Food is one of our most basic needs and is vital to our health, wellbeing and cultural identity. The food we eat and how we produce it has a wide-ranging impact on our lives.
More than 800 million people experience chronic hunger and two billion are affected by micronutrient deficiency, yet at the same time in excess of 500 million suffer from obesity and its related health problems.
Addressing these challenges is at the heart of the Food research theme at the University of Reading. With the world’s population set to swell to nine billion by 2050, there is an ever-increasing need for our production systems to be efficient, sustainable and resilient to provide enough healthy and nutritious food for everyone.
Our food and agriculture research extends along and beyond the food chain to connect with health, the environment, economic prosperity, heritage and culture. We apply our expertise to address global issues including climate change, resource degradation, hunger, poverty, diet and health.
Three research divisions – Food and Nutritional Sciences; Sustainable Agriculture and Food Systems; and Agri-Food Economics and Social Science – sit at the core of our theme, but our outlook crosses disciplinary boundaries to encompass disciplines that range from archaeology to zoology.
From agri-environment to zoonotic diseases, our applied work relates to real-world issues and forms a distinctive area of transdisciplinary strength.
In the Research Excellence Framework (REF) 2014 more than 80% of our research was rated as internationally excellent, with 45% as world-leading.