Brain Health

In addition to physical well-being, it is now well-recognised that the composition of the diet is an important determinant of cognitive and mental health throughout life. Using a multi-disciplinary approach, our work investigates the effects of various dietary components on cognitive performance and well-being in both healthy and impaired populations across the lifespan. We combine expertise in randomised controlled intervention trials, with imaging, molecular and cellular, food technology and questionnaire-based techniques, to determine the impact of our diet on cognitive health and well-being throughout life.

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

EIT Food 2020

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Alternative Proteins as Food Ingredients

EIT Food 2018

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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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Blood lipid reduction by a probiotic

Gut Health

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

EIT Food 2020

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Characteristics of dairy products produced from modified milk

Food Processing

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Circular Food Generator Track

EIT Food 2018

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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Constituent sensing of small grains

EIT Food 2020

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Constituent sensing of small grains

EIT Food 2019

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Dairy products with reduced saturated fatty acids

EIT Food 2019

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Dairy products with reduced saturated fatty acids

EIT Food 2018

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

EIT Food 2019

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Development of a prebiotic product Bimuno®

Gut Health

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Dietary Intervention and VAScular Function (DIVAS) Study

Cardiometabolic Health

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Diverse Forage mixtures for sustainable livestock systems

Food Chain Sustainability

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EDUCATING FOR TECHNOLOGY TAKE-OFF

EIT Food 2018

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Effects of diet forage source on methane emissions from dairy cattle

Food Chain Sustainability

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

EFSET 20
EFSET – European Food Systems Education and Training

EIT Food 2020

EIT Food Accelerator Network
EIT Food Accelerator Network

EIT Food 2020

FAN
EIT Food Accelerator Network FAN 2020

EIT Food 2020

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EIT Food Ambassadors Programme

EIT Food 2018

Digital Marketplace
EIT Food Digital Marketplace for Side Streams

EIT Food 2020

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EIT Food Digital Marketplace for Side Streams

EIT Food 2019

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EIT Food TrustTracker®

EIT Food 2019

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European Food Systems Education and Training (EFSET) Programme

EIT Food 2019

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Explore How Farmers Produce Food Sustainably

EIT Food 2019

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Exploring Controversies in Food Production

EIT Food 2019

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Focus on Farmers

EIT Food 2019

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

EIT Food 2020

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Food System Master of Science Programme

EIT Food 2020

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GAMES OF FOOD

EIT Food 2018

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Games of Food

EIT Food 2019

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Gut microbiota influence on healthy ageing

Gut Health

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

EIT Food 2020

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Health SnaP

EIT Food 2020

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Health SnaP

EIT Food 2019

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How is Food Made? Understanding Processed Food

EIT Food 2019

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How to effectively change food habits

EIT Food 2019

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

EIT Food 2020

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Impacts of food insecurity on children

Behaviour & Consumer Trust

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Influencer marketing for EIT Food

EIT Food 2019

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Inhibitory effect of spices on formation of carcinogen in fried meatballs

Food Processing

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

EIT Food 2019

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Interplay between different wheat cultivars

EIT Food 2018

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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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IValueFood

EIT Food 2019

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

Food Processing

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

EIT Food 2020

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NMR-based MetabolomIcs foR orgAniC miLk authEntication

EIT Food 2019

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

EIT Food 2020

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

Brain Health

Oncofood
ONCOFOOD: New food solutions for cancer patients

EIT Food 2020

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Our Nutritious Protein

EIT Food 2020

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Our Nutritious Protein

EIT Food 2019

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

Cardiometabolic Health

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Professional Development Advanced

EIT Food 2020

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Professional Development Framework

EIT Food 2020

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Professional Development Framework

EIT Food 2019

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QUALITY INFORMATION SERVICES AND DIETARY ADVICE FOR PERSONALISED NUTRITION IN EUROPE

EIT Food 2018

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Quality Information Services and Personalised Nutrition

EIT Food 2019

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Seaweed supplementation to mitigate methane (CH4) emissions

EIT Food 2019

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

EIT Food 2020

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SEE & EAT

EIT Food 2019

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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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Smoke and Smoked Ingredients while Retaining the Smoky Flavor

Food Processing

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Superfoods: Myths and Truths

EIT Food 2018

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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

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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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SureChoc: Sugar reduced chocolate

EIT Food 2019

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THE DEVELOPMENT OF NOVEL PLASTIC FILM CLADDING MATERIALS FOR POLY-TUNNELS

Ceres 2020

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The effects of flavonoids on cognitive and mental health

Brain Health

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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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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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Trust in Our Food MOOC

EIT Food 2019

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Trust in Our Food: Understanding Food Supply System

EIT Food 2020

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TRUST IN OUR FOOD: UNDERSTANDING FOOD SUPPLY SYSTEMS

EIT Food 2018

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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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Yogurt consumption – favourable metabolic profile in children

Cardiometabolic Health