Frank Thies

Frank Thies is a Professor and Personal Chair at the University of Aberdeen, affiliated with the School of Medicine, Medical Sciences and Nutrition, and the Rowett Institute. His academic roles include Deputy Director and Teaching Lead at the Rowett Institute. He holds memberships in prestigious organizations such as The Nutrition Society and the Federation of European Nutrition Societies.

Thies earned his PhD in Nutritional Physiology from the University of Burgundy (France) in 1991 after completing a postdoctoral fellowship at the NIH (USA). He has held academic positions at Oxford University and the University of Southampton before joining Aberdeen in 2001, progressing through roles as Lecturer, Senior Lecturer, and Reader.

His research focuses on dietary influences on cardiovascular health, inflammation, and metabolic disorders. Key areas include anti-inflammatory diets, nutritional interventions for chronic diseases, and optimizing dietary behaviors to reduce health inequalities. He has coordinated MSc programs in Human Nutrition and supervised over a dozen PhD students.

Thies has secured over £4 million in grants, leading projects on topics like omega-3 fatty acids in stroke treatment, vitamin D interventions, and novel food safety assessments. His work bridges laboratory research with clinical applications, emphasizing translational outcomes.

At the Rowett Institute, he contributes to multidisciplinary teams exploring nutritional strategies for public health. His publications span food safety evaluations under EU regulations, lipid metabolism, and dietary intervention trials.