Dr Catherine Tsang

BSc (Hons), MSc, PhD, PGCHETL


Catherine is a Senior lecturer in Human Nutrition and Health, and a Consultant in the Agri-Tech sector of the Productivity and Innovation Centre. She completed her undergraduate and postgraduate studies in the Medical Faculty and Institute of Biomedical and Life Sciences at the University of Glasgow, UK. Her PhD thesis investigated the protective effects, absorption and bioavailability of dietary polyphenols in relation to biomarkers of cardiovascular disease. Catherine has over 10 years’ experience in both industry and academia, and has held several postdoctoral fellowships including a Food Standards Agency commissioned project in the School of Medicine and Dentistry at the University of Aberdeen, UK. She is currently a Fellow of the Royal Society of Medicine and a Fellow of the Higher Education Academy.

Research Interests

Catherine has a research interest in the general area of Antioxidants and Health, with a particular focus on the role of dietary phytochemicals, functional foods and their potential role in the management and prevention of oxidative-related conditions, including non-insulin dependent diabetes mellitus, cardiovascular disease, hypertension and obesity. She engages in knowledge transfer and knowledge exchange with the Food and Drink sector on a consultancy basis on a wide range of funded projects and has recently been appointed Academic Consultant in the Agri-Tech sector of the Productivity and Innovation Centre. She currently collaborates with senior academic partners both in the UK and Internationally on research projects including functional foods and lifestyle approaches in the management and prevention of chronic conditions.


Consumption of Pomegranate Juice Attenuates Exercise-Induced Oxidative Stress, Blood Pressure and Urinary Cortisol/Cortisone Ratio in Human AdultsEC NutritionDujaili, AI, Good, Gillian and Tsang, Catherine
Bioavailability and Urinary Excretion of Phenolic-Derived Metabolites after Acute Consumption of Purple Majesty Potato in HumansEC NutritionTsang, Catherine, Smail, Nacer Foudil, MacDougall, Gordon J, Moosawi, Suzana AI and Dujaili, Emad AI
Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milkFood and FunctionTroise, Antonio Dario, Vitiello, Daniele, Tsang, Catherine and Fiore, Alberto

For more work by Catherine click here.

Last updated on Last updated on Was this page helpful? Yes NoThanks for your feedback!Please tell us more: