This course considers the ways in which the food industry has evolved over the past 70 years and has created the industry of convenience we have today.
This course is part of a collection from the University of Leeds which have been specifically designed for those studying at school or college.
How do antibiotic-resistant bacteria develop and find their way into our food?
Learn what antibiotics are, how they work, and how bacteria become resistant to their effects.
This full day FOOD 2030 workshop provided an opportunity to explore the role of cities in fostering food systems innovation and green jobs at the local level.
There is a lack of understanding about the importance of the human gut microbiome, although it is known to affect the body’s ability to extract energy from food and influence brain function. Greater insights into the gut microbiome would therefore contribute to the development of dietary interventions and other new ways to treat both chronic and acute illnesses.
The report calls for a Research, Innovation and Investment Strategy (RI&IS) in line with the EC FOOD 2030 initiative.
This paper is a starting point to assess the existing science policy interface landscape and stimulate further reflection and debate on how the governance of science and knowledge can further support evidence-based policy and decision making in this area.
Europe’s food production and consumption will play a pivotal role in ensuring food and nutrition security (FNS) in the face of the combined impacts of, climate change, resource scarcity, land degradation, biodiversity decline, under- and over-nutrition, population growth and geopolitical instability.
This review of over 50 European and global studies into food systems challenges and solutions assesses the merits of a systems-based approach across the combined domains of agriculture, fisheries, food, environment, nutrition and health.
There is a growing evidence and consensus that a food systems-based approach to Research and Innovation is crucial for effectively addressing the large and systemic challenges the European food systems are facing.
The objective of this course is twofold: first, we will focus on contemporary challenges that managers and entrepreneurs in food and beverage businesses should be able to face; and second, we will provide models and tools to design and implement appropriate courses of action to satisfy customers and build an advantage over the competition.
