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How can the winged bean improve our futures? An interview with Chong Yuet Tian

Tian is a Future Food Beacon Malaysia PhD student under the supervision of Prof. Festo Massawe, Dr. Hui Hui Chai and Dr. Ajit Singh. She obtained a BSc (Hons) in Agricultural Science before joining University of Nottingham Malaysia to research genetic improvement of crop plants, especially minor and underutilised crops. She is currently researching winged …

Crops for the future: the case of the winged bean – by Chong Yuet Tian

Future Food Beacon researchers in Malaysia and the UK are working with partners globally to utilise crop diversity to plug gaps in food production. We aim to address nutrition security challenges by making a diverse range of healthy food crops available and accessible to all. In addition to the flagship project on Bambara groundnut, Future …

Reducing protein malnourishment: an interview with Joe Godrich

Joe Godrich is a PhD candidate with the Future Proteins Platform. Joe’s project is titled: Natural protein ingredients – the impacts of reduced refinement. Joe is supervised by Dr Jo Gould, Prof Tim Foster, and Dr Peter Rose. The project investigates the structure-function relationship of protein produced without high refinement. Prior to joining the Future …

Making sense of food waste: an interview with Hina Kamal

Hina Kamal is a PhD candidate with the Future Proteins project. Hina’s project is titled Food recycling: Utilising food waste for valuable proteins. Her supervisors are Prof Asgar Ali, Dr Le Cheng Fohm, and Dr Tim Parr. Hina’s research is focused on food waste recycling, in the context of understanding protein extraction methods, protein yield …

Making better proteins: an interview with Kamil Szepe

Kamil Szepe is a first-year PhD student, part of the Future Proteins Platform. Their project is titled: Improving the nutritional quality of future protein and they are supervised by Dr Simon Avery, Prof Paul Dyer, Dr Rebecca Ford, and Dr Cormac O’Shea. Kamil’s PhD investigates the effects that nutritional composition of growth media and induction …

Working with worms: an interview with Dr Carlos Lopez Viso

Carlos Lopez Viso is a postdoctoral researcher on the Future Proteins Platform. He is working on the production of mealworms as a new source of sustainable proteins for aquaculture. In order to do that, he is applying genetic techniques to modify the protein and fat content of these insects. Prior to joining the Future Food …

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 …

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 …

Meet the Beacon: Dr Sally Eldeghaidy

Sally Eldeghaidy is an Anne Mclaren Research Fellow in Sensory Science, and a member of the Future Food Beacon of Excellence. Sally uses functional magnetic resonance imaging (MRI) to understand neural mechanisms involved in food intake, food choice and consumption. She focuses on understanding the sensory-brain-gut interactions in the regulation of food intake to tackle …