Tel: 020 8240 2300
Yiannis is a Senior Lecturer and Programme Director of the MSc Nutrition and Genetics. He is also the Head of the Nutrition and Genetics Research Group, which he created in 2015.
Yiannis is a registered dietitian (HCPC) and registered Nutritionist (AfN). He completed an honours degree in Nutrition and Dietetics at the Robert Gordon University. He then did an MSc in Human Nutrition and Metabolism at the University of Aberdeen where he carried out research in DNA damage and nutrition.
He studied for his PhD at the Rowett Research Institute in the field of molecular nutrition where he investigated the effects of omega-3 fatty acids on cardiovascular disease through proteomics, genomics and metabolomics pathways. He did his postdoctoral research project at the University of Reading where he explored the sensorial quality and degradation of hospital food within the NHS.
Prior to coming to St Mary’s he was a lecturer at the London Metropolitan University, where he also completed a PGCert in Teaching and Learning in Higher Education. He is also a Fellow to the Higher Education Academy.
Yiannis has developed the pioneering MSc Nutrition and Genetics, (the only university course of its kind in the UK, only four in the world).
In his time at St Mary's Uiversity, Yiannis has developed and currently leads the Nutrition and Genetics Research Group. He supervises several MSc and PhD students and his main research interest is the interaction between genetics, nutrition and chronic diseases (e.g. cancer, cardiovascular disease, diabetes and obesity).
- Leta Pilic (Genetic susceptibility to salt sensitivity and hypertension). Completed 2018
- Catherine Graham (Gene/environment interactions in chidhood and adult obesity). Completed 2019
- Viviane Anastacio: Environmental effects on phenotypic expression. Ongoing
- Ammi King: Effects of genotype on clinical outcomes and behaviour in relation to cardiovascular disease. Ongoing
- Ed Ryan-Moore: The use of genotyping in tailoring training regimes for young footballers (collaboration with Fulham FC). Ongoing
- Graham, C.A-M, Pipe, J, Holton, J, Tamba, K, Nixon, J, Lorente-Cebrián, S, González-Muniesa, P and Mavrommatis, Y. 2019. “Associations Between Genetic Predisposition, Fat Taste and Obesity”, Proceedings of the Nutrition Society, 78 (OCE1), E2.
- Pilic, L & Mavrommatis, Y. 2018 “Genetic predisposition to salt-sensitive hypertension and its effects on salt taste perception and intake in a normotensive population”. British Journal of Nutrition, 120(7): 721-731
- Pilic, L., Pedlar, C.R. & Mavrommatis, Y. 2016, "Salt-sensitive hypertension: mechanisms and effects of dietary and other lifestyle factors", Nutrition reviews, 74, no. 10, pp. 645.
- Pilic, L. & Mavrommatis, Y. 2016, "Genetic predisposition to salt sensitivity and its effects on dietary salt taste perception and intake", Proceedings of the Nutrition Society, 75, no. OCE3.
- Tsikritzi R, Wang J, Collins VJ, Allen VJ, Mavrommatis Y, Moynihan PJ, Gosney MA, Kennedy OB, Methven L (2015). “The Effect of Nutrient Fortification of Sauces on Product Stability, Sensory Properties, and Subsequent Liking by Older Adults”. Food Science 80 (5): S1100-S1110.
- Mavrommatis Y, Moynihan P, Gosney M & Methven L (2011). Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UK. Appetite, 57(1):14-20.
- Mavrommatis Y, Ross K, Rucklidge G, Reid M, Duncan G, Gordon MJ, Thies F, Sneddon A & de Roos B (2009). Intervention with fish oil, but not with docosahexaenoic acid, results in lower levels of hepatic soluble epoxide hydrolase with time in apoE-knockout mice. British Journal of Nutrition, 103(1):16-24.
- De Roos B, Mavrommatis, Y & Brouwer IA (2009). Omega-3 fatty acids - novel insights into cellular mechanisms. British Journal of Pharmacology, 158(2):413-28.
- Duthie SJ, Mavrommatis Y, Rucklidge G, Reid M, Duncan G, Moyer MP, Bestwick CS, Pirie LP (2008). The response of human colonocytes to folate deficiency in vitro: functional and proteomic analyses. Journal of Proteome Research, 7(8): 3254–3266.
- Mavrommatis Y, Thies F, Ross K, Gordon MJ, McLeod E, Sneddon A, Rucklidge G, Reid M, Duncan G, Mayer C, Horgan G, Arthur J & de Roos B (2007). The effects of fish oil and DHA on soluble epoxide hydrolase in apoE -/- mice. Proceedings of the Nutrition Society, 66: 579-584.
- Duthie SJ, Bestwick CS, Mavrommatis Y, Moyer MP, & Pirie LP (2006). The cellular response of normal human colonocytes to folate deficiency in vitro: proteomic and functional analyses. Proceedings of the Nutrition Society, 65: 455-461.
Recent invited presentations
- The Ideas Exchange - A series of quick-fire lectures from a range of top academics, December 2018. “Genetics and Nutrition”
- Department of Health, December 2018. Invited to provide an “Overview of nutrition and genetics in the UK”.
- European Summit of Personalised Nutrition, London, December 2018. Invited Speaker “Nature vs Nurture: To what extent does DNA and lifestyle impact health?”
- Association for Nutrition Annual Discourse, December 2017. Represented the Science sector of the Association. Presentation title: “The development of –omics and personalised nutrition”.
- NutrEvent June 2017, Lille, International Conference. Presentation title: Genetics and Personalised Nutrition.
- Nutrition Society Conference July 2017, Cellular and Molecular Theme Highlight. Presentation title: The effects of genetic profiling on eating behaviour.
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