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Professor Food Nutrition and Health University of British Columbia Vancouver. Dr. Kitts' main research areas are in the fields of food chemistry toxicology and nutrition. He has investigated the physiological and safety of a number of known food constituents including both naturally present as well as derived materials for bioactive potential. More recently his research has focused on examining the role of diet on antioxidant status and characterizing structure-function antioxidant activity of bioactive constituents present in plants for potential use in functional food systems. Dr. Kitts has authored over 150 scientific publications and 26 book chapters on the characterization and safety implications of bioactive constituents in foods.
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