Post Graduate Project - Nutrition


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Steps to reduce 20% of calories in popular foods by 2024 announced to tackle childhood obesity

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A BEST PRACTICE GUIDELINE FOR IMPLEMENTING DIETS THAT ARE GOOD FOR PEOPLE, PLANET AND BUSINESS IN FOODSERVICE

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Calling members of 

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Disclaimer: Expect better food and more people

Every fortnight during term-time, a gathering of students, academic and research staff, business owners, and other food-related thinkers and ‘do-ers’ from the city of Oxford meet over lunch. The aim of these lunches is to offer a relaxed, interesting, and convivial environment for the food community across Oxford to meet and get to know each other better.

Sponsored by the Oxford Martin Future of Food Programme, the ECI Food Group, IFSTAL programme, and Linacre College, the lunches involve two (very) short talks on a theme, and discussion between those present. In their second year running, the lunches have already covered a wide range of themes – from foresight methods in food systems, to gut microbiomes, archaeological explorations of migration and food, and the chemistry and psychology underlying eating experience.

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BBSRC are pleased to extend an invitation to you to attend the Priming Food Partnership Event to be held on the 15th March 2018. The event will take place atEdgbaston Stadium, Birmingham, B5 7QU.

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On the 27th November 2017, the 5 networks that make up the Oxford Network for the Environment came together to celebrate Oxford University’s outstanding interdisciplinary research.

 

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Earlier this year, the Environmental Change Institute’s (ECI’s) food systems group held the First Oxford Meeting on Food System Impact Valuation. The Meeting, on the 11 and 12 of April 2017, brought together representatives from some of the world’s largest food companies, civil society, and academia, to discuss standardised and pre-competitive measurement and monetary valuation of environmental, social and health impacts from food systems.
 
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