Organiser's description (via the Scottish Alliance for Food):
Join us to hear two talks by Dr Sarah Cottin (Lecturer in Nutritional Studies at Abertay University) and Dr Martha Redway (Honorary Research Assistant at the University of Glasgow)
Originally a biochemist, Dr Sarah Cottin is a registered nutritionist who specialises in designing and running human interventions for the improvement of metabolic and cardiovascular health. She has a particular interest in understanding how nutrients (different types of fats, fibre or polyphenols) affect endothelial function and vascular function in the ageing population. Together with food scientists at Abertay, she assists in the development of new sustainable foods that are as palatable and healthy as possible, and test their efficacy in providing health benefits in human trials.
Dr Martha Redway is a research scientist with expertise in human nutrition and microbiology. Her PhD research examined iodine nutrition in plant-based diets, specifically evaluating the safety and acceptability of seaweed as a novel dietary iodine source. Alongside her research, she has also worked extensively as a science communicator, including with SCAF, and currently applies her expertise in the food industry at Danone.
Dr Sarah Cottin: Seaweed as a sustainable ingredient for the development of new foods
Seaweed is a nutritious and environmentally friendly product, widely available on the British shore and yet underutilized in our food systems. It is particularly rich in fibre and antioxidants, known for their benefit on cardiovascular and metabolic health. On the other hand, their levels of heavy metals, sodium and iodine may pose health risks. This presentation will review our past and current work at Abertay in developing seaweed-based food products, e.g. crisps, bread, tea, highlighting the challenges encountered (palatability, nutrition).
Dr Martha Redway: Seaweed in the Spotlight: Availability, Safety and Consumer Perceptions in the UK
Edible seaweeds are a promising plant-based source of iodine, but their iodine content can be highly variable, often exceeding safe upper intake limits. This presentation will share findings from a longitudinal market survey of seaweed-based food products in the UK, providing valuable insights on the safety of seaweed as a dietary iodine source. Additionally, although seaweed has long been a staple in Asian cuisines, it remains relatively unfamiliar in Western diets. Martha will also discuss results from a cross-sectional survey that explored seaweed consumption habits and perceptions among British
