معرفی
Dr. Terri Grassby is a Lecturer in Food Science at the University of Surrey, affiliated with the Department of Nutritional Sciences within the Faculty of Health and Medical Sciences. She is also part of the Strategic Research Theme: Lifelong Health and the Institute for Sustainability. Her research focuses on plant polysaccharides, dietary fiber, resistant starch, and their nutritional impacts, with a strong emphasis on sustainability. Grassby holds a BSc and PhD in relevant fields and has taught food science for over a decade, previously at King's College London and currently at the University of Surrey.
Her research projects explore topics such as almond consumption's effects on cardiovascular disease risk, molecular modeling of amylose-lipid complexes, and the utilization of yam peels in poultry feed to advance circular economy principles. She collaborates with academic and industrial partners on initiatives like the shelf-life analysis of vegan butter and projects examining lipid bioaccessibility in almonds.
Grassby has supervised multiple postgraduate students, including studies on resistant starch, processed food perceptions, and novel food product development. Her recent publications highlight advancements in understanding almond processing, kimchi nutrient preservation, and starch digestion mechanisms. She actively contributes to food science education and sustainable food systems through her teaching and research.
