معرفی
Dr Sangeetha Thondre is a Senior Lecturer in Nutrition at Oxford Brookes University's School of Sport, Nutrition and Allied Health Professions. She serves as Subject Co-ordinator for BSc Nutrition and Research Lead for the Oxford Brookes Centre for Nutrition and Health (OxBCNH).
Her research focuses on
- Dietary fiber and barley beta-glucan effects on glycaemia
- Gastric emptying and energy expenditure
- In vitro starch digestion methods
- Plant polyphenols' health benefits
- Carbohydrate functional foods' metabolic effects
- Food processing impacts on functionality
- Taste perception and food choices
Recent publications highlight her work on edible streets, frozen fruits' metabolic benefits, and digital health interventions for salt reduction. She has secured funding from organizations like EPSRC, Innovate UK, and the Association of Commonwealth Universities.
Scientific contributions include
- Peer-reviewed journals in Nutrients, Public Health Nutrition, and European Journal of Nutrition
- Patents for fructooligosaccharide production
- Membership in The Nutrition Society and Fellow of Higher Education Academy UK
She supervises PhD students in nutrition and participates in cross-disciplinary research networks like Sustainable and Resilient Futures.
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