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  • What can millions of online conversations tell us about the latest food and beverage trends?

    Written by Jaroslav Guzanic Reviewed by Wanja Nyaga and Matheus Abrantes The last few years have greatly impacted consumers' eating habits and grocery shopping. Consumers experimented in the kitchen during the pandemic, and food delivery became popular. What trends are staying, and what new trends are emerging in the food and drink industry? The Brandwatch, a digital consumer intelligence company that specialises in social media monitoring and analytics, has come up with this thesis question and conducted research in 2023 aiming to analyse more than 165 global online data-driven conversations to explore current culinary trends, consumer eating and drinking habits, restaurant experiences, and food delivery insights. The goal was to appraise and evaluate the results and key findings and summarise the food and consumer trends in 2020-2023, outlining further developing predictions for 2024 and beyond. Methodology This report analysed public online consumer conversations around food and beverages among English, French, German, and Spanish speakers between June 1, 2022, and May 31, 2023. Generational data was gathered with ready-to-use Social Panels in Consumer Research. On average, the audience of the analysed food accounts is 64% female and 31% male. More than half of the audience is 24 years old or younger. 33% are between 25 and 34 years old. The audience on TikTok is younger than on Instagram, where over 60% are younger than 24 years. Followers are mainly from the US, UK, and India. Interests of Instagram followers show that besides food, they are also interested in relationships, fashion, and photography. How are we talking about food online? Generally, compared to 2021, people were talking less about food online. From June 1, 2022, to May 31, 2023, mentions are down by 16% compared to the previous 12 months. Especially positive mentions are down by a staggering 45%. With inflation and higher food prices, it may not be surprising that food is becoming more of a struggle for more consumers.  Disgust is the most prominent emotion in online conversations about food, followed by joy and anger. Some consumers complain that they can't eat certain foods due to allergies or illnesses or that they've eliminated certain foods from their diets to improve their eating habits. Taste is another significant factor. Consumers express disgust with foods they don't like or share bad experiences with certain products. On the other hand, consumers enjoy positive experiences and share them online. Some of the most popular positive activities are eating at restaurants, sharing meals with family and friends, or discussing food from their travel destinations. The most positively discussed meal is brunch. Conversations around brunch have the highest number of positive mentions. Hashtags are another important means of communication online. They provide a quick glimpse into the post and make it easier for social media users who do not follow the account but are interested in the topic to find the post. Of the hashtags used in food-related conversations, #vegan is at the top. The top 10 include hashtags that promote healthy and vegan lifestyles. Interestingly, the second most popular hashtag is travel, a hashtag not directly related to food. It's also the hashtag that grew the most over the period analysed. The pandemic impacted here, as consumers obviously couldn’t travel much in 2021. This changed in 2022, and there are notably more social media posts related to food and travel. Prepared foods, meats, vegetables, desserts, and baked goods are the most photographed foods. Pictures of prepared foods most often include vegetables, fruit, or salad. Meat dishes most often have fried foods on the side. Top Food Trends Like all trends, food trends come and go, and social media is increasingly influencing which trends go viral and are picked up and tried by consumers. TikTok plays a bigger role in setting these trends than it did a few years ago. Food trends that go viral on TikTok don't take long to spread to other social networks. Aesthetics still play an important role in how tasty we find a dish. So, it’s no surprise that bowls lead the list of food trends. Bowls are not a specific type of food but the presentation of food in a bowl. It can be breakfast, lunch, or dinner. They can be sweet or savoury. There are smoothie bowls, oatmeal, poke, burrito, or Buddha bowls. The options are endless, which might be why bowls are a food trend that shows no signs of slowing down. While bowls are the top food trend in consumers' online conversations in the US, UK, and French-speaking countries, appetizers are number one in German-speaking and APAC countries. Ramen is a favourite in Spanish-speaking countries, and consumers in the UK talk more about porridge than in other countries, making it the second most discussed food trend in their conversation. Appetisers are the second most talked about food trend after bowls. Appetizers and hors d'oeuvres are popular choices at restaurants and parties. Appetizers are nothing new in the food world, but why are appetizers so popular in consumers' food conversations these days? The top appetizers mentioned in their online conversations are appetizers with chicken, bread, or cheese. Cheese boards and cheese plates are among the most popular choices. Charcuterie boards were big in 2022-2023 and are still a big trend in 2024. Mentions of butter boards have increased by over 180%, and dessert boards have increased by 136%. Butter boards feature a variety of butter, often flavoured with garlic or herbs, served with bread or crackers. Chocolate and various fruits and cookies are the go-to food for dessert boards. Mushrooms are an important part of a healthy diet. This is also seen in online conversations where consumers talk about mushrooms as part of vegan dishes or in combination with chicken, potatoes, or rice. Oyster mushrooms are a popular meat substitute, and enoki mushrooms are popular on TikTok, especially in (people eating large amounts of food) or featuring the sound of chewing, chopping, and crunching mushrooms. Another trend that has recently gained traction is mushroom coffee. Consumers are switching from regular to mushroom coffee to try something new or for health benefits. According to Google Trends, it increased in late 2022 and reached a 5-year high in March 2023. With 52% of sentiment-categorised mentions being positive and 48% negative, the topic is still polarizing. In positive conversations, consumers say they drink mushroom coffee for health reasons or to reduce their caffeine intake while still wanting an energy boost. Not all consumers appreciate the taste, a prominent topic in negative conversations. The remaining group says that mushroom coffee has nothing to do with coffee. Like bowls, fermentation is a food trend that has been around for a few years. Online conversations around fermentation are seeing the resurgence of longstanding fermented foods like sauerkraut and kimchi (but also tempeh, kefir, sourdough, miso and others), along with entirely new dishes. In 2023, for example, pickled garlic became one of the most popular fermented ingredients/foods. A recent trend gaining traction is gochujang, a Korean chilli paste made from fermented soybeans. K-pop and Korean movies and TV shows have also fuelled the popularity of Korean cuisine, and dishes like bibimbap (mixed rice with veggies) or tteokbokki (spicy rice cakes) are spreading outside of Korea. According to Google Trends, this reached a 5-year high in April 2023, and the use of tteokbokki increased by 450% in the past year. The number of people talking about gochujang online has increased by 18% since the beginning of this year. Joy is the number one emotion expressed in these conversations. Consumers enjoy trying traditional Korean dishes or experimenting with infusing chilli paste into other regional cuisines, creating a fusion. According to online conversations, people most love stirring their gochujang into rice, chicken, garlic, kimchi, sesame oil, and tofu. Using gochujang in pasta or BBQ sauce or punching up soups are popular examples of how consumers adapt to thick, sticky condiments. There's even a gochujang caramel cookie recipe that's gone viral. Consumers love to experiment in the kitchen, and gochujang allows them to add a kick and depth of flavour to their dishes. There will most likely be more experimentation with it going forward in 2024. The meal situation in 2023 Overall, dinner is the most popular meal in food conversations. Following dinner, breakfast and lunch are the second and third most popular meals. Brunch is also one of the most discussed meal topics. More than 64% of emotionally categorised brunch mentions are happy. Several people love going out for brunch, enjoying bottomless brunch specials, or hosting brunch with family and friends at home. When they have a great restaurant experience, they are eager to share the excellent service and great food online. Popular brunch foods include chicken, waffles, pancakes, eggs, French toast, and cheeses. In terms of drinks, mimosa is the most popular brunch cocktail. The location with the most brunch conversation is New York. Globally, there are some differences in meal conversations. While dinner is the number one meal in food conversations, German-speaking people talk the most about breakfast, and Spanish-speaking people post the most about lunch.  As online food conversations, in general, have decreased, all meal conversations have slowed down. Except for one: The snack conversation. Mentions of snacks remain at the same level. Snacking increased during the pandemic. Probably because staying home meant getting bored and, therefore, being more easily tempted. A 2020 survey, before the pandemic, seeks to explore if snacking evolved. Consumers are talking less positively about snacking. Positive mentions of snacking have decreased by 10%, and 42% of all conversations are negative. In negative conversations, consumers talk about trying to snack less, snacking healthier, and craving certain types of food. Around 88% of consumers said they snacked more or the same amount. When consumers talk positively about snacking, they say they love snacks and how delicious they are. They say they snack at home or at work, and the most common foods mentioned in snacking conversations are fruit, cheese, and vegan options. Consumer insights on restaurant habits Positive restaurant experiences are on the decline. Restaurants faced tough times during the pandemic and lockdowns, and consumers were reluctant to return after the restrictions were lifted. With exploding energy prices, rising inflation, and lacking staff, restaurants have faced another round of challenges. Online conversations about restaurants and dining out from June 1, 2022, to May 31, 2023, declined by 33% compared to the previous 12 months. Looking at the sentiment, positive mentions decreased even more. Over the same period, positive mentions decreased by nearly 50%. Higher prices play a significant role in negative conversations. Consumers say that eating out is too expensive or that they expect better food and service for their money. Time was another issue in negative conversations. Waiting too long for their order doesn't make consumers happy. In these mentions, consumers also talked about trying a new restaurant for the first time or eating out after a long time and how disappointing their experience was. However, restaurants meeting their guests’ high expectations can look forward to customers going online to discuss their positive experiences. Delicious food is the most frequently cited, followed by good service, prime location, and a nice atmosphere. As consumers become more price-sensitive, they expect a certain level of quality. The rise of solo dining is on the rise. Consumers are increasingly more comfortable eating out alone - for business or pleasure. This trend is also influenced by Korean culture. More and more people in Korea live alone and embrace a single life. The trend is called the honjok lifestyle, which covers activities usually done with others alone, such as going out to restaurants. Korean culture has become quite popular in Western countries lately, so it's no wonder certain lifestyle trends are also becoming more popular. From June 1, 2022, to May 31, 2023, the number of people talking online about eating alone and eating solo increased by 7% compared to the previous 12 months, and the number of online mentions increased by 9%. Different regions have some differences: While the number of German- and French-speaking people talking about eating alone has increased, fewer people in Asia-Pacific countries are talking about the topic. In positive conversations, people talk about their positive experiences eating alone in a restaurant and the benefits of going out alone, such as not being forced to socialise or leave whenever they want. Others have a less positive experience, adding to the negative conversations that they feel awkward and uncomfortable eating alone in a restaurant or are unsure where to sit if the restaurant doesn't have a bar. In fact, negative mentions of solo dining increased by 24%, indicating that the experience doesn’t live up to expectations. Trends in diet Plant-based diets have become increasingly popular in recent years. Especially during the pandemic, it seems like consumers were more open to experimenting with new foods during the lockdown. Online conversations about plant-based foods from June 1, 2022, to May 31, 2023, are down 7% compared to the previous 12 months. But this doesn't mean that consumers have lost interest in plant-based products. Quite the opposite: as more products flooded the market, it’s become normal to see plant-based products in grocery stores. Overall, online conversations about plant-based foods are more positive than negative. 62% of all sentiment-categorised mentions are positive, while 38% are negative. Though it might seem counterintuitive, meat is the most discussed food in plant-based conversations, followed by pizza and chocolate. Conversations about plant-based meats decreased by 27%, and conversations about plant-based burgers decreased by 57%. Plant-based meats were also the product with the highest negative mentions of all the foods analysed. The topics most concern consumers in conversations about plant-based meats are taste, ethics, and price. Topics with the highest negative mentions revolve around smell, texture, and price. Smell, taste, and texture are important product attributes that significantly impact the eating experience. If a plant-based product is lacking in either one of these areas, consumers will not buy the product again and will switch to another brand. On the other hand, there's more interest in plant-based chocolate. Online conversations are up 64%. This makes sense as the global vegan chocolate market is expected to grow. In vegan chocolate conversations, consumers mention chocolate bars, using them in cakes, for breakfast, or as part of a healthy lifestyle. Regional differences in consumer conversations about plant-based foods Plant-based consumer preferences vary from region to region. We broke down online conversations about plant-based foods by location and language. Here are some interesting insights for global food companies to consider. Online mentions of plant-based diets decreased in all regions, except in German- and Spanish-speaking conversations, where the number of conversations increased. German-speaking consumers talk the most positively about plant-based foods, whereas, on the flip side, UK consumers talk about it the least positively. Meat is the number one food in all regions analysed, except for French and Spanish–speaking consumers. The top food in French conversations is baked goods. In Spanish conversations, it's chocolate. French- and German-speaking consumers talk more about ethics than the other languages analysed. While Spanish-speaking and US consumers talk more about taste, UK and Asian-Pacific consumers talk more about price. Consumers favour protein-rich products, and they have gained popularity in recent years. However, they show no signs of slowing down in 2024. Search interest for "high protein" has remained high ever since. The number of people talking about high protein online increased by 32% from June 1, 2022, to May 31, 2023, compared to the previous twelve months. Snacks, chocolate, and beverages are the most mentioned high-protein products. 52% of all generation-categorised mentions around "high-protein" come from millennials. What topics of conversation express disgust? Consumers complain that they want to eat more protein-rich foods but can't stand the smell of certain products. Another negative issue is price. High-protein foods, such as eggs or high-protein shake powder, often cost more than other foods. With inflation and higher prices, price is a pain point in conversations with consumers struggling to manage the budget needed for a high-protein diet. Final Thoughts Food and beverage industry trends can emerge quickly and spread like wildfire through social media platforms like Instagram and TikTok. Staying ahead of these trends and adapting to changing consumer preferences is crucial for brands to retain customers. By leveraging demographic insights, brands gain a deeper understanding of how consumer preferences and behaviours vary across demographics, such as location or generation. This capability, combined with sound public health and nutrition knowledge, can provide another effective lever to move dietary trends towards patterns and better health outcomes. References Brandwatch. (2023, September 11) Food and Beverage Trends 2023. Disclaimer: we used the Brandwatch report as an example and do not endorse or seek to promote any particular company or provider.

  • Empowering Doctors through Comprehensive Nutrition Training: Insights from the NEPHELP Study

    Author: Janice Man Editors: Sarah Armes Acknowledgement to: Prof Sumantra Ray, Dr Kathy Martyn, Prof Caryl Nowson, Prof Mei Yen Chan, Dr Rajna Golubic, Gabriele Mocciaro, Dr Breanna Lepre, Dr Dora Pereira, Alan Flanagan, Dr Celia Laur RNutr, Dr Simon Poole, Dr Daniela Martini, Dr Giuseppe Grosso, Shivani Bhat, Shane McAuliffe, Prof Martin Kolmeier, Dr Letizia Bresciani, Marjorie Lima do Vale, Jorgen Johnsen, Helena Trigueiro, Dr Donato Angelino, Prof Francesca Scazzina, Prof Eleanor Beck, Dr Beatrice Bisini, Dr Francesca Ghelfi, James Bradfield, Prof Daniele Del Rio, Minha Rajput-Ray, Pauline Douglas, Dr Lisa Sharkey, Prof Clare Wall, Elaine Macaninch, Luke Buckner, Preya Amin, Iain Broadley, Dominic Crocombe, Duleni Herath, Ally Jaffee, Harrison Carter, Rajna Golubic, Minha Rajput-Ray Nutrition Education Policy in Healthcare Practice (NEPHELP) was developed with the aim of empowering doctors with comprehensive nutrition training so they can become advocates for nutrition in their healthcare teams. NEPHELP intends to use its findings and publications to advocate for changes in the nutrition training of medical students and doctors, with the goal of ensuring that they receive adequate levels of nutrition education. The goal is to promote greater emphasis on nutrition and lifestyle changes in disease prevention and treatment, supported by a well-trained healthcare workforce working seamlessly across hospital and community settings. Surveys were conducted on junior doctors and medical students’ opinions of their nutrition training and confidence in current nutrition knowledge and skills. The data collected was then published as a peer-reviewed paper. The study aims to analyse survey data and review the curriculum of a United Kingdom medical school to identify gaps in nutrition teaching and contribute to developing a training program to address these needs. The key findings include: Importance of nutrition in health: Over 90% of participants agreed on the importance of nutrition in health. This highlights the recognition of nutrition's role in overall well-being and the prevention of diseases. The implication is that healthcare professionals should prioritise nutrition education and incorporate it into their practice to provide comprehensive care. Inadequate nutrition training: A significant majority of participants felt that their nutrition training was inadequate, with over 70% reporting less than 2 hours of training. This suggests a gap in the education of healthcare professionals regarding nutrition. The implication is that there is a need for increased nutrition education in medical schools and ongoing professional development for doctors to enhance their knowledge and skills in nutrition. Barriers to providing nutritional care: Many doctors reported barriers to providing nutritional care, including lack of knowledge, time constraints, and lack of confidence. This indicates that healthcare professionals may require additional support and resources to overcome these barriers and effectively address nutrition in their practice. The implication is that healthcare systems should provide adequate resources, training, and support to enable doctors to incorporate nutrition into their patient care. Preference for face-to-face training: Participants expressed a preference for face-to-face training rather than online training in nutrition education. This suggests that interactive and personalised approaches to nutrition education may be more effective in engaging healthcare professionals and enhancing their knowledge and skills in nutrition. The implication is that medical schools and professional development programs should consider incorporating face-to-face training methods to meet the preferences and needs of healthcare professionals. The results of this study show that there is a desire and a need for more nutrition in medical education. It is important to clarify the role of doctors in nutritional care and when to refer patients for specialist advice. The findings of this study provide valuable insights from different levels of training, from medical students to doctors, and can serve as a basis for further research and the development of interventions to improve nutrition education in healthcare. Delve deeper here to learn more about the study. Foundation Certificate in Applied Human The NNEdPro-IANE Cambridge Summer School and Foundation Certificate in Applied Human Nutrition is designed to address this vital aspect of healthcare by providing comprehensive nutrition training to equip healthcare professionals with the necessary knowledge and skills in nutrition. It encompasses a broad spectrum of basic nutritional concepts, their applications in healthcare, policy, and prevention, and bridging the gap between basic science and clinical practice. The Summer School offers a flexible learning experience that combines online and in-person elements. Participants can study independently using pre-recorded lectures and a Virtual Learning Environment (VLE), followed by the opportunity to attend face-to-face mentoring and Q&A sessions in Cambridge. Please click here for detailed information and registration for the Foundation Certificate in Applied Human. If you have any questions, feel free to contact us at

  • Towards Equity and an Inclusive Future: Preparing for the NNEdPro-IANE 10th International Summit on “Democratising and Decolonising Food and Nutrition"

    Written by Dr Ramya Rajaram Acknowledgement to Roshni Patel Reviewed and edited by Professor Sumantra Ray In the evolving landscape of food and nutrition, the quest for inclusivity, equity, and collaboration has become paramount. This forms the cornerstone of the 10th edition of the International Summit on Food, Nutrition, and Health, organised by the NNEdPro Global Institute for Food, Nutrition and Health, the International Academy of Nutrition Educators, and BMJ Nutrition, Prevention and Health. Scheduled for 2024, this landmark Summit aims to delve into the theme of "Democratising and Decolonising Food and Nutrition: From Science to Society," marking a significant milestone in advancing discourse within the field. The theme of the Summit, "Democratising and Decolonising Food and Nutrition," encapsulates two pivotal concepts aimed at reshaping the narrative surrounding food and nutrition. While 'Democratising' seeks to broaden the conversation by integrating diverse perspectives and bridging the gap between traditional knowledge systems and contemporary scientific research, 'Decolonising' involves critically examining historical influences on research, education, practice, and policy, with a focus on fostering inclusivity and acknowledging contributions from all stakeholders, especially those from historically under-represented regions and communities. The Summit's agenda resonates with the discourse on food democracy, which advocates for redistributing power and enabling citizen participation in food systems. However, challenges persist in operationalising concepts like 'food sovereignty' and 'food justice,' hindering their practical implementation and limiting their potential impact. Yet, scholars and practitioners continue to advocate for transformative approaches that expand democracy and freedom within food systems. Against this backdrop, the Summit endeavours to clarify definitions, identify gaps, and highlight opportunities for growth and collaboration across various pillars of food and nutrition. By examining existing studies and successful models, the Summit aims to uncover strategies that promote inclusivity and equity in food and nutrition, ultimately envisioning a future where interdisciplinary communities collaborate inclusively to bridge the gap between science and society. The Summit adopts a two-tiered approach, with pre-summit proceedings in Belfast and the main Summit event in Kolkata, India. The pre-summit workshop and roundtable discussions in Belfast provide a structured platform for collaboration and idea exchange, setting the stage for impactful discussions during the main Summit. The main event in Kolkata unfolds across four days, featuring plenary sessions, panel discussions, and exhibitions, culminating in the synthesis of findings and the formulation of a draft white paper as a call to action and further advocacy. In conclusion, the 10th International Summit on Food, Nutrition, and Health represents a pivotal opportunity to foster dialogue, collaboration, and action on critical issues within the field. By embracing inclusivity and equity and integrating diverse perspectives, the Summit aims to propel the discourse on food and nutrition towards a future where scientific approaches serve society equitably. This includes advocating for bespoke research into the needs of currently underserved populations to create an evidence base that is tailored specific to diverse groups rather than relying on extrapolation. To learn more about the Summit and register for events, visit the NNEdPro website. Event Registration Details: Pre-Summit Workshop & Roundtable Discussion: July 1, 2024. Register here. Main Summit Event: December 17-20, 2024. Register here.

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  • Alumni | NNEdPro

    members Navigation Presidential Officers Board of Directors Operations Volunteers Interns International Virtual Core International Collaborators Regional Networks Academy (IANE) Network Ambassadors Network Alumni Network Interdisciplinary Project Teams Advisory & Steering Committees Global Innovation Panel Research Leadership Panel Members Index SUMMER Alumni Network 2016 Federica Boano Julien Cases Francesca Ghelfi Mouna Habibi Tian Huang Sudeshna Maitra Nag Nurulamin Noor Kannan Raman Alice Rosi Farakh Shahzad Ayusmati Thakur Rachel Wong ​ 2017 Federica Amati Shivani Bhat Beatrice Biasini Harrison Carter Sreesudha Chepyala Antigoni Eleftheriou Miranda Van Emmenis Veronica Francinelli Pablo Anton Garcia Dominic Dalacha Godana Francesca Liva Sarah Pearse Sushma Rajbahakta Mercedes Zorrilla Tejeda Ben Thompson Swaroop Balakrishna Uday ​ 2018 Sindura Borra Liset Brooshooft Siu Ho Ng David Riccardo Di Deo Marie Docx Johan Docx Godelieve Docx Rossella Dodi Sonigitu Ekpe Masara Elgares Vittoria Ercolanelli Emily Fallon Claudia Favari Emmanuel Fiagbenu Rosie Gilbert Francesca Giopp Síle Griffin Mariam Loseliani Dionysia Lyra Hei man emily ng Celestine Okeke Giuseppe Di Pede Daniela Ruenes Zorita Sconta Praewphan Siriyut Vani Tadepall Helena Trigueiro Duygu Türközü Serena Yue ​ 2019 Francesca Amitrano Shaikha Al Abduljabbar Abhinav Bhansali Marcello Bucci Ada-Meda Bugi Greta Boschi Martina Crisafulli Cinzia Franchini Sietske van Hees Souzana Ioakeimidou Geni Lulja Marilin Matera Jake McCammon Robert Neda Vala Noren Sara Quattrini Manon Rouche Dana Stoian Mohammad Sayeem Beatrice Schaefer Sujyot Sakhrani Salvatore Vaccaro Enrica Vella Shona Wilson 2020 Ela Augustyniak Ebiambu Ondoh Agwara Samara Arroyo (late) Sanchita Banerjee (late) Brenda Bohn Pedro Alves Soares de Castro Dalia Camilletti Dominic Crocombe Tecla Coleman Charistoula Chatzinikola Clare Chadda Mary Lim Kai Chee Sneha Deshpande Jaroslav Guzanic Yang Hui-Ting Claudia Rodríguez Hernández Jennifer James Diptimayee Jena Narayani Rajashree Kanungo Kai Kargbo Umar Faruk Apord Karim Elisa Monica Grigorina Mitrofan Maria Miasnikova Maureen Maduagwu Sajid Maqbool Claudia Mitrofan Swati Negi Shobhana Nagraj Bijaya Kumar Nayak Timon Bati Onyango Stephen Ochieng Otieno Abioye Oladipupo Luciana Diniz Silva Cecilia Scarpa Rasmi Rekha Samal Faith Pui See Tang Selamawit Tesfaye Karuna Tandon Maria Traka Nicole Tosi Salvatore Vaccaro Anisio Veloso ​ 2021 Ako Carole-Shennelle Mbeng Alan Stewart Ally Jaffee Andreia Matos Ribeiro Anne-Marie O'brien Asimkumar Manna Bárbara Santos Berta Valente Christine Delon Clare Van Dorssen Edgard Leandro de Oliveira Eleonora Comini Esther Sulkers Iain Broadley Jaydeep Chakraborty Jordy van Buiten Julia Cerqueira Maranhão Margherita Camodeca Marta Silva Matheus Duarte Brito Niky Raja Praosiri Charusalaipong Rafaela Barros Romano Fontes Rahila Zakir Ramin Shafie Roisin McCarron Sally Ayyad Sarah Armes Suzana Mantovani Thais de Vries Vince Kelly Wanja Nyaga Xunhan Li Zana Shabani 2022 Abshir Ali hussein Aishah Chilenje Akinwale Ibukunoluwa Amos Dimba Aryan Dogra Caroline Elorm Logosu Celine Jabr Chifundo Victoria Kalebe Ellen Fallows Elvi Lusia Eric Eshun Felicia Ragucci Hannah Leavitt Hannah Wanjiru Wokabi Harmanpreet Kaur Jamie Horrigan Katherine Glance Kathleen Duemling Leah Gillett Lorraine Arko Lukman Yussif Mayamiko Makondi Mekdes Tadesse Meseret Girma Michelle Dong Mohammad Saiful Azam Sujon Muhammad Abdulkadir Musungu Vulifa Pauline Navi Mannan Pallavi Bardhar PokMan Ho Purity Wanjiku Njuguna Rafatu Tahiru Randy Pothen Ratsitovah Tantely Rebekah Davis Ruth Roldan Torres Sarah Geller Shahneela Sneha Krishnamurti Konka Souvik Banerjee Sulemana Musah Tecla Coleman Timothy McAuliffe Urunji Mezuwa Vaibhav Saini Vani Anamdas Vicki Sayarath ​ 2023 Abdullah Mawas Arshan Goudarzi Daniel Maunder Dar Yoffe Edgar Francisco Pelayo Valencia Emily Katz Golbahar Yazdanifar Hosanna Omega Mateo-Maghirang Ilakkiya Ezhilmaran Jen Shamro Jenneffer Rayane Braga Tibaes Jessica Daly Katherine Burbank Maha AlJar Muhammad Muntaqeem Arain Muhammad Surajo Ramya Rajaram Rauf Khalid Rebecca Johnson Saakshi Sharma Sawsan Ebaji Tâm Lac Zadok Maingi ​ 2024 - April Cohort Ankita Debnath Holly Giles Juan Felipe Sandoval Rueda Juliet Vickar Louis Samuel Silvia Callegaro Zahra Karimi Key Representatives: WHO Internship Nutrition Alumni (2019) Alina Lack Alyssa Palmquist Ashley Moore Cecily Wang Florence Munro Hannah Bergman Juliette Mchardy Karolina Zhukoff Margherita Cina Minjoung Shin Nagouille Ndiaye Neha Bhaskar Neha Dhawan Niisoja Torto Rachel Mathison Rim Mouhaffel Rishika Reddy Sean Flannigan Yu Zhang Key Representatives: Cambridge ‘ICE’ Nutrition Alumni (2019) Emma Polhill Tan Junjie Jeffery Koh Lidong Wang

  • Board of Directors | NNEdPro

    members Navigation Presidential Officers Board of Directors Operations Volunteers Interns International Virtual Core International Collaborators Regional Networks Academy (IANE) Network Ambassadors Network Alumni Network Interdisciplinary Project Teams Advisory & Steering Committees Global Innovation Panel Research Leadership Panel Members Index board of directors Directorial Leadership and Executive members *Prof Sumantra Ray RNutr Founding Chair, Chief Scientist & Executive Director **Prof Pauline Douglas RD Vice Chair, Chief Educationist & Operations Director **Matheus Abrantes Chief Operations & Enterprise Officer | Associate Director (Operations & Enterprise) Dr Celia Laur Associate Director (Academic) Kaitlyn Shannon Chief People & Development Officer | Associate Director (Operations) Kannan Raman Associate Director (Enterprise) Dr Kathy Martyn Associate Director (Academic) Prof Lauren Ball Associate Director (Academic) Dr Marjorie Lima do Vale Chief Innovation & Impact Officer | Associate Director (Academic & Operations) Dr Rajna Golubić Associate Director (Academic) Saeeda Ahmed Associate Director (Enterprise) Sucheta Mitra Deputy COO & Associate Director (Operations & Academic) Dr Luke Buckner Assistant Director (Academic & Operations) Non-Executive Directorial members ***Dr Minha Rajput-Ray Non-Executive Director (Medical) ***Prof Daniele Del Rio Non-Executive Director (Scientific) Prof Martin Kohlmeier BMJ Editor in Chief (Equivalent to Non-Executive Director) Dr Dominic Crocombe Non-Executive Associate Director Dr Federica Amati Non-Executive Associate Director ****Dr Breanna Lepre Non-Executive Assistant Director Dr Mohamad Farshard Aslam Non-Executive Assistant Director Dr Samyyia Ashraf Non-Executive Assistant Director *Company director. ** Persons with significant control. ***Former company director. ****On leave of absence. The Directors work closely with a series of advisory and steering committees which support governance functions across the organisation. Advisory & Steering Committees

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    members Navigation Presidential Officers Board of Directors Operations Volunteers Interns International Virtual Core International Collaborators Regional Networks Academy (IANE) Network Ambassadors Network Alumni Network Interdisciplinary Project Teams Advisory & Steering Committees Global Innovation Panel Research Leadership Panel Members Index international Virtual Core The International Virtual Core is the central steering and delivery group of the NNEdPro Global Institute for Food, Nutrition and Health. The Virtual Core provides key input to all our projects and initiatives alongside the panels and committees that provide strategic oversight and governance across all our activities. ​ The staff within the Virtual Core form the Projects, Operations and Strategy Team (POST), which is more regularly involved in driving forward all projects and initiatives. The POST also works with several external consultants in the UK and local staff located in India. The Visiting Associates (voluntary members) of the Virtual Core bring key collaborations with multiple institutions and organisations as well as a diverse range of expertise as a think-tank. Several NNEdPro co-supervised research studentships are also hosted within the voluntary membership of the Virtual Core, and two graduate studies forum meetings are held each year. Periodically, we also host internships within the Virtual Core. A combined subset of remunerated and voluntary members currently serve on our Board of Directors in the capacities of either Assistant, Associate or Full Directors. A subgroup of directorial members are registered with UK Companies House as Persons with Significant Control (PSCs). Dr Alan Flanagan London, UK [Alinea Nutrition] Alessia Bacalini Parma, Italy [University of Parma] Dr Ali Ahsan Khalid London, UK [Imperial College London] Ankita Ghosh Kolkata, India Asim Manna Kolkata, India [Remedy Clinic Study Group] **Berta Valente Porto, Portugal [Institute of Public Health of the University of Porto (ISPUP)] *Dr Breanna Lepre Queensland, Australia [The University of Queensland & Mater Research Institute] **BrianÓg Murphy Coleraine, Northern Ireland [Ulster University] Dr Celia Laur Toronto, Canada [Women’s College Hospital and University of Toronto] Prof Clare Wall New Zealand [University of Auckland] Claudia Rodriguez Hernandez Puebla, Mexico [Iberoamericana Puebla University] Prof Daniela Martini Milan, Italy [University of Milan] Prof Daniele Del Rio Parma, Italy [University of Parma] Debashis Chakraborty Kolkata, India [Remedy Clinic Study Group] Dr Dionysia (Sissy) Lyra Dubai, UAE [International Center for Biosaline Agriculture (UAE)] Dr Dominic Crocombe London, UK [University College London] Dyuti Bag Kolkata, India Dr Ebiambu Agwara Liverpool, UK [National Health Service (England)] Dr Federica Amati London, UK [Imperial College London] Prof Giuseppe Grosso Catania, Italy [University of Catania] **Giuseppe Monaco Parma, Italy [University of Parma) Dr Jenneffer Braga Minas Gerais, Brazil [University of Alberta] **Jodie Webber Cambridge, UK [University of Cambridge] **Jorgen Johnsen Oslo, Norway [World Health Organisation] Kaitlyn Shannon Vancouver, Canada [KS Consulting] Kannan Raman Chennai, India [The Daily9} Kathy Martyn Brighton, UK [Brighton University] Prof Lauren Ball Brisbane, Australia [University of Queensland] Lisa Sharkey Dubai, UAE [King's College Hospital Dubai] Dr Luke Buckner Reading, UK [National Health Service (England)] Dr Marjorie Lima do Vale Cambridge, UK [King's College London] Prof Martin Kohlmeier North Carolina, USA [University of North Carolina at Chapel Hill] Matheus Abrantes São Paulo, Brazil Prof Mei Yen Chan Kazakhstan/Singapore [Nazarbayev University School of Medicine] **Melissa Adamski Melbourne, Australia [Monash University] Mercedes Zorrilla Tejeda Mexico City, Mexico [Tec de Monterrey] Dr Minha Rajput-Ray Dundee, UK [Curaidh Clinic Scotland] Dr Mohamad Farshard Aslam London, UK [Unity Six Ltd] Prof Pauline Douglas Ulster, UK [Ulster University] Dr Rajna Golubic Oxford, UK [University of Oxford] Dr Ramya Rajaram Manchester, UK [University of Dundee] Rauf Khalid London, UK Ravi Mohan Lal Dundee, Scotland [University of Dundee] **Roshni Kumar London, UK [UCL Medical School] Saeeda Ahmed Leeds, UK [Education Partnerships UK] Sally Ayyad London, UK [Sports Nutrition Training Programme, International Olympic Committee] Sakura Satum Bristol, UK Dr Samyyia Ashraf Cambridge, UK Sarah Anderson Cape Town, South Africa Sarah Armes London, UK [King's College London] Sento Kai Kargbo Boston, USA [Acumen, LLC] Shane McAuliffe Sydney, Australia [Chris O’Brien Lifehouse] Dr Shivani Bhat Toronto, Canada [National Health Service (England)] Dr Sofia Cavalleri Pollica, Italy [Co-founder RISTOLAB s.r.l.] Sonigitu Asibong Ekpe Calabar, Nigeria [Ministry of Environment (Nigeria)] Sucheta Mitra Bern, Switzerland [Bern University of Applied Sciences] Prof Sumantra Ray Cambridge/Dundee [University of Cambridge | Ulster University | Imperial College London] Tecla Coleman New Hampshire, USA [Dartmouth Geisel School of Medicine] Dr Tim Eden London, UK [NHS in England] **Veronica Flores Bello Monterrey, Mexico [Tec de Monterrey] **Wanja Nyaga Netherlands/Kenya [University of Utrecht] Dr Halima Jama Alberta, Canada [University of Alberta] Harmanpreet Kaur Kolkata, India [Remedy Clinic Study Group] **Helena Trigueiro Brussels, Belgium [European Parliament] James Bradfield London, UK [Imperial College Healthcare NHS Trust] Janice Man Edmonton, Canada [BMJ NPH] Jaroslav Guzanic Luzern, Switzerland [Swiss Association for Cooperation on Food Education] Anchor 1 *On leave of absence. ** PhD Studentship. Virtual Core Admin Support Executive Assistant Lauren Cerfontyne Cape Town, South Africa

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