Brian Ratcliffe
Title: Professor
First Name: Brian
Surname: Ratcliffe
Position: Professor
Telephone: +44 (0) 1224 262812

Roles and responsibilities

  • Teaching Group Leader for Nutrition and Dietetics at the School of Pharmacy & Life Sciences
  • Enterprise Lead

Key research interests

  • Diet and health
  • Plant-derived food and cancer prevention
  • Energy intake


Brian studied biological sciences for his honours degree and was awarded his PhD for research in nutrition at the Rowett Institute of Nutrition and Health, University of Aberdeen. He was a nutritional scientist at the National Institute for Research in Dairying and then at the Institute of Food Research. He held the post of Senior Lecturer in Nutrition at the University of North London (now London Metropolitan University) before moving to the University.

Professional affiliations

Apart from research activity, Brian maintains professional activity through his involvement on editorial boards of nutrition journals, as examiner at other universities, as a member of the Nutrition Society, and vice-Chair of the Scientific Advisory Committee for the British Nutrition Foundation.

He has served on the Scottish Food Advisory Committee to the Food Standards Agency for four years. He was a member of the NHS Grampian Healthy Eating Active Living Advisory Group. He has worked as an expert reviewer for the European Space Agency (Human Space Flight Directorate) for the Crew Health Care Panel. He is a Registered Nutritionist, a Fellow of the Society of Biology, and he has served as Honorary External Relations Officer for the Nutrition Society for six years.  He is a Trustee of Council and a member of the General Committee of the British Science Association.


  1. Young H & Ratcliffe B (2011) Snacking habits, speed of eating and their associations with body mass index. Proc Nutr Soc 70 (OCE6), E367.
  2. Sayegh M & Ratcliffe B (2011) Drinking water prior to a meal does not affect hunger and satiety ratings in young adults and older subjects. Proc Nutr Soc 70 (OCE6), E379.
  3. Craig LCA, Love J, Ratcliffe B & McNeill G (2008) Overweight and cardiovascular risk factors in 4- to 18-year-olds. Obesity Facts 1, 237-242.
  4. Rungapamestry V, Duncan AJ, Fuller Z & Ratcliffe B (2008) Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity. Eur Food Research Technol 227, 37-44.
  5. Rungapamestry V, Rabot S, Fuller Z, Ratcliffe B & Duncan AJ (2008) Influence of cooking duration of cabbage and presence of colonic microbiota on the excretion of N-acetylcysteine conjugates of allyl isothiocyanate and bioactivity of phase 2 enzymes in F344 rats. Br J Nutr 99, 773-781.
  6. Rungapamestry V, Duncan AJ, Fuller Z & Ratcliffe B (2008) Effect of processing brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Acta Biochimica Polonica 55 (supplement 1), 40. (Review paper L4.1 presented in Krakow as part of the COST Action 926 Conference, 27th-28th March 2008, entitled 'Benefits and Risks of Bioactive Plant Compounds').
  7. Wright G, Ratcliffe B, Caldwell J & Maehle V (2007) Influences on curriculum development in health promotion. Health Education Research.
  8. Humphreys V, Martin RM, Ratcliffe B, Duthie S, Wood S, Gunnell D & Collins AR (2007) Age-related increases in DNA repair and antioxidant protection: a comparison of the Boyd Orr Cohort of elderly subjects with a younger population sample. Age and Ageing 36, 521-526.
  9. Fuller Z, Louis P, Mihajlovski A, Rungapamestry V, Ratcliffe B & Duncan AJ (2007) Influence of cabbage processing methods and pre-biotic manipulation of colonic microflora on glucosinolate breakdown in man. Br J Nutr 98, 364-372.
  10. Rungapamestry V, Duncan AJ, Fuller Z & Ratcliffe B (2007) Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects. Br J Nutr 97, 644-652.
  11. Rungapamestry V, Duncan AJ, Fuller Z & Ratcliffe B (2007) Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Proc Nutr Soc 66, 69-81.