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Dr Katie Lane

Dr Katie Lane

Telephone: 0151 231 5204

Biography

I completed my PhD which centred on the invention of vegetarian omega-3 nanoemulsion enriched functional foods in 2013. As part of my PhD I have a product patent entitled 'Nanoemulsions, methods of forming the same and uses thereof.' My research Interests include:
* Omega 3 habitual intakes, metabolism and dietary requirements throughout the human life cycle.
* Analysis into the omega-3 intakes of the British population and the potential health impacts of diets deficient in omega-3, particularly cardiovascular disease.
* The physical properties, oxidation stability and bioavailability of fatty acids when used to enrich foods in the form of oil in water nanoemulsion systems.

My teaching interests focus on all aspects of food science and nutrition including the development of novel functional foods through new product development to improve nutritional status. I am also interested in public health nutrition and how diet influences the health of different groups within the wider population. I have recently become the programme leader for our MSc Public Health Nutrition programme.

Degrees

2016, Liverpool John Moores University, United Kingdom, Post Graduate Certificate in Learning and Teaching in Higher Education
2013, Manchester Metropolitan University, United Kingdom, PhD
2010, Manchester Metropolitan University, United Kingdom, BSc (Hons) Food and Nutrition

Academic appointments

Senior Lecturer, School of Education Health and Community, Liverpool John Moores University, 2013 - present
Associate Lecturer, Hollings Faculty of Food, Nutrition and Hospitality, Manchester Metropolitan University, 2010 - 2013

Postgraduate training

Post Graduate Certificate of Learning and Teaching in Higher Education, United Kingdom, Liverpool John Moores University, ? - present

Publications

Highlighted publications

Lane KE. Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature Critical reviews of food science and nutrition,

Conference publication

Lane KE, Zhou Q, Robinson S, Li W. 2017. Lipid oxidation within vegetarian long chain omega-3 polyunsaturated fatty acid oil nanoemulsions suitable for food fortification PROCEEDINGS OF THE NUTRITION SOCIETY, 76 :E101-E101 >DOI

Harrison T, Lane KE, Boddy LM, Amirabdollahian F, Davies IG. 2017. Macronutrient intake and prevalence of markers of metabolic syndrome in white UK adult males in the National Diet and Nutrition Survey Rolling Programme 2008-2014 PROCEEDINGS OF THE NUTRITION SOCIETY, 76 :E198-E198 >DOI >Link

Lane KE. 2017. Lipid oxidation within vegetarian long chain omega-3 polyunsaturated fatty acid oil nanoemulsions suitable for food fortification Proceedings of the Nutrition Society, What governs what we eat OCE3 :E101-E101

Lane KE. 2016. The oxidation stability of a vegetarian omega-3 oil in water nanoemulsion with enhanced bioavailability Proceedings of the Nutrition Society, Nutrition Society, Summer meeting 75 :E96-E96 >Link

Harrison T, Lane K, Boddy L, Amirabdollahian F, Davies I. Macronutrient intake and prevalence of markers of metabolic syndrome in white UK adult males in the National Diet and Nutrition Survey Rolling Programme 2008–2014 Proceedings of the Nutrition Society, Summer Meeting, 10–12 July 2017, Improving Nutrition in Metropolitan Areas OCE4 :E198-E198

Lane KE. Habitual dietary omega-3 intakes of UK ethnic minority groups - A pilot systematic review Nutrition Society Irish Section Meeting 2015

Lane KE. Product shelf life evaluation of an enriched yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability Nutrition Society Irish Section Meeting 2015

Lane KE. Vegetarians and omega-3 fatty acids: a review of the options International Conference on Food Safety, Quality and Nutrition

Lane KE. Sensory evaluation of a yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability Proceedings of the Nutrition Society, Scottish Section Meeting, 18–19 March 2013, Polyunsaturated fatty acid mediators: implications for human health 72 :E99-E99

Lane KE. Nanoemulsion of vegetarian omega-3 fatty acids may enhance bioavailability – a preliminary trial Proceedings of the Nutrition Society, Scottish Section Meeting, 18–19 March 2013, Polyunsaturated fatty acid mediators: implications for human health 72 :E98-E98

Lane KE, Derbyshire E. Functional foods enriched with an omega-3 nanoemulsion – potential to improve the long-term health of vegetarians? Proceedings of the Nutrition Society, Summer Meeting, 15–18 July 2013, Nutrition and healthy ageing 72 :E239-E239

Lane KE. Targeting the vegetarian market with an omega-3 enriched yogurt – but is it acceptable from a sensory perspective? Proceedings of the Nutrition Society, Scottish Section Meeting, 26–27 March 2012, Future food and health 71 :E6-E6

Lane KE, Derbyshire E. Nanoemulsion of high DHA vegetarian algal oil enhances DHA bioavailability – a randomised crossover trial Changing Dietary Behaviour: Physiology Through to Practice, Irish Section Nutrition Society Meeting 73 :E87-E87

Journal article

Bush LA, Stevenson L, Lane KE. 2017. The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature Critical Reviews in Food Science and Nutrition, >DOI

Lane KE, Li W, Smith CJ, Derbyshire EJ. 2016. The development of vegetarian omega-3 oil in water nanoemulsions suitable for integration into functional food products Journal of Functional Foods, 23 :306-314 >DOI

Lane KE. 2014. Omega-3 fatty acids – a review of existing and innovative delivery methods Critical Reviews in Food Science and Nutrition,

Lane KE, Li W, Smith C, Derbyshire E. 2014. The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 49 :1264-1271 >DOI

Lane KE. 2013. A systematic review of omega-3 enriched foods and health British Food Journal, 116 :165-179

Lane KE. Bioavailability and Potential Uses of Vegetarian Sources of Omega-3 Fatty Acids: A Review of the Literature Critical reviews of food science and nutrition,

Thesis/Dissertation

Lane KE. 2013. The oxidation, bioavailability and integration of vegetarian omega-3 oil nanoemulsions in functional foods

Project

Patent

Lane KE. Nanoemulsions, methods of forming the same and uses thereof

Engagement & Impact

Award:

Award title: Student competition for the Nutrition Society Scottish Conference at Edinburgh for a poster entitled 'Nanoemulsion of vegetarian omega-3 fatty acids may enhance bioavailability – a preliminary trial’, Awarding body: The Nutrition Society Scottish Section, URL: http://journals.cambridge.org/download.php?file=/PNS/PNS72_OCE2/S0029665113001092a.pdf&code=fe0b9d5cfc564c3e9ea5e022a6df2e32

Award title: The Cery Drinkwater award, Awarding body: Manchester Metropolitan University

External collaboration:

Institution: University of Chester, Collaborator: Weili Li

External committees:

Committee name: PG Certificate in Advances in Packaging for the Food & Beverage Industry steering group, Organisation: University of Chester, Position: External Advisor

Membership of professional bodies:

Institute of Food Science and Technology, IFST

Member, Nutrition Society

Registered Nutritionist - Public Health Nutrition, Association for Nutrition

Other Professional Activity:

Describe the Professional Activities: External examiner for the University of Suffolk for the undergraduate BSc Nutrition and Human Health programme.

Describe the Professional Activities: Applicant for the Federation of European Nutrition Studies Food Based Dietary Guidelines Working Party. February 2018

Research Grants Awarded:

Liverpool John Moores University Faculty Research and Enterprise Excellence Fund, The effect of ultrasound processing on lipid oxidation within vegetarian long chain omega-3 polyunsaturated fatty acid (LC3PUFA) oil nanoemulsions, Dr Leo Stevenson, Dr Ian Davies, Grant value (£): 22000.00, Duration of research project: 6