Professor Alan Mackie is Chair of Colloid Chemistry at the School of Food Science and Nutrition, University of Leeds. He completed his PhD studies in Food Colloids at the University of East Anglia and has been awarded the Royal Society of Chemistry Food Group open medal and the Food Structure and Functionality Forum, Dr Isaac Heertje distinguished scientist award, both in 2022. He recently led the EFSA funded Allergestion project and was Leeds PI for the EU JPI project Eat4Age funded by BBSRC. He has published more than 240 papers in various journals. His teaching disciplines include food allergy, food colloids, nutrition & health, and his/her interests include, food structure, food digestion, bioactive delivery, diet and health.