UKRI announces new Quality and Food Loss Network
Globally, over one third of food produced across the whole food chain is wasted. In the UK, 51% of the food wasted is lost before it even reaches consumers, during either the agriculture, post-harvest, distribution or processing stages. A significant proportion of food loss relates to the inherent physiology of the crops, poor control of post-harvest biology, and the efficacy and appropriateness of the control systems applied.
A new UK network that aims to use bioscience research to address this significant food loss is launched today by UKRI’s Biotechnology and Biological Sciences Research Council (BBSRC).
Jointly-led by Prof Carol Wagstaff from the University of Reading and Prof Leon Terry from Cranfield University, the network will stimulate links between academics and industry, attract a new cohort of early career researchers, and commission a diverse range of projects.
Find out more on the BBSRC website: UKRI announces new Quality and Food Loss Network.
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