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Dr Fiona Campbell

Dr Fiona Campbell

Fiona Campbell

 +44 (0)1224 438617

The Rowett Institute
Ashgrove Rd W
AB25 2ZD


I am a principal investigator and the research in my laboratory is focused on advanced glycation end-products (AGEs) in the diet. During food processing AGEs are formed as the result of the Maillard reaction and are absorbed by the body during digestion. To investigate how dietary AGEs contribute to diet induced conditions such as type 2 diabetes and dementia, we are using human intervention studies to test the effects of highly processed foods high in AGEs on sensitive measures of metabolic health and cognition. I am also researching the role of processing methods in improving food quality and the potential for phytochemicals incorporated into processed foods to ameliorate negative health outcomes.

Leading Ideas

  • Food & Drink Innovation
  • Healthier Foods
  • Healthier Dietary Components
  • Improved Food and Drink Production

Area of Strategic Research Programme

Further information the Scottish Government's Strategic Research Programme is available

  • Theme 3: Food, Health and Wellbeing
  • 3.1 - Improving Primary Produce
  • 3.1.2 Improving food & drink production

Related People


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