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Institute for Food, Nutrition and Well-being

Institute for Food, Nutrition and Well-being (IFNuW)
  

The University of Pretoria has embarked on a plan to strengthen it research profile through developing unique cross-University research thrusts that address complex societal issues of strategic importance. One of these Institutional Research Themes (IRTs) is Food, Nutrition and Well-being.

The Institute for Food, Nutrition and Well-being has been established to provide a platform for the interaction of over 70 UP colleagues associated with this IRT (click here for a list of expertise associated with the Institute). The Institute seeks to address the underlying vulnerabilities and find ways of building a more resilient agriculture and food system to reduce hunger and malnutrition and promote consumption behaviour that ensures human productivity and overall well-being.

This theme focuses on providing a platform to bring together the University’s extensive expertise related to food security across five faculties and over 15 disciplines (click here for a list of these disciplines).

The five Faculties involved are Natural and Agricultural Sciences, Health Sciences, Education, Law and Veterinary Science.

 

News

A new generation of research-driven leaders in agriculture - 28/08/2014
From Institute for Food, Nutrition and Well-being

South Africa is a fertile land, so how is it that we have to date been unable to effectively feed our people? According to Mr Shaun Berry of BASF-Becker Underwood, a company involved in a joint research grant partnership with the University of Pretoria and the Department of Agriculture, Forestry and Fisheries (DAFF), not enough research is currently being done to develop new technology for South African farmers.

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IFNuW leads a national accreditation initiative and opens career paths for students - 01/08/2014
From Institute for Food, Nutrition and Well-being

The Institute for Food, Nutrition and Well-being (IFNuW) of the University of Pretoria (UP) is the driving force behind an important initiative aimed at ensuring the adequacy of food, not only in quantity but also in quality, that is available to the South African public.

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The chicken or the egg? - 17/06/2014
From Institute for Food, Nutrition and Well-being

According to Associate Professor Robyn Alders, Principal Research Fellow in the University of Sydney’s Faculty of Veterinary Science, we can have them both – that is for consumption!

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A biscuit brings hope - 17/06/2014
From Institute for Food, Nutrition and Well-being

Could there be a single solution to Africa’s battle against poverty, hunger and unemployment? Master’s students, under the supervision of Prof John Taylor at the Department of Food Science at UP, have come up with a “super biscuit” that is rich in essential nutrients.

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