Facilitated by the Institute of Food, Nutrition and Health (IFNH), the University has been engaged with EIT Food since its inception in 2018. EIT Food is Europe‚Äôs leading food innovation initiative, working to make the food system more sustainable, healthy and trusted. It is funded by EIT (European Institute of Innovation and Technology) which was developed by the EU to strength Europe‚Äôs ability to innovate. EIT Food is one of eight EIT innovation communities which facilitate partnerships between research, academia and industry to address key societal challenges.
From involvement in 16 collaborative, pan-European projects in 2018 to 40 projects in 2020, EIT Food funding has brought approximately 8 million euros to the University.
We are pleased to announce our next Lunchtime Seminar showcasing vertical farming, AI and robotics, alternative proteins, and gene editing, promising to improve the sustainability of food production.
The next seminar ‚ÄúCutting through the ‘glittering imaginary’ of agriculture 4.0: are new agricultural technologies ‘game-changing’, and if so, for whom?
‚ÄĚ, presented by Professor David Christian Rose, Elizabeth Creak Associate Professor of Agricultural Innovation and Extension, University of Reading will take place via Microsoft Teams on Friday 21st May at 13.00 ‚Äď 14.00.
We are pleased to announce our next Lunchtime Seminar showcasing¬† the role of¬† Vitamin D, COVID-19 and Acute Respiratory Tract Infections.
The next seminar ‚ÄúVitamin D, COVID-19 and Acute Respiratory Tract Infections ‚Äď Is this Nutrient the Sunshine Superstar or Just Media Hype!‚ÄĚ, presented by Professor Susan A. Lanham-New, Department of Nutritional Sciences, School of Biosciences & Medicine, Faculty of Health & Medical Sciences, University of Surrey will take place via Microsoft Teams on Friday 16th April at 13.00 ‚Äď 14.00.
Back in December 2020 we held our annual IFNH Forum on the importance of interdisciplinary working to successfully address food system challenges and solve global hunger. These significant challenges were touched on again, this time as part of the launch event for IFNH‚Äôs new Education and Professional Training Hub (EPTH) held earlier this month.
The current pandemic has focused the minds of many on both sustainability and the wider well-being of society.
We are pleased to announce our next Lunchtime Seminars showcasing the effect of production systems on milk mineral concentrations.
The second seminar ‚ÄúMineral concentrations in milk: sources of variation and implications to human nutrition‚ÄĚ, presented by Dr Sokratis Stergiadis, will take place via Microsoft Teams on Friday 19th March at 13.00 ‚Äď 14.00.
The Institute for Food, Nutrition and Health is delighted to invite you to the Education & Professional Training Hub (EPTH) launch event which will take place on Thursday 18th March at 2pm-3.30pm. The event is free to attend and for more information on the event and to register your attendance Click Here. Please register your attendance by Wednesday 17th March 2021.
We are delighted to announce that the IFNH will hold a series of Lunchtime Seminars showcasing new developments in food, nutrition and health and ongoing research projects across the University.
The first seminar ‚ÄėFriends in low places: An A-Z of gut microbiology‚Äô, presented by Professor Glenn Gibson, will take place via Microsoft Teams on Friday 19th February at 13.00 ‚Äď 14.00.
Great documentary created by EIT Food in collaboration with partners, startups and stakeholders to inspire you on the topic of food loss and waste, one of our main challenges in the area of Circular Food Systems.
A big THANK YOU to our colleague Dr Simona Grasso, Senior Research Fellow at the IFNH, for her great contribution to the video and for representing University of Reading.
You can watch the documentary by clicking on Food Waste – the story told
The University of Reading has become the first university in Europe to become a member of a network making meals served on campuses around the world healthier and more environmentally friendly.
The University has been admitted to the¬†Menus of Change Universities Research Collaborative¬†(MCURC). This means it will take an active role along with international researchers and food service leaders to seek new and innovative ways to encourage people to choose healthier, more sustainable options, such as replacing red meat with more environmentally friendly protein sources or using reusable drink cups.