiting professor at the same university. He is the Editor-in-Chief of the Advances in Food and Nutrition Research. He has presented over 300 lectures around the world and in 2010 was awarded the British Nutrition Foundation prize for his outstanding contribution to Nutrition. In 2012, he was made a Fellow of the International Academy of Food Science and Technology for his contribution to meld the sciences of Food and Nutrition. |
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Dr Yuk Yin HO, JP |
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Dr Yuk-yin HO
Consultant (Community Medicine) (Risk Assessment and
Communication), Centre for Food Safety, Food and
Environmental Hygiene Department |
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Dr HO Yuk-yin joined the Food and Environmental
Hygiene Department as Consultant in Community
Medicine upon its establishment on 1.1.2000. He is
now head of the Risk Assessment and Communication
Division of the Centre for Food Safety. The Centre
for Food Safety was designated by the World Health
Organization (WHO) as a WHO Collaborating Centre for
Risk Analysis of Chemicals in Food in October 2010. |
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Dr HO is a graduate in medicine of the University of
Melbourne and obtained a Master of Science degree in
epidemiology from the London School of Hygiene and
Tropical Medicine. He is a fellow of the Hong Kong
College of Community Medicine, a fellow of the Hong
Kong Academy of Medicine and a fellow of the Faculty
of Public Health of the United Kingdom. |
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Professor Kay-Tee Khaw |
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Professor Kay-Tee Khaw MBBChir, MA, MSc, FRCP, FFPHM, FMedSci, CBE |
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Kay-Tee Khaw is Professor of Clinical Gerontology, University of Cambridge, United Kingdom. She trained in medicine at Girton College, University of Cambridge and St. Mary's Hospital, University of London and in epidemiology at the London School of Hygiene and Tropical Medicine, with subsequent clinical and academic posts in the University of London and University of California San Diego. |
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Her research interests are the maintenance of health in later life and the causes and prevention of chronic diseases including cardiovascular disease, cancer and osteoporosis with a focus on nutrition and hormones, with over 800 original research publications. She is a principal investigator in the European Prospective Investigation in Cancer in Norfolk, part of a ten country half million participant research collaboration over two decades. |
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Professor Xu Lin |
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Professor Xu Lin is the Director of the Key Laboratory of Nutrition and Metabolism at the Chinese Academy of Science (CAS), and the Assistant Director and Professor for the Institute for Nutritional Sciences at the Shanghai Institutes for Biological Sciences, CAS, China. Prior to her current role, she was a Postdoctoral Research Fellow of NIH/NIA and NIH/NIEHS in
The University of North Carolina at Chapel Hill and Duke University in USA. Dr. Lin’s current research focus includes the effects of gene-gene, gene-environment factors (diet/lifestyle) and gene-phenotype, and their interaction on the development of obesity, related metabolic syndrome and type 2 diabetes; the predictive roles of diet and lifestyle factors, gene variants, nutritional biomarkers, inflammatory factors and adipokines in the onset of metabolic diseases in the Chinese population; nutrition intervention trials for individuals with metabolic disorders; specific roles of fatty acids, amino acids and micronutrients in the development of metabolic disorders as well as the effects of gene variants on nutritional status and related health outcomes by adopting advanced technologies such as nutrigenomics, proteinomics and metabolomics. Dr. Lin is a member of the Nutrition Standing Committee, Ministry of Public Health, China and an Executive Board Member of the Chinese Nutrition Society. She has corresponding authored over 60 papers published in peer-reviewed journals since 2007 and sits on the editorial board of a number of international scientific journals. Dr. Lin received her MD from Zhejiang Chinese Medical University, China and her PhD from Cornell University, USA. |
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Professor Graham MacGregor |
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Professor Graham MacGregor Chairman and Professor of Cardiovascular Medicine |
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| Graham MacGregor is Professor of Cardiovascular Medicine at the Wolfson Institute of Preventive Medicine (Barts & The London) and Honorary Consultant Physician at St George's Hospital, London. |
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Professor MacGregor set up Consensus Action on Salt and Health (CASH) in 1996 and World Action on Salt and Health (WASH) in 2005 and is chairman for both. He is also chairman of the Blood Pressure Association, sits on the board for the World Hypertension League and recently served as President of The British Hypertension Society. |
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Professor MacGregor's research work has focused on the mechanisms underlying the rise in blood pressure in hypertension, the importance of the renin-angiotensin system, and the influence of salt and potassium intake on health. |
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| Professor MacGregor has authored many scientific articles on various aspects of blood pressure and cardiovascular medicine. |
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Wolfson Institute for Preventive Medicine
Queen Mary University of London
Charterhouse Square
London
EC1M 6BG
Tele: 0207 882 6217
Mobile: 07740 553298
Email: g.macgregor@qmul.ac.uk |
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Professor Judith S. Stern |
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Judith S. Stern is a Distinguished Professor at the University of California, Davis. She is in the Departments of Nutrition and Internal Medicine. |
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An expert on diet and nutrition, Stern has published extensively on obesity, exercise and dietary supplements. She has published over 250 research papers in professional journals and over 150 articles in popular magazines such as Redbook and was an Editorial Advisor to Prevention Magazine. |
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Stern received a bachelor degree in Foods and Nutrition from Cornell University and her Master of Science and Doctor of Science degrees in nutrition from the Harvard University School of Public Health in Boston, MA. She was an Assistant Professor at The Rockefeller University. She came to UC Davis in 1975 where she is now a Distinguished Professor Emeritus (2013) in the Departments of Nutrition and Internal Medicine. |
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Dr. Stern is a member of numerous professional organizations, including the American Heart Association (Fellow); American Society for Clinical Nutrition (President; 4/96 to 4/97); American Society for Nutrition Sciences (ASNS, Fellow); American Dietetic Association; The Obesity Society) (co-founder, President 9/92 to 10/93). She was co-founder and Vice President of The American Obesity Association a lay advocacy organization (1995). |
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Her numerous awards include: member National Academy of Sciences Institute of Medicine; Fellow American Association for the Advancement of Sciences; UC Davis Award for Distinguished Public Service; California Dietetic Association Award - Research Excellence; Council on Agriculture Science and Technology Award; USDA Secretary Honors Award. |
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| She has written two books: The Fast Food Diet (1981) and Obesity (2009). |
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Professor Yue Xin YANG |
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National Institute of Nutrition
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Food Safety, China CDC, 29# Nan Wei Road, 100050,
Beijing
Chinese Nutrition Society
Email:
yxyang@263.net |
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Yang yuexin is a Professor of Nutrition and the
Director of Department of Food Nutrition and
Assessment at the National Institute of Nutrition
and Food Safety, China CDC. Her research interests
cover food composition, new ingredients function,
indigested carbohydrate (oligosaccharides, dietary
fiber) and cooking oil, DHA and bioactive compounds.
In recent years, she works on functional foods and
nutrition regulation, novel food and new
ingredients. |
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She is
the Chairperson of the Committee on Non-Nutrients Dietary Ingredients at the DRI Expert Board,
Vice
President
of DRI Expert Board. She is a member of National
Food Safety Standardization Committee, China
and
Vice
President of National Dairy Standardization Technical
Committee, China. Since 2002, she has been
the Coordinator
of NEASIAFOODS on FAO/WHO/UNU. |
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Professor Yang
has published more than 200 research articles and
reviews in international and national journals.
She has edited 12 books including nutrition textbooks,
a functional ingredients dictionary and a food
composition database. She has received numerous
awards for her work in China. |
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