The next President of the Nutrition Society, the largest learned society for nutrition in Europe, will be Philip Calder, Professor of Nutritional Immunology.
Professor Calder, who will take office from July 2016, will spend the next year as President Elect shadowing current Society President, Professor Catherine Geissler.
He brings a wealth of expertise and knowledge to the role, leading the Southampton Biomedical Research Centre’s research programme on nutrition in healthy ageing, with a personal focus on the influence of dietary fatty acids on inflammation, immunity and cardiometabolic disease.
Professor Catherine Geissler welcomed his appointment saying:
“I believe Philip will be an outstanding President of the Nutrition Society. In addition to having impeccable scientific credentials, he has a long history of association with the Nutrition Society.”
Professor Calder said:
“It is an honour to be invited to lead the Nutrition Society at such an important time in its history. The importance of understanding the science that lies behind the link between nutrition and health has never been greater.
Public health professionals, clinicians, politicians, policy makers, the food and drinks industry and the public all understand the need for us to eat better and smarter in order to avoid the long term diseases associated with obesity and unhealthy lifestyles.
This is one of the greatest challenges we face – not just in the UK, but across the world.”