UK Food Capability Landscape

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UK Food Capability Landscape por Mind Map: UK Food Capability Landscape

1. Engineering

1.1. Chemical

1.1.1. University of Bath

1.1.2. University of Birmingham

1.1.3. University of Bristol

1.2. Safety

1.2.1. University of Birmingham

1.3. Waste reduction

1.3.1. Imperial College London

1.3.2. Campden BRI

1.4. Process

1.4.1. University of Bristol

1.4.2. University of Cambridge

1.4.3. Campden BRI

1.4.4. Cranfield University

1.4.5. Grimsby Institute

1.4.6. Imperial College London

1.4.7. Kings College London

1.4.8. Leatherhead Food Research

1.4.9. University of Leeds

1.4.10. University of Lincoln

1.4.11. Loughborough University

1.4.12. University of Manchester

1.4.13. University of Newcastle

1.4.14. Reaseheath College

1.4.15. University of Strathclyde

1.5. Modelling /Simulation

1.5.1. University of Birmingham

1.5.2. Campden BRI

1.6. Sensors

1.6.1. Loughborough University

1.6.2. University of Strathclyde

1.6.3. Campden BRI

1.7. Transport/ Logistics

1.7.1. London South Bank University

1.8. Engineering

1.8.1. University of Cambridge

1.8.2. Grimsby Institute

1.8.3. University of Nottingham

1.8.4. Sheffield Hallam University

1.8.5. University of Warwick

1.9. EPSRC Centre for Innovative Manufacturing in Food

2. Materials

2.1. Colloids

2.1.1. University of Birmingham

2.1.2. University of Bristol

2.1.3. University of Leeds

2.1.4. Campden BRI

2.2. Dried structures

2.2.1. Campden BRI

2.2.2. University of Birmingham

2.3. Emulsions

2.3.1. University of Birmingham

2.3.2. University of Edinburgh

2.3.3. Heriot-Watt University

2.3.4. Institute of Food Research

2.3.5. University of East Anglia

2.3.6. Campden BRI

2.4. Encapsulation and Release

2.4.1. University of Birmingham

2.5. Flavouring

2.5.1. University of Birmingham

2.5.2. University of Nottingham

2.5.3. University of Reading

2.6. Food Microstructure

2.6.1. University of Birmingham

2.6.2. Campden BRI

2.6.3. Institute of Food Research

2.6.4. Leatherhead Food Research

2.6.5. Loughborough University

2.6.6. University of Nottingham

2.6.7. University of Reading

2.6.8. University of St Andrews

2.7. Functional Ingredients

2.7.1. University of Bristol

2.7.2. University of Cambridge

2.7.3. Leatherhead Food Research

2.7.4. University of Nottingham

2.7.5. University of Reading

2.7.6. University of Surrey

2.7.7. University of East Anglia

2.7.8. Campden BRI

2.8. Materials

2.8.1. University of Cambridge

2.8.2. University of Manchester

2.8.3. University of Nottingham

2.8.4. University of Reading

2.9. Nutraceutical ingredients

2.9.1. Campden BRI

3. Human Nutrition

3.1. Gut Biology

3.1.1. University of Glasgow

3.1.2. Institute of Food Research

3.1.3. Kings College London

3.1.4. Leatherhead Food Research

3.1.5. University of Manchester

3.1.6. University of Reading

3.1.7. Rowett Institute of Nutrition and Health

3.1.8. University of Ulster

3.2. Prebiotics

3.2.1. Kings College London

3.2.2. Leatherhead Food Research

3.2.3. University of Reading

3.2.4. Rowett Institute of Nutrition and Health

3.3. Probiotics

3.3.1. Kings College London

3.3.2. Leatherhead Food Research

3.3.3. University of Reading

3.3.4. Rowett Institute of Nutrition and Health

3.4. Allergens

3.4.1. University of Leeds

3.4.2. University of Manchester

3.4.3. Campden BRI

3.5. Clinical Studies

3.5.1. Leatherhead Food Research

3.5.2. University of Liverpool

3.5.3. Campden BRI

3.6. Lifestage/Heart

3.6.1. Aston University

3.6.2. Kings College London

3.6.3. University of Leeds

3.6.4. University of Liverpool

3.6.5. University of Nottingham

3.6.6. Rowett Institute of Nutrition and Health

3.6.7. University of Surrey

3.6.8. Campden BRI

3.7. Obesity/Weight Management/Satiety

3.7.1. University of Cambridge

3.7.2. University of Glasgow

3.7.3. Imperial College London

3.7.4. Leatherhead Food Research

3.7.5. University of Leeds

3.7.6. University of Liverpool

3.7.7. Plymouth University

3.7.8. Rowett Institute of Nutrition and Health

3.7.9. University of Ulster

3.7.10. University of East Anglia

3.7.11. Campden BRI

3.8. Sustainable Nutrition

3.8.1. University of Nottingham

3.8.2. Campden BRI

3.9. Nutrition Departments

3.9.1. MRC Human Nutrition Research Centre

3.9.1.1. Nutrition and Bone Health

3.9.1.2. BioMineral Research

3.9.1.3. Lipid Profiling and Signalling

3.9.1.4. Diet and Obesity Research

3.9.1.5. Physiological Modelling of Metabolic Risk

3.9.2. University of Glasgow

3.9.2.1. Gut, Food and Metabolism

3.9.2.2. Diet and Chronic Disease Translational Research Group

3.9.3. University of East Anglia

3.9.4. Institute of Food Research

3.9.4.1. Food & Health Programme

3.9.4.2. Gut Health & Food Safety Programme

3.9.5. Imperial College London

3.9.6. Kings College London

3.9.6.1. Diabetes Research (incorporating Ophthalmology)

3.9.6.2. Diet & Cardiovascular Health

3.9.6.3. Diet & Gastrointestinal Health

3.9.6.4. Metal Metabolism

3.9.7. Leatherhead Food Research

3.9.8. University of Leeds

3.9.8.1. Food Chemistry and Biochemistry

3.9.8.2. Nutrition and Public Health

3.9.9. Manchester Metropolitan University

3.9.10. Newcastle University

3.9.10.1. Food Quality and Health

3.9.10.2. Molecular Nutrition

3.9.10.3. Public Health Nutrition

3.9.11. Northumbria University

3.9.12. University of Reading

3.9.12.1. Dietary fat composition and lipoprotein metabolism

3.9.12.2. Macronutrient intake and insulin sensitivity

3.9.12.3. Vascular function and reactivity

3.9.12.4. Nutrition, Cognition and Food Choice

3.9.12.5. Nutrigenetics and nutrigenomics

3.9.12.6. Phytochemicals and oxidative status

3.9.12.7. Nutrition and immune function

3.9.12.8. Plants, plant bioactives and cancer

3.9.12.9. Food production and processing, and enhanced food composition

3.9.12.10. Probiotics, prebiotics and health

3.9.13. Rowett Institute of Nutrition and Health

3.9.13.1. Gut Health

3.9.13.2. Life-long Health

3.9.13.3. Obesity and Metabolic Health

3.9.14. University of Surrey

3.9.14.1. Iodine and brain development

3.9.14.2. Nutritional metabolism and cardiovascular disease

3.9.14.3. Selenium in Health and Disease

3.9.14.4. Systems Biology

3.9.15. University of Ulster

3.9.15.1. Energy balance, appetite regulation and nutrition education

3.9.15.2. Folate and related B vitamins in health and disease

3.9.15.3. Phytochemicals and gut microflora in health and disease

3.9.15.4. Micronutrient modulation of immune and inflammatory responses

3.9.15.5. Nutrition, toxicology and child development

3.9.15.6. Psychological factors associated with food and nutrition

3.9.16. Queen's University Belfast

4. Safety

4.1. Microbiology

4.1.1. Campden BRI

4.1.2. University of Birmingham

4.1.3. Fera Science Ltd.

4.1.4. Harper Adams University

4.1.5. Institute of Food Research

4.1.6. Manchester Metropolitan University

4.1.7. University of Nottingham

4.1.8. Leatherhead Food Research

4.2. Toxicology

4.2.1. Campden BRI

4.2.2. Fera Science Ltd.

4.3. Food Chemistry and Contaminants

4.3.1. Campden BRI

4.3.2. Fera Science Ltd.

4.4. Other

4.4.1. University of Abertay

4.4.2. Campden BRI

4.4.3. Fera Science Ltd.

4.4.4. Grimsby Institute

4.4.5. London South Bank University

4.5. Agri-Food and Biosciences Institute

4.6. Queens University Belfast

5. Sustainable Production

5.1. Agri-Food

5.1.1. Abertay University

5.1.2. University of Bristol

5.1.3. Brunel University

5.1.4. Campden BRI

5.1.5. Fera Science Ltd.

5.1.6. Harper Adams University

5.1.7. University of Hull

5.1.8. Imperial College London

5.1.9. University of Manchester

5.1.10. University of Nottingham

5.1.11. University of Reading

5.1.12. Rothamsted

5.2. Marine

5.2.1. Swansea University

5.3. University of Cambridge

5.4. The Centre for Ecology & Hydrology

5.5. Institute of Food Research

5.6. University of Liverpool

5.7. Rothamsted

6. Crisis Management

6.1. Leatherhead Food Research

6.2. Campden BRI

7. Advanced Food Training

7.1. Fera Science Ltd.

8. Regulatory Advice

8.1. Campden BRI

8.2. Leatherhead Food Research

9. Packaging

9.1. University of Bath

9.2. Brunel University London

9.3. Brunel University London

9.4. Campden BRI

9.5. Fera Science Ltd.

10. Robotics

10.1. Campden BRI

10.2. Grimsby Institute

11. Shelf Life

11.1. Campden BRI

11.2. Grimsby Institute

11.3. Harper Adams University

11.4. Leatherhead Food Research

12. Consumer Studies

12.1. Sensory Science

12.1.1. Campden BRI

12.1.2. Harper Adams University

12.1.3. Leatherhead Food Research

12.1.4. University of Nottingham

12.2. Behavourial Science

12.2.1. University of Bristol

12.2.2. Campden BRI

12.2.3. University of Leeds

12.2.4. Leatherhead Food Research

12.2.5. University of Surrey

12.2.6. University of Sussex

12.2.7. University of Liverpool

12.3. Consumer Choice

12.3.1. Campden BRI

12.3.2. University of Bristol

12.3.3. University of Surrey

12.3.4. University of Sussex

12.4. Provenance

12.4.1. Fera Science Ltd.

12.5. Abertay University

12.6. Leatherhead Food Research

12.7. Newcastle University

13. This map gives details on the organisations involved in the UK Food and Drink Landscape. This document is monitored and updated, if you find any omissions, broken links or have any questions about the information please contact Serena Broadway ([email protected]).