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Nutrition expert recognised for food science advancement

31 August 2012

Prof Darryl Lund (left), President of the International Academy of Food Science and Technology, presenting Prof Henry the award at the World Congress of Food Science and Technology

At the World Congress of Food Science and Technology in Brazil early this month, Professor Christiani Jeyakumar Henry was announced as one of the 22 scientists from around the world who have made a major contribution to food science and nutrition.

Prof Henry, Director of the Clinical Nutrition Research Centre in Singapore and a Visiting Professor from the NUS Yong Loo Lin School of Medicine's Department of Obstetrics and Gynaecology, was elected "for his outstanding contribution to integrate food science and nutrition on a global scale".

The Fellow of the UK Institute for Food Science and Technology said he was both elated and humbled by the recognition.

Prof Henry was appointed in 2011 as Director of Clinical Nutritional Sciences at the Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research to spearhead the translation of nutrition research into food applications. He has been a consultant to Food and Agricultural Organization, World Health Organization and United Nations Children's Fund. He still provides advice regularly to companies on food product development with special reference to nutrition.

Prof Henry felt that his most significant accomplishment has been the melding of food science and nutrition at an institutional, academic, scientific and commercial level, thus enabling the development of foods to improve the health status of people living around the world.

"We are forging close links between the departments of food science, nutrition and medicine in order to create and develop a series of functional foods or foods with specific health benefits," he said. Examples of products in development include foods that will enable diabetics to lower their blood glucose, and specialised foods for the elderly to enhance cognition and palatability.