Depending on who you listen to, artificial intelligence may either free us from monotonous labour and unleash huge productivity gains, or create a dystopia of mass unemployment and automated oppression….Read More >
Food
A whole new way of doing nutrition research
When I tell people about what I do for a living (a food scientist), I invariably get the same reaction. A roll of eyes and criticism about how the problem…Read More >
Coronavirus: scientists uncover why some people lose their sense of smell
From the first reports coming out of Wuhan, Iran and later Italy, we knew that losing your sense of smell (anosmia) was a significant symptom of the disease. Now, after months…Read More >
Rocket, arugula, rucola: how genetics determines the health benefits and whether you like this leafy green
Love it or hate it, rocket is popular all over the world. Also known as arugula, roquette and rucola, it’s known for its pungent and peppery flavours. It might look…Read More >
The untapped value in upcycled food by-products
Every year about 30% of the total food produced in the world for human consumption is lost or wasted both at food supply chain and consumption level, corresponding to approximately…Read More >
Sudden loss of smell – why it is a reason to self-isolate
From the early days of the COVID-19 pandemic, many people with symptoms of infection said they’d lost their sense of smell. Professor Jane Parker from the University’s Flavour Centre and…Read More >
Fuller for longer? How appetite research is used – and misused
Has comfort eating become a pre-occupation for you during lockdown? Find out what we know about the science of our desire to eat and the myths around appetite-supressing foods in…Read More >
Prizes for outstanding early career research
Eating apples for a healthier heart, the links between tropical and European weather and how digital publishing has changed design of the written word are among the research topics that…Read More >
Malnutrition is on the rise in older adults – how to spot the signs
Chronic disease, low income, depression, difficulty in cooking for themselves or in getting to the shops are all contributing to poor nutrition in the elderly. Reading PhD student and dietician…Read More >
