The choices we make about our food and drink are shaped by social norms, what is available and what is affordable. Scotland has a richly deserved international reputation for the quality of its extensive larder of nutritionally valuable animal and plant derived products that can be grown, harvested, produced and processed to provide a healthy and sustainable diet. However Scotland’s population has one of the poorest diet-related health records in the developed world. Driven by the ambition of becoming a Good Food Nation, SEFARI research explores the interplay between dietary health, affordability and sustainability, whilst also working to improve food safety.
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Healthier Foods
Case Studies
3 Dec 2024
Refreshing crop genetic biodiversity
Genetic biodiversity is the fuel that drives crop improvement. However, in major cereal crops, while the traditional method of crop improvement has brought significant yield improvements over time, it has also resulted in a drastic loss of crop genetic biodiversity.
24 Oct 2024
Assessing Scotland’s self-sufficiency of major food commodities
Achieving food security has gained prominence in the present policy agenda to increase resilience to adverse events. Using a novel method, we estimated the food balance sheets of Scotland, and assessed the self-sufficiency of major food commodities for the first time.
13 Jun 2024
Foodborne toxoplasmosis: a study of retail meat
Toxoplasma gondii is a parasite that impacts human and animal health worldwide. Infection in humans is usually very mild, however, there can be severe or life-threatening disease in immune compromised people or pregnant women.
23 Nov 2023
Low-intensity cereal rotation and organic production can reduce the risk of mycotoxin contamination in oats
Mycotoxins are naturally occurring toxins produced by fungal infection of agricultural crops. Several hundred mycotoxins have been characterized in a wide range of food crops around the world, and new mycotoxins and mycotoxin metabolites are continuously discovered.
8 Jul 2020
Modelling the effect of social networks in reducing meat consumption
Our food consumption is guided by perceive norms and the food choices of others around us. In the UK today, unhealthy and environmentally unsustainable diets are most commonly eaten (the norm).
19 Jun 2020
Protein for Life – Supporting healthy ageing in partnership with the food sector
Protein intake is insufficient among middle-aged and older adults in the UK, and this insufficiency is a major contributor to ill health and disability.
5 May 2020
How can technology help ensure authenticity, provenance and traceability in Scottish Food Products?
The following case study summarises work delivered as part of a SEFARI Fellowship with Scotland Food and Drink (SFD) undertaken during 2019 to ascertain the current state of play regarding the technologies best suited to authenticity, provenance and traceability strategies.
31 Oct 2019
Scotland’s Dinner Plate 2050
Leading industry and SEFARI science representatives from Scotland’s food, drink and agricultural sectors came together to discuss and speculate what Scotland’s dinner plate may look like in 2050.
23 Apr 2019
Cadmium, crabmeat and consumer health
Crabmeat is an excellent source of protein but also provides good levels of important minerals, vitamins and beneficial omega-3 fatty acids. However, the meat from the brown crab (Cancer pagurus) can also contain the heavy metal cadmium, both in the white meat but especially so in the brown meat.
20 Mar 2019
Mycotoxin contamination in cereal products and human exposure from the diet
Mycotoxins are unavoidable, natural food contaminants which are produced by fungi growing on agricultural crops. Growth can occur in the field or in storage.
25 May 2018
Food Reformulation: Making Processed Foods Healthier
This article we will explain some some of the ways we are incorporating healthy ingredients from a variety of sources into recipes to develop novel formulations of foods.
17 May 2018
Science and Innovation:The Nutrients for Growing a UK Blueberry Industry
Blueberries have gained in popularity amongst UK consumers. Currently UK blueberries supply only 5% of demand and there is a huge opportunity to increase home grown supply.
4 Apr 2018
Protein for Life – Developing food opportunities for a healthy, ageing population
'Protein for Life' is designed to identify and develop guidelines for protein products for healthy ageing (living a better, longer life) that are cost effective, sustainable and enjoyable.
28 Feb 2018
The Health Benefits of Dietary Fibre
SEFARI scientists are investigating the potential benefits of supplementary soluble indigestible fibres for promoting healthy weight loss.
Blog
12 Dec 2024 - 09:47
Fruit and vegetable five-a-day consumption target in Scotland: Are we getting closer?
Fruit and vegetables are vital for a healthy diet providing essential vitamins, minerals, and fibre that also help lower the risk of noncommunicable diseases, such as heart conditions and types of cancer.
22 Oct 2024 - 15:35
Exploiting beneficial bacterial strains to reduce the incidence of pathogens in animals and to promote One Health
Antimicrobial resistance is an emerging threat to the health of animals and humans in Scotland and around the world. SEFARI scientists at the Rowett Institute have made some early, exciting findings that may prove invaluable in the global battle to hold back the spread of anti-microbial resistance.
14 Oct 2024 - 15:47
Climate Change Adaptation: 2nd Environment, Natural Resources and Agriculture (ENRA) Science, Evidence and Policy Conference
Climate Change Adaptation is one of the key items on the policy agenda in Scotland, and this was the main focus at this year’s ENRA Science, Evidence and Policy conference.