معرفی
Magali Chohan is a Senior Lecturer in Nutrition at St Mary’s University, London. She serves as Course Lead for the BSc Nutrition program and previously held roles as Programme Director for the BSc Health and Exercise Science (2017–2021) and BSc Nutrition (2019–2021). Her teaching spans undergraduate and postgraduate nutrition modules, and she is a Registered Nutritionist (AfN) in nutrition science. Chohan holds a BSc (Hons) in Nutrition from Kingston University (2006) and a PhD (2011) investigating polyphenolic activity in cooked culinary herbs. She also earned a Postgraduate Certificate in Teaching and Learning in Higher Education (2013).
Her research focuses on the health benefits of bioactive compounds in plant foods, including the effects of cooking and digestion on nutrient bioavailability. Key areas include functional foods, healthy ageing, and the psychology of food choice. She co-authored the book Culinary Herbs and Spices: A Global Guide (2021) and has published extensively on topics like antioxidant activity in herbs/spices, flaxseed’s glycemic impact, and phytochemical stability under cooking conditions.
Chohan’s work bridges laboratory research and practical education, emphasizing evidence-based approaches to dietary interventions. She has presented at international conferences including the Nutrition Society Summer Meeting and International Polyphenols Conferences, often addressing challenges in quantifying herb/spice health benefits. Her teaching philosophy integrates innovative pedagogy, as seen in her HEA STEM conference presentation on using social media to engage students.
