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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…
The disruptions caused by the Covid-19 pandemic on food supply chains and the Russia invasion of Ukraine has implications for food prices in the UK. Food prices have continued to soar, especially for meat, eggs, and dairy, due to rising energy costs, costs of animal feed and transport. Figure 1…
Food is central to every aspect of our lives. It provides not only nourishment but also influences our social interactions, health and well-being. Today we are living longer than ever before, and the importance of healthy ageing is increasingly recognised.
The Protein for Life project is a collaboration between the…
Many of us want to eat a healthier and more sustainable diet and eating more fish is often one option recommended.
However, SEFARI research carried out by the Rowett Institute has identified that, across Europe, dietary recommendations for fish consumption do not necessarily match national seafood supplies.
We all know…
Promoting healthy food practices is a central goal for policy makers and health professionals in many high-income countries. In Scotland a number of strategies have been used to improve healthy eating habits. In 2018 a Scottish health survey suggested that more work is necessary to change food habits.
Trying to understand the…
In this blog you can read about body clocks and their role in optimising our health depending on the time we eat. We introduce some main areas of the research, both at the Rowett Institute and elsewhere, identifying that it…
The human large intestine is home to the largest and most diverse group of bacteria in the human body. These bacteria play an important role in maintaining human health, fermenting plant fibres and other non-digestible carbohydrates, and Rowett research has shown that compounds released by bacterial metabolism in the gut have direct…
Food reformulation is defined as the re-designing of an existing processed food product with the objective of making it healthier. Initially this was a process that the food industry used to remove ingredients considered unhealthy, such as salt, sugar or fat. Now reformulation is being used to re-design foods with…
