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X-WR-CALDESC:Events for Connecting Research
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TZOFFSETFROM:+0000
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DTSTART:20190331T010000
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DTSTART:20191027T010000
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DTSTART;TZID=Europe/London:20190123T130000
DTEND;TZID=Europe/London:20190123T140000
DTSTAMP:20260824T083029
CREATED:20190116T161148Z
LAST-MODIFIED:20230208T160900Z
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SUMMARY:Exercise for reducing chronic disease risk: its role and interaction with nutrition
DESCRIPTION:Food and Nutritional Science Research Seminars. \nProf. David Stensel\n“Exercise for reducing chronic disease risk: its role and interaction with nutrition”
URL:https://research.reading.ac.uk/research-blog/event/exercise-for-reducing-chronic-disease-risk-its-role-and-interaction-with-nutrition/
LOCATION:CHEMLT1\, Whiteknights Campus\, University of Reading\, Reading\, Berkshire\, RG6 6UR
CATEGORIES:Agriculture, Food & Health
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20190130T130000
DTEND;TZID=Europe/London:20190130T140000
DTSTAMP:20260824T083029
CREATED:20190116T161150Z
LAST-MODIFIED:20230208T160855Z
UID:10492-1548853200-1548856800@research.reading.ac.uk
SUMMARY:Herbs flavour: determining the variation in flavour & Impact of carbon source on the production and properties of bacterial cellulose
DESCRIPTION:Food and Nutritional Science Research Seminars. \nAna Contente\n“Herbs flavour: determining the variation in flavour” \nHao Ru Yu\n“Impact of carbon source on the production and properties of bacterial cellulose”
URL:https://research.reading.ac.uk/research-blog/event/herbs-flavour-determining-the-variation-in-flavour-impact-of-carbon-source-on-the-production-and-properties-of-bacterial-cellulose/
LOCATION:CHEMLT1\, Whiteknights Campus\, University of Reading\, Reading\, Berkshire\, RG6 6UR
CATEGORIES:Agriculture, Food & Health
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