Welcome to my website! I am Professor Gunter Kuhnle, a passionate researcher and educator specialising in nutrition and food science. Currently based at the Department of Food and Nutritional Sciences, University of Reading, I focus on understanding the intricate relationship between diet and health, particularly through the development of biomarkers to measure dietary intake and exposure.
I sometimes write on substack about diet, nutrition and health.
Professional Background
With over two decades of experience, my journey spans roles as a post-doc, lecturer, associate professor, and professor. I’ve been privileged to contribute to groundbreaking research in areas such as:
- Polyphenols and Dietary Intake: Investigating how these compounds impact human health.
- Nutritional Epidemiology: Exploring how diet influences the risk of chronic diseases like cancer.
- Advanced Analytical Methods: Developing innovative techniques using mass spectrometry and biochemical approaches.
In addition to my academic work, I previously served as the Director of Teaching and Learning, where I led curriculum innovation and mentored students across undergraduate and postgraduate levels. I am now the Director of the Chemical Analysis Facility at the University of Reading, overseeing state-of-the-art analytical services, including NMR spectroscopy, mass spectrometry, and X-ray diffraction. Learn more about the Chemical Analysis Facility.
Research and Publications
My research has led to numerous collaborations with global institutions and contributions to high-impact journals. A few key areas include:
- Evaluating dietary biomarkers for precision nutrition.
- Understanding the links between meat consumption and health outcomes.
- Exploring the biochemical properties of flavonoids and their role in disease prevention.
Public Engagement and Outreach
I believe in making science accessible to all. Over the years, I’ve worked with media outlets to provide evidence-based insights on food and nutrition. My aim is to bridge the gap between rigorous research and public understanding.
I sometimes write on substack about diet, nutrition and health:
- Why the hype about ultra-processed foods is overblown.
- Why conflicts of interests are often a red herring
Affiliations and Memberships
I am member of:
- British Mass Spectrometry Society (BMSS)
- Deutsche Gesellschaft für Ernährung (DGE)
- Royal Society of Chemistry
Research funding
- Current
- FoodSEqual (BBSRC) – project to improve the UK food system. Responsible for dietary assessment methods.
- Previous
- Mars, Inc. – Development and application of biomarkers of flavan-3-ol intake and associations with health
- PHYTOME (EU) – Development of alternatives to nitrite for meat processing
- FLAVIOLA (EU) – Investigation of the effect of flavanols on cardiovascular health