Professor Christine Williams BSc, PhD, FAfN, FRSB, FIUNS, OBE is a Professor of Human Nutrition at the University of Reading.
Her research is revolves around understanding the impact of dietary fats on human health, particularly in relation to cardiovascular disease and insulin resistance. She also has particular interest in enhancing population health through food chain approaches to nutrition from agriculture, manufacturing and food innovation, marketing and communication.
She is frequently involved in providing advice to government and industry on matters relating to dietary policy and actively engages in dissemination of nutritional science to the public.
She is member of a number of expert and advisory committees. In the UK she is a Member of the Governing Body of the British Nutrition Foundation, has chaired the BBSRC Agri-Food Committee, sits on the BBSRC Appointments Board and was a member the Scientific Advisory Committee on Nutrition’s (SACN) working group on saturated fats.
She was awarded the Royal Society of Medicine’s Gold Medal in Nutrition in 1999, and awarded an OBE in the Queen’s Honor’s list in 2013 for her contribution to Higher Education and nutritional sciences.
She has received various honours, and is an elected Fellow of the Society of Biology, the Association for Nutrition and the International Union of Nutritional Sciences respectively.