Rate My Professor Peter Howe

Emeritus Professor Peter Howe serves in the School of Biomedical Sciences and Pharmacy (Nutrition and Dietetics) at the University of Newcastle, where he was previously Professor of Nutrition Research and Director of the Clinical Nutrition Research Centre from 2012 to 2020. He earned a Bachelor of Science from the University of Sydney, a Master of Science from the University of Oxford, and a PhD from Monash University. A Fellow of the Nutrition Society of Australia (FNSA) since 2007 and a Registered Nutritionist (RNutr), Professor Howe has built a distinguished career spanning over 50 years in nutrition and cardiovascular health research. He founded and directed the ARC Key Centre for Smart Foods at the University of Wollongong (1999-2002), the Nutritional Physiology Research Centre at the University of South Australia (2003-2009), and the Centre for Metabolic Fitness within the Australian Technology Network (2005-2007). Earlier roles include Research Professor in Nutritional Physiology at the University of South Australia, Senior Principal Research Scientist at CSIRO’s Division of Human Nutrition, and various positions at Flinders University and Monash University. He holds current appointments as Professor of Clinical Nutrition at the University of Southern Queensland and Adjunct Professor at the University of Adelaide and University of South Australia. Professor Howe has chaired the Therapeutic Goods Administration’s Advisory Committee for Complementary Medicines (2017-2019), served on human research ethics committees, and acted as a Human Research Ethics Advisor at the University of South Australia. As founding Editor-in-Chief of the journal Nutrients (2009-2018), he has influenced the field through editorial contributions and memberships in organizations such as the Nutrition Society of Australia, International Society for the Study of Fatty Acids and Lipids, and High Blood Pressure Research Council of Australia.

Professor Howe’s research focuses on the health benefits of bioactive nutrients, particularly long-chain omega-3 polyunsaturated fatty acids, resveratrol, and flavonoids, evaluated through randomized controlled trials adhering to Good Clinical Practice standards. His work examines impacts on circulatory functions, cognitive performance, mood, bone mineral density, pain perception, and conditions including hypertension, type 2 diabetes, obesity, metabolic syndrome, and postmenopausal health declines. With over 260 peer-reviewed publications and more than 16,000 citations, key contributions include “Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids” (Lipids, 2003; 815 citations), “Combining fish-oil supplements with regular aerobic exercise improves body composition and cardiovascular disease risk factors” (American Journal of Clinical Nutrition, 2007; 444 citations), “Effects of n-3 fatty acids, EPA v. DHA, on depressive symptoms, quality of life, memory and executive function in older adults with mild cognitive impairment” (British Journal of Nutrition, 2012; 419 citations), “Regular Supplementation With Resveratrol Improves Bone Mineral Density in Postmenopausal Women: A Randomized, Placebo-Controlled Trial” (JBMR Plus, 2020), and “Effects of Long Chain Omega-3 Polyunsaturated Fatty Acids on Brain Function in Mildly Hypertensive Older Adults” (Nutrients, 2018). His evidence has supported patents, health claims in Europe and the USA, and policies for NHMRC and Food Standards Australia New Zealand.