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‘Genomic time travel’ for better cattle
Scientists in Nairobi have discovered a new set of genetic markers in African cattle that signal beneficial characteristics, with a view to harnessing them for future generations.
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University of Nottingham
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Plant protein discovery could reduce need for crop fertilisers
The researchers said that the discovery could reduce the cost burden of fertilisers as well as their environmental and ecological damage.
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Study urges farmers and consumers to consider alternatives to soya
The study authors stressed that using soya for livestock feed and dairy-alternative beverages is more damaging to the environment than traditional grass-fed cows and milk beverages.
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Sugar content found to be most important factor when buying healthy
A team from the University of Nottingham's Division of Food, Nutrition and Dietetics carried out a choice-based survey with 858 participants using a traffic light labelling system (TLL) to select healthy foods, in order to determine health-related priorities.
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Research shows sustainability can be a selling point for new ingredients
The first UK consumer study on the use of Bambara Groundnut as an ingredient has shown that sharing information on its sustainable features increased consumers' positive emotional connection to food.
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Farmers could benefit from monitoring pasture nutrients
A study developing a hand-held NIRS device to check levels of nutrients in pasture could enable farmers to easily monitor levels to adapt grazing...
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University creates new tool in fight against antimicrobial resistance
Researchers have created an online tool which gives dairy farmers and vets the means to closely measure and monitor their antibiotic use.
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Current cattle injections increase the risk of injury, research finds
Research by scientists at The University of Nottingham suggests that today's injection techniques in UK dairy cattle need to change to avoid the risk of nerve injury.
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Disease early warning system could save cattle farmers millions
Scientists at the University of Nottingham have developed a system to combat mortality in young cattle by monitoring data and risk of disease.
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Edme taps into the talent of young food scientists
2 June 2016 | By Victoria White, Digital Content Producer
Edme recently offered a Nottingham University Food Science student, James Huscroft, the opportunity to get involved in the process validation for WholeSoft....
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Confectionery supplement 2015
9 December 2015 | By New Food
Articles in this Confectionery supplement: Nutritional trends in cocoa beverages, Sugar: does it have to be the bad guy? Plus a preview of ProSweets Cologne 2016...
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Trends in Food Flavour 2015
20 January 2015 | By University of Nottingham
A comprehensive week long programme combining cutting edge flavour training and the inaugural “Trends in Food Flavour” conference has been launched by the University of Nottingham...
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Chocolate Processing supplement 2014
In this Chocolate Processing supplement we take a look at Chocolate conching and the caramel taste of milk chocolates, plus the use of aeration to create smooth, light chocolate...
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SABMiller opens new £3 million research brewery
19 May 2011 | By SABMiller
SABMiller announces that it has commissioned a £3 million global brewing research facility in Nottingham...
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Rheological properties of chocolate
13 May 2011 | By Bettina Wolf, Division of Food Sciences, School of Biosciences, University of Nottingham
Chocolate is a multiphase confectionary product which is consumed as a treat or in-between meals to overcome hunger. The popularity of chocolate is almost certainly due to its unique eating characteristics. It melts in the mouth, imparting a sensation of cooling. The surfaces of the oral cavity are coated by…
