Professor Louise Dye
08 February 2018
QIB Lecture Theatre
Speaker: Prof Louise Dye, University of Leeds, will present a seminar entitled: Nutrition and Cognitive Function: Exploring the potential of nutrition to influence cognitive function across the lifespan
Host: Paul Kroon
I will talk about what we know about the effects of nutrition on cognitive function drawing on my work and that of others across the lifespan but with emphasis on the importance of understanding how diet and specific nutrients could prevent cognitive decline in ageing. I will also consider some lifestyle factors which might accelerate cognitive decline such as obesity and stress.
Louise Dye is N8 Professor of Nutrition and Behaviour in the School of Psychology, University of Leeds. Louis is Academic Lead for the University of Leeds of the HEFCE catalyst funded N8 Agrifood Programme. She sits on the BBSRC Strategy Board for Biosciences for Health and BBSRC’s Diet and Health Research Industry Club (DRINC) Steering Group. She held MRC and Royal Society Postdoctoral Fellowships in the UK and Europe and an EU funded Marie Curie Professorial Fellowship in Jena, Germany.
Louise is a Chartered Health Psychologist and British Psychological Society member. Her career began in Human Psychopharmacology leading to 20 years’ experience in the assessment of nutritional and pharmacological interventions on cognitive function and wellbeing. She is Associate Editor of Nutritional Neuroscience and the European Journal of Nutrition. Her research interests include functional foods for wellbeing, stress management, mental health and cognitive performance/decline and in altered metabolic states such as obesity and type 2 diabetes as well as genetic disorders such as PKU and Cystic Fibrosis. She has published a number of influential systematic reviews and meta analyses on the effects of breakfast on academic, cognitive and behavioural outcomes in children and adolescents, iron deficiency/supplementation and cognition in children and young women, and studies on the effects of different food components to maintain mental performance and prevent cognitive decline.
All staff from organisations on the Research Park are welcome to attend.