Ray Rice

Food Scientist

[ Background | Appointments ]

Background

Ray Rice trained as a Food Scientist at the Southbank University in London and was awarded a Ph.D degree for his studies at the University of Illinois, USA in 1971. He first began working with the long chain Omega-3 polyunsaturates in 1965, and has been closely involved with them ever since. For the past 25 years he has focussed on the health impact of these key nutrients and has been at the forefront of the research which is gradually revealing their true significance for human health. From being involved with the technical aspects of Fish Oils while Technical Manager at Seven Seas Ltd, to his current status as an independent consultant, he advises many companies and organisations throughout the world.