New research has highlighted the profound link between dietary choices and brain health.

Pumpkins make their appearance every Halloween, swiftly disappearing for the next year, but scientists believe we are over-looking their health benefits.

SPUD Loaded Baked Potatoes has opened on Campus at the University of Warwick offering a vegan and vegetarian alternative menu.  

Dr Alastair Smith of the Department of Global Sustainable Development at the University of Warwick calls on the UN Food and Agricultural Organization (FAO) to focus on real, not nominal food prices, in a correspondence piece published today [3] in Nature.

The UK's love affair with tasty food from around the world wasn’t dented by lockdown, with home delivery services bringing Indian, Chinese, Thai, and many other international cuisines to the doorstep. But what drives people’s love of new flavours and willingness to experiment? Dr Mandy Sadan, Associate Professor in the Global Sustainable Development (GSD) Department, will explore ‘Flavour in the Making of Modern Britain’ thanks to the award of a Major Research Fellowship from the Leverhulme Trust.

The University of Warwick’s research commercialisation wing, Warwick Innovations, has signed a contract with agronomy specialist Agrii to promote the commercial production of UK haricot beans developed by scientists at the University of Warwick.

Residents in the West Midlands could enjoy healthier and more affordable food in the future thanks to a new research project involving the University of Warwick.  Focusing on the city of Birmingham, the research team will map the current food system in the region, then explore what changes could provide fairer access to healthier and more environmentally sustainable food for everyone.

The UK Vegetable Genebank (UKVGB), part of Warwick Crop Centre on the University of Warwick’s Wellesbourne Campus, celebrates its 40^th anniversary today (Thursday October 8 2020).

The UK Vegetable Genebank (UKVGB), part of Warwick Crop Centre on the University of Warwick’s Wellesbourne Campus, celebrates its 40th anniversary next week.

An Autonomous Guided Vehicle is being designed by researchers at WMG, University of Warwick in a bid to help the horticultural sector tackle a labour shortage.

A hard Brexit could result in a family of four seeing their food prices increase to up to £50.98 per week researchers at the University of Warwick have found. If we leave with a deal the increase could be as little as £5.80 per week, or £18.17.

Over 100 scientists, industry experts and employees past and present attended an event held at Warwick Crop Centre to celebrate 70 years of research at the site.

Agri-tech innovation centre Crop Health and Protection (CHAP) and its greenhouse innovation partner RIPE Building Services, have officially opened their new high-tech greenhouse facility at the University of Warwick’s Wellesbourne Campus.

A new bean variety which could become the UK’s next commercial plant-protein crop has been harvested from a large scale field trial with a combine harvester for the first time this week.

Fast food diners can be encouraged to make healthier choices by changing the position of items on the menu, a Warwick Business School study has found.

Verdel Instruments Ltd - a spin-out company of the University of Warwick UK – has developed new disruptive two-dimensional mass spectrometry (2DMS) technology and raised seed investment of over £230,000 from Longwall Ventures and Innovate UK.

Making healthy food easier to access in hospital canteens and food outlets, as well as increasing healthy options and reducing portion sizes, are the most effective ways of encouraging healthcare staff to improve their diets according to a new study from the University of Warwick.

Universities that work closely with business and industry are best placed to equip their students with the skills for the world of work, according to Dame Fiona Kendrick DBE – “and I see the University of Warwick as being really at the fore of being externally focussed.”

You can offset some of the effects of Christmas overindulgence with a few easy steps – quite literally!

Cyanobacteria - which propel the ocean engine and help sustain marine life – can shift their colour like chameleons to match different coloured light across the world’s seas, according to research by an international collaboration including the University of Warwick.