To read the full version of this content please select one of the options below:

The Centre for Food Research at Queen Margaret College in Edinburgh

Anne de Looy (Director, Queen Margaret Centre for Food Research and Head of Department of Dietetics and Nutrition, Queen Margaret College, Edinburgh, UK.)
Pamela Turner (Manager of the Queen Margaret Centre for Food Research and Director of the Queen Margaret Food Industry Forum at Queen Margaret College, Edinburgh, UK.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 1995



A New Centre for Food Research was created in September 1993 at Queen Margaret College, Edinburgh. Its main purpose is to promote research into food choice, particularly factors influencing choice such as sensory, socio‐cultural and nutritional aspects. Research undertaken involves a multi‐disciplinary approach by bringing together expertise from various disciplines including consumer sciences, dietetics and nutrition, food science, social sciences and hospitality studies. A one‐day symposium “Food research in Europe” was held in 1994 to mark the Centre′s official launch. The symposium was well attended, with delegates representing a wide range of organizations in the UK and other EU countries. Presentations were given by eminent speakers and researchers – Dr David Lindsay, MAFF; Dr Ronan Gormley, The National Food Centre in Dublin; Dr David Kilcast, Leatherhead Food Research Association; Dr Wendy Brown and Dr Richard Shepherd, both from the Institute of Food Research, Reading. The centre′s major research interests and activities are related to fruit and vegetable consumption (sensory qualities of apples; barriers to consumption); the relationship between snacking, body weight and physical activity; healthy eating award schemes in the UK.



de Looy, A. and Turner, P. (1995), "The Centre for Food Research at Queen Margaret College in Edinburgh", Nutrition & Food Science, Vol. 95 No. 3, pp. 32-34.




Copyright © 1995, MCB UP Limited

Related articles