Researchers met in New Delhi today to formalise the launch of a programme that aims to jointly address some of India’s most pressing food security challenges.
When it comes to health claims around the food we eat, it’s worth taking a closer look at the science behind the headlines, say Eirini Trichia and Professor Nita Forouhi from the MRC Epidemiology Unit, writing for The Conversation.
As the UK prepares to leave the EU, trade regimes are being reconfigured. Research into 19th-century trade regulations by Carolyn Cobbold, historian of science, shows that scientific claims play a significant role in shaping international trade. She urges us to heed the lessons of the past.
Nothing quite says ‘Christmas party’ like the smell of mulled wine drifting around an office. It’s an easy drink to make – all of the ingredients can be purchased at your local supermarket. But have you ever wondered where the ingredients come from? Like Santa Claus, many of them have travelled halfway round the world to get here, say students from the Cambridge Global Food Security strategic research initiative.
People who carry variants in a particular gene have an increased preference for high fat food, but a decreased preference for sugary foods, according to a new study led by the University of Cambridge.
Professor Sir Venki Ramakrishnan (MRC Laboratory of Molecular Biology) discusses how genetically modified crops could help solve the problem of food security.
People who live or work near to a greater number of takeaway outlets are more likely to eat more takeaway food and to be overweight, but new research indicates that neighbourhoods that are saturated with fast food outlets may be particularly unhealthy for people who are socioeconomically disadvantaged.
A dark shadow lay over his family name when, aged 24, Sir Kenelm Digby raised a fleet to sail against the enemy French in the multicultural world of the Mediterranean. In his new book, Joe Moshenska (Faculty of English) looks at the intellectual, political and culinary life of a man driven by a thirst for knowledge.
Overweight people make unhealthier food choices than lean people when presented with real food, even though both make similar selections when presented with hypothetical choices, according to research led by the University of Cambridge and published today in the journal eNeuro.