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University of Nottingham
The researchers said that the discovery could reduce the cost burden of fertilisers as well as their environmental and ecological damage.
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.
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.
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.
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...
Researchers have created an online tool which gives dairy farmers and vets the means to closely measure and monitor their antibiotic use.
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.
Scientists at the University of Nottingham have developed a system to combat mortality in young cattle by monitoring data and risk of disease.
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....
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…