Trans fats found naturally in dairy foods such as milk, butter and cheese do not increase the risk of heart disease or type 2 diabetes, a new study has found….Read More >

Blessed are the tiny cheesemakers: scientists have mapped out the bacteria responsible for giving three British cheeses their distinct flavour, which may also be beneficial to human health. Scientists in the Food…Read More >

Climate change is already affecting the UK’s food production and ecosystems, with risks increasing in urgency, according to a major national climate assessment published this week. Researchers from the University…Read More >

A University of Reading philosopher is to spend a year researching the inner lives and welfare of shrimp, funded by a grant of £53,256 from Shrimp Welfare Project, a registered…Read More >

Research into the benefits of fish oil in the diet led by the University of Reading has been named British Journal of Nutrition Paper of the Year 2025. The award-winning study,…Read More >

  The taste and texture profile of protein shakes could be improved by tweaking the way whey protein is made, new research has found. An ongoing collaboration between the University of…Read More >

Key subject areas at the University of Reading have been featured among the top universities in the world in the QS World University Rankings by Subject 2026, published today [25…Read More >

The University of Reading has congratulated the Natural History Museum after more than 7.1 million people visited the Museum in 2025, a new record for any UK museum or gallery….Read More >

  Farmers could turn more of the UK’s farmland into productive agroforestry systems if they had access to trusted advice and real farm examples, according to new research from the…Read More >

  Professor Julie Lovegrove, Director of the Hugh Sinclair Unit of Human Nutrition at the University of Reading, has been appointed Chair of the UK’s Scientific Advisory Committee on Nutrition (SACN). As…Read More >