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Leading nutrition expert wins research award


Professor Philip Calder has been honoured with the Stephen S. Chang Award.


The international prize recognises his outstanding contribution to Omega-3 research.


Omega-3 fatty acids are sometimes known as ‘healthy fats’. They cannot be made by the body and must be introduced as food.


Prof Calder is driving new research as Head of the School of Human Development and Health at the University of Southampton.


He is also part of the NIHR Southampton Biomedical Research Centre’s Nutrition, Lifestyle and Metabolism theme.


Award-winning work


The prestigious award is bestowed by the American Oil Chemists’ Society. It is awarded to a person internationally recognised for their contributions in the field of lipid research.


Prof Calder’s work focuses on the metabolism and functionality of fatty acids. This includes omega-3 and the influence of diet and nutrients on immune and inflammatory responses.


Showcasing findings


Recipients have the opportunity to deliver lectures at the prize ceremony.


Prof Calder’s lecture was entitled ‘Omega-3 fatty acids and inflammation – relevance to public health and patient outcomes’.


It showcased findings from clinical trials and considered the development of pharmaceutical grade omega-3 products.


Prof Calder said: “It is a great honour to receive one of the Society’s most prestigious awards. It recognises the excellent work done by people in my group over an extended period and the relevance of this work to public health and patient benefit.”

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