Pippa is the EMEA Nutrition Business Partner at Tate & Lyle, where she communicates the nutrition science and benefits of functional ingredients for population health. She loves educating both colleagues and customers on nutrition and the benefits of our ingredients. Pippa’s love of food led her to nutrition science. She holds a PhD from the University of Surrey, and worked as a postdoctoral research associate at King’s College London (where she famously baked over 1000 muffins for a clinical trial on dietary fats). She's also worked with the British Nutrition Foundation, shaping the UK's nutrition landscape and educating school children about healthy eating. This diverse experience - spanning clinical research, industry partnerships, and nutrition education - enables her to translate complex science into practical insights that resonate with everyone from food manufacturers to consumers.