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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.

Image Paul's project
THE DEVELOPMENT OF NOVEL PLASTIC FILM CLADDING MATERIALS FOR POLY-TUNNELS

Ceres 2020

Professional Dev Advanced
Professional Development Advanced

EIT Food 2020

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Professional Development Framework

EIT Food 2020

EIT Food Accelerator Network
EIT Food Accelerator Network

EIT Food 2020

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Health SnaP

EIT Food 2020

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SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

EIT Food 2020

Cleanfruit
CleanFruit – Standardization of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

EIT Food 2020

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Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

EIT Food 2020

Oncofood
ONCOFOOD: New food solutions for cancer patients

EIT Food 2020

Microbiam
MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems

EIT Food 2020

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NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)

EIT Food 2020

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Our Nutritious Protein

EIT Food 2020

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Constituent sensing of small grains

EIT Food 2020

Truth behind the headlines
Food and Nutrition: Truth behind the headlines

EIT Food 2020

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Trust in Our Food: Understanding Food Supply System

EIT Food 2020

Digital Marketplace
EIT Food Digital Marketplace for Side Streams

EIT Food 2020

Building a business
Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system

EIT Food 2020

LINKDAPA
“LINKDAPA”: Linking multi-source data for adoption of precision agriculture

EIT Food 2020

Harness
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

EIT Food 2020

Vertical farming
Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain

EIT Food 2020

EFSET 20
EFSET – European Food Systems Education and Training

EIT Food 2020

FAN
EIT Food Accelerator Network FAN 2020

EIT Food 2020

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Trust in Our Food MOOC

EIT Food 2019

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EIT Food Digital Marketplace for Side Streams

EIT Food 2019

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Professional Development Framework

EIT Food 2019

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Food System Master of Science Programme

EIT Food 2020

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EIT Food TrustTracker®

EIT Food 2019

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Exploring Controversies in Food Production

EIT Food 2019

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Our Nutritious Protein

EIT Food 2019

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Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in

EIT Food 2019

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Health SnaP

EIT Food 2019

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IValueFood

EIT Food 2019

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An Introduction to Food Systems: Scientific, Technical and Socioeconomic Principles to Facilitate the Creation of Food Value Networks

EIT Food 2019

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inPaper: Innovative paper-based packaging technology and pack styles for food products

EIT Food 2019

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Explore How Farmers Produce Food Sustainably

EIT Food 2019

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Superfoods: Myths and Truths

EIT Food 2018

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Alternative Proteins as Food Ingredients

EIT Food 2018

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Circular Food Generator Track

EIT Food 2018

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EIT Food Ambassadors Programme

EIT Food 2018

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European Food Systems Education and Training (EFSET) Programme

EIT Food 2019

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NMR-based MetabolomIcs foR orgAniC miLk authEntication

EIT Food 2019

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Focus on Farmers

EIT Food 2019

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SureChoc: Sugar reduced chocolate

EIT Food 2019

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Developing a Digital Toolkit to Enhance the Communication of Scientific Health Claims

EIT Food 2019

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Dairy products with reduced saturated fatty acids

EIT Food 2019

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Seaweed supplementation to mitigate methane (CH4) emissions

EIT Food 2019

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SEE & EAT

EIT Food 2019

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Quality Information Services and Personalised Nutrition

EIT Food 2019

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How to effectively change food habits

EIT Food 2019

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Influencer marketing for EIT Food

EIT Food 2019

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The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020

EIT Food 2020

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How is Food Made? Understanding Processed Food

EIT Food 2019

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Games of Food

EIT Food 2019

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Constituent sensing of small grains

EIT Food 2019

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Interplay between different wheat cultivars

EIT Food 2018

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Dairy products with reduced saturated fatty acids

EIT Food 2018

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EDUCATING FOR TECHNOLOGY TAKE-OFF

EIT Food 2018

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TRUST IN OUR FOOD: UNDERSTANDING FOOD SUPPLY SYSTEMS

EIT Food 2018

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QUALITY INFORMATION SERVICES AND DIETARY ADVICE FOR PERSONALISED NUTRITION IN EUROPE

EIT Food 2018

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

EIT Food 2018

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GAMES OF FOOD

EIT Food 2018

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