معرفی
Dr. Anthony Lynn is a Principal Lecturer in the Department of Service Sector Management at Sheffield Hallam University, affiliated with the Social and Economic Research Institute. He serves as Research Ethics Lead for the College of Business, Technology and Engineering. His teaching spans undergraduate and postgraduate programs in Human Nutrition and Health, including modules on Physiology, Biochemistry, and Sports Nutrition.
He holds a PhD in Nutrition and prior experience from the Scottish Food Standards Agency and University of Sheffield's Human Nutrition Unit. Research focuses on plant foods' health impacts, caffeine effects, and exercise performance recovery. Current projects investigate kefir supplementation (collaborating with Momentus/AMP Human and Stoke City FC), plant-based meat alternatives, and polyphenol recovery benefits.
He externally examines the University of Exeter's BSc Nutrition program and is a Registered Nutritionist with the Association for Nutrition. Supervises four PhD students exploring topics like plant-based foods, polyphenols in athletes, and ergogenic aids. Previous research included dietary recommendations for cardiovascular health using tart cherries.
