Claire Munialo

Dr. Claire Munialo is a Senior Lecturer in Food Science at Harper Adams University, affiliated with the Harper Food Innovation Department. She holds a PhD and is a UKVRV AfN Registered Nutritionist with a focus on Nutrition Throughout the Lifespan. Her research emphasizes sustainable alternative protein sources, particularly plant and insect proteins, and their functional properties in food systems. She explores how these proteins can reduce environmental footprints while addressing global nutritional needs. Dr. Munialo is also engaged in studies linking genes, nutrition, and food behavior, as well as food safety challenges in Sub-Saharan Africa.

Her professional affiliations include the Association for Nutrition (AfN), Institute of Food Science and Technology (IFST), and The Nutrition Society. She is a Fellow of the Higher Education Academy. Dr. Munialo’s work bridges food science, nutrition, and sustainability, with recent focus areas encompassing agroecology for sustainable food systems and the potential of plant-based foods in addressing food security challenges.

Her research trends highlight interdisciplinary approaches, combining molecular-level protein analysis with socio-economic considerations. Recent articles explore the functional properties of novel proteins, the socio-cultural barriers to alternative food adoption in developing regions, and the interplay between genetics and nutritional choices. She has also contributed to reviews on food safety, texture-modified foods for dysphagia patients, and the role of human milk components in early microbiome development.

• Scientific Awards: Fellow of the Higher Education Academy
• Advising/Grants: No listed advisees; research focuses on collaborative projects in sustainable food systems and nutrition.
• Labs/Teams: Active within Harper Food Innovation, contributing to cross-disciplinary food science initiatives.