Dr Ghavami is the principal lecturer for academic partnerships within the School of Human Sciences, and also serves as the course leader for Human Nutrition BSc (Hons).
Dr Abdollah Ghavami
Dr Abdollah Ghavami gained his PhD in Human Nutrition from Cambridge University and MRC-Human Nutrition Research. His thesis was titled 'The use of stable isotopes to measure vitamin A bioavailability from carotenoids - the effectiveness of vegetables as sources of vitamin A'.
- Member of Institute of Food Science and Technology (MIFST), and Membership Liason Officer for the South East branch of IFST
- Food and nutrition labelling consultant
- Advanced food processing
- Advanced food analysis
- Module leader for Food, Health and Consumer Lifestyles
- Food quality assurance
- Double project (food and the consumer)
- International nutrition and development, focussing on global health issues in relation to malnutrition, poverty and food security
- Micronutrient and stable isotope research into human nutrition
- Body composition and energy expenditure measurements in different population groups using doubly labelled water
- Trans-fatty acid and fatty acid research
- Presence of heavy metals in foods
- Ghavami A, Coward WA & Bluck LJC (2011) The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling, British Journal of Nutrition, doi: 10.1017/S000711451100451X, published online by Cambridge University Press 19 September 2011.
- Ghavami A (2011) FLH23 The use of Stable Isotopes to Measure Vitamin A bioavailability from Carotenoids - the effectiveness of vegetables and red palm oil as sources of vitamin A, Proceedings of Food, Lifestyle and Health Conference, PIPOC 2011 International Palm Oil Congress, Kuala Lumpur (Malaysia), 15-17 November 2011. Kuala Lumpur: MPOB, page 145.