News
Lack of essential nutrients in gluten free products
The lack of fortification in gluten free food may increase the risk of micronutrient deficiencies for consumers who depend on these products, a new study warns.
Dr Julia Steinberger awarded with Women of Achievement award
A leading member of the School has been recognised as part of the University’s 2018 Women of Achievement.
School of Food Science and Nutrition recognised Women of Achievement Roll of Honour
Food Science and Nutrition student Izy Hossack, and Associate Professor of Food Colloids Dr Anwesha Sarkar have been recognised by the Women of Achievement Roll of Honour 2018.
Flood frequency of the world’s largest river has increased fivefold
A recent study of more than 100 years of river level records from the Amazon shows a significant increase in frequency and severity of floods.
Sugar in yogurt leaves a sour taste
A comprehensive survey of ingredients in yogurts has highlighted high sugar levels in many – particularly organic yogurts and those marketed towards children.