My research group has carried out research work on pea-vine postharvest field residue (BBSRC funded), and developed a biorefinery approach to add value to this underutilised green biomass. The products include a subcellular particulate fraction that is enriched in nutrients such as iron, pro-vitamin A, vitamin E and omega-3 fatty acids.

The University of Nottingham (UK), School of Biosciences carries out research across the whole food supply chain and is at the top of the UK REF audit in terms of research power. The Division of Food, Nutrition and Dietetics carries out research over a range of subjects including sustainable nutrition.