Dr Grundy has a background in Biochemistry and Nutrition, and has a PhD from King’s College London, during which she investigated the role of cell wall in modulating lipid bioaccessibility in almonds. Her research interest focusses on the physiochemical mechanisms that determine the bioaccessibility and digestibility of nutrients from complex food matrices and the effect on health, in particular cardiovascular diseases.
News & Events
- Food Solutions 2025 24th February 2025
- Raise the pulse together – Join the campus food revolution 8th November 2024
- EIT Food Solutions PEA-LICIOUS Final Award Ceremony 2024 25th October 2024
- Community Festival 18th May 2024 2nd May 2024
- 17th Global Dairy Congress 25th – 27th June London 16th April 2024