Alan Mackie

Topic: Impact of Processing on Component Stability, Bioaccessibility and Bioavailability

In 2016 he left the Institute of Food Research (now the Quadram Institute) to take up a Chair position at the University of Leeds. He was head of the School of Food Science and Nutrition 2017-2024, a post that he continues to hold. Prof Mackie has expertise in food colloids and physical chemistry, and biochemistry, focusing on the role of food structure in controlling nutrient and bioactive release during digestion. As co-chair of the successful Infogest COST Action from 2011-2015 (now the Infogest Network), he was responsible for reaching an international consensus on simulating human upper gastrointestinal tract digestion. This collaboration resulted in several high-profile publications with high number of citations (> +3000) on the topic. Finally, Prof Mackie’s group has had several projects on food structure and composition in relation to digestion and has significant expertise in this area. He has over 250 publications with h-index of 73 (Scopus).