Research at IGFS and the SBS (in which it sits) has been rated 1st in the UK in the latest Research Exercise Framework (REF) – an independent assessment of research quality, impact and environment at UK universities.

Two honorary professorships have recently been awarded by the School of Biological Sciences and IGFS (jointly) at Queen’s.

A report published by the consortium CIEL (Centre for Innovation Excellence in Livestock) has identified that greenhouse gas emissions could be reduced if wide scale and highly effective mitigations are adopted across UK farms.

Department of Environment, Food and Rural Affairs (Defra) will co-fund research network, for the first time, underlining animal welfare as a high government priority.

IGFS and the School of Biological Sciences hosted an international delegation of early-career researchers as part of the Society for Veterinary Epidemiology and Preventive Medicine (SVEPM) annual conference, taking place in Belfast.

An international team of scientists has challenged the latest data linking the consumption of unprocessed red meat to certain diseases.

DAERA Minister Edwin Poots MLA, and his Republic of Ireland counterpart, Charlie McConalogue TD, today formally launched the All-Island Food Integrity Initiative (FOOD-I) – in which Queen’s University Belfast will play a leading role.

Health Minister Robin Swann and Minister for Infrastructure Nichola Mallon today visited MHLS to launch a major initiative that will provide an early warning alert to any upsurge or new variants in relation to COVID-19.

Investing in the ground beneath our feet could have wide-ranging benefits for the environment, animal and human health – as well as moving closer to Net Zero, according to research led by Dr Ryan McGuire.

IGFS has welcomed a review of the Northern Ireland agri-food system and its main recommendations.

The SBS teamed up with the UK Government Chemist team, hosted at LGC, to publish two significant scientific papers in Nature Portfolio Journal, npj-Science of Food, highlighting the increasing complexity of honey authentication.

Research from our School has found, for the first time, that people with Parkinson’s disease who eat more flavonoids — compounds found in foods like berries, cocoa, tea and red wine — may have improved life expectancy compared to those who don’t.

New research has revealed that basking sharks overwintering in tropical waters off Africa experience cooler temperatures than those remaining in Ireland.

New research has shown how current red squirrel conservation strategies in the UK and Ireland, that favour non-native conifer plantations, are likely to negatively impact red squirrels.

Research led by the School of Biological Sciences reveals the diverse ways that amphibians care for their young determine how many eggs they lay.

Professor Maggie Gill OBE, FRSE reflected on what the outcomes of COP26 mean for Northern Ireland’s agricultural and agrifood sector

Dr John Gilliland has been appointed honorary ‘Professor of Practice’ within IGFS and the School of Biological Sciences.

As Cop26 continues to debate the role of methane in climate change, IGFS and School of Biological Sciences researchers are to feed seaweed to farm animals in a bid to slash methane emissions by at least 30%.

Leading stakeholders from the worlds of agriculture, sustainability and food systems met at Queen’s University Belfast at a stakeholder evening hosted by the Queen's-AFBI Alliance.

New research from the School of Biological Sciences highlights the impact that microplastics are having on hermit crabs, which play an important role in balancing the marine ecosystem. 

A SBS researcher who led a team which discovered a rare new species of oyster is working on a biodiversity project with academics in Malaysia to ensure that it is protected.

In the run up to Cop26, scientists at the School of Biological Sciences and IGFS are investigating a range of sustainable, natural resources with potential to greatly reduce agricultural emissions – by as much as 50%.

A higher intake of flavonoid-rich foods (present in berries, apples, tea, red wine) is associated with a clinically relevant reduction in blood pressure levels, an association that is partially explained by characteristics of the gut microbiome.

Colleagues are joining researchers from over 70 organisations on a major European project to improve the modelling of climate-change impacts on agriculture and strengthen the interface between scientific research and policy.

If you meet the eligibility criteria, you could study one of our selected MSc programmes with the support of financial awards to cover tuition fees and a £10,000 stipend.

Chris Elliott, IGFS founder and Professor of Food Safety in the School of Biological Sciences has received a prestigious Agilent Thought Leader Award.

Researchers at the School of Biological Sciences and IGFS used zebrafish to investigate if a form of hibernation, known as induced torpor, could protect against radiation - one of the biggest challenges facing astronauts.

Cannabinoids - compounds from the cannabis plant - are increasingly used in foodstuffs and food supplements, yet confusion remains around terminology, chemical make-up and regulation. Researchers from IGFS and the UK Government Chemist delved deeper

Have Covid19 lockdowns provided the opportunity for more cooking with children, giving them important bonding experiences and teaching invaluable skills? According to IGFS and SOBS researcher Dr Fiona Lavelle and colleagues, the evidence suggests so

IGFS has welcomed the news that a veterinary school could soon be established in Northern Ireland.

The Institute for Global Food Security has been recognised for the quality of its science by an agency within the larger United Nations family.

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

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.

A promising new test for Johne’s Disease (JD) in dairy cattle has been developed at IGFS and the School of Biological Sciences.

Damage caused to human cells during spaceflight appears to be the underlying cause of health issues observed in astronauts, it has been discovered by researchers from the Institute for Global Food Security (IGFS) and School of Biological Sciences.

IGFS has joined forces with homegrown Great British Bake Off star Andrew Smyth and Jamie Oliver’s team to bid for a place in Festival UK* 2022 - a massive showcase of arts and science creativity to take place across the UK in 2022.

Calling All Students! The 2021 Mary Mulvihill Award on the theme of Virus is now launched!

How safe is your Sage? That’s the question posed by researchers from the School of Biological Sciences after finding more than a quarter of samples of the popular herb were adulterated – some by as much as 58%.

Scientists from the School of Biological Sciences helped identify the cause of a crisis – and avert a larger catastrophe – in humanitarian aid to Africa run by the World Food Programme (WFP), it has emerged.

As part of its Covid-19 response, IGFS is offering a free, online course in partnership with the international knowledge and innovation community, EIT Food to help cultivate a new generation of food experts.

Two researchers from Queen’s have been awarded over $1.67 million in funding by the National Institute on Aging to join a collaborative team of international researchers who will examine the link between dementia and post-operative delirium.

Research led by the School of Biological Sciences has shown how mountain lions adapt their behaviour to survive in steep mountains by travelling more slowly when they are climbing and descending, and attempting to traverse around steep slopes.

A leading expert in food safety and authenticity, and a longtime partner QUB, has received an honorary professorship from Queen’s University Belfast.

It may seem far-fetched, but it’s possible to use your smartphone to detect diseases, write Professor Chris Elliott, Dr Gonçalo Rosas da Silva & Dr Joost Laurus Dinant Nelis

The founder of IGFS and Professor of Food Safety within the School of Biological Sciences , Professor Chris Elliott has been admitted to the eminent Royal Irish Academy along with two other, distinguished Queen's academics.

Testing for COVID-19 is now underway at the Agri-Food and Biosciences Institute (AFBI), significantly increasing the Department of Health’s testing capacity in Northern Ireland for COVID-19.