Head of Nutritional Sciences, Professor of Nutritional Biochemistry, Faculty of Science, University of Nottingham
Andy Salter is a Professor of Nutritional Biochemistry in the School of Biosciences, University of Nottingham.
In 1982 he completed his PhD studies at Guy’s Hospital Medical School (University of London) looking at looking at lipoprotein metabolism and cardiovascular disease in patients with Diabetes Mellitus. After completing a Postdoctoral Fellowship at the University of Toronto, he moved to the University of Nottingham where he has developed long-term interests in molecular mechanisms whereby diet impacts on lipid metabolism in relation to metabolic disease. This work has also been extended to look at how the fat and fatty acid composition of animal products (meat and milk) can me manipulated to produce healthier products.
Prof Salter has also developed a parallel research portfolio associated with Global Food Security. This has specifically focused on the sustainable production of novel sources of dietary lipids and proteins. He currently leads the Future Protein Platform, a £1 million investment from the Future Foods Beacon, University of Nottingham. The aim of this project is to evaluate novel systems for production of plant and non-plant protein sources, to assess their nutritional value and to develop their use for animal feeds (including aquaculture) and/or human consumption.