Nutrition & Food Science: Volume 96 Issue 6


Table of contents

Food biotechnology: current developments and the need for awareness

Leighton Jones

Discusses some current and future applications of genetic modification of food production, and describes some of the initiatives under way to raise awareness of these developments…


Guidelines on educational materials concerned with nutrition

Roy Ballam

Outlines the reasons for and development of the Guidelines on Education Materials Concerned with Nutrition published in July 1996 by the UK Government’s nutrition task force to…


The Hugh Sinclair Unit of Human Nutrition at the University of Reading

Christine Williams, Ann Walker

Reports the award, to the University of Reading, of an endowment in accordance with the wishes of the late Dr Hugh Sinclair for a unit devoted to the research and teaching of…


Food safety for babies

Denise Worsfold

Young babies are vulnerable to food‐borne disease. Examines the results of a questionnaire survey of parents and carers in day nurseries to examine the practices used to sterilize…


HeartWell ‐ healthy alliances in action

Lisa Holmes, Tina May Ward

Describes the steps taken to develop the national award‐winning community‐based project. HeartWell is built on the formation of alliances and commitment of key players from…


Bile acids and health: is fibre the answer?

Jonathan Salter, Martin Chaplin, John Dickerson, Jill Davies

Bile acids are usually related to biliary problems such as gallstones, but are in fact implicated in other diseases as well. Reviews bile acid formation in the body and its role…


Something’s smoking in the development kitchen!

Heather McIlveen, Claire Vallely

States that increasingly food companies in all product sectors are recognizing the potential benefits of applying a systematic and effectively managed product development process…

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  • Dr Vijay Ganji