University of Reading
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.
Partner in the following EIT Food projects
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.
Rebuild your trust in nutrition science and look beyond the media headlines
SuReBar: Integrating innovative sugar and fibre technologies to produce clean label sugar reduced products, demonstrated through cereal bars
Sugar reduction in foods remains challenging; it is not only the sweetness of sugar but also the physical properties and cost that have to be matched.
Discover the causes and impact of food waste, and learn how you can tackle it on a personal, community, and national level.
The European Food Systems Education and Training (EFSET) programme addresses the increasingly challenging array of food-related problems, such as food waste or malnutrition.
Explore the relationship between nutrition, health and sustainability and understand how healthy eating can prevent disease.
Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally.
This consumer-focused project will work with consumers, food companies and other stakeholders (industry bodies, non-governmental organisations, regulatory authorities and policy makers, media).
Learn how to interpret food labels so you can make informed food choices and buy food that supports your health and wellbeing.
This project tests the acceptability of novel healthy processed meat products incorporating plant-based ingredients among European consumers.
Consider ways arable farmers in the EU can use agri-tech to benefit business
Farmers increasingly generate 'big' data about their fields.
‘SEE & EAT’: Communicating the benefits of visual familiarity as a strategy for introducing healthy foods into children’s diets 2020
Healthy eating in childhood tracks into adulthood, so promoting dietary variety should begin early.
EIT Food's Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage 2020
The “EIT Food School Network” third year activities are focused on the organisation of four stakeholder workshops (school staff, key organisations involved in regulating schools, academics and policy makers). Due to the current circumstances, these may be virtual. The aim of these workshops is to communicate results of the past two years of research conducted as part of the EIT Food School Network project and involve stakeholders in co-creation of activities and ideas going forward.
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.
Learn how agri-food supply chains deal with crises and get practical advice on how you can minimise disruption during COVID-19.
What is a 'superfood'? What foods are 'superfoods'? What effect do they have on the body and society?
This project will develop an analytical service to authenticate organic milk and enhance transparency throughout the dairy supply chain. This responds to an increasing consumer demand for strong commitment of the food industry to robust authentication of organic food across the EU.
How much do you trust your food? Learn about food supply systems, safety, sustainability and nutrition and quality.
Saturated fat intake in most EU states still exceed the guidelines for reducing cardiovascular disease risk.
Households contribute to 53% of total food waste produced.
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. Due to the long and complex supply chain up to 40% of the products ends as waste and the nutrient value of the remaining ones is often degenerated at time of consumption.
Precision agriculture has a high potential to improve farming practices leading to increased technical efficiency, better use of inputs, and therefore diminished environmental footprint.
Have you ever wondered how your food is processed before it reaches your plate? Find out with this online course.
Become more confident in making informed decisions about the food you eat by exploring different food controversies.
The food that consumers buy and eat is influenced by a complex interaction of cognitive, sensory, economic, and health factors that lead to gaps between their intentions and behaviour.
Research has shown that consumers do not understand or trust in the food industry. This is thought to be driven by the gap between what consumers want and what the food industry provides.
Smart-ET will use COVID-19 data from farms to predict variations in dairy production and market feed costs, helping to reorganise dairy production and supply during pandemic events or similar market shocks.
The aim of this project is to develop a ‘prosumerist’ digital toolkit– informed by research in linguistics, information design, nutritional science and behavioural economics—to gather information that will help manufacturers and marketers communicate more effectively about the health benefits of food and help consumers make more informed choices.
CleanFruit - Standardisation of innovative pest control strategies to produce zero residue fruit for baby food and other fruit produce
Fruit crop protection is heavily dependent on chemical pesticides but consumers and fruit processors are increasingly interested in residue-free fruit.
FoodAmbassadors is a project that aims to engage food and health Influencers in order to co-create science-based content for their community.
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.
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.
Gain an understanding of sustainable food production and the challenges that farmers face to offer a sustainable food supply.
SeaCH4NGE aims to reduce methane (CH4) emission from cattle and increase product quality.
Games of Food is increasing public awareness around balanced nutrition and a healthy lifestyle through the use of Escape games.
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.
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further increases the demand for new plant -proteins.
A massive on line open course will be designed and deliver in year 2020 focusing on the human microbiome and its impact on human health.
To further develop and test a digital platform as a supporting basis for creating and delivering personalised nutrition (PN) services in Europe via a non-profit organisation with payable services/memberships to cover operational costs. Services are scientifically validated and designed for use by companies, healthcare services, researchers, and professionals wanting to provide consumers with improved personalised nutrition advice and services.
Packaging needs to become more sustainable!
Inspire summer schools of EIT food will enable talanted individuals to become European food leaders. Use your entrepreneurial spirit to solve the challanges of our food system.
Knowledge of the food constituents (e.g. protein, carbohydrates) is important for consumers as indicators of nutritional value as well as for the food producers concerning processing quality.
According to the World Health Organization, in 2016 there were around 7.1 million patients who were diagnosed with cancer or were undergoing treatment for cancer in Europe. Close to 70% of patients undergoing treatments experience side-effects that may have a large impact on the daily food intake.
In the Food Solutions "MICROBIOME-PUSH: Into Microbiome Exploitation in Food Systems" we will focus on the applications of microbiomes in different segments of the food chain.
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.
The purpose of this activity is to support healthy eating by developing a new food manufacturing technology and B2C business concept for at-site customised production of healthy snacks.
WeValueFood (2-year project) has educated, engaged and advanced the young Europeans’ knowledge of and appreciation of food, thereby empowering the next generations to make the best choices about the food that they eat.
Agricultural technologies and innovations offer significant opportunities to improve the efficiency and effectiveness of farm businesses, through optimised yields, reduced environmental impact and increased profitability.
A substantial part of the food industries' produce ends up to now as waste.
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.
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
Partnering with the world-leading corporates & research institutions in the agrifood space