Future Proteins: Is it all crickets?
November 22, 2018
This post is written by Prof Andy Salter and Dr Lexi Earl. In October, a paper by Springmann and colleagues appeared in Nature setting out a rather bleak picture of the impact of future food production on the planet (https://doi.org/10.1038/s41586-018-0594-0). They concluded that by 2050, without mitigation, expected changes in population and income levels would …
Anatomics in Pearl Millet
November 15, 2018
We are excited to announce funding from The Royal Society 2018 International Collaboration Award scheme for the project entitled: ‘Anatomics in Pearl Millet: Improving yield and drought tolerance of a major dietary staple food in the Sahel’. This 3 year research project builds on the trans-disciplinary expertise of teams co-led by Prof Malcolm Bennett at …
The Food Innovation Centre at UoN
November 8, 2018
The Food Innovation Centre at the University of Nottingham is a unique space that works directly with food and drink businesses to tackle various challenges. Since beginning in April 2016 they have helped over 130 small and medium enterprises (SMEs) succeed in innovation challenges or create inventive new products. The small team, headed by Richard …
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