Faculty professor celebrated for nutrition research

A Faculty of Medicine professor has been recognised for his research on the effects of Omega-3 on our diets.

Professor Philip Calder received the Stephen S. Chang Award from the American Oil Chemists’ Society (AOCS). The award celebrates a scientist, technologist or engineer who has made distinguished accomplishments in research for the improvement or development of products related to lipids.

Professor Calder is a leading researcher on the metabolism and functionality of fatty acids, with an emphasis on the roles of omega-3 fatty acids, and on the influence of diet and nutrients on the immune and inflammatory responses.

When receiving the award, Professor Calder delivered his Award Lecture “Omega-3 fatty acids and inflammation – relevance to public health and patient outcomes” which showcased findings from clinical trials in humans and the possible development of pharmaceutical grade omega-3 products for clinical applications.

On receiving the award, he said: “It is a great honour for me to receive one of the Society’s most prestigious awards. I think it recognises the excellent work done by people in my group over an extended period of time and the relevance of this work to public health and patient benefit.”