Oxford Food Research Highlights

Food research covers a wide range of topics and academic fields at Oxford University and these Food Research Highlights give you an idea of the breadth of research being carried out here.

Download all the Food Research Highlights in a single pdf document (September 2015).

Lee Sweetlove’s research group studies the regulation and engineering of plant metabolic networks, which could lead to improvements in food crops, such as increased yields or enhanced flavour.

Tom Pizzari’s research group studies chickens and the mechanisms that determine their reproductive success.

The aim of this project is to develop the first integrated model of environmental sustainability, health and economic development.

Professor Jane Langdale, Dr Steve Kelly and colleagues are part of an international research consortium working towards a step change improvement in the yield of rice.

Climate and socio-economic scenarios developed by the Scenarios project of the CGIAR’s Climate Change, Agriculture and Food Security program (CCAFS) feature in Cambodia’s Climate Change Priorities Action Plan for Agriculture (CCPAP).

Professor Marian Dawkins and her team are working with commercial chicken producers to develop an innovative camera monitoring system to improve both chicken welfare and commercial efficiency.

Professor Mike Rayner, Dr Pete Scarborough and their team in the British Heart Foundation Centre on Population Approaches for Non-Communicable Disease Prevention modelled the effect of a 20% tax on sugary soft drinks in the UK, finding a distinct reduction in rates of obesity, particularly among young people.

Professor Charles Godfray’s group, co-lead with Dr Ailsa McLean, uses the pea aphid, an important insect pest, as a model system to investigate questions in evolution and ecology.