Dr Sangeetha Thondre

MSc PhD RNutr

Senior Lecturer in Nutrition, Subject Co-ordinator for BSc Nutrition, Research Lead for Oxford Brookes Centre for Nutrition and Health (OxBCNH)

Department of Sport, Health Sciences and Social Work

Sangeetha Thondre


Academic background

I have an MSc in Biotechnology from Cochin University of Science and Technology and PhDin Biotechnology from The Central Food Technological Research Institute, India on the topic‘Microbial production of fructooligosaccharides’. Prior to my position as Research Fellow atOxford Brookes University, I have had experience working in plant tissue culture and analyticalfood testing laboratories in India and the UK. From 2014, I have been working as a senior lecturerin Nutrition. I teach various modules at undergraduate and postgraduate level and supervise PhDstudents in Nutrition. I am a Registered Nutritionist and the research lead for the 'MetabolicTesting', 'Glycaemic Index Testing' and the 'Food components and Activity' testing servicesoffered by the Oxford Brookes Centre for Nutrition and Health (OxBCNH).

Teaching and supervision


Modules taught

I teach various modules at undergraduate and postgraduate level in Nutrition. I am also the subject co-ordinator for BSc Nutrition

Module leader for:

  • Fundamentals of Food Science
  • Global Nutrition, public health and policy
  • Food Science
  • Global nutrition and Public health


Currenly supervising 2 students as Director of Studies and 1 student as second supervisor.


Research interests

My research interests include the role of dietary fibre, specifically barley beta-glucan on glycaemia, gastric emptying, energy expenditure and satiety. I am also interested in the in vitro methods of starch digestion and the health benefits associated with plant polyphenols. My other research interests include the role of carbohydrate functional foods such as oligosaccharides and polysaccharides, their use in various food systems to improve metabolic effects and also the effect of food processing on their functional and sensory characteristics. Recently, I have been working on differences in taste perception and related effects on foodchoices and biomarkers of stress and inflammation. I have authored book chapters, research publications in peer reviewed journals and patented a process for the preparation of fructooligosaccharides. 

Research group membership

  • Sustainable and Resilient Futures Network steering group member
  • Children and Young Peoples Network member

Research projects

Creating edible street and play park in Oxford for better environment and health. £2000. Funded by EPSRC and University of Bath. Co-investigator. 

Centres and institutes


Projects as Principal Investigator, or Lead Academic if project is led by another Institution

  • 'Food waste and behaviour change competition' (led by OBBS) (01/12/2023 - 31/07/2024), funded by: The Association of Commonwealth Universities, funding amount received by Brookes: £0
  • Formulation and validation of Reducose as a functional food ingredient to reduce risk of diabetes (01/09/2023 - 28/02/2026), funded by: Technology Strategy Board (Innovate UK), funding amount received by Brookes: £169,024


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Professional information

Memberships of professional bodies

  • Member of The Nutrition Society
  • Fellow of Higher Education Academy UK