A comprehensive survey of ingredients in yogurts has highlighted high sugar levels in many – particularly organic yogurts and those marketed towards children.
The Nutritional Epidemiology Group at the School of Food Science and Nutrition has been designated as a new World Health Organisation (WHO) Collaborating Centre.
Only a third of European countries have robust reporting on child and adolescent nutrient intakes, new research shows.
The lack of fortification in gluten free food may increase the risk of micronutrient deficiencies for consumers who depend on these products, a new study warns.
Food Science and Nutrition student Izy Hossack, and Associate Professor of Food Colloids Dr Anwesha Sarkar have been recognised by the Women of Achievement Roll of Honour 2018.