Research

IFNH > Research

The Institute facilitates leading edge and impactful research across a wide range of areas, harnessing the extensive expertise that exists within the University and supporting effective and long-lasting collaborations with partner organisations.
Our research spans innovative ground-breaking research in health priority areas, the development of novel and responsive education and training programmes, and the design and delivery of exciting communication activity using the latest technology and approaches to engage with target groups.

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EDUCATING FOR TECHNOLOGY TAKE-OFF

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TRUST IN OUR FOOD: UNDERSTANDING FOOD SUPPLY SYSTEMS

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QUALITY INFORMATION SERVICES AND DIETARY ADVICE FOR PERSONALISED NUTRITION IN EUROPE

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SUREBIC: SUGAR REDUCED BISCUITS AND CAKES THAT MEET CONSUMER SENSORY, NATURALNESS AND COST EXPECTATIONS

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GAMES OF FOOD

Don't be a food waster
DON’T BE A FOOD WASTER

JEREMY
Nutrition for the ageing brain: Towards evidence for an optimal diet

Brain Health

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Inhibitory effect of spices on formation of carcinogen in fried meatballs

Food Processing

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Yogurt consumption – favourable metabolic profile in children

Cardiometabolic Health

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Smoke and Smoked Ingredients while Retaining the Smoky Flavor

Food Processing

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What influences women’s choice to breastfeed?

Behaviour and Consumer Trust

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Wild Blueberry in Maintenance of Memory in Older Adults

Brain Health

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See and Eat! Using Picture Books to Increase Pre-schoolers Intake of Vegetables

Behaviour and Consumer Trust

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Blood lipid reduction by a probiotic

GUT HEALTH

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Gut microbiota influence on healthy ageing

GUT HEALTH

The University of Reading, ROY 2017 Nominee portrait. PICTURED HERE: Anna Thomson at the university's CEDAR research farm (Food)
Efficiency of Protein Utilisation In Lactating Dairy Cows

FOOD CHAIN SUSTAINABILITY

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Diverse Forage mixtures for sustainable livestock systems

FOOD CHAIN SUSTAINABILITY

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Effects of diet forage source on methane emissions from dairy cattle

FOOD CHAIN SUSTAINABILITY

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The effects of flavonoids on cognitive and mental health

BRAIN HEALTH

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Characteristics of dairy products produced from modified milk

FOOD PROCESSING

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Jersey milk: an effective way of improving Cheddar cheese yield and profitability

FOOD PROCESSING

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Dietary Intervention and VAScular Function (DIVAS) Study

CARDIOMETABOLIC HEALTH

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Production of dairy products with reduced saturated fat content (SFA)

CARDIOMETABOLIC HEALTH

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Impacts of food insecurity on children

BEHAVIOUR & CONSUMER TRUST

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The gut microbiota in children with Autistic Spectrum Disorders

GUT HEALTH

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The impact of the Sugar Swaps campaign on nutritional intake

BEHAVIOUR & CONSUMER TRUST

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Development of a prebiotic product (BiMuno)

GUT HEALTH