Dr Simon Steenson

Simon gained his undergraduate degree in Nutritional Biochemistry from the University of Nottingham, after which he spent 18 months working at the Medical Research Council’s Human Nutrition Research unit in Cambridge, investigating the effects of vitamin D status on bone health. Simon undertook a PhD in Nutritional Sciences at the University of Surrey, which he completed in September 2018, focussing on the impact of fructose sugar on cardiovascular disease risk. Simon joined the British Nutrition Foundation (BNF) in November 2018 as a Nutrition Scientist. Within his role, Simon is involved in translating nutrition science to a diverse range of audiences, through blogs, presentations, resource development and media communications, and was involved in a joint project with King’s College London and the Quadram Institute aiming to disseminate information on the use of commercially produced fats in our foods.


Berry, S.E., Bruce, J.H., Steenson, S., Stanner, S., Buttriss, J.L., Spiro, A., Gibson, P.S., Bowler, I., Dionisi, F., Farrell, L., Glass, A., Lovegrove, J.A.,  Nicholas, J., Peacock, E., Porter S., Mensink R.P. & Hall, W.L. (2019). 'Interesterified fats: What are they and why are they used? A briefing report from the Roundtable on Interesterified Fats in Foods'. Nutrition Bulletin 44: 363-380.

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This activity has received funding from EIT Food, the innovation community on Food of the European Institute of Innovation and Technology (EIT), a body of the EU, under the Horizon 2020, the EU Framework Programme for Research and Innovation.