University of Nottingham

Reducing salt in crisps without affecting the taste

Food scientists have found a way of measuring how we register the saltiness of crisps which could lead to new ways of producing healthier crisps — without losing any of the taste. The research by scientists at The University ...

dateFeb 17, 2012 in Other
shares0 comments 2

Improving crops from the roots up

Research involving scientists at The University of Nottingham has taken us a step closer to breeding hardier crops that can better adapt to different environmental conditions and fight off attack from parasites.

dateJan 24, 2012 in Biotechnology
shares0 comments 0