Louise Dye, PhD, University of Sheffield, United Kingdom
Louise Dye is a Chartered Health Psychologist and Co-Director of the Institute for Sustainable Food at the University of Sheffield. Her research focuses on the effects of nutrition on cognitive function, health and wellbeing and in how to encourage and sustain dietary behaviour change at individual, organisational and societal levels. Her work on breakfast and cognition has highlighted the importance of diet in vulnerable groups e.g. children, in food insecurity. Louise chairs the BBSRC Strategic Advisory Panel for Biosciences for an Integrated Understanding of Health, is past President of ILSI Europe, current Co-Chair of ILSI Global and Associate Editor of Nutritional Neuroscience. She leads a work package on increasing dietary fibre intake in low-income consumers in the UKRI funded H3 project (www.h3.ac.uk) and is co-Chair of the health and wellbeing pillar of the Leeds Food Strategy for Leeds City Council. She also co-leads the SFI/DAERA/UKRI funded Co-Centre for Sustainable and Resilient Food Systems on the Island of Ireland.