Prof ENC Mills

Professor of Molecular Allergology

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Biography

After a short spell in London at the Department of health after I completed my PhD I went to work at the BBSRC Institute of Food Research (IFR) in Norwich where I became a head of the Physical Biochemistry Group in 1999. In 2005 I took over the leadership of the food material science research at IFR and working with four other research leaders developed a new programme of research relating food structure to health benefits of foods. This took the largely physical sciences knowledge base derived from food behaviour during food processing in a factory environment and applying it to understanding environmental responsiveness of foods during digestion in the biological-processing environment of the gastrointestinal tract. Specifically the programme sought to gain an understanding the rules governing the assembly of natural and fabricated food structures (including nano-scale structures), their subsequent disassembly during digestion and uptake by the gut epithelium. This has also involved promoting a transdisciplinary approach, linking physical scientists with physiologists, clinicians and psychologists to achieve its overall aims and goals. In my capacity as a BBSRC Institute Strategic Programme Grant leader I was also a member of the IFR Executive Board.

In 2011 I moved to the University of Manchester to take up my current position. Based in the Manchester Institute of Biotechnology and working with the Respiratory and Allergy Research team at the University Hospital of South Manchester led by Professor Adnan Custovic, I am now applying my molecular science to understand, better diagnose and treat food allergies. This research stems from work I have done through a series of projects funded across several EU Frame Work Programmes. Through these projects I developed a network of researchers that put forward the expression of interest on food allergy which subsequently the consortium applied for, and won, and came on to become the EuroPrevall project. Spanning 17 countries, including India, China, Russia and Ghana, it had 63 partners spanning clinical science, epidemiology, social science, biochemical and immunological sciences, academia and industry. Successfully completed at the end of 2009 the future challenge will be to realise the knowledge currently locked up in the large amounts of data and biological samples (including DNA) collected through the project activities in the coming years to understand the basis of food allergies and deliver more effective management strategies.  

Qualifications

BSc Hons in Biochemistry (University of Bristol, UK)

PhD Biochemistry (University of Kent at Canterbury, UK)

Memberships of committees and professional bodies

2005-2010 EFSA Self-task Food Allergy working group of the GMO panel

2006-present Food Standards Agency Advisory Committee on Novel Foods and Processes

2008-2012 BBSRC DRINC Steering Group

2009-2011 BBSRC Committee C Core Panel Member 

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