Behaviour & Consumer Trust

A major strand of work at the University of Reading focuses on understanding and influencing food related behaviours. This ranges across the food supply chain from research on individual food choice in adults and children, to the behaviour of businesses and food manufacturers, and the decisions made by farmers.

Our work has two key elements: understanding attitudes towards food, with a particular strength in considering the factors that influence consumers’ trust in the food supply chain and their beliefs around different types of food (e.g. sustainable foods, healthy food); and understanding food choice, with specific focus on the challenges facing consumers (e.g. food poverty; food fussiness in children).

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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

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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

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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

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

EIT Food 2018

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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

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EIT Food Ambassadors Programme

EIT Food 2018

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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

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Food System Master of Science Programme

EIT Food 2019

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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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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

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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

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NMR-based MetabolomIcs foR orgAniC miLk authEntication

EIT Food 2019

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

Brain Health

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O-Live: Smart targeting of personalised food advice

EIT Food 2019

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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 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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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