Oxford Food Research Highlights

Food research covers a wide range of topics and academic fields at Oxford University and these Food Research Highlights give you an idea of the breadth of research being carried out here.

Download all the Food Research Highlights in a single pdf document (September 2015).

Lee Sweetlove’s research group studies the regulation and engineering of plant metabolic networks, which could lead to improvements in food crops, such as increased yields or enhanced flavour.

Tom Pizzari’s research group studies chickens and the mechanisms that determine their reproductive success.

The aim of this project is to develop the first integrated model of environmental sustainability, health and economic development.

Understanding the health and environmental consequences of eating more meat and dairy

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Supported by the Wellcome Trust Our Planet Our Health Programme. 

Professor Jane Langdale, Dr Steve Kelly and colleagues are part of an international research consortium working towards a step change improvement in the yield of rice.

This project addresses two key elements of the food security debate: the role of environmental change, climate and insects, and the structure of the farming population, age and gender.

Climate and socio-economic scenarios developed by the Scenarios project of the CGIAR’s Climate Change, Agriculture and Food Security program (CCAFS) feature in Cambodia’s Climate Change Priorities Action Plan for Agriculture (CCPAP).

The FCRN's aim is to increase our understanding of how the food system contributes to greenhouse gas emissions and what we can do to reduce them.

This study will examine ways in which new media shape consumer activism and food governance.

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