Under the Sustainability theme, we are investigating how foods can be produced in a more sustainable way - less additives, less pesticides, less waste, less energy and water consumption, less pollution. We are developing various strategies to reduce and utilise waste in food manufacturing, restaurants and households. We use different techniques to add value to the waste and to introduce green technologies. In addition, we care about sustainability of food products in the market and are interested in understanding the behaviours of the consumer, in terms of purchasing, utilising and consuming food.
'Waste not' - a project looking at Consumers’ food stocking and storing practices and ideas for improvement.
Current and previous product development and food safety related PhD and Master's research projects.