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Dr Bojlul Bahar

Senior Lecturer in Nutritional Sciences
School of Sport and Health Sciences

Bojlul is a Senior Lecturer in Nutritional Sciences within the Sport, Nutrition and Clinical Sciences team. Bojlul is a Molecular Nutritionist with a PhD in Nutrition & Food Science interested in inflammation and metabolic syndrome (obesity, type-2 diabetes/insulin resistance). Bojlul’s research focuses on regulating genes by dietary bioactive and identifying key signalling pathways involved in health and disease.

Bojlul is involved in the delivery of undergraduate BSc (Hons) Nutrition & Exercise Science and MSc Nutrition & Exercise Science programmes at the University of Central Lancashire. Bojlul has experience in MSc course leadership and curriculum development and works collaboratively with the Sport, Nutrition and Clinical Sciences team. He has a multidisciplinary background in applied biomedical research that positively influences his pedagogical approach to teaching. Bojlul has published 50+ peer-reviewed publications in food and health and supervised PhD and MSc research students.

Before joining the University of Central Lancashire, Bojlul was a UCD Research Fellow and a Senior Post-Doctoral Research Fellow at the Cell & Molecular Biology Laboratory of the Institute of Food & Health, University College Dublin. During the Post-Doctoral research, Bojlul’s research focused on the chronic inflammatory response associated with the metabolic syndrome and discovering novel bioactive compounds against those. Bojlul developed targeted transcriptome profiling technique to investigate the cause-and-effect relationship of bioactive and the molecular mode of action within the cells using a range of in-vitro, ex-vivo and in-vivo experimental models.

Bojlul completed PhD from the University College Dublin in 2006 as a Teagasc Walsh Fellow. In his doctoral research, Bojlul applied techniques of analytical chemistry (Isotope Ratio Mass Spectrometry) and functional genomics (Quantitative Gene Expression) to understand how the elements (Carbon, Nitrogen and Sulphur) from the diet get incorporated in mammalian tissues. His research demonstrated that gene transcriptome profile and stable isotope signature together provide valuable information about the production (organic or conventional, grass-fed versus grain-fed) and geographical origin of muscle meat. This information is useful for developing traceability of food from the plate to the farm.