Testimonials
Take a look at these testimonials from some of our previous research partners:
Dr Maria Traka
Quadram Institute Bioscience
Case Studies
Raising the Pulse
We supported the University of Reading with campus-wide engagement, information and dissemination on the nutritional, health and environmental benefits of UK-grown faba beans and other pulses. We looked to see how this may change awareness and perceptions, and food purchasing behaviour. This should allow valuable lessons to be learnt for increasing pulse intake on a wider UK basis.
FoodSEqual
Working with University of Sussex as consultants on the FoodSEqual project involving Bangladeshi women in Tower Hamlets. This has focussed on cultural sensitivity in diet and health information. We hope to leverage this connection for work that supports our EDI activities.
Quadram
Working with Quadram Institute, the Foundation identified and invited key expert stakeholders ensuring interdisciplinary representation to join Quadram and BNF for a roundtable event, and focussed on two themes: examining potential unintended consequences for nutritionally vulnerable groups during the transition to net zero, and exploring how responses from policymakers, industry stakeholders, and consumers can safeguard nutritional security, with a report for publication
See & Eat
Working with EIT Food, we hosted a free webinar for early years practitioners and carers, which looked at practical ways to encourage young children to eat more vegetables. Early years expert nutritionists and case studies were used to explore the strategies used to get children to eat more vegetables.
A Matter of Fat
This online course was supported by a research grant awarded by the Biotechnology and Biological Sciences Research Council (BBSRC, to King's College London to investigate the health impact of industrial interesterification of dietary fats.
This modular course is for those with an interest in nutrition and would be of particular use to those wanting to have a better understanding of fats in our diet. It is suitable for health professionals who may find an introduction or a refresher in this important area of nutrition useful. It will also be of interest to those working in the food industry whether manufacturing, retail and catering.