Professor Christiani Jeya Henry initially trained as a Food scientist and subsequently obtained his MSc and PhD in Nutrition from the London School of Hygiene and Tropical Medicine. He was instrumental in the development & launch of UK’s First dedicated Functional Food Centre. He was Head of Food Sciences and Nutrition at Oxford Brookes University, and Director of the Functional Food Centre in Oxford. Professor Henry has served on several committees including UK committee on medical aspects of food & nutrition policy (COMA) panel on Novel Foods, Board member of the UK Food Standards Agency and currently  a member of the general Advisory Committee on Science of the Food standard agency. He also served as a panel member of Department for International Development Health & population research committee, Member of the research panel of UK Crop post harvest Technology. He was Royal Society visiting professor at the Chinese university of Hong Kong & continues to remains a visiting professor at the same university.

He was also a member of the recent Joint FAO/WHO consultation on fats and fatty acids in human nutrition. He has also acted as a consultant to FAO, WHO & UNICEF  He regularly acts as a  consultant to Global food Companies on aspects  of food product development with special reference to Nutrition. His major research interests are in Energy regulation, Functional Foods, Obesity, Glycaemic index, energy and protein metabolism and nutrition in the elderly. He is Editor-in-Chief of the International Journal of Food Sciences and Nutrition. He has presented over 200 lectures around the world and in 2010 was awarded the British Nutrition Foundation prize for his outstanding contribution to Nutrition. He is Fellow of the UK Institute for Food Science & technology & is a registered Public Health nutritionist In June 2011 he was appointed as Director of Clinical Nutrition at Singapore Institute of clinical Science to spearhead the translation of Nutrition research into food applications.

• To understand the mechanisms underlying the physiological, and metabolic effects of specific food components.
• To development foods with demonstrable metabolic advantage for people with diabetes, obesity and high blood pressure.
• To elucidate the metabolic propensity of a given individual to develop along a pathway leading to obesity (.ie An understanding of the P ratio)

Nagarajan Lakshimipriya, Rajagopal Gayathri, Kallingal Praseena, Jeyakumar Henry et al. Type of vegetable oils used in cooking and risk of metabolic syndrome among Asian Indians. International Journal of Food Sciences and Nutrition 2012

CJK Henry and Viren Ranawana. Sugar: a problem of developed countries. Nature 2012; 482, 27-29

Ranawana V. and Henry CJK. A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia. International Journal of Food Sciences and Nutrition 2012

Ranawana, V., Muller, A. and Henry, C. J. Polydextrose: its impact on short term food intake and subjective feelings of satiety in males-a randomized controlled cross-over study. Eur J Nutr 2012

CJK Henry and Viren Ranawana. Response to White rice consumption and risk of type 2 diabetes: meta-analysis and systemic review. British Medical Journal 2012.

Kaur, B. Ranawana, V. and Henry, C. J. The glycemic index of rice and rice products: A review. Critical Reviews in Food Science and Nutrition 2012. (Accepted)

Clegg M.E, Megan Pratt, Oonagh Markey, Amir Shafat , C. Jeya K. Henry. Addition of different fats to a carbohydrate food: Impact on gastric emptying, glycaemic and satiety responses and comparison with in vitro digestion. Food Research International 48 (2012) 91–97.

Sarah Elliot
Research Fellow

Dinesh Viren Ranawana
Research Fellow

Soong Yean Yean
Research Fellow

Sun Li Juan
Research Fellow

Bhupinder Kaur
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Rina Quek
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Claudia Leong
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Evelyn Lau
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Janice Lim
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Matthew Koh
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Goh Hui Jen
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Wendy Tan
Research Coordinator

Cassandra Ho
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Koh Han Chow
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Wendy Lee
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Julieana Ibrahim
Research Nurse