Food Databanks at QI

Providing food composition data to underpin food and health research in the UK

Food Databanks welcomes a new member

We are very happy to introduce our newest research scientist, Kathryn Murray. Kathryn has an analytical chemistry PhD and 8 years’ experience at the University of Nottingham carrying out nutrition-based human observational studies researching MRI imaging of the GI tract. Kathryn joins us at QIB to

Happy Valentines Day

Just to prove that romance is not dead on Valentine’s day in Food Databanks at The Quadram Institute Bioscience. We have delved in our database and will attempt to woo you with the nutritional composition of hearts! Apologies if this is the wrong sort of heart, here are a couple for the

Food Composition Thoughts after Veganuary

Did you manage to stick with a vegan diet this January? FDNC spent some time looking at our UK food composition data in light of recent debates that appeared in the press and on social media during Veganuary. For instance, is it possible to reach the daily requirements of some vitamins and

Have fruits and vegetables become less healthy over time?

Have you been thinking about mineral depletion in our foods? In light of some recent social media discussions recently around the loss of nutritional content of fruits and vegetables, we have! There have been several articles in the popular press some of which quote this 2004 J Am Coll Nutr

Uses of Food Composition data, with a focus on Phosphorus

Uses of Food Composition data, with a focus on Phosphorus The data we compile and publish on the composition of foods is used by many different people, from researchers and health professionals, to industry and consumers. The data underpins research at the Quadram Institute, across Europe, and

The FNS-Cloud website is live!

We are delighted to announce that the Food, Nutrition and Security Cloud website is live. The 35 partners that form part of the consortium involved in this EU project that are passionate about developing an infrastructure and services to exploit food, nutritional and security data. To find out

Food Chemistry: X

Paul Finglas, as  Editor-in-Chief of Food Chemistry talks about Food Chemistry: X, which is a new open access mirror journal in Food Science at Elsevier. Food Chemistry and Food Chemistry: X have the same scope, the same editorial board and the same quality. Food Chemistry: X offers authors who