Farming robots that can move autonomously in an open field or greenhouse promise a cleaner, safer agricultural future. But there are also potential downsides, from the loss of much-needed jobs…Read More >
Agriculture, Food & Health
Consumption of insect-based food products
This survey forms part of a research study within Food and Nutritional Sciences at the University of Reading. The aim is to investigate consumer perception of insect-based food products. Follow…Read More >
The MindWalk Challenge and student-staff reflections on wellbeing research in Covid times
“Time seemed to slow down on the walk…” “… I felt like I could breath (sic) a little more.” These are some of the experiences reported by people who have…Read More >
How do you like them apples? Seriously, what’s your problem?
The power of accurately defining problems can be transformative in shaping the direction of research to maximise benefit to society, economy and the environment. We share one experience here that…Read More >
One Brain, Two Tongues: Why Bilingualism Matters
Being able to speak more than one language is an advantage in its own right. The capability to communicate in another language can boost one’s career prospects, it makes it…Read More >
Campus Commerce: Menus of Change research and the living lab
We are all aware of the negative aspects of the pandemic and for us these were largely things we couldn’t change. However, for us in Campus Commerce, as we were…Read More >
Multiple Sclerosis in a time of Covid
We know that having a neurological illness such as Multiple Sclerosis (MS) makes you more vulnerable to poor mental health. So, what happens when a global pandemic hits and reshapes…Read More >
HortQFLNet: Ensuring continuity of research in horticultural crop quality and postharvest food loss
It is estimated that one third of food produced globally is wasted before it is consumed. In the UK, this equates to >15 million tonnes of food and drink annually;…Read More >
Why we can still recognise people in face masks
The average person knows about 5,000 faces – from family and friends to the cashier at the local store. Most people can recognise familiar faces with ease, even from low…Read More >
Building on 2020 EIT Food Projects
Facilitated by the Institute of Food, Nutrition and Health (IFNH), the University has been engaged with EIT Food since its inception in 2018. EIT Food is Europe’s leading food innovation…Read More >