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.
Nutrition and COVID-19
The evidence-base underpinning diet-disease relationships - advances and future needs
Professor Christine Williams, University of Reading. November 2020
Obesity as a risk factor - COVID-19
Professor Jason Halford, University of Leeds. November 2020
Nutrition, immune function and COVID-19
Professor Philip Calder, University of Southampton. November 2020
Vitamin D, COVID-19 and BAME groups: Current controversies and future perspectives
Professor Susan Lanham-New, University of Surrey. November 2020
Emerging evidence for the role of the human gut microbiome in COVID-19 infection outcomes
Professor Glenn Gibson, University of Reading. November 2020
Nutrition and COVID-19: Perspectives from the food sector
Judith Batchelar OBE, Sainsbury's. November 2020
British Nutrition Foundation Annual Lectures
From food to molecules and back again
2021 - Professor Gary Frost, Imperial College
Riboflavin and friends; remarkably versatile vitamins
2020 - Professor Hilary Powers, University of Sheffield
Other nutrition talks
Nuts in a healthy, balanced diet
Dr Stacey Lockyer, British Nutrition Foundation
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
Probiotics in Irritable Bowel Syndrome
Daphne Katsikioti, British Nutrition Foundation (intern)
Coconut oil - a nutty idea?
Dr Stacey Lockyer, British Nutrition Foundation
Dietary patterns 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 size
Dr Keri McCrickerd, Singapore Institute for Clinical Sciences
Food education learning landscape
Roy Ballam, British Nutrition Foundation
What is resistant starch?
Dr Stacey Lockyer, British Nutrition Foundation
Exploring the effects of resistant starch on blood sugar and feeling full
Dr Stacey Lockyer, British Nutrition Foundation
The QC concept - because a healthy diet is a about both quality and quantity
Sarah Coe, British Nutrition Foundation
The prebiotic potential of our diets – fibre and more
Prebiotics: What are they, and why are they good for us?
Professor Glenn Gibson, University of Reading
Prebiotics in our diet
Professor Julie Lovegrove, University of Reading. December 2018
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. December 2018
From wheat bran to arabinoxylan oligosaccharides: Prebiotic effect
Professor Jan Delcour, KU Leuven
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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.
