Emily is a Professor of Sustainable Food Production at Nottingham Trent University, where she uses nutrition as a tool to improve bird health and reduce the environmental impact of poultry meat and eggs. Emily leads the cross-university research theme ‘Safety and Sustainability’ for her university.
Emily’s research uses nutrition as a tool to reduce the environmental impact of poultry production and to improve the health of poultry and poultry products.
The core focus is on understanding and balancing the interplay between nutrition, environmental sustainability and gut health. Emily’s expertise and poultry facilities are widely used by the agri-sector for their research and development needs, and she also advises the Food Standards Agency as a member of their Science Council and Advisory Committee on Animal Feeds.
The outputs of Emily’s EPSRC and BBSRC funding for poultry nutrition research were used as the basis of an RCUK Impact Case study submitted to UK Government in 2014; particularly focussing on the pipeline of highly skilled scientists produced for an industry sector with a science skills gap.