Prof. Caroline Orfila is the Associate Director of the Food and Environment Institute at the University of Leeds (UoL). She is a Registered Nutritionist with the Association for Nutrition, a Nutrition Society member, and a fellow with the Higher Education Academy. In terms of formal qualifications, she has a BSc in Biochemistry and Food Science (UoL), a PhD in Plant Sciences (UoL), and a Postgraduate Certificate in Academic Practice (Northumbria University).
Prof. Orfila’s research group aims to understand the role of food carbohydrates (sugars, starch, fibre) in health and disease. The focus is on understanding pre- and post-harvest processing effects on the nutritional quality and safety of a range of plant crops, including legume and cereal seeds, tubers, fruits, and vegetables. She is particularly interested in using low-cost agricultural and food-processing methods to reduce waste and enhance the nutritional quality of diets.
Her main research interests include plant cell walls and impact on texture and nutritional quality; fibre and health; starch digestion and health; plant foods (cereals, legumes, fruits, tubers); post-harvest losses; diet and quality of life; and waste valorisation.