This short video https://youtu.be/R1uSV1do6Po shows a few examples of how food waste from food processing can be reused for other purposes, our contribution to Stop Food Waste Day 2021. Approximately one-third of foods fit for human consumption are wasted globally (ca. 1.3 billion tonnes
Food Science and Technology article on Gut Reaction
Kathryn Murray, Andrew Chapple and Cathrina Edwards of Quadram Institute Bioscience explore the links between diet, the microbiome and health. They discuss new research to develop ingredients containing starch with increased resistance to digestion, which can improve fibre in the diet and reduce
PERSFO Consortium Meetings, Jan 25th and 19th March 2021
FDNC team members recently joined colleagues from the PERSFO project for the second Consortium meeting of 2021. The second year of PERSFO activities were officially started at the Kick-Off Meeting in January this year, where we reviewed the 2021 work-plan and discussed finalising the 2020 project
FNS-Cloud Consortium Meeting, M18, March 9th-11th 2021
Members of the FDNC team joined FNS-Cloud colleagues for an online Consortium Meeting from 9th-11th March 2021, marking the end of the first project period. Day 1 included a presentation from guest speaker Professor Karel Luyben, Association President for the European Open Science Cloud (EOSC). Paul
PhD opportunity
An exciting opportunity to be part of the Critical Decade for Climate Change – Leverhulme Doctoral Scholars programmeat UEA Norwich TRANSFORMING DIETS FOR ENVIRONMENTAL SUSTAINABILITY THROUGH EXPERIMENTAL INTERVENTIONS Our global food system is responsible for about a quarter
FDNC
We labelled Burns Night! Have you wondered while you cook your Burns Night supper what the nutrition label would say? No, neither had we, until today, when we decided to create some labels, and here’s what we produced. We used traditional recipes together with nutritional composition contained
Minced meat or Mincemeat? A Christmas Blog
Creating a nutrition label for your Christmas dinner In the UK there are many software systems available to calculate the nutrition content of products and dishes. Most will use the food composition data we compile and maintain. This dataset, however, contains some unknown nutrient
Eating the Gap: Online event, Ingredients for Health
Maria Traka, Deputy Head of Food Databanks National Capability will be speaking at Eating the Gap virtual event, organised by Foodpairing, funded by EIT Food on Monday 16th November 2020. Maria will take part in the session on food, gut microbiome and mood. She will be talking whilst a chef