Author Post Archive

Posts by Lexi Earl

The Future Proteins Platform

Protein is an essential part of the human diet, providing an important building block for the body, as well as being used to build and repair tissue. As populations become increasingly wealthy, and urbanised, so the way they consume protein changes. Increased demand for meat, fish and dairy products is seen throughout the world as …

Producing future proteins sustainably: an interview with Prof Andy Salter

Andy Salter is a Professor in Nutritional Biochemistry and is leading the Future Proteins Platform, a £1 million Innovation Challenge project funded by the Future Food Beacon. Andy has worked extensively on the molecular mechanisms whereby diet impacts upon lipid metabolism and metabolic disease, particularly cardiovascular disease. In parallel, he has developed a research portfolio …

Changing commensality during the crisis: the Nottingham Social Eating Network and Covid-19

This post is written by Marsha Smith. The Nottingham Social Eating Network and its community food partners in the city mobilised to meet the rising demand for food aid support during the early stages of lockdown. In this post, I reflect on how the values of ‘social eating’ initiatives are being translated into emergent, localised …

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A PhD placement with AB InBev in the USA

Jasmine Littler is a BBSRC-iCASE funded PhD candidate in the School of Biosciences. Her project is titled: Enhancing barley environmental stress tolerance through targeted mutagenesis. She is supervised by Dr Guillermina Mendiondo and co-supervised by Prof David Cook. As part of her PhD programme, Jasmine visited the AB InBev Barley Research Centre in Fort Collins, …

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Understanding oil crop sustainability: An interview with Dr Thomas Alcock

Dr Thomas Alcock is a postdoctoral researcher with the Future Food Beacon, researching oil crops and sustainability. Prior to this role, he held a Future Food Doctoral award, in which he worked on identifying the genetic basis of magnesium uptake in Brassica crops, with the hope of developing more nutritious vegetables. Here, he shares with …

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The Perfect Storm: Environmentally and Socially Unsustainable Seafood Supply Chains

This post is written by Lee Matthews, Lucy McCarthy and Anne Touboulic. Seafood supply chains sustain three billion people nutritionally and also provide 10% of the world’s population with employment, the vast majority of whom are small-scale fisher-people. Seafood provides access to safe protein for many of the world’s most economically marginalised people but these …

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Mini-Traction Machine (MTM-2): Tribometer / Soft Contact Tribometer

We spoke to Dr Gleb Yakubov about the mini-traction machine (MTM-2): tribometer used in Food Science for experiments and research. Tell us about your research? What kind of things are you exploring? In my group, we are interested in linking molecular and structural features of polysaccharides (polymeric sugars) with their functionality in foods, plants, and …

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Elizabeth David on food and belonging: Keeping house during a lockdown

This post is written by Dr Richard Vytniorgu, Impact Research Fellow in the School of Cultures, Languages, and Area Studies. The Challenge of Covid-19 For those of us who can, working from home has become the new normal, squeezing our entire lives into the four walls we call home. Inviting friends and family over for socialising …

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Genomic sequencing and Covid-19

Deep Seq, the University of Nottingham’s state of the art high-throughput genomics facility, is currently part of the COVID-19 Genomics UK Consortium, mapping the spread of coronavirus. We spoke to Prof Matt Loose and Dr Christopher Moore, about the work, the equipment they use, and how they are adjusting to this new challenge. Tell us …

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Global trading: the good, the bad and the essential

This post is written by Lucy McCarthy (QUB), Anne Touboulic (University of Nottingham), and Lee Matthews (University of Nottingham). In our last post, we began our journey considering food supply chains in times of pandemic and we touched upon their history. Here, we further consider some of the flaws in our globalised food systems and …

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