Search for tag: "food"
World Food Day 2024The 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.
From Maimuna Jeng
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Where science and business meets: International Flavour Research CentreThe 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…
From Maimuna Jeng
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University of Nottingham Knowledge Transfer Partnership with Warner’s DistilleryThis 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…
From Sarah Connor
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Interview with Animal Nutrition MSc student Yvette KubiInterview with Yvette Kubi about her experience of being an Animal Nutrition MSc student and the Bioscience Symposium.
From Debs Storey
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Interview with Food Production Management MSc student VaishnaviInterview with Vaishnavi Natekar on her experience as a Food Production Management MSc student and the Bioscience Symposium.
From Debs Storey
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Interview with Food Production Management MSc student UrmimalaInterview with Urmimala Bose about her time as a Food Production Management MSc student and the Bioscience Symposium.
From Debs Storey
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Interview with Clinical Nutrition MSc student SarahInterview with Sarah about being a Clinical Nutrition MSc student and the Bioscience Symposium.
From Debs Storey
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Interview with Nutritional Sciences MSc student CharlotteInterview with Charlotte Doleman about being a Nutritional Sciences MSc student and the Biosciences Symposium.
From Debs Storey
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Chocolate from tree to bar - Chocolate and the BrainPart 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…
From Tristan Dew
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Chocolate from tree to bar - Making ChocolatePart 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…
From Tristan Dew
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Chocolate from tree to bar - Chocolate FlavourPart 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…
From Tristan Dew
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Chocolate from tree to bar - Cocoa FarmingPart 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…
From Tristan Dew
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Ancient and Environmental DNA Facility - part two (building the ÆDNA lab)An update on the construction of the Ancient and Environmental DNA Lab, at "The Limes", Sutton Bonington
From Tristan Dew
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Future Food | building a rhizotron system: time-lapseA time-lapse video of the assembly process of building a rhizotron system - part of the Future Food Beacon. For more information visit:…
From Jacqueline Anderson
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FoodSHOTS Episode 4: BaconAn 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:…
From Tristan Dew
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How can we deliver a healthy, sustainable, carbon-neutral UK food supply? - Dr Peter Noy videoDr 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
From Andrew Edwards
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How can we deliver a healthy, sustainable, carbon-neutral UK food supply? - animation1 minute animation bringing to life an infographic produced for the Future Food Beacon by Sense About Science for Evidence Week in November 2020.
From Andrew Edwards
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An introduction to the Ionomics FacilityAn 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
From Tristan Dew
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Ancient DNA Facility - part one (the plan)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
From Tristan Dew
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An Introduction to the MakerSpaceAn introduction to the MakerSpace - part of the Future Food Beacon. For more information visit: https://www.nottingham.ac.uk/future-food
From Tristan Dew
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FoodSHOTS Episode 3: Jams, fruit preserves and pectinAn 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:…
From Tristan Dew
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Top 10 Restaurants and Cafés in NottinghamEmily shares some of her favourite places too eat and drink in Nottingham city.
From Tom Travis
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FoodSHOTS Episode 1: HomebrewAn 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:…
From Tristan Dew
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FoodSHOTS Episode 2: Bread (Sourdough)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:…
From Tristan Dew
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Food Process EngineeringStudents and course providers talk about the Food Process Engineering MSc course.
From Samuel Watkins
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Advanced Manufacturing Building official openingWith 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…
From Emma Lowry
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Nottingham and Malaysia Day 2018On 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…
From Debs Storey
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Biosciences 360 facilities tourTake 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
From Tom Travis
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Pepsi - Tim IngmireTim discusses his experiences working at Pepsi including the global impact the food processing industry can have on challenges such as water usage.
From Alice Pearmain
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Vlog: Cool places to go in Nottingham city centre3rd 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…
From Paul Hodgson
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Do cloned Bramleys taste better than grafted Bramleys?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…
From Elizabeth Cass
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The Future of Research Excellence and Global ImpactSecuring 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…
From Debs Storey
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Exploring new ways to feed the worldIn 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…
From Debs Storey
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Objects of Belief; The TableTables 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…
From Simon Barnett
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Securing the future of foodOur 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…
From Robert Ounsworth
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Why Study Ethics in the Hebrew Bible with Carly CrouchIn 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…
From Simon Barnett
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Preliminary Processing Operations - Food Video LibraryThe 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…
From David Cook
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Food Packaging - Food Video LibraryThe 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…
From David Cook
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Food Canning - Food Video LibraryThe 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…
From David Cook
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Freezing - Food Video LibraryThe 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…
From David Cook
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Why Study The Israelite Identity with Carly CrouchIdentity 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…
From Simon Barnett
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SB Fest 2016The 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…
From Paul Hodgson
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Problem-Based Learning in MSc Food Production Management courseProblem-Based Learning in MSc Food Production Management course at The University of Nottingham. For more information about the course…
From Qingqi Wang
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MSc Food Production ManagementA short introduction of MSc Food Production Management course at The University of Nottingham. For more information about the course visit:…
From Qingqi Wang
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A-Z of Theology; K is for KitchenProf. 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.…
From Simon Barnett
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Vlog: Healthy eating at uniCharlotte 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
From Tom Travis
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Brewing Science Course OverviewA short introduction of MSc Brewing Science and Practice course at The University of Nottingham. For more information about the course…
From Qingqi Wang
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Vets in the Community - how Nottingham vet students help the homeless and their petsUniversity 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…
From Elizabeth Cass
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Expert views - Dickson Despommier on Urban Agriculture & Vertical Farming (full interview)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…
From Debs Storey
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Expert views - Dickson Despommier on Urban Agriculture & Vertical FarmingIn 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…
From Debs Storey
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Vertical Farming and Urban Agriculture conference 2014In 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: …
From Debs Storey
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HydroGarden – cultivating eco-systems for the futureIn 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…
From Debs Storey
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Future scientists explore food with ScienceJennieHow 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…
From Debs Storey
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Sacred Calendars; RamadanDr 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…
From Simon Barnett
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Sacred Calendars; Lammas with Alison MilbankLammas – 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…
From Simon Barnett
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Sacred Calendars; Harvest Festival with Alison MilbankMost 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…
From Simon Barnett
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Sacred Calendars; Plough Sunday with Alison MilbankIn 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…
From Simon Barnett
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The BBC award-winning Sutton Bonington Farmers' MarketThe 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…
From Debs Storey
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Getting the best out of food bank parcelsDietitians 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.
From Elizabeth Cass
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Fruit and veg - 5 a day adviceDietitians 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…
From Elizabeth Cass
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‘Dietitians Week’: Where are all the male dietitians?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…
From Elizabeth Cass
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SB Cakeoff: The MovieMarch 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…
From Digital Communications
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Talk on Bambara Groundnut impresses at UK PlantSci 2014One 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…
From Elizabeth Cass
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Fast food sensation - Malaysian styleTake 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…
From Elizabeth Cass
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Catherine Carville - BSc Nutrition and Food Science with a Certificate in European StudiesCatherine explains why food science was an obvious choice.
From Digital Communications
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Crops for the Future - work on new centre beginsThe development of a new Crops for the Future Research Centre begins alongside the University of Nottingham Malaysia Campus.
From Digital Communications
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Making sure the food we grow is good enough to eatA 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.
From Digital Communications
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Gold at Chelsea for The University of NottinghamThe 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…
From Digital Communications
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Nitrogen-fixing bacteria helps crops to 'feed' themselvesWorld 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.
From Digital Communications
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Anisha Parmar - PhD Crop ImprovementAnisha tells us how well she works with her supervisor.
From Digital Communications
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Cooking on a budget & making meals tasty with Michelin Star Chef Sat BainsIn 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…
From Digital Communications
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How will Plants Cope with Climate Change?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…
From Digital Communications
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How Ethical are Biofuels?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…
From Digital Communications
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Global Food Security and PriceTraded 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…
From Digital Communications
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Global Food Security and Efficient PlantsHow 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…
From Digital Communications
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Sun Yiren - China Street FoodSun gives a flavour of life on our China Campus in Ningbo.
From Digital Communications
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Diriisa Mugampoza (Eddie) - PhD Food MicrobiologyDiriisa talks about his experience of being a student with a family at Nottingham.
From Digital Communications
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Global Food SecurityThe 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,…
From Digital Communications
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