Areas of Expertise (10)
Dr Nazanin Zand is Associate Professor of Food and Science Nutrition in the School of Science at the University of Greenwich. She researches - and advises industrial partners - on issues of nutrition, food content and food production. She has especially explored nutritional diets for babies, children, in school canteens, and for the elderly population. In addition, she has researched how to extend the shelf life of post-harvested and perishable foods. She has commented in the media on issues such as processed food, gastronomy, obesity, healthy eating, and food innovation.
During her earlier career Nazanin developed the nutritional content of meals served by British Airways - including addressing the particular dietary needs of passengers with food allergies. She has qualifications in agricultural engineering, food safety quality management and nutritional chemistry, Her PhD examined the nutritional quality of infant food. She advises the food processing industry on product development, nutritional content and tailored diets for markets such as older people. She has worked with several food companies including Danone, Veetee Food, Algycyte, Bare Foods, Little Tummy and Piccolo Baby Food.
She is frequently invited to contribute to a number of food related projects including promotion of healthy nutrition in relation to early life development such as “Eating Well: first year of life Practical guide” published by the Caroline Walker Trust and “Baby food in the UK” First Step Nutrition. Dr Zand research has also been referenced in Public Health England (2019) rapid scoping review examining the role and impact of commercial baby foods and drinks on the diets of children aged 4 months.
University of Greenwich: Ph.D., Food science and Nutrition 2012
University of Greenwich: M.Sc., Food Safety and Quality Management 2003
Azad University: B.Sc., Food Technology & Agriculture Engineering 1998
- Member of All Party Parliamentary Food and Health Forum
- Member of the Research Award Board, Coeliac UK
- Member of Institute of Leaderships and Management
- Fellow of Institute of Food Science And Technology
- Global Standard for Food Safety Issue 8 Lead Auditor
- MEMBER of the Kent and Medway NHS Trust Joint Research collaboration.
Media Mentions (6)
Channel 4 online
Jimmy Doherty investigates whether protein supplements really build a buff body; Matt finds out which foods generate the most wind; and Kate Quilton lifts the lid on peanut butter
Secrets Of Your Supermarket Food
Stefan looks into the concerns over imported chicken from the US, and there's a report on baby foods with high levels of sugar.
The Honest Supermarket: What’s Really in Our Food?
BBC Two online
For every pound we spend on food shopping, 77p goes to the supermarkets, giving them a huge influence over what we eat. But can we trust the supermarkets to tell us the truth about what we are buying and how it was produced? Or do their profits come first?
Watchdog Test House
BBC One online
Series in which Sophie Raworth reveals how household products are tested, putting the makers' claims on trial and showing how to get the best value for money. Lynn Faulds Wood looks at the safety of products in the home and the Watchdog campaigns that have been saving lives for more than 30 years.
Anna Haugh investigates the how bad it is to eat mouldy food with the help of expert, Dr Nazanin Zand
Evening Standard print
The Evening Standard and Independent have joined forces to help out Londoners in-need this christmas by providing free meals to those who need it most.
Event Appearances (5)
Invited Keynote at 20th Food Innovation Asia Conference
BITEC (2018) Bangkok, Thailand
Member and Chair of the organising committee
4th International Food Technology Conference (2015) London, England
Invited speaker on Improving DHA content of infant foods in the UK
5th Euro-Global Summit and Expo on Food and Beverage (2015) Alicante, Spain
Chair of the Session on Probiotics
Food Matters Lives (2014) London, England
Invited Speaker on behalf of the Organizing Committee
Food Technology Conference (2014) Las Vegas, USA
Tinted Semi‐Transparent Solar Panels Allow Concurrent Production of Crops and Electricity on the Same CroplandAdvanced Energy Materials
2020 Agrivoltaics describes concurrent agricultural production of crops and photovoltaic generation of electricity on the same cropland. By using tinted semi‐transparent solar panels, this study introduces a novel element to transform the concept of agrivoltaics from just solar‐sharing to selective utilization of different light wavelengths.
Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray–drying processingFood Chemistry
2019 The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS).
Effect of Modified Atmosphere Packaging and Multilayer Flexible Films on pH of Fresh Quail MeatMicrobiology Research Journal International
2018 In this study, the effect of different concentrations of three gas mixture (Carbon dioxide, Nitrogen, Oxygen), and also vacuum and ordinary conditions and using different flexible multi-layer pouches were studied for evaluating pH changes of quail meat at (4 C).
Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: Possible implications for bone healthMaternal & Child Nutrition
2017 Adequate intake of calcium and phosphorus in the appropriate ratio of 1–2:1 (Ca:P), in addition to magnesium and vitamin D, is vital for bone health and development of infants. In this feasibility study, the ratio of Ca:P in conjunction with vitamin D and other essential elements (Cu, Fe, K, Mg, Na, and Zn) in a range of commercial infant food products in the UK was investigated.
Vitamins A and E content of commercial infant foods in the UK: A cause for concern?Food Chemistry
2017 According to the European Food Safety Authority, currently, there are no reliable data or robust guidelines available in relation to the micronutrient composition of infant foods. This study evaluated the intake of vitamins A and E of infants from ‘ready-to-feed’ foods and formulas.