Welcome to the Food and Health programme
The Food and Health programme is an interdisciplinary research and teaching programme drawing on specialist expertise in food science, process engineering, nutrition, health, social sciences, business and commercialisation from across the University of Auckland.
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Food and Health Programme research symposium 2020
22 July 2020The Food and Health Programme held its fifth research symposium on 14 July. -
Biomarker shows reduced risk of gestational diabetes for Maori and Pacific women
15 July 2020A version of a gene in pregnant Māori and Pacific women with obesity in the Counties Manukau region of Auckland reduces their risk of developing gestational diabetes by 80 per cent. -
The health system review ignores what really shapes our well-being
30 June 2020Opinion: Something very big is missing from the proposed overhaul of our health system, writes Professor Boyd Swinburn.
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Whole Genome Sequencing for Better Public Health and Food Safety Outcomes - session 1 Event as iCalendar
28 October 2020, 10:30 - 12:45amWhole Genome Sequencing (WGS) is becoming an essential tool in public health and food safety whether used for precision identification of virulent pathogens and food microbial contaminants, understanding genetic changes in pathogens, forensic tracing of public health incidents and food borne illness outbreaks, or developing preventive strategies. NZFSSRC Members can register at the lower rate using Code: NZFSSRC20 -
Whole Genome Sequencing for Better Public Health and Food Safety Outcomes - Session 2 Event as iCalendar
29 October 2020, 10:30am - 12:45pmProgramme for session 2 - Applying WGS and Communicating to Stakeholders NZFSSRC Members can register at the lower rate using Code: NZFSSRC20 -
34th EFFoST International Conference 2020 - This is now an online event Event as iCalendar
01 November 2020In light of the increasing challenges the food industry faces, there is an immediate need for healthy, safe, sustainable, diverse and wholesome food solutions to fit the needs and preferences of the consumer. The conference will take place in November 2020 and focuses on three main sub-themes. 1. Engineering consumer-oriented foods. 2. Shaping the food chain sustainability. 3. Enhancing the endurance, diversity and resilience of the food chain. More details will follow soon.
