Be inspired
Through its network of dynamic hubs and aligned funding, the OIRC programme has created a collaborative environment that bridges the gap between discovery science and application. Funded projects are diverse and exciting; from pioneering the world’s first omega-3 enriched tomatoes to inulin-infused tea, from designing functional foods to support people living with Parkinson’s disease, to the UK’s first independent prebiotic guide, from developing processes for sustainable UK-grown botanicals to innovative sustainable changes to enhance the nutritional profile of eggs, the funded projects exemplify the transformative power of partnership.
Food4PD – validation of a novel functional food designed to meet the nutritional needs of people living with Parkinson’s disease
Catherine Hughes: Ulster University, in partnership with University of Leeds, University of Auckland, ABC Nutritionals Ltd and My Moves Matter Ltd
(Poly)phenols and probiotics to improve menopausal symptoms via the gut-brain axis
Ana Rodriguez-Mateos: King’s College London, in partnership with The University of Roehampton and Invivo Healthcare
Elevating omega-3 fatty acid, vitamin E and microelement content of eggs, supporting diet, climate and biodiversity targets
Wendy Russell: The Rowett Institute, University of Aberdeen, in partnership with Duncan Farms Limited
Art Infusion for Healthier Choices (AIRES)
Laura Wilkinson: Swansea University, in partnership with Twisted Orange
Efficacy of transgenic plant derived n-3 PUFAs in the prevention of menopause mediated brain dysregulation
Matthew Pontifex: University of East Anglia, in partnership with Rothamsted Research and Yield10 Bioscience