Richard Hurrell
Professor, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
Richard Hurrell is Professor for Human Nutrition and Head of the Laboratory of Human Nutrition at the Institute of Food Science and Nutrition, Swiss Federal Institute of Technology. At the Laboratory for Human Nutrition, he has researched the use of stable isotope techniques to measure mineral and trace element absorption in man, food factors influencing trace element and mineral absorption, food fortification, the influence of the diet on health, and the etiology and prevalence of micronutrient deficiencies in the developing countries. He specializes in the iron fortification of foods and has helped develop efficacious ways to fortify fish sauce, soy sauce, salt, infant food and cereal flours and rice, without causing adverse organoleptic changes. Together with Dr. P.A. Finot, he was awarded the International Prize for Modern Nutrition for studies on the influence of food processing and preparation on food quality. Dr. Hurrell is a member of the British Nutrition Society, the Swiss Nutrition Society and the European Academy of Nutrition. He is President of the Swiss Committee of International Union of Nutritional Scientists, the editor of the International Journal for Vitamin and Nutrition Research, and a member of the WHO Task Force on Food Fortification and the WHO International Micronutrient Advisory Group. He has been on the Editorial Board of the Zeitschrift fuer Ernaehrungswissenschaft and The British Journal of Nutrition, and on the Editorial Advisory Board of the journal Trends in Food Science and Technology. He is a consultant on food fortification to leading multinational food companies and international agencies. Dr. Hurrell was previously the Head of the Micronutrient Research Team and the Coordinator for Infant Nutrition Research at the Nestlé Research Center, Lausanne, and has more than 130 publications in the areas of iron bioavailability, iron fortification, iron and iodine nutrition in developing countries, mineral absorption using stable isotopes, influence of food processing on nutritional value of foods. He has a PhD in Nutrition from Cambridge University and BSc Honors Degree in Food Technology from Reading University.
