Latest Briefing in Food, health and wellbeing
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How investment in fundamental scientific research leads to practical outcomes
The societal benefits of funding applied scientific research – research which addresses a question that is immediately and directly relevant to an end user such as a farmer or policy maker – are clear. It is nearly always relatively straightforward to identify practical outcomes that emerge from such projects, making them highly attractive to funding bodies and industrial collaborations, particularly at a time of financial constraint. However, these applied outcomes frequently rely upon and develop previous fundamental research programmes for which practical outcomes were not immediately or obviously apparent at the time. This article describes how Scottish Government (SG) investment in a number of fundamental scientific areas at Main Research Providers (MRP), through the Strategic Research Programme has underpinned research which is now yielding practical outcomes that are making a difference in Scotland and beyond.
Read morePublished on 8 March 2016 in Food, health and wellbeing
Recent Briefings in Food, health and wellbeing
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Published on 6 February 2014 in Food, health and wellbeing
Breeding For Climate Change: Future-Proofing The Scottish Potato Industry
The ability to adapt potato to withstand multiple pest, pathogens and environmental stresses is critical to its future growth as a major food source. Read more
Published on 27 January 2014 in Sustainability and Communities , Climate, water and energy , Food, health and wellbeing
Mothers Matter: Identifying Best Practice Management for Pregnant Livestock
A new SRUC campaign launched its animal welfare experts on prenatal animal care . Read more
Published on 27 January 2014 in Food, health and wellbeing
Biodiversity, Ecosystem Services and Sustaining Food Production
A recent review has considered the role of biodiversity and biophysical processes in delivery of ecosystem services in Scotland. Read more
Published on 10 December 2013 in Ecosystems and biodiversity , Food, health and wellbeing
EPIC - The Scottish Government's Centre of Expertise on Animal Disease Outbreaks
The overarching purpose of EPIC is to provide access to high quality advice and analyses on the epidemiology and control of animal diseases that are important to Scotland and to best prepare for the next major disease incursion. Read more
Published on 17 October 2013 in Sustainability and Communities , Food, health and wellbeing
Barriers to the Uptake of Estimated Breeding Values (EBVs) for Genetic Selection & Improvement in the Scottish Sheep Sector
Scotland has a reputation for excellence in research into livestock genetics. Genetic improvement using Estimated Breeding Values (EBVs) is a recognised method of enhancing productivity, profitability, and competitiveness. Read more
Published on 13 August 2013 in Sustainability and Communities , Food, health and wellbeing
Roots for Sustainability
An understanding of the interactions between roots and the soil is fundamental to food security, human nutrition and environmental sustainability. Read more
Published on 30 July 2013 in Sustainability and Communities , Climate, water and energy , Food, health and wellbeing
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Ovine Pulmonary Adenocarcinoma (OPA) , an infectious lung cancer in sheep, has a major economic on farming. Read more
Published on 26 June 2013 in Sustainability and Communities , Climate, water and energy , Ecosystems and biodiversity , Food, health and wellbeing
Does Food Structure Affect Satiety?
Today we are presented with an ever increasing choice of foods to satisfy our hunger. The choice is not only what we eat but also in the form it is presented for consumption; as a solid or as a liquid. Read more
Published on 26 March 2013 in Food, health and wellbeing
Assessing Consumer Responses to Sustainable Plant-based Proteins: Identifying Barriers to Change
In spite of the increasing attention being paid to issues of food security and sustainability we do not fully understand how consumers will respond to the challenges of incorporating more sustainable but less familiar protein sources into their diet. Read more
Published on 8 March 2013 in Food, health and wellbeing
