Oxford Food Research Network

Our network of food researchers spans a large number of departments and institutes at Oxford University. Since our definition of the food system is broad, so is the range of research interests covered by our network.

We are aware that we have not yet contacted everyone at the University with an interest in food research. If you are a researcher at Oxford, and would like to be involved in this food research network, please get in touch.

Researchers with the Environmental Research Doctoral Training Partnership logo are supervisors on this training programme.

Senior Researcher, British Heart Foundation Health Promotion Research Group

Pete’s research interests lie in nutrition and the relationship between public health and environmental sustainability.

Reader in Systematic Botany

Robert has research activities in monographing Ipomoea, the genus which includes sweet potato, and specifically identifying Crop Wild Relatives of sweet potato (Ipomoea batatas).

University Lecturer in Infectious Diseases & Fellow of St Catherine’s College

Adrian Smith’s research focuses on understanding the basis of immunity to infection, including the study of immune mechanisms that operate in birds and mammals.

Professor of Plant Sciences & Tutorial Fellow, Magdalen College

Andrew Smith’s research is focused on the investigation of the molecular basis of plant adaptations to drought, salinity and metals.

Professor of Experimental Psychology & University Lecturer, Somerville College

Charles' research looks at the role of attention in multisensory perception, including sensory perception of food.

Emeritus Professor of Physiology

Prof. John Stein FRCP, FMedSci studies the link between impaired visuomotor control and nutrition, in particular omega 3 fish oils.

Senior Research Leader

David's research integrates political economy and public health.

Reader in Plant Biochemistry

Lee’s research aims to increase our understanding of regulation of flux through plant metabolic networks and to exploit this knowledge for engineering increased yield and quality of crops and for increased production of useful metabolic end-products.