Delivering better health through integrated research



  On the 21st and 22nd February the EIT Food Innovation Marketplace will be taking place in Reading (at the Madejski Stadium). All EIT Food partners have received an invitation to visit the University on Friday 23 Feb when we will facilitate further networking/meeting opportunities. We will also be offering interested partners the chance to have a tour of key facilities. This additional meeting day will be of particular value to those partner consortiums who are already delivering 2018 projects, as well as those who have already initiated discussions with partners about future project ideas and who could use the opportunity to develop their project plans and proposals. If you are working with EIT Food partners and would like the opportunity to meet, please contact us ( and we can help arrange a meeting time and space for your group. Read more

Bioavailability 2018 Conference in Norwich 10-13 September

 The Bioavailability 2018 conference aims to provide an open forum to bring together researchers from various scientific communities to present the latest research and discuss common themes and challenges to understanding the bioavailability of micronutrients and bioactive compounds for improved public health.   Conference Topics:
  • Mechanisms and individual variation in uptake
  • Role of the microbiome in bioavailability
  • Biofortification
  • Health impacts and safety
  • Public health nutrition
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Demonstrating the key role of dairy in a nutritious diet

The upcoming IDF Symposium on the Role of Dairy in Sustainable Diets in Seville, 1st and 2nd February 2018, will demonstrate the role on dairy as part of a nutritious diet. Dr Ian Givens, professor of food chain nutrition at Reading University, will discuss whether dairy products increase the risk of death from any cause and from either serious heart problems or cardiovascular disease. Dr Givens studies the relationship between consumption of animal-derived foods across the key life stages, nutrient supply and chronic disease risk with particular emphasis on cardiovascular disease and dairy foods, saturated, trans and n-3 fatty acids. Read more