Health & Food Safety

There are many diseases and infections that people get through the food they eat, and food safety, particularly but not exclusively in less-developed countries, is a major challenge.

The British Nutrition Foundation Prize for outstanding achievement in nutrition has been awarded to Professor Susan Jebb, Professor of Diet and Population Health in Oxford University’s Nuffield Department of Primary Care Health Sciences.


A combination of a carbon tax on food and a tax on sugary drinks in the UK could lead to health benefits, reduce greenhouse gas emissions and raise up to GB£3.6 billion revenue, according to research published in the open access journal BMC Public Health.


Application deadline: 23 October 2013, 4pm

The BBSRC, in partnership with the Food Standards Agency (FSA), is looking for applications for early career research fellowships (analogous to the David Phillips fellowships scheme) in areas of science that are of strategic and scientific interest and importance to the funders.

The FSA is particularly interested in proposals which can demonstrate potential for significant leaps forward in providing the evidence needed to underpin its objective of safer food for the nation. These may be on current/new areas of interest where building research capability/capacity/new approaches would be helpful, for example:

  • on foodborne disease organisms such as Listeria, Campylobacter, VTEC, Norovirus including realising the full potential of whole genome sequencing approaches.
  • on any emerging/new issues for which a compelling case can be made

For more information please visit the BBSRC website.


Following the launch earlier this month of Alternative Proteins, a research report conducted by the Oxford Martin School for the World Economic Forum (WEF), the organisations jointly organised an Ideas Lab on Future Proofing Food-Systems to be held as part of the WEF’s Annual Meeting in Davos last week. Here Professor Sir Charles Godfray, Professor Susan Jebb and Professor Sarah Whatmorthey discussed how we can sustainably feed a planet of 11 billion, how to tackle the global obesity epidemic, and how to use digital technology to address food poverty.


Oxford University researchers have reported “total meal replacement” diets, which restrict participants to just 810 calories per day for eight weeks, safely enabled more patients to lose more weight – and keep it off for a year with diet support.


Queen's Lecture 2018

Professor Susan Jebb "Diet, obesity and health: from science to policy"


Women who always or mostly eat organic foods have the same likelihood of developing cancer as women who eat conventionally produced foods, according to a study by Oxford's Cancer Epidemiology Unit.

Kathryn Bradbury, Professor Tim Key and colleagues found no evidence that regularly eating a diet that was grown free from pesticides reduced a woman's overall risk of cancer.


People who eat red and processed meat within department of health guidelines are still at increased risk of bowel cancer, according to a study jointly funded by Cancer Research UK* and published today (Wednesday 17 April) in the International Journal of Epidemiology.


Extending NHS weight loss programs from one session per week for 12-weeks to one session per week for a year helped people who are overweight to lose more weight and keep it off for longer, according to a study published in The Lancet, and led by researchers from the University of Cambridge, University of Liverpool and University of Oxford.


Ajinomoto are running a $100K grant scheme to support innovative research:

The deadline for initial submission is 12th March.

Areas of interest:

  • Mechanism of food palatability
  • Measurement of food palatability
  • Psychological and ethnological approach to food choice
  • Technology relating to food texture and mouth feel
  • Nutritional needs, gustatory preference and activity of the aged
  • Sports science and nutrition
  • Improvement of malnutrition in the developing countries
  • Clinical OMICS and biomarkers for cancer diagnostics, personalized medicine and personalized nutrition
  • Biopharmaceutical manufacturing technology
  • Materials for regenerative medicine
  • Metabolic Engineering, Bioinformatics, Synthetic Biology for the Bio-based Materials
  • Next generation materials for electronic industry and functional chemicals
  • Animal nutrition, Plant nutrition, Fish nutrition
  • Research relating to the application of Amino acids