معرفی
Professor Louise Dye is a prominent academic in nutrition and behavior, holding a professorship at the University of Sheffield's School of Psychology. She is Co-Director of the Institute of Sustainable Food and leads major initiatives like the National Alternative Protein Innovation Centre (NAPIC) and the Co-Centre for Sustainable Food Systems. Her research focuses on food's impact on cognitive health across the lifespan, with emphasis on dementia prevention and child nutrition.
Her career includes prestigious fellowships (MRC, Royal Society, EU Marie Curie) and leadership roles in organizations like ILSI Europe. Dye has supervised 30 doctoral students and pioneered studies on breakfast's effects on children's cognition and stress modulation in humans and animals.
Recent work addresses sustainable food systems, including fiber intake strategies and alternative proteins. She collaborates globally, leading interdisciplinary teams in projects funded by UKRI, BBSRC, and Innovate UK.
Awards include Chartered Health Psychologist status and leadership in ILSI. Her labs and teams are part of the Institute for Sustainable Food and the Interdisciplinary Centre for the Social Sciences (ICOSS). She advocates for policies linking nutrition to brain health and food system transformation.
