Food and Drink Innovation

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SEFARI Crops Booklet

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. Maintaining muscle strength through adequate protein intake will be valuable to individuals, help to extend active participation in the workforce, benefit the economy, and reduce healthcare costs.

Protein for Life: A framework for action (white paper)

This paper highlights opportunities for improving health expectancies in the UK population through improved protein consumption.

SEFARI Gateway Update

The unpreceded COVID-19 health, economic and societal crisis has understandably dominated Gateway’s recent activity. Gateway, on behalf of the SEFARI Directors Executive, has prepared a report on the huge effort that all institutes and staff have undertaken to help the fight against COVID-19.

Barking up the right tree

Around half of the food we consume in the UK is imported, with 30% from the European Union and the rest from countries all over the World. Aside from the risks of food supply disruption, the developing countries we import from are already suffering the environmental impacts from food production including increased greenhouse gas emissions.

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.

Community gardens: Providing shoots of support but not alleviating the root causes of food poverty

Are urban community food growing projects the answer to the problem of food poverty and the seemingly ever-increasing number of food banks?

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.

Hemp’s role in diet biodiversification and reducing greenhouse gas emissions

Hemp could play a role in the development and expansion of a low carbon, environmentally responsible industry, bringing a new ‘cash-crop’ to Scottish agriculture and offering new job opportunities across the supply chain. This type of low carbon innovation is currently supported by the Scottish Government in the public sector (i.e.

Dr Madalina Neacsu

Dr Madalina Neacsu is a research fellow at the Rowett Institute who trained as a biochemical engineer and did her PhD on Natural Products Chemistry. She now specialises in natural products food formulation and bioactivity and, in a previous role, worked commercially overseeing the development of several plant-based bioactive formulations for use in food ingredients that subsequently received EFSA approval.

Madi Neacsu

The Rowett Institute

Foresterhill House

Ashgrove Rd W

Aberdeen

AB25 2ZD

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