News

Tue 24 November, 2015

Dr Jonathan Tammam and his team at the Department of Physiology, Anatomy and Genetics, have investigated the effects of vitamin, mineral, and n-3 fatty-acid dietary supplements in the behaviour of adolescent school children. Dr Jonathan Tammam states:

Tue 17 November, 2015

Article courtesy of: Susan Jebb and the Nuffield Department of Primary Care Health Sciences

Tue 10 November, 2015

As part of an ongoing monographic study of the genus Ipomoea (morning glories) that contains the domesticated sweet potato (Ipomoea batatas) Robert Scotland and John Wood from the Department of Plant Sciences have recently described 18 new species of morning glory from Bolivia with one species, Ipomoea lactifera, identified as a close wild-relative of sweet potato.

Mon 09 November, 2015

Following in Hannah's footsteps is our new Future of Food Programme Coordinator Mara Galeano Carraro. Mara has both a scientific background and a social one; she studied Biological Sciences as an undergraduate and Anthropology, Environment and Developement as a Master's student.

She is very keen to work on new projects and to showcase those currently underway.

Thu 24 September, 2015

This is my last day as Programme Coordinator for the Oxford Martin Programme on the Future of Food - I'd like to say good bye to everyone I've been working with over the past four years, it's been a really great project to work on and I've had the privilege to meet and work with an amazing group of food researchers at Oxford and elsewhere.

Programme Director, Professor Charles Godfray, says, "it is very sad to say goodbye to Hannah but I and everyone involved in Future of Food are very grateful for all she has done for the Programme and wish her the best of luck in her new job."

We're in the process of hiring a new Programme Coordinator, but in the meantime, the website is likely to be rather quiet, for which we apologise.

Thanks again,

Best wishes,

Hannah

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Hannah Rowlands
Programme Co-ordinator
Oxford Martin Programme on the Future of Food

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