March 2015

  Monthly archive

Improving nutritional behaviour

Charlotte Evans, Lecturer in Nutritional Epidemiology at Leeds University, reviews the latest developments in policies and interventions to improve nutritional behaviour in the UK.

Role of microbes in carbohydrate digestion

Harry J. Flint of the Rowett Institute of Nutrition and Health and Nathalie Juge of the Institute of Food Research describe recent developments in the understanding of the role of microbes in digesting carbohydrate in the diet.

Sustainable diets

Mariska Dötsch-Klerk, David J Mela and Mary Kearney of Unilever Research and Development, Vlaardingen, address the challenge of translating dietary guidance into preferred, sustainable food products.

Trends in food sensory science

Sarah Kemp and Joanne Hort chart the rise of sensory science as a key discipline in determining consumer food choices.

GM crops help fight hunger

In the light of new European legislation, Sterling Crew, Head of Technical at Kolak Snack Foods, reviews the essential role of GM crops in safeguarding the security of our food supply, protecting the environment and improving our quality of life.

Pathogens in low moisture food

Grzegorz Rachon and Paul Gibbs of Leatherhead Food Research investigate the persistence and survival of pathogens in low moisture food.


Angela Coleshill of the Food and Drink Federation describes the initiatives it is taking to help attract talented young people into the sector.

Detection of food allergens

'Natural' foods percieved as healthy

A new study conducted by MMR Research Worldwide (MMR) has found that food categories perceived as natural are most closely associated with a strong health profile.

New Synthetic Biology Centre

Researchers at the University of Warwick have won a £12 million award to create a new Centre to develop advanced technologies in synthetic biology.

National Agri-Food Innovation Campus York

In February 2015 the Secretary of State for Environment, Food and Rural Affairs, Elizabeth Truss, announced a £14.5 million investment in the Food and

New low-cost process to make nanocellulose

Scientists from Edinburgh Napier University and Sappi have developed a new, low cost method for turning wood into a lightweight material that could be used to build greener cars, thicken foods and treat wounds.

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