Dr Chris Gill holds a PhD from Ulster University (2000). He is Senior lecturer (2014) in nutrition at Ulster University and thematic leader for “Phytochemicals and gut microflora in health and diseases” within the Northern Ireland Centre for Food and Health (NICHE).
His research focuses on the influence of diet on cancer risk investigated through in vitro, animal and human models.
Dr Gill has published 30+ research papers, five book chapters and one patent.
He is Co-investigator and work-package leader on two EU projects focusing on diet and health properties seaweed. HYFFI (2008-2011). Hydrocolloid derivatives as functional food ingredients (FP 7-SME-2007-1- 222470. and SWAFAX (2010-2013). Seaweed derived anti-inflammatory agents and antioxidants. (FP7-SME-2010-1- 262519).
Dr Gill has acted as a member of the Scientific Advisory Board for Nordforsk National Centres of Excellence programme (2008-2013) and is a member of the Danish Peer Review College since 2008. He is also an editor for the European Journal of Nutrition (2014) and a recent recipient of the Ulster University Distinguished Research Fellowship (2015).
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