Gary Williamson is Professor in the Department of Nutrition, Dietetics and Food. Prof Williamson has extensive experience in international research in academic, institute and industrial environments. Prior to joining Monash University in October 2018, he was Professor and Chair of Functional Food, School of Food Science and Nutrition, University of Leeds, UK, and before that, was a Research Group Leader at the Nestle Research Center in Switzerland. Prof Williamson’s research currently focuses on the link between dietary phytochemicals and carbohydrate/energy metabolism, especially immediately after consumption of a meal. He has made major advances in understanding polyphenol bioavailability, as well as in pathways of metabolism and molecular mechanisms of action.