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Food and Nutritional Sciences

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£260,676

Mar 24 - Feb 28

FAIRification of multiOmics data to link databases and create knowledge graphs for fermented foods

Horizon Europe Guarantee award to University of Reading and Kimon Karatzas

£117,839

Sep 23 - Sep 27

Free vs bound Strecker aldehydes Impact on chocolate aroma perception

BBSRC award to University of Reading

£117,839

Sep 23 - Sep 27

Quantification of the role of key components of meat on development of authentic taste and flavour

BBSRC award to University of Reading

Sep 23 - Sep 27

AI and Ensemble approaches to model transient lipid deterioration in particulate food systems

BBSRC award to University of Reading

Sep 23 - Sep 27

"Quantification of the Influence of Key Meat Components on the Authentic Taste and Flavour of Meat"

BBSRC award to University of Reading

Sep 23 - Sep 27

Free vs. bound Strecker aldehydes - Impact on chocolate aroma perception

BBSRC award to University of Reading

Sep 23 - Sep 27

Impact of food processing on the functional, structural and sensorial characteristics of alternative proteins sources

BBSRC award to University of Reading

£117,839

Sep 23 - Sep 27

Impact of food processing on the functional structural and sensorial characteristics of alternative

BBSRC award to University of Reading

£117,091

Sep 23 - Sep 27

IDIOS Individual Differences in Oral Sensitivity and their influence on perception of mouthfeel and product acceptability

BBSRC award to University of Reading

£115,727

Sep 23 - Sep 27

AI and Ensemble approaches to model transient lipid deterioration in particulate food systems

BBSRC award to University of Reading

Sep 23 - Sep 27

Can probiotics & prebiotics reduce the impact of high protein diets on gut barrier function by modulating the microbiota in sex-dependent manners?

BBSRC award to University of Reading

Sep 23 - Sep 27

High moisture extrusion technology assisted by enzymatic protein-protein crosslinking approach to improve the texture of plant-based meat analalogues

BBSRC award to University of Reading

Sep 23 - Sep 27

A reverse engineering approach to sucrose replacement in biscuits: modelling texture

BBSRC award to University of Reading

Sep 23 - Sep 27

Understanding the mechanism of cardiovascular disease reduction and cognitive enhancement by dietary flavanols: the impact of flavanols on blood rheol

BBSRC award to University of Reading

Sep 23 - Sep 27

Precision Nutrition for Gut Health: Development of a novel seaweed-containing, gut microbiota targeted nutraceutical

BBSRC award to University of Reading

£29,796

Mar 23 - Mar 27

South Korean partnership on food waste valorisation through industrial biotechnology

BBSRC award to University of Reading and Dimitris Charalampopoulos

£1,250,000

Feb 23 - Feb 28

BBSRC IAA University of Reading

BBSRC award to University of Reading and Gemma Emily Walton

Jan 23 - Dec 26

Key molecules derived from enzymatic treatment of wafer batter and their impact on batter rheology

BBSRC award to University of Reading

£115,071

Jan 23 - Dec 26

Key molecules derived from enzymatic treatment of wafer batter and their impact on batter rheology

BBSRC award to University of Reading

£368,530

Nov 22 - Nov 27

INvestigating the role of Functional foOds and beveRages to iMprove health and recovery (INFORM)

BBSRC award to University of Reading and Gemma Emily Walton

Sep 22 - Sep 26

Cricket Power: Protein for the Future

BBSRC award to University of Reading

£2,027,638

Sep 22 - Sep 25

'Raising the Pulse' (RtP): Systems analysis of the environmental, nutritional and health benefits of pulse-enhanced foods

UKRI award to University of Reading and Julie Lovegrove

Sep 22 - Sep 26

WheyBetter: A fundamental approach to redesigning whey protein isolates to step change their oral performance, leading to protein fortified products t

BBSRC award to University of Reading

Sep 22 - Sep 26

Generating meaty flavour in emulsions made from vegetable oil and water

BBSRC award to University of Reading

Apr 22 - Apr 26

Eating rate, oral processing, gastric emptying and appetite in older adults: Investigations of food intake and food form

BBSRC award to University of Reading

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