Nutrition Day - 23 June 2010

Dr Martin Wickham, Head of Nutrition Leatherhead Food Research
Prior to joining Leatherhead in May 2010, Martin spent 17 years at the Institute of Food Research, UK where he developed a new research platform resulting in the Dynamic Gastric Model – a state-of-the-art in vitro system that simulates human digestion. He has run many major research projects for industry and the BBSRC (Biotechnology & Biological Sciences Research Council). Martin is a visiting Professor at the University of Messina, Italy and holds a BSc (Hons) in Process Biotechnology (Teesside), a PhD in Nutrition (UEA) and an MBA (Dundee). He has published over 30 peer-reviewed articles, has won many innovation trophies and was a 2009 finalist in the BBSRC’s prestigious Innovator of the Year Awards.

Dr Paul Berryman, Chief Executive, Leatherhead Food Research
Dr Berryman was appointed Chief Executive of Leatherhead Food Research on 1st January 2008, following two years as Leatherhead’s Research Director. A Chartered Chemist and Biologist, he has 30 years' experience in food science and food law, working in five different scientific consultancies including the Birmingham Public Analyst Laboratory, Clayton Environmental Consultants Ltd and Hampshire County Council's Scientific and Trading Standards Services. Paul sits on three BBSRC panels including Bioscience for Industry and DRINC – a £12m initiative to fund industry-relevant nutrition research at Universities. He also chairs the Government Chemist Advisory Group which oversees the referee food analysis function of the LGC.

Dr Julian Stowell, Science Director, Danisco Health and Nutrition
Julian is currently Science Director for Danisco Health and Nutrition. In this capacity he has overall responsibility for Danisco Sweeteners Scientific, Technical and Regulatory Affairs, including Applications Development. He graduated with a BSc in Biochemistry from the University of Birmingham, MSc in Enzyme Chemistry from the University of Kent at Canterbury and PhD in Biotechnology from the University of Hertfordshire, all in the UK. His career has encompassed R&D, manufacturing, commercial and scientific roles in the food and pharmaceutical sectors. He currently specializes in health and nutrition, investigating how consumers can reduce disease risk by improving the nutritional profile of their diets. He chairs Danisco's Health and Nutrition Network. From 2003 to 2005 Dr Stowell chaired the Calorie Control Council, a US based organization working on behalf of the reduced calorie foods and ingredients industry. He chairs the ILSI Europe Dietary Carbohydrates Task Force and has also chaired the IFIC Fat Replacers Committee, Society for General Microbiology Fermentation Group and Technology Group of the European Citric Acid Manufacturers Association.
     In 2005 Julian became chairman of the Leatherhead Food Research Forum on Nutrition & Health. He has recently been elected as a Fellow of the Royal Society of Medicine.

Professor Tom Sanders BSc, PhD, DSc, RPHNutr, Professor of Nutrition & Dietetics, Kings College London
Tom Sanders was appointed Professor of Nutrition & Dietetics at King’s College London in 1994. He is Head of the Division of Nutritional Sciences Division at King’s College London. He has spent most of his research career investigating the effects of diet on cardiovascular risk factors particularly haemostatic risk factors especially n-3 fatty acids. He served as a member of the WHO/FAO Expert Consultation on Fats and Fatty Acids in Human Nutrition held in Geneva 2008. He is a Scientific Governor and Trustee of the British Nutrition Foundation and Honorary Nutritional Director of HEART UK. Besides his academic pursuits, he is a frequent broadcaster on TV and radio.

Laura Freeman, Senior Market Analyst, Leatherhead Food Research
Laura recently joined Leatherhead as a Senior Market Analyst having gained her experience in the market research industry conducting projects for major pharmaceutical companies. She is experienced in managing both qualitative and quantitative research projects and has focused on all stages of the product life cycle. Prior to that, Laura graduated from Lancaster University with a BsC and MRes in Marketing.

Dave Mela, Science Leader, Weight Management, Unilever R&D Vlaardingen
Dave Mela followed a PhD in nutrition with an academic career in the US and UK, focused on topics relating to biological and behavioural aspects of food acceptance, appetite control and energy balance. Since joining Unilever in 1998, he has had team and project leadership responsibilities primarily related to the identification, feasibility assessment, and clinical substantiation of weight management innovations. He also provides guidance relating to technical and regulatory issues in this area, and represents Unilever on various external academic and trade groups.

Sarah Hull, Forum Liaison Officer, Nutrition Research, Leatherhead Food Research
Sarah joined the Nutrition & Health department at Leatherhead in 2004, after graduating from the University of Bristol with a degree in Chemistry. She is heavily involved in the forum research programme, both as a project leader and in her role as Forum Liaison Officer. She is responsible for the running of several forum, confidential and collaborative research projects. Her primary responsibilities include organising the Nutrition & Health Forum activities, running Leatherhead’s Human Nutrition Research Unit, including its glycaemic index testing service, and satiety studies.

Sonia Pombo, Nutritionist, Nutrition Research, Leatherhead Food Research 
Sonia is a qualified nutritionist within Leatherhead’s Nutrition Research team. She graduated in 2007 with a BSc in Molecular Medicine from the University of Sussex and continued on to Kings College London, where she obtained a Master’s in Nutrition before joining Leatherhead in 2008. She is involved in a variety of laboratory and desk-based nutrition projects, including practical human nutrition intervention studies. She has an extended interest in satiety and weight management, and is responsible for a number of forum and confidential projects.

Dr Roberta Re, Section Manager, Nutrition Research, Leatherhead Food Research
Roberta graduated in 1995 from the University of Palermo Italy, where she completed a Doctorate in Pharmacy, after which she spent a year at the University of California Berkeley before commencing a PhD in Biochemistry at King's College London at the Wolfson Centre for Age-Related Diseases. In 2001 she joined the MRC-HNR as a Survey co-ordinator of the National Diet and Nutrition Survey. Having spent several years in a research environment, her interest has focused on the investigation of functional foods and their relationship to a number of health-related issues.  Prior to joining Leatherhead in 2007, Roberta spent several years working as a Business Manager for a biotech company associated with the University of Cambridge, where she gained business and marketing experience.  She is now the manager of the Nutrition Research department which performs human intervention studies for efficacy and health claim substantiation, as well as GI testing.

Dr Kelly Johnston, Principal Nutrition Consultant, Leatherhead Food Research
Kelly is a principal consultant within the Nutrition Research team and is a biochemist by training. After completing her MSc in Nutrition (with distinction) at Kings College London and her PhD at the University of Surrey, Kelly has undergone extensive post-doctoral research where her research has focused on investigating the effects of dietary components on glycaemia and gut peptide hormone secretion using a range of models, as well as molecular transport mechanisms for a wide range of nutrients within the gut. Her most recent clinical research project, which investigated the effects of resistant starch on insulin sensitivity and novel cardiovascular disease risk factors in pre-diabetic subjects utilising a range of techniques including euglycaemic-hyperinsulinaemic clamp, was short-listed for the Clinical Science Eli Lilly award at the Diabetes UK Annual Professional Conference in 2008.

Dr Mary Gilsenan, Head of Regulatory Services, Leatherhead Food Research
Mary holds a BSc in Human Nutrition from the University of Ulster, Northern Ireland and a PhD in food additive exposure assessments from Trinity College Dublin. She spent five years working as a researcher at the Institute of European Food Studies, Dublin and subsequently moved to the food industry (Unilever) where she was based in the Netherlands and the UK. Whilst working in R&D at Unilever, she set-up and managed human studies to substantiate health claims, and subsequently moved to a communication role to ensure that all claims and communications relating to a tea brand were legally permitted. Mary joined Leatherhead Food Research in June 2009 as Head of Regulatory Services. In addition to managing a team of 20 multi-lingual regulatory advisors covering some 100 countries, Mary provides strategic advice on the use of health claims and compilation of health claim dossiers. She has published several scientific papers and peer-reviewed several others and writes regulatory columns in food and drink magazines.

Dr Juliet Sutherland, Science Group Leader, Food and Nutrition, The New Zealand Institute for Plant and Food Research Limited
Dr Sutherland leads research exploring the interactions between food, the human gut and the resident microbial ecosystem. Of particular interest is discovering the role of microbes in biochemical and physiological processes which are essential to the development and maintenance of healthy digestive and immune systems. Part of this research is investigating potential functional food ingredients from fruit, vegetables and grains and the knowledge gained will be used in future development of elite cultivars and leading edge food products.
     Dr Sutherland has a doctorate degree in parasitology from Oxford University and has worked in the UK, Africa, Australia and now New Zealand. At Plant & Food Research, she leads major research programmes with government and industry support involving in vitro, in vivo and human clinical trial work. The research aims to better understand the interactions between micro- and macronutrients, their digestion, absorption, and fermentation as they pass through the gut and the downstream effects of foods and their metabolites on human health throughout the body. The human health endpoints she is interested in are gut health, chronic inflammatory conditions, weight management and energy use.

Ramada Hotel, East Horsley
Set in the delightful Surrey countryside this charming Tudor style hotel is renowned for its excellent restaurant, serving both modern and traditional food. A 19th century oak beamed exterior conceals a wealth of modern facilities.

"Each of the 87 bedrooms has an en-suite bathroom, colour satellite TV with pay per view movie channel, radio, hairdryer, trouser press and direct dial telephone with Internet connection, as well as tea and coffee making facilities."

Rooms are available from GBP99 (+VAT) per room, bed and breakfast. Visit their site

Travelodge Hotel, Leatherhead
An alternative to the Ramada Hotel is the TRAVELODGE, Leatherhead from GBP35 per night, room only. Visit their site

"At Travelodge, we provide everything you need for a comfortable night's sleep, whether you're on the road for business, or enjoying a city break with your family.

Travelodge is adjacent to the Swan Shopping Centre. The hotel does not have a car park. Alternative parking is available at the Swan Centre Car Park - the hotel can provide a car parking pass but the guest must pay £5 for overnight parking at the machine."

White Horse Hotel, Dorking
Another alternative is the White Horse Hotel, Dorking. Leatherhead Food Research have an agreed rate of £98, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site

"This 3 star beautiful old coaching inn with its old oak beams, open log fires and inviting lounge has 78 en suite rooms and is located in Dorking. Ideal for visiting Dorking and the surrounding picturesque villages and Chessington World of Adventures.Easily accessible via the M25, Dorking train station is 5 minutes away. The hotel also features the Coach House Restaurant, Bar and Lounge and 7 conference and banqueting rooms for up to 60 people. Room service and parking available."

Holiday Inn Chessington
Another alternative is the Holiday Inn Chessington. Leatherhead Food Research have an agreed rate of £99, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site

"The Holiday Inn London-Chessington is a contemporary design led hotel, located next to the Chessington World of Adventures. The hotel offers a vast choice of room types, from one-bedroom Executive Suites with views towards the landscaped Chessington park, to well-appointed and comfortable Standard business and leisure guest rooms. The hotel is host to the Langata Brasserie and Grill offering fresh, modern dishes in a truly unique setting, along with the Marula Bar & Lounge, providing light snacks and refreshments throughout the day, a great place to meet and relax. The Leisure Club offers guests an 18m indoor heated swimming pool and spa."

Woodlands Park Hotel
Another alternative is the Woodlands Park Hotel. Leatherhead Food Research have an agreed rate of £99, subject to availability. Please quote 'Leatherhead Food Research' when booking. Visit their site

"Woodlands Park Hotel near Leatherhead in Surrey was originally commissioned by English industrialist William Bryant, son of the founder of the match company Bryant and May. Built in 1885, the house was a modern marvel and one of the first in the UK to have electric light. Over a century on, the house remains as impressive as ever. Situated near to Cobham and within easy access of London, this luxury 57 bedroom hotel is set in beautifully landscaped grounds and gardens. Offering a range of Executive and Family bedrooms and suites, Woodlands Park has a range of bedrooms to suit everyone."