Assistant Professor, Faculty of Science
Molly's research is the interface of agriculture, food science, nutrition and health with interests in protein and mineral supply of food systems i.e. the composition in foods and adequacy in populations. Specifically, her research examines the protein and mineral digestibility/bioavailability of foods and interrogates multifaceted processes across the food system, that modify protein and mineral supply with the goal to address current global challenges related to food security, particularly malnutrition. She worked as a research fellow for the Future Food Beacon of the University of Nottingham and was also a recipient of a prestigious IMMANA research fellowship (Innovative Methods and Metrics for Agriculture and Nutrition Actions) at the University of Nottingham. She completed her PhD in Food Science and Nutrition at the University of Ghent in Belgium.
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