UNIVERSITY OF READING
UNIVERSITY OF READING

Profile

The University of Reading is among the UK’s top universities, with a world-class reputation for the quality of our teaching, research and links to business, and a proud history of innovation and social influence that stretches back over 125 years. The University of Reading is ranked #1 in the UK and #12 in the world for agriculture and food, based on quality of research, teaching and impact. Expertise extends across the whole food value chain from crop and livestock production, agri-environmental systems through to food processing and animal and human nutrition. A key focus is understanding the impact of diet,
particularly on cardiovascular and brain health. Expertise also covers social sciences including the psychology of consumer behaviour. In addition, Henley Business School is the one of the oldest business schools in the UK and is part of the University, delivering programmes to students and professionals at every stage of their life in the business world.

Competences & Capabilities

The University has a long-standing and international reputation for integrative, interdisciplinary research across the whole food chain; to understand how interventions can be optimised to sustain and improve the provision of safe, healthy and nutritious food for consumers. The Institute for Food, Nutrition and Health brings together expertise across the University to support multi-disciplinary collaboration. The University has an extensive range of dedicated food laboratories, enabling us to support our collaborators with access to state of- the-art facilities and technical services, including: a farm with large dairy herd and experimental metabolism unit; the international cocoa quarantine centre and plant research facilities; human nutrition trials facilities, with body composition and brain imaging scanners; large suite of in vitro gut models, representing the gut microbiome under various physiological and pathological states; a sensory science unit and a food processing plant.

UNIVERSITY OF READING

University of Reading, Whiteknights, Reading, Berkshire, RG6 6UR, United Kingdom

http://www.reading.ac.uk

Contact

Kate Green k.m.green@reading.ac.uk
+44 (0)118 378 8489

Partner in the following EIT Food projects

UNIVERSITY OF READING
Education

Superfoods: Myths and Truths

The course will focus on the relationship between food, brain and mind: What is a superfood? What separates them from functional foods and similar food items What molecules contained in superfoods can affect our body? How can we critically evaluate superfoods and their role in our diet? Are there dangers connected to superfoods intake?  Can superfoods have a role in special diets? Who should join the course Anyone interested in diet, psychology, health and ‘superfoods’

UNIVERSITY OF READING
Innovation

NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)

The project will evolve existing nuclear magnetic resonance (NMR) technology to foster the development of a testing service that distinguishes organic from conventional milk, at all supply chain  levels (farm, preproduction, retail), thus enhancing credibility of the dairy supply chain and consumer trust on the final product

UNIVERSITY OF READING
Education

Trust in Our Food: Understanding Food Supply System

This online course explore the challenges and responsibilities of different people in the food system, including the role of the consumer

UNIVERSITY OF READING
Innovation

Dairy products with reduced saturated fatty acids

Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions

UNIVERSITY OF READING
Education

How is Food Made? Understanding Processed Food

The course will focus on: The history of food processing – why it emerged and why it is important; Examples of the major traditional and more advanced food processing technologies and the products they affect; Consideration of the advantages and disadvantages of specific food processing technologies, their impact on health, safety, quality and sustainability; and How EU law keeps the consumer safe and healthy and food on the supermarket shelves Who should join the course This course is for anyone interested in learning more about the food they eat

UNIVERSITY OF READING
Education

Engaging with Controversies in the Food System

Consumers have never been confronted with so much food choice

UNIVERSITY OF READING

O-Live: Smart targeting of personalised food advice

By modelling the complex decision-making processes underlying an individual’s food choices, our tool will identify the unique profile of these factors and provide tailored advice, enabling individual consumers to align their food choice with their intentions by removing the cognitive load of processing these multiple factors

UNIVERSITY OF READING
Public Engagement

EIT Food TrustTracker®

EIT Food TrustTracker® The EIT Food TrustTracker® is an evidenced-based questionnaire which has been developed to measuring consumer trust in the food industry and is an important first step towards understanding this gap

UNIVERSITY OF READING
Public Engagement

SEE & EAT: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets

Children’s food preferences depend on food familiarity and liking, which research shows can be increased by boosting foods’ visual familiarity before children taste them (for instance by looking at picture books), as well as providing them with repeated opportunities to taste new foods

UNIVERSITY OF READING
Public Engagement

Developing a Digital Toolkit to Enhance the Communication of Scientific Health Claims

Consumers often neither understand nor trust health claims on food packages, and so are not able to use them to make informed personal nutrition choices

UNIVERSITY OF READING
Innovation

Our Nutritious Protein

To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value

UNIVERSITY OF READING
Public Engagement

Influencer marketing for EIT Food: the EIT Food Ambassadors Programme

Launching a new sustainable product doesn’t necessarily create new consumer eating habits

UNIVERSITY OF READING
Innovation

Interplay between different wheat cultivars and novel biostimulants to increase quality and yield in different agroclimatic conditions

Improving European farmers' competitiveness through technology transfer and innovation integration is essential to address future challenges in the sector

UNIVERSITY OF READING
Education

Explore How Farmers Produce Food Sustainably

The course will focus on: What ‘sustainability’ means and how it applies to farming; How crops are grown in the EU - both arable and horticultural; How livestock is farmed in the EU to produce meat, dairy products and eggs; The challenges of feeding a rapidly expanding global population; The trade-offs involved in financially viable organic, environmentally sustainable and socially acceptable production methods; Which technologies are providing the most sustainable solutions

UNIVERSITY OF READING
Innovation

SureChoc: Sugar reduced chocolate and chocolate chip cookies to meet consumer sensory, naturalness and cost expectation

Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also physiochemical properties and cost that have to be matched

UNIVERSITY OF READING
Innovation

Seaweed supplementation to mitigate methane (CH4) emissions by cattle (SeaCH4NGE)

There is a gap in the market for products with lower environmental impact as consciousness among consumers rapidly increases

UNIVERSITY OF READING
Public Engagement

Games of Food

Escape games provide an opportunity to share educational messages in an enjoyable way

UNIVERSITY OF READING
Education

European Food Systems Education and Training (EFSET) Programme

The aim of the European Food Systems Education and Training (EFSET) Programme is to help address this need by providing postgraduate students with unique and exciting opportunities to tackle real-world food system-related problems set by industry partners in a collaborative fashion

UNIVERSITY OF READING
Public Engagement

The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage

The approaches being developed are different for each age-group, focusing on the interventions most appropriate and useful at each developmental stage

UNIVERSITY OF READING
Innovation

Quality Information Services and Dietary Advice for Personalized Nutrition in Europe

The work includes: Programming the platform functionality with additional services (apps, diagnostics) with external business partners; Proof of principle trial in two countries using an innovative App (eNutri) to deliver personalized food recommendations to consumers; Implementing the full organisational and operational structure of Quisper including Scientific Advisory Board; Active engagement of partners, suppliers and end-users

UNIVERSITY OF READING
Innovation

Constituent sensing of small grains

Additionally, food safety requires the full traceability of crop constituents in the complete food value chain

UNIVERSITY OF READING
Innovation

Health SnaP

The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices

UNIVERSITY OF READING
Education

How to effectively change food habits: innovative techniques and personalized nutrition approaches

The aim of this blended programme is to provide nutrition professionals with innovative techniques that are able to deliver effective and measurable changes in their clients’ behavior

UNIVERSITY OF READING
Education

Focus on Farmers

However, farmer adoption of these technologies is often limited and therefore the benefits are not realised

UNIVERSITY OF READING
Education

An Introduction to Food Systems: Scientific, Technical and Socioeconomic Principles to Facilitate the Creation of Food Value Networks

The course will focus on: An Introduction to Food Systems ; Fundamentals of System Sciences ; Food System Nodes I: Production & Processing ; and Food System Nodes II: Distribution and Consumption, Side Streams, Food Integrity Who should join the course Professionals in the food and agriculture sector (i

UNIVERSITY OF READING
Education

Food System Master of Science Programme

Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system

UNIVERSITY OF READING
Innovation

EIT Food Digital Marketplace for Side Streams

The following intermediate steps are required

UNIVERSITY OF READING
Education

Professional Development Framework

This activity will propose a framework, consult with partners, and run five pilot programmes to provide examples of development for different constituents: graduates, established employees (technical and managerial), top talent, and entrepreneurs

UNIVERSITY OF READING
Education

WeValueFood

Novel approaches will be used to engage with next generation audiences: students from primary school to university

UNIVERSITY OF READING
Entrepreneurship

EIT Food Accelerator Network

Once you have applied for FAN, you will go through a rigorous selection process where you will be judged by a series of experts including successful entrepreneurs, investors and experts from the agriculture and food industries