On 13-14 April 2023 the British Feeding and Drinking Group (BFDG) 47th Annual Meeting in Leeds took place. The Sensory Science and Eating Behaviour Group (SSEB) presented their work during this international and multi-disciplinary gathering of scientists interested in Read more
North Ireland Dairy Council meeting in Belfast
Beyond Ultra-processed: What drives energy intake from processed foods? This week our Chairholder Prof. Ciarán Forde presented at the North Ireland Dairy Council annual meeting in Belfast. Prof. Forde presented research from the RESTRUCTURE RCT and was joined by Read more
RESTRUCTURE Project Team Invited to Participate in USDA workshop on ‘Developing a Research Roadmap of Processed Food’
PhD student Lise Heuven and Prof. Ciaran Forde were invited to participate in the United States Department of Agriculture (USDA) workshop ‘Developing a Roadmap of Processed Food’ last week in Hot Springs, Arkansas, USA. The WUR team was invited Read more
SSEB attended the 36th European Federation for Food Science and Technology International Conference
The Sensory Science and Eating Behaviour team were well represented last week at the 36th European Federation for Food Science and Technology (EFFoST) International Conference. The theme of this international conference was Shaping the Production of Sustainable, Healthy Foods Read more
Join the project
Do you want to support the RESTRUCTURE project?
We are still looking into opportunities to enlarge the scope of the study and welcome new funding sources.
For further inquiries and to express your interest to become a funder of Read more
The journey begins…
RESTRUCTURE partners met for the first time in June 2021 for the online kick-off meeting of the project and discussed the plans for the coming 3 years, until February 2024.
The project relies on a private-public partnership grant by Read more