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    The Centre for Food Research at Queen Margaret College in Edinburgh

    Date
    1995
    Author
    Looy, Anne de
    Turner, Pamela
    Metadata
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    Citation
    Looy, A. & Turner, P. (1995) The Centre for Food Research at Queen Margaret College in Edinburgh, Nutrition & Food Science, vol. 95, , pp. 32-34,
    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
    URI
    https://eresearch.qmu.ac.uk/handle/20.500.12289/1378
    Official URL
    http://dx.doi.org/10.1108/00346659510082740
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    • Dietetics, Nutrition and Biological Sciences

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