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    Cardiometabolic Health

    Cardiometabolic Health

    Nutrition and exercise play a significant role in cardiovascular disease, which remains the leading cause of mortality in the western world.

    Research in this group encompasses several aspects of cardiometabolic health with particular expertise in the following research areas:

    • Micronutrient metabolism and cardiometabolic risk
    • Cellular and metabolic alterations in cardiovascular disease
    • Modulation of cardiovascular disease progression
    • Clinical exercise physiology
    • Cardiovascular and metabolic health
    • Physical activity, exercise testing and prescription

    Applications for MRes, MPhil or PhD are welcome in all of the above areas. For informal enquiries or further information please contact us.


    Dr Mike Morris

    Dr Sohail Mushtaq

    Dr James O’Reilly

    Lizzy Deery

    Recent Graduates

    Tari Agbalalah

    Salma Ahmed

    Research Students

    Jennifer Saxon

    Clinical Practice

    Clinical Practice

    The Clinical Practice Research Group focuses on the application of diet and/or physical activity within the following key areas.

    • Dietetic practice
    • Clinical aspects of weight management
    • Cardiovascular health

    Applications for MRes, MPhil or PhD are welcome in all of the above areas. For informal enquiries or further information please contact us.


    Prof Stephen Fallows

    Functional Foods Research Centre

    Functional Foods Research Centre

    The Functional Foods Research Centre focuses on developments based on bioactive and functional food ingredients and their formulation for new product development for targeted nutrition across the lifespan. The impact and contribution of nanotechnology, novel processing and advanced packaging technology are integral to the Centre’s remit. 

    A key research theme of the Functional Foods Research Centre is to explore a mechanistic understanding of how food nutrients influence human cellular processes, how they impact on understanding of the human microbiome and how the responses vary through population groups and across the life-course. Within this research theme there is the examination of how the contribution of dietary patterns, individual nutrients, whole and processed foods and food structures promote or maintain health, or indeed have a detrimental effect on health outcomes.  Additionally, the ability to positively manipulate food products to enhance the bioavailability of micro-nutrients and other components of foods is investigated.

    Research Centre Aims and Objectives

    • Development of techniques necessary to evaluate new ingredients, functional and bioactive compounds

    • Improve understanding of the relationship between food, health and consumer understanding and acceptance

    • Collaborative bids with industry for research and innovation funding to develop areas of biofunctional and bioactive nutraceuticals.

    • Development of a unique focus for research into EFSA health claim substantiation and regulatory compliance

    •  Evaluation of new food processing technologies

    • Applications of nanotechnology to the food supply chain

    •  Industrial partnerships and collaborations leading to generation of intellectual property and economic growth.

    Packaging Initiative

    Food safety remains a priority in new developments utilising nanocompounds and new technologies. The main risk associated with nano-sized particles relates to migration into food that may have an adverse effect on human health. Detailed toxicological analysis can be undertaken to mitigate any potential risk to human health. This area of expertise encompasses the crossover areas of smart packaging and nanosensors.

    Research Activities

    • Development of a Food NIR database with commercial applications e.g. authenticity and fraud control
    • Development of novel extraction and measurement techniques for bioactive compounds and functional ingredients e.g. emulsifiers
    • Development of bioacessibility techniques and measurements of bioactive compounds using in vitro models
    • Applications of nanotechnology to food products; structuring of food components and biomolecular engineering; applications of new technology to packaging solutions
    • Effects of novel processing technologies on food quality and safety e.g. ohmic heating, RF heating, cold plasmas
    • Development of assays for rapid detection of allergens, contaminants, pathogens and  additives
    • Biomolecular ligands e.g. aptamers for food safety, quality and integrity
    • Development and Publication of Technical Notes

    Hydrocolloids Research Centre

    Hydrocolloids Research Centre

    The Centre offers a wide range of services which involve the application of hydrocolloids in food systems such as thickeners, gelling agents, stabiliser, bulking agents, and emulsifiers. The Centre’s broad research objective is to remove natural built in variability and enhance functionality of hydrocolloids.

    Key areas of research expertise at the centre include:

    • Emulsification Technology
    • Molecular weight characterisation of hydrocolloids
    • Gelling properties of hydrocolloids
    • Texture and rheology
    • Formulation and processing

    Services to the industry

    • Optimisation of formulation and processing 
    • Emulsion characterisation: droplet size measurement, pressure  homogenisation, storage and stability testing
    • Structure – function relationship of hydrocolloids
    • Comprehensive texture and rheological studies of food and hydrocolloids systems
    • Quality system, molecular weight measurements using GPC-MALLS and FFF-MALLS
    • Specific training to meet industry requirements

    Further information please contact:

    Professor Saphwan Al-Assaf
    Director Hydrocolloids Research
    University of Chester
    Parkgate Road
    CH1 4BJ   UK
    Tel +44(0)1244 511540

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