BSc (Hons) Nutrition and Food Science

Caffeine increases the cognitive speed and accuracy of collegiate athletes.

Rodriguez, Paul (2018)

Background Caffeine has been shown to be an effective ergogenic aid and to enhance cognitive function and reaction times. Cognitive speed, accuracy and reaction times are very important to in-game performance, yet there ...
The development of a novel smoked salmon mousse formulation with improved textural properties

Golding, Jessica (2018)

BACKGROUND: Obesity is a problem recognised by nutritionists and food scientists worldwide that is increasing at an alarming rate. Product developers in the food industry have had to come up with new and innovative ideas ...
Development of novel food formulations based on the functional properties of seaweed species Laminaria Digitata

Peters, Keri (2018)

Background – In recent years the popularity of seaweed in the Western diet has increased. Laminaria Digitata, or, ‘kombu’ is a highly nutritious species of brown algae that Edinburgh based company Mara Seaweed harvest, dry ...