Professor Richard Frazier
Richard is Professor of Food Science at the University of Reading and the Head of its Department of Food and Nutritional Sciences. He has an honours degree in Chemistry from the University of Bristol, which he followed with his PhD from the University of Nottingham. After postdoctoral research positions at Nottingham, Reading and Imperial College, and a period working in industry, he was appointed as a Lecturer at Reading in 2000, and was awarded his Personal Chair in 2013. Richard’s research focuses on plant protein functionality with respect to food quality and plant defense against pathogens. He is an experienced and passionate university educator who strives to enable students to become independent and inspiring professionals through his teaching. Richard has a long track record of innovation in teaching and science communication, including leading the initial development of the UK Biotechnology and Biological Sciences Research Council funded AgriFood Training Partnership, which enables industry professionals to access postgraduate-level learning opportunities. Richard’s Department brings expertise in the full breadth of food and nutritional sciences, with a mission to improve the sustainability of food supply chains to deliver food quality, food safety, and consumer diets that ensure enjoyment and good health.
Dr. Natalie Masento
Natalie is a Postdoctoral Research Fellow at the University of Reading. She is a chartered psychologist with research interests in developing interventions to encourage knowledge and behaviour change around food, nutrition and health. She has a particular interest in designing and creating games and immersive experiences to engage and inspire consumers. She is a passionate advocate for science communication and public engagement. Natalie has a BSc (Hons) in Psychology from the University of Surrey and an MSc in Cognitive Neuroscience from the University of Sussex. She completed her PhD at the University of Reading in Nutritional Psychology investigating how changes in hydration impact cognitive performance and mood. Natalie is also an experienced Systematic Reviewer previously working at the British Medical Journal consulting for the National Institute for Health and Care Excellence (NICE) Health Technology Assessment (HTA) programme in the UK.
This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programmed for Research and Innovation. Grant Agreement no: 19040
