Cymraeg Tinned tuna is a cupboard staple across the country and is an excellent source of protein, vitamins and minerals. Tuna has been hitting the headlines recently following a report by Bloom, a marine conservation organisation based in France, about …
Thanks to the use of patient- and practice-facing technology, this study has succeeded in achieving large scale, rapid population level recruitment into research about diarrhoeal illness and possible food poisoning in the community.
COVID-19 changed many of our eating habits and behaviours. It also provided a unique opportunity for us to study how restrictions influenced the transmission of Infectious Intestinal Disease (IID).
We hear from current members of our Science Advisory Committees (SACs) to find out about their roles, and to hear about their experience of being a SAC member.
Helping people with a food hypersensitivity to make more informed eating choices is a key part of our work.
Food products made from this mix of bamboo and plastic can leak substances including formaldehyde and melamine into food or drink, especially if the product is heated up or comes into contact with acidic foods. Usually harmless, when consumed at high levels or over a long period of time they can be potentially harmful to …
Cell-cultivated products (CCPs) cover a variety of foods that can be made using a production process without slaughter or traditional farming and agricultural practices.
At the end of February, the Pathogen Surveillance in Agriculture Food and Environment (PATH-SAFE) team hosted a two-day conference to facilitate knowledge exchange within the biosurveillance community, by showcasing the innovative work that has been undertaken within the PATH-SAFE programme, and other related biosurveillance programmes.
With activity well underway for British Science Week, we wanted to shine a light on our scientists and help others connect to the interesting and varied work they do.
There is no question that what and how we eat has evolved dramatically over time - I’m sure I’m not alone in eating a diet that is radically different to the one my parents or grandparents ate. This is partly about cultural and societal changes, but also owes a lot to science and the technological …
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