Dr Stacey Lockyer

Stacey gained her undergraduate degree in Biology with Psychology at Royal Holloway, University of London, and went on to study MSc Nutrition and Food Science at the University of Reading. Stacey spent the next two years as a research assistant investigating dietary fat manipulation and heart disease risk markers before beginning her PhD studying olive polyphenols. Following her doctorate Stacey worked at the Royal College of Physicians as a research fellow, performing systematic reviews for the development of NICE guidelines before joining the BNF as a nutrition scientist in June 2015. As part of her role at BNF, Stacey takes part in media communications and worked on the EU project BACCHUS which focussed on health claims related to polyphenols, bioactive peptides and cardiovascular disease.


Lockyer, S., & Rowland, I. (2014). 'Authorised EU health claims for polyphenols in olive oil'. In M.J. Sadler (ed.), Foods, Nutrients and Food Ingredients with Authorised EU Health Claims, Woodhead Publishing, pp. 212-228.


Lockyer, S., Spiro, A., & Stanner, S. (2016). 'Dietary fibre and the prevention of chronic disease: Should health professionals be doing more to raise awareness?'. Nutrition Bulletin 41 (3): 214-231.

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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.