Anestis Dougkas is a Researcher in nutrition, health and eating behaviour at the Centre for Food and Hospitality Research at Institut Paul Bocuse, Lyon, France. He graduated from the Aristotle University of Thessaloniki, Greece with a four-year B.Sc. degree in chemistry with specialization in biochemistry and food chemistry. He continued his studies and received a M.Sc. in food science and nutrition and a Ph.D. in nutrition, within the Nutritional Research Group at University of Reading, UK. His Ph.D. work focused on the associations between consumption of dairy products and the risk of obesity. Specifically, he undertook epidemiological research and human dietary intervention trials, which investigated the effect of dairy on appetite regulation. In 2011, he got a Post-Doctoral Research Fellowship at Food for Health Science Centre, Lund University, Sweden. His research interests are within the area of protein and appetite regulation, obesity prevention and sustainable diets. He is a member of the Nutrition Society, American Society for Nutrition and the Association for the Study of Obesity and alumni of the European Nutrition Leadership Platform.
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