Dr Viren Ranawana
BSc MSc PhD FHEA
Population Health, School of Medicine and Population Health
Senior Lecturer
Full contact details
Population Health, School of Medicine and Population Health
Regent Court (ScHARR)
30 Regent Street
Sheffield
S1 4DA
- Profile
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I joined the School of Health and Related Research in 2020 as a Senior Lecturer in Human Nutrition. My undergraduate degree was in Food Science and Technology, following which I completed an MSc and PhD in Human Nutrition.
After completing my PhD in 2011 I joined the Singapore Institute for Clinical Sciences as a Research Fellow and had the opportunity of being part of the opening staff at the country’s first Clinical Nutrition Research Centre (CNRC).
After a productive research spell at the CNRC I joined the Rowett Institute (University of Aberdeen) in 2014 as a Principal Investigator and Research Fellow where I remained until 2020. At the Rowett I led a research group funded by the Scottish government conducting policy-informing research on using underutilised crops and food reformulation for improving nutrition status in Scotland and the sustainability of food production.
I also coordinated the MSc Human Nutrition programme at the University of Aberdeen and was involved in its teaching activities. My professional experience covers both industry and academia.
In my current role I support teaching and learning for the MSc Human Nutrition programme. I also lead the Nutritional Biochemistry and Dissertation modules for the programme.
- Qualifications
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BSc (Hons) Food Science and Technology
MSc Applied Human Nutrition
PhD Human Nutrition
Professional qualification in professional cookery
Fellow of the Higher Education Academy
- Research interests
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My research spans two areas of work. The first is on using dietary approaches for modulating blood glucose and identifying factors influencing glycaemia. Secondly, I work at the food-nutrition interface to identify sustainable food-based approaches for improving health. This includes assessing the nutritional potential of underutilised foods and using tools such as reformulation for improving nutritional status. In recent years I have also developed an interest in research aimed at improving nutrition and related health in the global south.
- Publications
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Show: Featured publications All publications
Featured publications
Journal articles
- Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study. Food Chemistry, 180, 203-210.
All publications
Journal articles
- Development of a nutritious cereal-based instant porridge by the incorporation of protein-rich insect powder – An example from Zimbabwe. Journal of Functional Foods, 112, 105957-105957.
- Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers. British Journal of Nutrition, 130(9), 1521-1536.
- The effect of broad bean hull on postprandial glucose response: a pilot study. Proceedings of the Nutrition Society, 81(OCE5).
- White rice, brown rice and the risk of type 2 diabetes: a systematic review and meta-analysis. BMJ Open, 12(9).
- Contribution of edible insects to improved food and nutrition security: A review. International Journal of Food Science & Technology, 57(10), 6257-6269.
- Effect of brown seaweed on plasma glucose in healthy, at-risk, and type 2 diabetic individuals: systematic review and meta-analysis. Nutrition Reviews. View this article in WRRO
- Cinnamon Shows Antidiabetic Properties that Are Species-Specific: Effects on Enzyme Activity Inhibition and Starch Digestion. Plant Foods for Human Nutrition, 74(4), 544-552.
- Optimising the ratio of long‐ to short‐chain triglycerides of the lipid phase to enhance physical stability and bioaccessibility of lycopene‐loaded beverage emulsions. International Journal of Food Science & Technology, 54(4), 1355-1362.
- Postprandial glycaemic responses in pre- and post-menopausal women. Proceedings of the Nutrition Society, 78(OCE2).
- Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate. Journal of Food Science and Technology, 55(7), 2401-2409.
- Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study. Food Chemistry, 180, 203-210.
- Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability. Nutrition Research, 30(4), 246-254.
- Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study. Food Chemistry, 180, 203-210.
- Research group
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PhD students at the University of Aberdeen:
- Marietta Sayegh
- Ni Qian Qian
- Grants
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Current grants
- BBSRC GCRF - Developing combined interventions to address the Double Burden of Malnutrition. Upscaling edible insect-based porridge to improve health and nutritional status of Primary School children in Zimbabwean low socio-economic communities.
- Teaching interests
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Human Nutrition
Food science and technology
- Teaching activities
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Module leader HAR6024 Dissertation module
Module leader HAR6211 Nutritional Biochemistry
- Professional activities and memberships
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Editorial board Proceedings of the Nutrition Society