Bob Rastall PhD

Professor Bob Rastall is Professor of Food Biotechnology in the Department of Food and Nutritional Sciences at the University of Reading in the UK. He has a degree in Applied Biology and a PhD in Microbial Biochemistry and has been active in research for 32 years.
He has been involved in prebiotic oligosaccharide research for more than 20 years. His interests are predominantly in the structure-function relationships in prebiotics and the generation of novel candidate prebiotics using biotechnological approaches. Utilisation of agrifood processing wastes for this purpose is a particular current focus. He is also interested in the functional ecology of the gut and how we can use an understanding of this ecosystem and its activities to design new food ingredients to enhance consumer health.