Emeritus ProfessorAndrew Sinclair

Professor Sinclairs research is concerned with a range of issues related to
nutrition, specifically:
Food Science (composition of food, especially lipid and fat soluble vitamins),
Nutrition (fatty acid metabolism in man and animals),
Functional foods (omega 3 PUFA, lycopene, olive oil, polyphenols, gamma-
tocopherol, New Zealand Green Lip Mussell),
Human Health (effect of omega 3 fatty acids, saturated fatty acids, trans
fatty acids, meat-and fish-containing diets and vegetarian diets on
cardiovascular health including platelet function),
Neuroscience (the role of omega 3 polyunsaturated fatty acids in brain,
retina, and blood pressure regulation in mammals).

Projects
Professor Sinclair is involved in a wide range of Departmental, Faculty and
University committees, including
Current Chair of the University Animal Welfare Committee
He also serves as an Editor for the British Journal of Nutrition and is on the
Editorial Board of the following journal:
Prostaglandins, Leukotrienes and Essential Fatty Acids.
Professor Sinclair regularly reviews research applications for national and
international funding bodies, including NHMRC and ARC, and acts as a referee
for many different international and national journals.
Professor Sinclair is the current chair of the Australian Academy of Sciences
National Committee for Nutrition.