Madalina Neacsu

Dr. Madalina Neacsu is a Senior Research Fellow at the Rowett Institute within the School of Medicine, Medical Sciences and Nutrition at the University of Aberdeen. Her research focuses on translating nutritional science into sustainable food solutions while addressing climate change challenges through innovative crop utilization.

Dr. Neacsu earned her Biochemical Engineering degree (1995-2000), MSc in Bio-catalysis (2000-2001), and PhD in Natural Products Chemistry and Biotechnology (2001-2006) from University Babes-Bolyai in Romania, followed by prestigious fellowships across European institutions.

Her research expertise spans functional food development, sustainable agriculture, and gut health science, with particular emphasis on underutilized crops like hemp, buckwheat, and persimmon by-products. She specializes in creating zero-waste food systems that translate scientific findings into practical nutritional solutions for chronic disease prevention.

Analysis of Dr. Neacsu's recent publications reveals a consistent focus on sustainable food systems, particularly examining how hemp and buckwheat can support satiety, modulate gut bacteria, and prevent type 2 diabetes. Her work consistently bridges fundamental science with practical applications, emphasizing circular economy principles in food production.

Dr. Neacsu's significant contributions have been recognized through prestigious awards:

• Principal's Excellence Award for Public Engagement with Research (2020)
• Mars Award for Polyphenol Research, International Polyphenols Conference

She actively supervises PhD students including Ashley Ward, Verena Schmidt, and Ricardo Sanchez. Her research program is supported by substantial funding, including Scottish Government Strategic Research Programme grants totaling approximately £3.4 million for projects running from 2022-2027 focused on hemp as a climate-resilient crop and food reformulation.

As lead of the Gut Health Theme at the Rowett Institute, Dr. Neacsu directs research on diet-microbiome interactions while actively engaging in knowledge exchange through initiatives like 'Hemp for the Future' school programs and the 'Taste of Plants' project, effectively communicating complex nutritional science to diverse audiences.