Dr Adam Cunliffe
Associate Professor; Head of Food Sciences
Telephone:020 7815 7156
School/Division:Applied Sciences / Food Sciences (including the National Bakery School)
Adam graduated from Queen Mary College (UOL) with a degree in physiology. After a year working in phase IV clinical trials he studied for an MSc in Nutrition at King's College London before undertaking a PhD at the Royal London Hospital. The focus of the research there was nutritional management of fatigue states in the clinical setting. Following post-doctoral studies within the intensive therapy unit at the Royal London Hospital he took up a Lectureship at the University of Westminster. In 2010 Adam moved to London South Bank University.
Adam contributes to teaching all aspects of nutrition at undergraduate level. In addition he contributes to the teaching of physiology and research methods.
Adam's research has evolved from investigating the therapeutic potential of selected amino acids, through sports nutrition to adipocytokine status of lean and obese subjects and novel nutritional strategies for the control of blood glucose. Current research interests include nutritional management of age related sarcopenia and immune modulation via dietary glucans and proteoglycans.
Adam has acted as director of studies for 4 successful PhD projects.
- Registered nutritionist with the Association for Nutrition (AfN)
- Fellow of the Higher Education Academy
Adam is currently external examiner for the MSc in Clinical and Public Health Nutrition at University College London.