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The Inaugural University Food Challenge!

Wednesday 27 February 2019 was a truly special day for the Institute of Food Science and Technology Student Group. The inaugural IFST University Food Challenge event was held at Coventry University. Teams from five different institutions: University College Birmingham, University of Nottingham, Cardiff Metropolitan University, Coventry University and Oxford Brookes University competed against each other to …

How to feed the mission to Mars, a talk by Dr Michele Perchonok

In December, the University of Nottingham Division of Food Science, and the Future Food Beacon were pleased to host Dr Michele Perchonok, current president of IFT, to a lecture on the question of feeding the mission to Mars. In this blog post, third year PhD candidate, James Huscroft, reflects on her talk and the logistics …

Future Food Beacon Collaborators: Dr Silvia Busoms

Dr Silvia Busoms is a plant scientist and Future Food Beacon collaborator. She earned her PhD from the University of Aberdeen and the Universitat Autonoma of Barcelona in 2015. From 2016-2018, she was a postdoctoral researcher in Levi Yant’s lab at JIC.  In this interview, Silvia talks to Lexi Earl about her journey to become …

Innovation Challenge: Reflections and Project Announcements

The focus of the Future Food Beacon is to find solutions to the twinned challenges of enough nutritious food for the planet under changing and increasingly testing conditions; and providing foods that reduce diseases of affluence, like diabetes and obesity. Our focus runs along two themes: agricultural resilience, and food for health and healthy ageing. We …

CEPHaS: understanding soil water and its potentials for agriculture

Conservation agriculture (CA) is a set of practices which have been proposed to improve the resilience and sustainability of crop production, particularly in sub-Saharan Africa (SSA) where food security is endangered by the increasing frequency and intensity of drought seasons under climate change.  In CA, the structure of the soil is not disturbed by cultivation, …

Future Proteins: Is it all crickets?

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

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

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 …