Dr. David Gray
Associate Professor in Food Lipid Chemistry
Lipids are required in the human diet; these include fat-soluble vitamins (e.g. vitamin A and E), and essential fatty acids (omega-3 and omega-6). I am interested in novel, bio-innovative approaches of incorporating lipids into the diet to improve health, and to reduce the impact on the environment.
Current Research Interests
- Sustainable Nutrition
- Characterising the functional and nutritional properties of selected plant cell organelles ex-vivo e.g. oil bodies (oleosomes)
- Alternative sources of omega-3 fatty acids
- Microalgae as food/feed
- Health benefits of leaf tissue
- Processing of oilseeds without organic solvents
Keil School Scotland (1978-1984)
University of Aberdeen (1984-1988) 2.1 Hons Biochemistry
University of Birmingham (1988-1992) PhD Plant Lipid Biochemistry
University of Nottingham (1993- ) School of Biosciences, Division of Food Sciences
Live with my wife Karen, and our three sons, Joshua, Alex and Cameron. Involved in a local church and help to lead a mid-week youth club in the village. I wait patiently for a revival in Scottish rugby and enjoy the occasional game of golf.
- Extracting and measuring food-based lipids
- Physico-chemical characterisation of oil bodies recovered from a range of plant material
- Lipidome of oil bodies
- Oxidative stability of oil bodies
- Digestion of oil bodies (a natural emulsion) compared with other natural or processed emulsions
- Effect of processing on leaf composition
Dr. Gray is involved in teaching over a range of subjects within Food Science. He has written a computer aided learning package on lipids and is the course manager for 'Food Science' and for… read more
Dr. Gray is interested in the general area of lipids, and is exploring novel ways of incorporating healthy lipids into foods, with maximum benefit to the consumer and minimum impact on the… read more
Dr. Gray is involved in teaching over a range of subjects within Food Science. He has written a computer aided learning package on lipids and is the course manager for 'Food Science' and for 'Nutrition and Food Science'. His aim is to highlight key facts and principles that will equip students with an ability to think through problems and to innovate. Dr. Gray has recently, with the help of colleagues and recent graduates, developed a new course structure; the inclusion of Problem-Based-Learning (PBL) elements is a notable feature of this development.
Teach in the following modules:
- Food Materials and Ingredients
- Food Commodities
- Manufacture of Food
- Food Product Case Studies
Dr. Gray is interested in the general area of lipids, and is exploring novel ways of incorporating healthy lipids into foods, with maximum benefit to the consumer and minimum impact on the environment. Recent projects include: Functional and nutritional properties of lipid-rich plant cell organelles; Location of lipid soluble bioactives in seeds; Sustainable processing of oilseeds to yield added value ingredients for the food, nutrition and personal care products industries; Plant derived omega-3 rich oils; and Oxidative stability of oil bodies.
Within the University of Nottingham Dr. Gray has research links with, Nutritional Biochemistry, the School of Pharmacy, and the School of Chemical and Environmental Engineering, and the Faculty of Medicine and Health Sciences. Examples of recent external collaborators include: IFR Norwich, Kings College London, University of Manchester; University of Bath; University of Massachusetts (USA); ADAS; Rothamstead; and a number of industrial companies.