The Hugh Sinclair Human Nutrition Group is part of the Department of Food and Nutritional Sciences. It has an international reputation for its research into the relationship between diet and the risk of chronic disease such as cardiovascular disease, diabetes, neurodegenerative disease and cancer. We collaborate with centres of excellence throughout the world and have strong links with food companies.
The Nutrition Group is named
after the eminent scientist Professor Hugh Sinclair, whose Trust
provided an endowment to the University of Reading to set up a major
centre for nutrition research.
Hugh Sinclair and the origins of the Hugh Sinclair Nutrition Unit (HSNU)
During 1995 the International Nutrition Foundation, originally set up by the renowned Professor Hugh Sinclair, endowed the Department of Food Science and Technology (now the School of Food and Nutritional Sciences) at the University of Reading with the proceeds of the estate of Professor Sinclair. As a first step in the establishment of a major new centre for human nutrition research at Reading the university established a Chair in Human Nutrition and appointed Christine Williams as the first Sinclair Professor of Human Nutrition. In 2006, Professor Williams was promoted to Dean of the Faculty of Life Sciences and in 2007, Professor Ian Rowland was appointed as her successor.
Along with the Sinclair endowment, the University also acquired the Hugh Sinclair Archive. A qualified archivist was appointed in May 2008 to list and catalogue the Archive- this is due to be completed in 2013. For further details please contact Hayley Whiting: firstname.lastname@example.org or tel: 0118 3788670
Current Hugh Sinclair Nutrition Group
The group consists of ten academic staff members, our group secretary, clinical unit manager and research nurse, and typically 10-15 Postdoctoral Fellows, 5 research assistants, 15-20 PhD students, and 3-5 visiting scientists or placement students.
Aims of the Hugh Sinclair Group
- To strengthen the scientific base for population-based dietary recommendations for prevention of degenerative chronic diseases:
- Cardiovascular disease
- Neurodegenerative disease
- To collaborate with industry to develop food ingredients with health promoting properties (Functional foods).
- Cardiometabolic health
- Brain and cognition
- Cancer and immunity
- Crops, sustainability and health
For further details of the courses we teach please see the Food and Nutritional Sciences - Home Page