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Hear from Tim Parr, Professor of Nutritional Biochemistry at the University of Nottingham. They talk about their research interests and what sets the School of Biosciences apart - from close ties…

Hear from Tim Parr, Professor of Nutritional Biochemistry at the University of Nottingham. They share the skills that master's students will develop and potential career paths in the area of…

The Food Systems Institute at the University of Nottingham addresses a diverse range of areas that tackle global agri-food systems challenges, shaping these solutions with communities and society.

The International Flavour Research Centre conducts world leading research in food and flavour chemistry from specialist labs in Nottingham and Australia. Assistant Professor in Flavour Science, Dr Ni…

This film showcases the Knowledge Transfer Partnership (KTP) between the University of Nottingham and Northampton-based spirits producer Warner’s Distillery. KTPs are a three-way…

Interview with Yvette Kubi about her experience of being an Animal Nutrition MSc student and the Bioscience Symposium.

Interview with Vaishnavi Natekar on her experience as a Food Production Management MSc student and the Bioscience Symposium.

Interview with Urmimala Bose about her time as a Food Production Management MSc student and the Bioscience Symposium.

Interview with Sarah about being a Clinical Nutrition MSc student and the Bioscience Symposium.

Interview with Charlotte Doleman about being a Nutritional Sciences MSc student and the Biosciences Symposium.

Part four of our 2022 Royal Society Summer Exhibition video series, “Chocolate: from the tree to the bar”. In this fourth video, we look at how scientists can use MRI technology to detect…

Part three of our 2022 Royal Society Summer Exhibition video series, “Chocolate: from the tree to the bar”. In this video we visit the workshop of award winning chocolate maker Luisa…

Part two of our 2022 Royal Society Summer Exhibition video series, “Chocolate: from the tree to the bar”. In this video we explore the origins of chocolate flavour in cocoa beans and how…

Part one of our 2022 Royal Society Summer Exhibition video series, “Chocolate: from the tree to the bar”. In this first video, we look at how cocoa is farmed, harvested and…

An update on the construction of the Ancient and Environmental DNA Lab, at "The Limes", Sutton Bonington

A time-lapse video of the assembly process of building a rhizotron system - part of the Future Food Beacon. For more information visit:…

An introduction to the science behind bacon and curing with Dr Tristan Dew of the Future Food Beacon. For more information about Future Food research at the University of Nottingham visit:…

Dr Peter Noy talking head video introducing the Future Food Beacon's food policy recommendations. This was filmed by Sense About Science as part of Evidence Week in November 2020

1 minute animation bringing to life an infographic produced for the Future Food Beacon by Sense About Science for Evidence Week in November 2020.

An introduction to the Ionomics facility - part of the Future Food Beacon For more information visit: https://www.nottingham.ac.uk/research/beacons-of-excellence/future-food/index.aspx

The first of three films in a series looking at the development of a new Ancient DNA facility, at UoN. For more information visit: https://www.nottingham.ac.uk/future-food

An introduction to the MakerSpace - part of the Future Food Beacon. For more information visit: https://www.nottingham.ac.uk/future-food

An introduction to the science of jams and pectin gels, with Dr Tristan Dew of the Future Food Beacon. For more information about Future Food research at the University of Nottingham visit:…

Emily shares some of her favourite places too eat and drink in Nottingham city.

An introduction to the science of beer and homebrewing, with Dr Tristan Dew of the Future Food Beacon. For more information about Future Food research at the University of Nottingham visit:…

An introduction to the science of bread and sourdough, with Dr Tristan Dew of the Future Food Beacon For more information about Future Food research at the University of Nottingham visit:…

Students and course providers talk about the Food Process Engineering MSc course.

This is a brief video of highlights from our Science on Tap lecture, delivered in Beijing, China in March 2019. Drs Kate Millar, Levi Yant and Prof Zoe Wilson gave a talk on the future of food.

With manufacturing on the cusp of a technological revolution, a flagship research facility has opened its doors at the University of Nottingham to help future-proof UK industry in a competitive…

On 25th April we celebrated everything Malaysia with a special day of food, dancing, games and staff and student information sessions. These activities were all part of Malaysia week. For…

Take a look around our Sutton Bonington Campus to see the range of facilities available to students studying in the School of Biosciences. www.nottingham.ac.uk/biosciences

Tim discusses his experiences working at Pepsi including the global impact the food processing industry can have on challenges such as water usage.

3rd year Biology students Adreanna and Florence take us on a wine and dine tour of Nottingham city centre. If you're looking for the best places to hang out, grab some grub or enjoy a drink then…

Visitors to this year’s Southwell Bramley Apple Festival are going to be asked a big question – does apple juice made from Bramleys cloned from the original tree taste different to apple…

Securing sustainable food supplies, ending slavery and developing greener transport systems, are three of six most pressing global challenges the University of Nottingham on the 22 June 2017 set…

In the face of climate change we must develop new, resilient crops. Yields must also increase to feed the additional two billion people expected by 2050. Future Food addresses the challenge of…

Tables are a part of everyday life, but they also have significance in many religious rituals which are connected with food / eating. Here Prof. Tom O’Loughlin looks at a range of meanings…

Our multidisciplinary research tackles one of the key challenges facing the planet: how do we feed ourselves as the growing global population puts unsustainable pressure on the world's…

In discussion of ethics and morality one can often hear someone say that ‘the bible says … .’ But this video explores how what ‘the bible says’ is far from a simple…

The Food Video Library was set up to give students a cross sectional view of the food industry without having to visit any factories. The videos were compiled from material donated by the food…

The Food Video Library was set up to give students a cross sectional view of the food industry without having to visit any factories. The videos were compiled from material donated by the food…

The Food Video Library was set up to give students a cross sectional view of the food industry without having to visit any factories. The videos were compiled from material donated by the food…

The Food Video Library was set up to give students a cross sectional view of the food industry without having to visit any factories. The videos were compiled from material donated by the food…

Identity is an important topic in seeking to understand a religion. It expresses itself in culture, rules about food, marriage, dress, and views of the divine. In this video Dr Carly Crouch looks…

The students of Sutton Bonington pulled it out of the bag for another SB Fest. Filled to the brim with food and drink from the local area plus music and fun activities for little ones too, SB Fest…

Problem-Based Learning in MSc Food Production Management course at The University of Nottingham. For more information about the course…

A short introduction of MSc Food Production Management course at The University of Nottingham. For more information about the course visit:…

Prof. Tom O’Loughlin reminds us that one can think of religion in terms of the activities of the study, the library, of a temple: books, ideas, philosophy, and formal historical narratives.…

Charlotte gives some tips on how to eat healthily at uni. See more of Charlotte's videos https://www.youtube.com/channel/UCD-n-vgKgemZ50S0F9t_hSw

A short introduction of MSc Brewing Science and Practice course at The University of Nottingham. For more information about the course…

University of Nottingham vet students hold vet clinics twice a month at the offices of the Big Issue in Nottingham for the pets of the homeless and vulnerably housed. The 'Vets in the…

In September 2014 the Centre for Urban Agriculture held an international conference on Vertical Farming and Urban Agriculture. As part of the conference Dickson Despommier gave a presentation…

In September 2014 the Centre for Urban Agriculture held an international conference on Vertical Farming and Urban Agriculture. As part of the conference Dickson Despommier gave a presentation…

In September 2014 the Centre for Urban Agriculture held an international conference on Vertical Farming and Urban Agriculture. Watch this video to hear from experts within the field, including: …

In September 2014 the Centre for Urban Agriculture held an international conference on Vertical Farming and Urban Agriculture. In this video we hear from Ian Collier and Stephen Fry from HydroGarden…

How do you encourage children's hunger to learn? How do you inspire a fascination with science? Food is a good place to start. In August 2014, at Sutton Bonington Campus, recent Nottingham PhD…

Dr Musharef Hussain, an Iman in Nottingham, explains what happens during the Muslim holy month of Ramadan. During this month one of the most obvious practices is that of fasting during the hours of…

Lammas – from ‘Loaf Mass’ – is the original harvest thanksgiving feast when the first loaf, baked from the newly harvested grain, was presented in the local church. Because it…

Most of the time of most humans for most of history has been spent obtaining and preparing food for our survival. So for theists, food is both the gift of God and the work of human hands, and each…

In a world where we think of work as being a Monday to Friday affair, where food comes from a shop, and where ‘work’ and ‘religion’ belong in separate compartments, a festival…

The popular student-run Sutton Bonington Farmers' Market has been named Market of the Year in the 13th BBC Food & Farming Awards. Read more at http://tiny.cc/k7dsow Video by Anne Smart…

Dietitians Week 9 - 13 June 2014 - here's some advice from dietitians in The University of Nottingham's School of Biosciences on getting the best out of food parcels.

Dietitians Week 9 - 13 June 2014 - Iga Kasperek, a Masters in Nutrition student at The University of Nottingham, was President and is now Vice-President of the University’s Nutrition and…

A lecturer in dietetics at The University of Nottingham has helped to start a campaign to encourage more men to consider taking up careers in the field of nutrition. As part of…

March 2014 saw the return of the hugely popular Sutton Bonington Science Cake Competition for Sport Relief. The competition raised £610. This year's committee consisted of academic…

One of the two prize winners speaking in the ‘Future generations’session of this year's UK PlantSci event organised by UK Plant Sciences Federation was Presidor Kendabie. The…

Take five graduates from The University of Nottingham Malaysia Campus, add a sprinkling of entrepreneurial spirit, drum up an appetite for fast food with the help of social media and you have the…

Catherine explains why food science was an obvious choice.

Postgraduate PhD student, Savemore Ngirazi, talks about studying his PhD in Biosciences at The University of Nottingham Malaysia Campus.

The development of a new Crops for the Future Research Centre begins alongside the University of Nottingham Malaysia Campus.

A new Centre of Excellence for Post-Harvest Biotechnology has opened at the University of Nottingham Malaysia Campus. It aims to reduce food losses and improve overall quality and food safety.

The University of Nottingham won the RHS Best Environment Exhibit Award at the 100th Chelsea Flower Show for its stand highlighting the challenges of global food security. In the words of Alan…

World changing technology developed by experts at The University of Nottingham enables crops to take nitrogen from the air reducing the use of expensive and environmentally damaging fertilisers.

Anisha tells us how well she works with her supervisor.

In this video Sat gives advice on how to shop for food on a budget and what unusual condiments can be used to liven up your meals. Sat Bains is an award winning British Chef best known for his two…

Crucial international research into climate change and agriculture is being carried out at the University of Nottingham. Find out more about international research at the University of Nottingham on…

Researchers at the University of Nottingham explain how their work on Bio-fuel and it's social impact is a pioneering project in the UK. Assuring sustainable biofuels at the University of…

Traded raw agricultural commodities such as wheat, coffee, sugar, cocoa and rice, and the way those flows move around the global economy, has implications for consumption and production. It also has…

How are scientists working to double global food production by 2050? The University of Nottingham is producing world-class research into producing nutrition-efficient plants, as part of a wider look…

Sun gives a flavour of life on our China Campus in Ningbo.

Diriisa talks about his experience of being a student with a family at Nottingham.

Bumni tells us about her ambitions for the future.

The University of Nottingham understands the diversity of factors that contribute to making food security one of the most important global issues today. Will you help us to identify environmentally,…