Meet the Experts

Hannah Theobald, a Registered Nutritionist, is Head of Nutrition at Quorn Foods. She holds both a BSc and PhD in nutrition from King’s College London and a Diploma in sports nutrition from the International Olympic Committee. Hannah is also a Fellow of the Institute of Food Science and Technology (IFST).

Tess holds a Bachelor of Science Degree in Psychology from University College London, and a Master of Science Degree in Health Psychology from the University of Nottingham, focusing on the motivations for adopting plant-based diets in autoimmune disease patient groups.

Professor Francis Stephens is currently a Professor of Exercise Metabolism and Physiology at the University of Exeter, UK, where he is researching nutritional strategies to enhance muscle adaptation to exercise training and improve blood glucose control.

Professor Pete Wilde heads the food structure and digestion research at the Quadram Institute Bioscience, Norwich, UK.

Dr Emma Derbyshire is an established nutritionist who has published over 150 peer-reviewed publications within the field of nutrition and public health, winning several writing awards.

Dr Benjamin Wall is a Muscle Physiologist, with a specific interest in how physical (in)activity and nutrition influence how muscle tissue adapts over the lifespan.

Dr Jose Muñoz is currently a Vice Chancellor Research Fellow in Human Nutrition at Northumbria University, UK.

Gareth has contributed to the Quorn project for over 50 years. In 1969, he joined the nutrition team at The Lord Rank Research Centre, High Wycombe, the science and technical centre of Ranks Hovis McDougall (RHM).

Professor Gary Frost is head of Section for Nutrition Research at Imperial College and leads the Imperial Centre for Translational Nutrition and Food Research.

Dr Tim Finnigan serves as Chief Scientific Officer at Quorn Foods, responsible for the research collaborations that underpin our agenda for sustainable nutrition.