Albert Flynn is Professor in Nutrition in the School of Food and Nutritional Sciences, University College, Cork. His research is focused on studies on diet and health in children and adults, food fortification, and risk-benefit assessment of nutrients and he has published many scientific papers on these topics.
He has wide experience as scientific advisor to regulatory authorities on human nutrition and food safety. He chairs the Scientific Committee of the Food Safety Authority of Ireland which advises the Authority on food safety and nutrition policy.
He has also served on expert panels that advised the European Commission on substantiation of health claims, requirements and safety of nutrients, food allergy, dietetic foods, and safety of novel foods. These include the European Food Safety Authority’s Scientific Committee and Panel for Dietetic Products, Nutrition and Allergies (2003-12) and the Scientific Committee on Food of the European Commission (1997-2003).