Course summary

The nutritional sciences research group aims to understand and improve nutrition for both humans and animals. We study aspects relating to human health. For example, how to control the nutritional quality of food products during processing. This includes the texture of fruit and meat products. In animals, areas of research include the nutritional evaluation of feed, and the control of growth of farm animals. Some other research topics:

• the effect of dietary components on health and disease processes

• the molecular basis of nutrient signalling

• nutritional enhancement of fat and protein content in animals

• programming and health

• nutrient-gene interactions

• population based studies in human nutrition and dietetics

• food analysis and authentication