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The Centre for Food Research at Queen Margaret College in Edinburgh

The Centre for Food Research at Queen Margaret College in Edinburgh A New Centre for Food Research was created in September 1993 at Queen Margaret College, Edinburgh. Its main purpose is to promote research into food choice, particularly factors influencing choice such as sensory, socio‐cultural and nutritional aspects. Research undertaken involves a multi‐disciplinary approach by bringing together expertise from various disciplines including consumer sciences, dietetics and nutrition, food science, social sciences and hospitality studies. A one‐day symposium “Food research in Europe” was held in 1994 to mark the Centre′s official launch. The symposium was well attended, with delegates representing a wide range of organizations in the UK and other EU countries. Presentations were given by eminent speakers and researchers – Dr David Lindsay, MAFF; Dr Ronan Gormley, The National Food Centre in Dublin; Dr David Kilcast, Leatherhead Food Research Association; Dr Wendy Brown and Dr Richard Shepherd, both from the Institute of Food Research, Reading. The centre′s major research interests and activities are related to fruit and vegetable consumption (sensory qualities of apples; barriers to consumption); the relationship between snacking, body weight and physical activity; healthy eating award schemes in the UK. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

The Centre for Food Research at Queen Margaret College in Edinburgh

Nutrition & Food Science , Volume 95 (3): 3 – Jun 1, 1995

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Publisher
Emerald Publishing
Copyright
Copyright © 1995 MCB UP Ltd. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346659510082740
Publisher site
See Article on Publisher Site

Abstract

A New Centre for Food Research was created in September 1993 at Queen Margaret College, Edinburgh. Its main purpose is to promote research into food choice, particularly factors influencing choice such as sensory, socio‐cultural and nutritional aspects. Research undertaken involves a multi‐disciplinary approach by bringing together expertise from various disciplines including consumer sciences, dietetics and nutrition, food science, social sciences and hospitality studies. A one‐day symposium “Food research in Europe” was held in 1994 to mark the Centre′s official launch. The symposium was well attended, with delegates representing a wide range of organizations in the UK and other EU countries. Presentations were given by eminent speakers and researchers – Dr David Lindsay, MAFF; Dr Ronan Gormley, The National Food Centre in Dublin; Dr David Kilcast, Leatherhead Food Research Association; Dr Wendy Brown and Dr Richard Shepherd, both from the Institute of Food Research, Reading. The centre′s major research interests and activities are related to fruit and vegetable consumption (sensory qualities of apples; barriers to consumption); the relationship between snacking, body weight and physical activity; healthy eating award schemes in the UK.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jun 1, 1995

Keywords: Consumer behaviour; Food; Health; Fruit; Nutrition; Research

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