T. Colin Campbell, biochemist, nutritionist and professor emeritus at Cornell University, is one of the pioneers of nutrition research and author of The China Study, the most comprehensive study on health and nutrition ever conducted, which brings together over forty years of research. By comparing Chinese and Western eating habits, Campbell highlighted the role of animal protein in the development of diseases such as cancer, diabetes and heart disease, revolutionising the approach to nutrition. One of the early advocates of a whole food, plant-based diet, Campbell coined the term “Whole Food Plant-Based” and has dedicated his life to studying the relationship between nutrition and health, demonstrating that a whole food, plant-based diet can halt many of the most debilitating diseases. He is the author of more than 300 scientific and popular articles and is the head of the T. Colin Campbell Centre for Nutrition Studies, created to raise awareness of plant-based nutrition and train a new generation of nutrition professionals.