What's happening at IGFS
Researchers in Belfast teamed up with the Mars Global Food Safety Center and Agilent Technologies to help farmers and producers, particularly in the developing world, more easily identify fraud. Dr Terry McGrath reflects on the experience
The carbon footprint of British pig farming has reduced by almost 40% over the last 20 years, according to a new study, using a new methodology, led by IGFS.
Cooking with young children isn't just playful and fun (and messy!) - it's been proven to help with motor skills, educational outcomes and dietary behaviour in later life. Professor Moira Dean and Dr Fiona Lavelle report
A research project to tackle bovine mastitis and reduce the use of broad-spectrum antibiotics on dairy farms – and so potentially help in the fight against antimicrobial resistance (AMR) – is underway at IGFS in partnership with AgriSearch and AFBI.
As we embark on yet another lockdown, are there lessons to be learned from last year? New research from IGFS shows we changed how we cooked, ate and shopped for food in 2020 - sometimes for the better, but not always, as Dr Fiona Lavelle explains
How we shop for food, cook and eat has changed significantly during the Covid19 pandemic, an international survey led by Queen’s University Belfast reveals.