Mathilde Gressier is a PhD candidate in Nutrition and Health Economics jointly between the Section of Nutrition Research of the Department of Metabolism, Digestion and Reproduction at Imperial College London, and the Centre for Health Economics, Policy, and Innovation (CHEPI) at Imperial College Business School.
Her research focuses on identifying the impact of food reformulation policies on populations’ health. Specifically, she is interested in understanding how the population answers to a modified food offer, and what could be the resulting change in dietary intakes and health outcomes. She is also interested in understanding the characteristics that make a policy effective in changing the food environment. Her PhD is supervised by Prof Gary Frost of the Nutrition Research Group, and Prof Franco Sassi of the Imperial College Business School.
Mathilde holds a Master of Science in Engineering from AgroParisTech (France) with a specialisation in Food Science and Human Nutrition.
Gressier M, Frost G, 2022, Minor changes in fibre intake in the UK population between 2008/2009 and 2016/2017, European Journal of Clinical Nutrition, Vol:76, ISSN:0954-3007, Pages:322-327
Gressier M, Sassi F, Frost G, 2021, Contribution of reformulation, product renewal, and changes in consumer behavior to the reduction of salt intakes in the UK population between 2008/2009 and 2016/2017, The American Journal of Clinical Nutrition, Vol:114, ISSN:0002-9165, Pages:1092-1099
et al., 2021, What is the impact of food reformulation on individual’s behaviour, nutrient intakes and health status? A systematic review of empirical evidence, Obesity Reviews, Vol:22, ISSN:1467-7881, Pages:1-23
Gressier M, Frost G, Sassi F, 2020, Healthy foods and healthy diets. how government policies can steer food reformulation, Nutrients, Vol:12, ISSN:2072-6643, Pages:1-9