Kirsty Pourshahidi

Lecturer, School of Biomedical Sciences
Lecturer, Faculty Of Life & Health Sciences

https://orcid.org/0000-0003-2251-5251

Phone+442870124030
Emailk.pourshahidi@ulster.ac.uk

Cromore Road, Coleraine Campus
BT52 1SA Coleraine
United Kingdom

850 Citations
15 h-Index

Research output per year

If you made any changes in Pure these will be visible here soon.

Personal profile

Biography

Kirsty graduated from Ulster University with a BSc Hons (first class) Human Nutrition, followed by a PhD in Nutrition. She worked as a Research Associate within the Nutrition team at Ulster on a range of externally funded research projects (2011-2014), before being promoted to Research Fellow in July 2014. Kirsty also acted as Lecturer in Food Science within the School of Biomedical Sciences (maternity cover, 2015).

Her research at the Nutrition Innovation Centre for Food and Health (NICHE) is focused on agri-food nutrition and consumer innovation, and she also has a particular interest in vitamin D requirements for health. She has supervised a number of PhDs to successful completion across these research areas.

Kirsty has experience of conducting controlled human intervention studies in different population and clinical groups Kirsty is author on more than 35 peer-reviewed publications investigating various aspects of agri-food nutrition and consumer innovation, food choice, vitamin D and health. In 2014, Kirsty was the inaugural recipient of the Julie Wallace Medal Lecture awarded by the Nutrition Society in recognition of early stage scientific excellence in the field of nutrition.

Education/Academic qualification

PhD

Oct 2007 → Oct 2010

Award Date: 1 Feb 2011

Bachelor, School of Biomedical Sciences

Sep 2003 → Jul 2007

Award Date: 1 Jul 2007

Fingerprint Dive into the research topics where Kirsty Pourshahidi is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

9 Similar Profiles

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output

850 Citations
15 h-Index
82 Article
2 Conference contribution
1 Conference article

Aryl hydrocarbon Receptor activation during in vitro and in vivo digestion of raw and cooked broccoli (brassica oleracea var. Italica)

Koper, J. EB., Kortekaas, M., Loonen, L. MP., Huang, Z., Wells, J. M., Gill, C. IR., Pourshahidi, L. K., Mc Dougall, G., Rowland, I., Pereira-Caro, G., Fogliano, V. & Capuano, E., 15 Apr 2020, In : Food and Function. 11, 5, p. 4026-4037 12 p.

Research output: Contribution to journal › Article

Open Access

File

1 Downloads (Pure)

Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product

Pourshahidi, L. K., Caballero, E., Osses, A., Hyland, B., Ternan, N. G. & Gill, C. IR., 9 Jan 2020, In : European Journal of Nutrition. 11 p.

Research output: Contribution to journal › Article

Overweight and obesity in shift workers: associated dietary and lifestyle factors

O'Brien, V. M., Nea, F. M., Pourshahidi, L. K., Livingstone, B., Bardon, L., Kelly, C., Kearney, J. M. & Corish, C. A., 30 Jun 2020, In : European Journal of Public Health. 30, 3, p. 579-584 6 p.

Research output: Contribution to journal › Article

Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane

Abukhabta, S., Khalil Ghawi, S., Karatzas, K. A., Charalampopoulos, D., McDougall, G., Allwood, JW., Verrall, S., Lavery, S., Latimer, C., Pourshahidi, L. K., Lawther, R., O'Connor, G., Rowland, I. & Gill, C. IR., 10 Jul 2020, In : European Journal of Nutrition. 14 p.

Research output: Contribution to journal › Article

Open Access

File