Gary Williamson
Professor
Food Chemistry and Biochemistry
University of Leeds
United Kingdom
Biography
Gary Williamson, originally a Biochemist and Enzymologist, is Professor of Functional Food in the School of Food Science and Nutrition, joining the School in 2007. Gary was previously Head of the Nutrient Bioavailability Group at the Nestle Research Center, Switzerland, since March 2002, and before that head of group at the BBSRC Institute of Food Research (IFR) in Norwich, UK, where he worked for 15 years. The group works in the areas of biochemistry, chemistry and cell/molecular biology,
Research Interest
research interests: Understanding aspects of absorption and metabolism of dietary plant flavonoids and phenolic acids, and how the metabolism influences biological effects. Understanding how polyphenols can affect cellular responses, signalling and gene expression, important for reducing the risk and incidence of diabetes. Promoting the use of physiologically relevant conditions and exploiting complex cellular systems to understand molecular mechanisms of action
