Scientific Advisory Council Digs Into the Science Behind Personalised Nutrition
Industry and Nutrition News
Scientific Advisory Council Digs Into the Science Behind Personalised Nutrition
22 MAR 20191 MIN READ
At the Kerry Wellness Conference hosted last month in Naas, Ireland, Dr. Lisa Ryan from our Scientific Advisory Council sat down to talk through the personalised nutrition trend. Specifically, what tools are available, how does technology help, and where does the science stand?
Looking at the gut microbiome as an example of how personalised nutrition can take shape once the science accumulates, Dr. Ryan says “Microbiota information takes a long time to build up and is particularly interesting in the case of the older populations. We haven’t had those populations to study until recently. We didn’t have populations in their 80s or 90s of this size in the past and we could only begin to get that information now.”
Head of School of Health, Sport Science and Nutrition across the ATU
Dr. Lisa Ryan, a Registered Nutritionist, joined ATU in 2015 from Monash University. Lisa co-founded the Irish Concussion Research Centre and is widely published in concussion, nutrition, and functional foods, with research focusing on female rugby players and concussion management.
Feeding the world in a way that supports both people and the planet – without compromising the future – is igniting bold innovations for 2026 and beyond. Moving towards an industry where nourishing, affordable, and sustainable choices are within reach for everyone, everywhere.
