Social & Cultural

This theme covers social aspects of the food system, including consumer culture in relation to food, the history of food and the development of agriculture, interactions between food and other social issues, and the wider implications of food-related technologies.

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.

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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.

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Livestock, Environment and People (LEAP) Conference

07th November 2018

St Anne’s College, Woodstock Road, Oxford, OX2 6HS

 

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The Oxford Student Food Forum will be holding their 4th Annual Conference on May 2nd 2015 and are inviting researchers across the social and biological sciences, NGOs, farmers, and businesses to submit a 300 word abstract for a 15 minute oral paper/presentation.

The theme of the conference will be: Culture, Food and the Environment: New Perspectives on Food Sovereignty and Security.

The deadline for abstracts and visuals proposals will be December 31, 2014, and decisions on abstracts will be sent out in the early part of 2015.

For submissions and any questions, please contact oxford.food.forum.2015@gmail.com.

Please download the Call for Proposals for more information.

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Charles Spence, Professor of Experimental Psychology, took part in a recent Food Programme episode on Radio 4, talking about non-food factors that affect food perception, such as the colour of tableware.

You can listen to the programme on the BBC website here:

http://www.bbc.co.uk/programmes/b01lsts3

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Our perception of how food tastes is influenced by cutlery, research suggests. Size, weight, shape and colour all have an effect on flavour, says a University of Oxford team.

The study in the journal Flavour suggests the brain makes judgements on food even before it goes in the mouth.

Read more about this research on the BBC news website

Read the journal article in Flavour

Listen to Charles Spence talking about this research on Radio 4's Material World

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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.

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Queen's Lecture 2018

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

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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.

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