Alan Mackie (Ph.D.)

Head of the School of Food Science & Nutrition, University of Leeds, Leeds, UK, is an expert in food allergy and colloid chemistry. Alan Mackie is Professor of Colloid Chemistry, appointed in September 2016 after a career based at the Institute of Food Research in Norwich. Alan's principal research interest is in tailoring of food structures for improved health benefits. Research in the following areas: Using processing and formulation of dairy based protein systems to control nutrient release and regulate satiety. Investigating the role of fibre in the upper GI tract including interactions with bile acids, as a potential agent to alter intestinal mucus permeability and alter the transport of food components into the colon.