This part of our Facts on Fats review explains in more detail the different functions that dietary fats have in the human body, it covers dietary recommendations on fats from (inter)national ...

The journey from bee to bottle begins with flower nectar. Honeybees collect the nectar and enzymes in bee saliva break down the sugar into glucose and fructose which is stored in honeycombs to feed ...

Given the priority for population dietary change there is a need for a greater understanding of the determinants that affect food choice. This review examines the major influences on food choice with ...

Relative risks are often reported in newspaper headlines, but without the context of absolute (or baseline) risk, this information is meaningless. Absolute risk numbers are needed to understand the ...

This infographic will help you understand the difference between hazard and risk, two terms that are often incorrectly used as synonyms. A hazard is something that has the potential to cause harm, ...

Would you go into a supermarket, buy five shopping bags of food, and then immediately throw one away? Statistically, that’s what’s happening to our food today. Nearly one fifth of all the food that is ...

take on the challenge of translating complex scientific findings into information that people can make sense and use of; deepen their knowledge, and gain hands-on experience in science communication.

Proteins are made up of many building blocks, known as amino acids. Our body needs dietary protein to supply amino acids for the growth and maintenance of our cells and tissues. Our dietary protein ...

The best before and use by date labels are the most widely used types of date labelling on food in Europe. This article explains the difference between these types of date label and which food ...

Obesity is a complex, multifactorial disease, defined as abnormal or excessive accumulation of fat that poses a health risk.1It has been recognised as a major public health concern and a significant ...

Preservation techniques have been used as far back as the 14th century when man first used salt (salting) and smoke (curing) to stop meat and fish from going bad. Nowadays, the use of food additive ...

Nowadays there is a mass of information and advice available from different sources about nutrition and health, and interested individuals can find details about the nutrients (e.g. carbohydrates, fat ...