|Dr. Peter J. Jones|
|Director, Richardson Centre for Functional Foods And Nutraceuticals|
Peter J. Jones, Canada Research Chair in Functional Foods and Nutrition, joined the University of Manitoba on November 1, 2005, as Director of the Richardson Centre for Functional Foods and Nutraceuticals. Dr. Jones main appointment is in the Department of Food Science with a cross-appointment in Human Nutritional Sciences.
A native of Vancouver, Dr. Jones received a BSc degree in Biochemistry at the University of British Columbia. He obtained an MSc in Human Nutrition at the same institution before completing a PhD in Nutritional Biochemistry from the University of Toronto in 1985. Then, after two years with the Clinical Nutrition Research Center at the University of Chicago as a Medical Research Council of Canada post-doctoral fellow, Dr. Jones spent several years on faculty with the Division of Human Nutrition at the University of British Columbia. Dr. Jones was Director of the School Dietetics and Human Nutrition at McGill University from 1994-1999; in addition to being a professor in the school and holding a cross-appointment in the Department of Medicine until 2005.
Dr. Jones serves as Past-president of the Danone Institute for Nutrition inCanada and is a past-President of the Canadian Society for Nutritional Science. He served as Chairman of the Functional Foods and Nutraceuticals Board of the Vancouver-based Forbes Medi-tech group and sat on the Food and Agriculture Organization of the United Nations, World Health Organization, and United Nations University (FAO/WHO/UNU) Expert Consultant Panel for Energy and Protein Requirements in Human Nutrition.
Dr Jones' research interests cover cholesterol, fat and energy metabolism. He has applied novel stable isotope methodologies to examine the response of these areas of metabolism to dietary intervention. His research group has been active in exploring the dietary determinants which control cholesterol biosynthesis absorption and turnover in humans, as well as how plant sterols act in functional foods as cholesterol-lowering agents. Other areas of research have included re-establishing energy needs in sub-groups of the Canadian population and exploring which fats confer optimal health during weight reducing diets. Dr. Jones has published over 350 peer-reviewed research articles and reviews in international journals, as well as chapters in leading nutrition textbooks. Dr. Jones received the Young Investigator Award for Excellence in Nutrition research in 1997 and the McCollum Award from the Canadian Nutrition Society in 2013.
Dr. Jones serves on national grant review committees including Canadian Institutes of Health Research (CIHR) and Heart and Stroke as well as on editorial boards for Journals, including the American Journal of Clinical Nutrition, Lipids and Nutrition Reviews.