Dr Andrea Peakall
Andrea joined the nutrition and dietetics team part-time in 2019 and contribute to a range of teaching activities, predominantly on the MSc Nutrition in Practice. Her passion is in understanding how diet can impact health, particularly the differences between individuals.
Andrea’s PhD at the Institute of Food Research (2000) was on the absorption and metabolism of flavonoid glycosides, plant-derived dietary compounds that contribute to our health and well-being. She continued her research interest in flavonoids and other phytochemicals throughout her time in the School of Food Science and Nutrition, at the University of Leeds, with a particular interest in the benefits of plant compounds in relation to cardiovascular health. Over the time, she has published 26 peer-reviewed papers and reviews and supervised 12 PhD students.
At the University of Leeds, Andrea has taught a wide range of modules at both undergraduate and masters level, including food origins, food in society, human physiology and nutrition, interaction and functionality of food ingredients, advances in nutrition, diet and health, nutrition in the prevention and treatment of disease, and numerous undergraduate and masters research projects. At Leeds Beckett University, she leads the MSc modules nutrition advances in practice, lifestyle disease and social context, and food systems and policy, whilst contributing to teaching on other undergraduate modules. She also provided distance learning support in human biology with the Open University.
Andrea left the University of Leeds in 2015 to be more active in the local community for issues affecting health. She volunteered at Macmillan Cancer Support and volunteered and worked for a community group (The Memory Tree CIC) supporting people with dementia and their carers across the Bradford and Keighley area. She continues to support the Memory Tree and hope to become active in research areas related to dementia at Leeds Beckett University.
Andrea has many areas of research interest related to food, nutrition and well-being, including plant-based diets, sustainability of food, food insecurity, and impact of covid-19 on eating behaviour especially due to parosmia. She would also like to support research in dementia and understanding how we can better understand the needs of people with dementia and their carers. As she has recently returned to academia after a time away from active research, she is still establishing links and future research plans.