The overarching theme of the school's nutritional sciences research group is the scientific understanding and improvement of nutrition for both humans and animals.The main areas of research include,control and manipulation of the nutritional and processing quality of animal and plant products, including texture of fruit and meat productsnutritional enhancement of fat and protein content in animalscontrol of growth of farm animals, especially nutrient-gene interactions and synchronising the supply of energy and nitrogennutritional evaluation of feed for animals, such as the effect of dietary tannins on parasitic infectionsprogramming and healthdiet-health interactions in man, including nutrient-gene interactionsthe effect of dietary components (fatty acids, proteins, micronutrient and antioxidants) on health and disease processesthe molecular basis of nutrient signallingpopulation based studies in human nutrition and dieteticsfood analysis and authentication (micronutrient assessment, proximate analysis, food bioactives)