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.

  • All
  • Food Chain Sustainability
  • Food Processing
  • Cardiometabolic Health
  • Brain Health
  • Gut Health
  • Behaviour and Consumer Trust

Food solutions

Food Solutions takes real-world sustainability challenges faced by the food industry and supports multi-disciplinary teams to find innovative new solutions with the potential to transform the food system. Mentoring by…Read More >

Nutrition for Health and Sustainability

Course overview Explore the relationship between health, nutrition, and sustainability Diet is the biggest single risk factor for preventable diseases in the world and a key driver of diabetes, heart…Read More >

EIT Food TrustTracker®

Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the…Read More >

Integrating precision farming in computer games

The Integrating Precision Farming into Computer Games project will encourage agricultural stakeholders to adopt precision farming techniques and technologies. Precision agriculture is a farming management concept based on observing, measuring…Read More >

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

The LINKDAPA project aims to promote sustainable agriculture by working with farmers to co-create crop management zones for precision agriculture solutions. Farmers increasingly generate a large amount of data and…Read More >

EIT Food Accelerator Network

The EIT Food Accelerator Network (EIT FAN) connects impactful agrifood startups with industry-leading corporate and research partners to pilot their technology and drive the ultimate goal: a successful market adoption….Read More >

Inspire Programme

Leading food system transformation The Inspire Programme will raise awareness on global food challenges and provide trainings on the latest innovations in Food & Agriculture. Entrepreneurial capacity and business creation skills will…Read More >

The development of novel plastic film cladding materials for polytunnels

Poly tunnels, growing areas enclosed by plastic film cladding, have transformed the production of many crops in the UK and around the world, by reducing losses from poor weather, pests,…Read More >

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

Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit. The CleanFruit project aims to design and promote a crop…Read More >

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

This two-year project aims to reduce methane (CH4) emissions from cattle and increase product quality. There is a gap in the market for products with lower environmental impact as consciousness…Read More >

ONCOFOOD: New food solutions for cancer patients

According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70%…Read More >

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

Started in 2019, this project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for…Read More >

Games of Food

Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games. Escape games provide an opportunity to share educational messages in…Read More >

Our Nutritious Protein

Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients. The population growth together with the changes in the food consumption patterns away from animal…Read More >

Constituent sensing of small grains

Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality. Additionally, food safety…Read More >

EIT Food Ambassadors Programme: Influencer marketing for EIT Food

Food Ambassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community. Launching a new sustainable product doesn’t necessarily create…Read More >

‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets

Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early. Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children…Read More >

Food and Nutrition: Truth behind the headlines

Learn how to find reliable, scientific information about food and nutrition and identify the truth behind food headlines. Due to conflicting messages from the media, it’s becoming harder to know…Read More >

Cook Clever: a gamified solution to tackle household food waste habits

Consumers have a growing awareness of food waste concerns yet lack the know-how and motivation to change food related behaviors that can make a real impact in reducing food waste,…Read More >

Trust in Our Food: Understanding Food Supply System

How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality. This online course explore the challenges and responsibilities of different people in…Read More >

EIT Food Digital Marketplace for Side Streams

A substantial part of the food industries’ produce ends up to now as waste. The goal of this project is to enable companies worldwide to easily identify candidate side streams…Read More >

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

The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with consumers with a central focus on increasing consumer trust in the food…Read More >

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

Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims…Read More >

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

Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain. Access to fresh produce is and will continue to be an…Read More >

Consumer attitudes towards healthier processed meat products

This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers. The countries investigated will be UK, Spain and Denmark, countries with high meat…Read More >

Smart Tags for Improving Consumer Interaction in Food Value Chain

The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product,…Read More >

WeValueFood

WeValueFood has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they…Read More >

Food System Master of Science Programme

Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system. Aim of the course The programme…Read More >

Exploring Controversies in Food Production

The MOOC ‘Engaging with Controversies in the Food System’ will be developed and led by the University of Reading (UoR), working with researchers at the University of Turin (UNITO), the…Read More >

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

Improving European farmers’ competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector. Increasing wheat grain quality and yield and enabling sustainable intensification is critical…Read More >

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

Packaging needs to become more sustainable! China is restricting plastic waste imports. Some countries have raised taxes on plastic bags or a complete ban. Within the food and packaging industry,…Read More >

Explore How Farmers Produce Food Sustainably

Sustainably producing sufficient, high quality, safe and nutritious food is a major challenge for the EU and globally. Farmers and primary food producers are responsible for providing a fundamental resource…Read More >

Superfoods: Myths and Truths

What is a ‘superfood’? What foods are ‘superfoods’? What effect do they have on the body and society? The course focuses on the relationship between food, brain and mind: What…Read More >

Alternative Proteins as Food Ingredients

This SPOC explored new protein sources, and how they can be used in new products. Learners gained understanding of the chemical, biological and nutritional fundamentals of proteins, how they can…Read More >

Circular Food Generator Track

Food Generator Track is a competition which challenges Master or PhD students of 3 Universities  to develop new, innovative solutions for and from food losses of production facilities and retail…Read More >

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

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched. Cereal bars are considered…Read More >

O-Live: Smart targeting of personalised food advice

The food that consumers buy and eat is influenced by a complex interaction of cognitive, sensory, economic, and health factors that lead to gaps between their intentions and behaviour. By…Read More >

Focus on Farmers

Agricultural technologies and innovations offer significant opportunities to improve the efficiency and effectiveness of farm businesses, through optimised yields, reduced environmental impact and increased profitability. However, farmer adoption of these…Read More >

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched. A substantial portion of sweet…Read More >

Dairy products with reduced saturated fatty acids

Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk. Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets…Read More >

Quality Information Services and Personalised Nutrition

To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to…Read More >

How to effectively change food habits

Our project targets professionals in the health and fitness sectors that routinely deliver interventions to change the eating habits of their clients. The aim is to provide them with innovative…Read More >

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

The EIT Food School Network was a collaboration working towards improving dietary choices and reducing food wastage in preschool, primary school and secondary school pupils by bringing together industry, academia and…Read More >

How Food is Made? Understanding Food Processing Technologies

Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course. The course focuses on: The history of food processing –…Read More >

TRUST IN OUR FOOD: UNDERSTANDING FOOD SUPPLY SYSTEMS

EIT Food

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

Reducing sugar consumption is essential for health but a huge challenge for the food industry. Reducing sugar in food is not just about replacing sweetness, but also about the challenge…Read More >

DON’T BE A FOOD WASTER

EIT Food 2018

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

As people age they become increasingly susceptible to chronic and extremely debilitating brain diseases. The precise cause of the neuronal degeneration underlying these disorders, and indeed normal brain ageing remains…Read More >

Inhibitory effect of spices on formation of carcinogen in fried meatballs

Background Spices are commonly used as flavour enhancer and natural antioxidants in meat products. However, effect of spices on the formation of carcinogens especially heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in…Read More >

Yogurt consumption – favourable metabolic profile in children

Dairy products are a good source of a number of important nutrients in the British diet such as energy, protein and other macro- and micronutrients. However, dairy fats are high…Read More >

Smoke and Smoked Ingredients while Retaining the Smoky Flavor

Background The popularity of smoked foodstuffs such as sauces, marinades, and rubs is on the rise. However, during the traditional smoking process, in addition to the desirable smoky aroma compounds,…Read More >

What influences women’s choice to breastfeed?

The health and economic benefits of breastfeeding for both child and mother are well documented and have been recently highlighted in an important Breastfeeding Series in the Lancet (Rollin set…Read More >

Wild blueberry in maintenance of memory in older adults

The number of people aged 60 years or older is expected to rise from 900 million to 2 billion between 2015 and 2050, an increase from 12 to 22% of…Read More >

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

Despite efforts to educate parents and children about the benefits of healthy eating through government and health service campaigns (e.g. 5 A Day, Change 4 Life, Healthy Start), fewer than…Read More >

Blood lipid reduction by a probiotic

  Coronary heart disease (CHD) is one of the major causes of death and disability in industrialised countries. The World Health Organization (WHO) predicts that by the year 2020, up…Read More >

Gut microbiota influence on healthy ageing

The ageing process leads to a potential decline in immune function and adversely affects the gut microbiota. To date, many in vitro and in vivo studies have focused on the…Read More >

Efficiency of Protein Utilisation In Lactating Dairy Cows

  Background Appropriate dietary protein supply is crucial to the health and fertility of dairy cows and their ability to give high yields of milk. However, protein-rich feed supplements such…Read More >

Diverse Forage mixtures for sustainable livestock systems

Background Grassland comprises 50 % of the total UK land area and is a crucial resource for the ruminant livestock industries within the agricultural sector. This land is predominantly sown…Read More >

Effects of diet forage source on methane emissions from dairy cattle

Background The farming of ruminant livestock is a major source of greenhouse gas emissions, including methane, which has 25 times greater global warming potential than carbon dioxide. Enteric methane not…Read More >

The effects of flavonoids on cognitive and mental health

Diet represents one of the most important lifestyle factors and can strongly influence the incidence and onset of cardiovascular disease and neurodegenerative diseases, and thus a healthy diet is an…Read More >

Characteristics of dairy products produced from modified milk

Background There is interest in understanding if cardiovascular disease risk (CVD) could be reduced through the replacement of saturated fatty acids (SFA) in dairy products. Objectives The RESET study was…Read More >

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

Background In the UK the use of Jersey milk for Cheddar cheese production is still limited, both in terms of the number of cheese makers actively using it and the…Read More >

Dietary Intervention and VAScular Function (DIVAS) Study

Cardiovascular diseases (coronary heart disease, stroke and peripheral vascular disease), are the primary cause of death worldwide. A key public health recommendation for reducing the risk of developing CVD is…Read More >

Production of dairy products with reduced saturated fat content

Background Adults, and especially children, exceed the dietary target (11% of food energy intake) for saturated fat in the UK. Consumption of saturated fatty acid (SFA) increases the risk of…Read More >

Impact of food insecurity on children

The World Health Organisation (WHO) defines food security as existing when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life. ...Read More >

The gut microbiota in children with Autistic Spectrum Disorders

Autism is a spectrum of developmental disorders that profoundly affects the way in which a child relates and communicates with others. Although ranging in degrees of severity, several impaired development…Read More >

The impact of the Sugar Swaps campaign on nutritional intake

Eating and drinking too much sugar means extra calories, which causes fat to build up inside the body. This can lead to heart disease, some cancers or type 2 diabetes…Read More >

Development of a prebiotic product Bimuno®

Gastrointestinal dysfunction and disease is the most common cause of hospital admission in the UK, making it a heavy burden for patients, the NHS and the economy. The human gut…Read More >