Dr Anthony A Robson

Université de Bretagne Occidentale

Post-doctoral Researcher

PH: +44 (0) 7969477327
Email: [email protected]
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Background

My key skills are teamwork, leadership, writing, world classresearch, consultancy, speaking at international conferencesand on the radio. I have an in depth knowledge of preventing the causal mechanisms of the diet induced disease epidemic (e.g. cardiovascular disease, cancer and mental ill health). I have had my work published since 2004.

I am a member of :

• The NanoKTN Nanotechnology in Food Special Interest Group
• The McCarrison Society for Nutrition and Health
• Micro- and Nanotechnology Commercialization Education Foundation (MANCEF)
• Reviewer for the journal Mediators of Inflammation

Selected publications:

• Robson AA (2010 - in press) Food nanotechnology: water is the key to lowering the energy density of processed foods. Nutrition and Health
• Robson AA (2010) Nanotechnologies and food: volume II: evidence. House of Lords Science and Technology Committee London: The Stationery Office Limited pp 336-361
• Robson AA (2009) Preventing diet induced disease: bioavailable nutrient-rich, low-energy-dense diets. Nutrition and Health 20:135-166
• Robson A (2006) Shellfish view of omega-3 and sustainable fisheries. Nature 444: 1002