Rate My Professor Chris Gill

His research examines the influence of diet on cancer risk and focuses on phytochemicals from terrestrial and marine sources, digestion, gut health, prebiotics, probiotics, and the role of colonic microbiota, investigated through in vitro, animal, and human models. Professor Gill has led or contributed to multiple research projects, including EU-funded initiatives such as HYFFI (2008–2011) and SWAFAX (2010–2013) on seaweed-derived functional ingredients, as well as projects funded by BBSRC, MRC, and JPI Healthy Diet Healthy Life. He has authored numerous peer-reviewed publications, book chapters, and holds a patent. He serves as editor for the European Journal of Nutrition and has held roles including membership of scientific advisory boards, peer review panels for national research councils, and steering committees for research hubs. In 2015 he received the Ulster University Distinguished Research Fellowship. He is Course Director for the MSc Food & Nutrition programme.