The Dairy Council held the annual conference for nutrition and health professionals on 27th April at W5, Belfast. The conference focused on new developments in nutrition science and practice, including those in relation to dairy foods chaired by Professor Sean Strain from Ulster University. Professor Ian Givens, Director of the Institute for Food, Nutrition and Health and Dr Alison Yeates, Ulster University and Visiting Research Fellow for the IFNH has been invited to speak about sustainable diets for health and iodine in the UK diet. See the speakers Continue Reading
Professor Ian Givens has been invited to join the Priming Food Partnerships Event on the 15th March in Birmingham, having the opportunity to speak about the impacts of existing food, nutrition and health.
Addressing the serious public health and environmental consequences of modern diets on a global population will require changes to our food system. These changes must be both sustainable and health-promoting: a challenge that requires a deeper understanding of the complex relationships between food nutrition and health alongside recognition for sustainable use of raw materials and energy. Players from both large and small organisations within the food sector are invited to work together with academics to design collaborative, pre-competitive research projects. Research will underpin the ultimate aim of improving healthy nutrition for all. Read more
This year’s Fairbrother Lecture on 21 March will be given by PhD Student Rodrigo Zenun Franco and is entitled “Would you let your phone tell you what to eat?” Rodrigo will be talking about an app he has developed which personalised nutritional advice. For more information and to book a free place please see Fairbrother Lecture
Across two days, an exceptional mix of innovation managers, top academia, business leaders, entrepreneurs, food scientists, technology experts and societal opinion makers met at Reading’s Madejski Stadium to discuss the development of new projects in the areas of education, innovation, business creation and consumer outreach, setting milestones together in order to prepare for the future of our European food sector.
The University of Reading hosted a third day of partner networking and discussions at our Whiteknights campus, offering tours of our research centres and facilities.
Professor Steve Mithen, Deputy Vice Chancellor and Pro-Vice-Chancellor for Research and Innovation at the University of Reading, said:
“It is an honour to host Europe’s most distinguished food professionals at the University of Reading. Our food system is increasingly connected across borders and requires close collaboration between researchers and industry to solve problems linked to poor diet and health”. Read more
15th March 2018 – 5.00-8.00pm
University of Reading, Whiteknights Campus, Henley Business School, RG6 6UD.
A joint event between the AgriFood Training Partnership (AFTP), Centre for Integrative Neuroscience and Neurodynamics (CINN), Institute for Food Nutrition and Health (IFNH) and Alzheimer’s Reseach UK (ARUK).
The link between Type II Diabetes (Diabetes mellitus) and vascular dementia is well established, with both conditions affected by patient maturity, obesity and a poor diet. Microvascular disease caused by this combination of risk factors damages blood vessels and causes poor blood circulation, leading to retinopathy (blindness), lower limb disease and dementia. Patients with Type II Diabetes have twice the risk of healthy individuals of developing Alzheimer’s Disease. Read more
EIT Food’s call for proposals has been released on the 7th February 2018. The call process will be executed in two phases, a pre-call and the final call for proposals.
- The pre-call runs from February 19, 2018, to March 21, 2018.
- The specific comments to your project will be provided by 20 April.
- The final call will be opened on 23 April 2018.
- Final submission date 6 June 2018.
- Feedback on the results by 31 July 2018
We have 2 workshops (half-day sessions) planned to support colleagues develop project submissions on Tuesday 13th February at 10.00 – 12.00 and on Wednesday 14th February in the School of Agriculture, Policy and Development. To discuss any ideas for the next call or any questions about EIT Food, please email Kate Green, KIC Partnerships Manager.
Margaret Bath is a top executive who will join EIT Food from The Kellogg Company where she spent the last 13 years of her professional career as Senior Vice President Corporate Research, Quality, Nutrition and Technology. She has over 30 years’ experience in leading positions in innovation and R&D in the food industry, working for Dreyer’s, Frito Lay and Kellogg’s. She received her degree in Experimental Foods from the University of Maryland, USA, and an Honorary Doctorate from the KU Leuven, Belgium. Read more
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.
- Mechanisms and individual variation in uptake
- Role of the microbiome in bioavailability
- Health impacts and safety
- Public health nutrition
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
2017 was a very busy and productive year. We supported University colleagues to submit proposals to EIT Food’s first call for projects; we recruited core IFNH staff members; we launched our website; we held a formal, internal launch for University colleagues in October.
In addition we promoted the work and expertise of the University across the food value chain at Food Matters Live in November; and we delivered a scoping project for the Climate-KIC (on behalf of the Climate-KIC, EIT Health and EIT Food) on climate change adaptation challenges in Europe.
2018 promises to be equally exciting and myself and the team look forward to working with many of you to drive forward innovation and collaboration.