I have been working on food composition since 2009; this has included the production of the online UK Composition of Foods Integrated Dataset in 2015. I have been heavily involved in the nutrient analysis surveys which are funded by the Food Standards Agency, Department of Health and Public Health England and am an author of McCance and Widdowson’s The Composition of Foods, 7th edition.
I have a degree in Biological Sciences from the University of East Anglia and hold a Master of Applied Human Nutrition from Oxford Brookes University. I also have many years’ experience of working on European Commission projects, such as TDS-Exposure and REFRESH.
Finglas, P., Roe, M., Pinchen, H., Berry, R., Church, S., Dodhia, S., Farron-Wilson, M., Swan, G. (2015) McCance and Widdowson’s The Composition of Foods, Seventh Summary Edition. Cambridge: Royal Society of Chemistry.
Finglas, P., Roe, M., Pinchen, H., Berry, R., Church, S., Dodhia, S., Powel, N., Farron-Wilson, M., McCardle, J., Swan, G. (2015) McCance and Widdowson’s The Composition of Foods Integrated Dataset 2015. URL: https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid
Roe M., Pinchen H., Church S., Elahi S., Walker M., Farron-Wilson M., Buttriss J., Finglas P.(2013) Trans fatty acids in a range of UK processed foods Food Chemistry 40 427-431Project(s): 52528000F;
Pité M., Pinchen H., Castanheira I., Oliveira L., Roe M., Ruprich J., Rehurkova I., Sirot V., Papadopoulos A., Gunnlaugsdóttir H., Reykdal O., Lindtner O., Ritvanen T., Finglas P.(2017) “Quality Management Framework for Total Diet Study Centres in Europe” Food Chemistry Food Chemistry Project(s): 426461RTE 426461DSE 426461MGE 44466000A