The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.

University of Reading
University of Reading

Profile

Reading is among one of the UK’s top universities with a world-class reputation for the quality of teaching, research and links to business. Expertise extends across the whole food value chain from crop/livestock production and agri-environmental systems, to food processing and animal and human nutrition, including the impact of diet on health. Expertise also covers social sciences, including the psychology of consumer behaviour, and business research and training. 

Competences & Capabilities

The University of Reading has an 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, nutritious food whilst minimising the impact on the environment. The Institute for Food, Nutrition and Health brings together expertise across the University to support multi-disciplinary collaboration.

University of Reading

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

https://www.reading.ac.uk

Contact

Kate Green, KIC Partnerships Manager k.m.green@reading.ac.uk
075 83 02 88 14

Partner in the following EIT Food projects

University of Reading
Education

Food System Master of Science Programme

The programme is based on a combination of essential entrepreneurial skills, which will help you to become an effective innovator, and key technical skills that are tailored to your career ambition in the sector

University of Reading
Education

Food and Nutrition: The Truth Behind Food Headlines

Learn how to find reliable, scientific information about food and nutrition and identify the truth behind food headlines

University of Reading
Innovation

SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars

Cereal bars are considered by many consumers to be a healthy snacking alternative, but in reality they often contain between 13% and 40 % sugar

University of Reading
Education

From Waste to Value: How to Tackle Food Waste

Explore how combatting food waste and food loss can help the environment

University of Reading
Education

EFSET - European Food Systems Education and Training

Through multidisciplinary and collaborative approaches that simultaneously target different parts of the food system, the course gives postgraduate students the confidence and skills necessary to bring about positive change

University of Reading
Innovation

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodised salt and milk are the main sources of I in human diets

University of Reading
Public Engagement

Increasing consumer trust and support for the food supply chain and for food companies

This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media) across 6 countries in Europe and Israel to co-create and implement selected measures undertaken by food companies, food industry and others to engender both greater consumer trust in food and greater support for food companies and other food chain actors

University of Reading
Education

Understanding Food Labels

Get the facts you need to put your trust in the food system

University of Reading
Public Engagement

Consumer attitudes towards healthier processed meat products

The countries investigated will be UK, Spain and Denmark, countries with high meat consumption rates (> 80 kg per person/year in UK and Denmark and > 90 kg per person/year in Spain)

University of Reading
Education

Innovation in Arable Farming: Technologies for Sustainable Farming Systems

Explore how innovative, digital technologies can help achieve sustainable intensification of arable farming systems

University of Reading
Innovation

“LINKDAPA”: Linking multi-source data for adoption of precision agriculture

This project will use multi-source data to co-create with farmers and their advisers, crop management zones for precision agriculture (PA) solutions

University of Reading
Public Engagement

‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020

Children’s food preferences depend on food familiarity and liking, and research shows that visually familiarizing children with foods before they taste them (e

University of Reading
Education

Professional Development Framework

This activity will roll out the framework developed in 2019, and establish the certification basis for the food sector

University of Reading
Public Engagement

The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020

The EIT Food School Network is a collaboration working towards improving dietary choices and reducing food wastage in preschool, primary school and secondary school pupils by bringing together industry, academia and key stakeholders in school food

University of Reading
Innovation

Smart Tags for Improving Consumer Interaction in Food Value Chain

The Smart Tags communication project is set to increase consumer trust towards food products by sharing information about the food product value chain during the whole life-cycle of the product, enabling novel service concepts and interactivity between consumers and the food industry

University of Reading
Education

Understanding Food Supply Chains in a Time of Crisis

On this free online course, you’ll learn how the pandemic is challenging food supply chains and explore the steps taken by the industry to ensure food security and integrity

University of Reading
Education

Superfoods: Myths and Truths

The course focuses 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
Public Engagement

Cook Clever: a gamified solution to tackle household food waste habits

Consumers have a growing awareness of food waste concerns yet lack the know-how and motivation to change food related behaviors that can make a real impact in reducing food waste, shopping, preparation and repurpose of ingredients

University of Reading
Innovation

Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain

Access to fresh produce is and will continue to be an issue in the densely populated European cities

University of Reading
Public Engagement

Integrating Precision Farming in Computer Game

In spite of these benefits, its adoption by farmers remains low

University of Reading
Education

How Food is Made? Understanding Food Processing Technologies

The course focuses 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
COVID-19

Smart-ET

As part of the

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

CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce

Fruit crop protection is heavily reliant on synthetic chemical pesticides, which can have unwanted side effects on the environment and can leave residues that are perceived to have potential health risks for the producers and consumers

University of Reading
Public Engagement

EIT Food Ambassadors Programme: Influencer marketing for EIT Food

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

University of Reading
Education

Educating for Technology Take-off

New technologies and innovations offer significant opportunities to farm businesses to improve the efficiency and effectiveness of operations, enhance yields and outputs, as well as reducing environmental impacts

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
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
Education

Explore How Farmers Produce Food Sustainably

The course focuses 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

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
Public Engagement

Don’t be a food waster

The social awareness campaign ‘Don’t be a food waster’ wants to make all audiences proud to say ‘I am not a food waster’ with the ultimate goal of reducing food waste at all levels in the food system

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
Education

The Human Microbiome

Learn how a healthy microbiome can combat disease

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

ONCOFOOD: New food solutions for cancer patients

One of the main challenges for cancer patients undergoing treatment is to prevent or mitigate malnutrition

University of Reading
Education

MICROBIOME-PUSH: Into the Microbiome Exploitation in Food Systems

Students recruited at the four universities within the consortium will be exposed to unique opportunities to interact with academics, entrepreneurs and researchers, experts in different segments of the food chain

University of Reading
Innovation

Building a business model to enhance consumer trust and influence decision making using a sustainability transparency labelling system

The proposal is centred on an EIT-Food Communications platform on sustainability and transparency, a communication system co-created with  consumers with a central focus on increasing consumer trust in the food chain that helps consumers make better food choices that are  sustainable and at the same time demonstrating industry’s commitment for better transparent communication

University of Reading
Innovation

SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations

Reducing sugar consumption is essential for health but a huge challenge for the food industry

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

Focus on Farmers

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

University of Reading
Innovation

EIT Food Digital Marketplace for Side Streams

The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge base for EIT Food making this European consortium a game changer in the global circular bioeconomy

University of Reading
Education

Professional Development Advanced

EIT Food's Professional Development Framework - Advanced aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce

University of Reading
Education

Circular Food Generator Track

Food Generator Track is a competition which challenges Master or PhD students of 3 Universities  to develop new, innovative solutions for and from food losses of production facilities and retail activities

University of Reading

Advancing careers in the food system

Professional development for a sustainable food system In a world of rapid environmental change, resource depletion, economic instability and social inequality, it is clear that a more sustainable future requires innovations on all levels of society and the economy

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