Cookies on Nutrition and Food Sciences

Like most websites we use cookies. This is to ensure that we give you the best experience possible.


Continuing to use  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

>>> Sign up  to receive our Human Sciences e-newsletter, book alerts, and offers <<<

Results per page:

Search results


Poultry meat is a popular source of protein and there is a global market for poultry products, purchased in a range of forms that can be quickly and...


Cryptosporidium parvum is an apicomplexan, obligate protozoan parasite that causes enteritis in human and other mammalian hosts. Firstly described in...


Importance of eggs as a foodEggs are recognized as an important source of balanced and easily digested protein (Surai and Sparks, 2001). However,...


Campylobacter was first described by Theodor Escherich in 1886. It was first classified as a member of the genus, Vibrio, but today it forms an...


Taenia solium neurocysticercosis (NCC) is considered the single major cause of acquired epilepsy in the world and is an important public health...


Due to unforeseen circumstances, this datasheet was not completed by the originally selected author and was compiled in a short time before...


Bacteria belonging to the genus Yersinia are widely distributed in the environment. Some species are foodborne pathogens that cause gastroenteritis,...


Aeromonas spp. are Gram-negative rod-shaped, facultatively anaerobic, oxidase positive and glucose fermenting bacteria. Although historically the...

News Article

Despite safety concerns UK still approves use

21 June 2022
News Article

New research looks at oil oxidisation and freshness

18 January 2022

Refine Results

Sort Order
Geographical Location
Item Type
Subject Topics