Professor David A. Bender is an author and academic teaching nutrition and biochemistry.[1] He is Professor of Nutritional Biochemistry at University College London, University College London; and Sub-Dean (Teaching) for the Royal Free and University College Medical School.[2]
He is Executive Editor of the Journal of the Science of Food and Agriculture and author of the Oxford University Press publications A Dictionary of Food and Nutrition and Nutrition: A Very Short Introduction.[1][3]