Who?
My name is David Bremner and I am a research Technician with over 30 years experience.
Where?
I work in the Rowett Institute at the University of Aberdeen.
What?
Teaching and learning of Science, Technology, Engineering and Maths (STEM) is important for many reasons. STEM innovations are all around…
At the end of October, I participated in the Voluntary Health Scotland (VHS) Annual Conference at the Dynamic Earth in Edinburgh. The Conference’s theme for this year was “The Health Creators Summit”, bringing together the people who create health in our communities, over 120 delegates from across the third sector,…
This a great dish to show off to your friends and family, serve 2 fillets of sole as a main or 1 as a starter. Serve with new potatoes and seasonal vegetables as a main or watercress for a starter.
For the sole
8 fillets of…
Ingredients
4 mackerel fillets
4 tbsp of rapeseed oil
Dry rub
½ tsp chipotle chilli
½ tsp smoked paprika
Pinch maldon salt
Pinch of brown sugar
½ tsp granulated garlic
Pinch mustard powder
Few grinds of black…
Written by Elaine Maslin from The James Hutton Institute
To help a group of scientists and experts across Scotland’s Scottish Environment, Food and Agriculture Research Institutions (SEFARI) build their skills around media engagement, SEFARI Gateway recently funded two media training sessions with former senior editors who now specialise in media…
At the beginning of September, I travelled to Bremen with colleagues from the Aberdeen Health Psychology group for the annual European Health Psychology Society conference. The conference was held at the University of Bremen, a stone’s throw from the town centre. I attended a variety of symposiums, poster presentations and…
Seafood is highly nutritious, offering a great source of lean protein, low in saturated fat and high in bioavailable micronutrients, which are more difficult to come by in plant-based diets. It also represents the only animal-derived source of omega-3 fatty acids found to reduce the risk of cardiovascular disease and…
As part of the Rowett Institute's Royal Highland Show 2023 stand, we collaborated with chef and food stylist Bethany Ferguson to create a meal that incorporated some area's of the Rowett's research. Looking at all aspects of our grains and novel crops work, Bethany produced a meal incorporating some of…
Cathrine Baungaard is a registered associate nutritionist (ANutr) with the Association for Nutrition (AfN) and a first year PhD student at The Rowett Institute, University of Aberdeen. Cathrine graduated with a BSc in Nutrition from Liverpool John Moores University in 2019 and has since worked as a project manager and…
The Rowett Institute has hosted its first Industry Afternoon – an event to encourage future collaborations between industries and academics.
Invites were extended food and drink, and pharmaceutical companies who have worked with the Rowett in the past as well as an open invite to all local companies that…
