800 million people go to bed hungry each day, across the globe, more than the entire population of Europe, and the global population is rising each year. As populations increase and resources such as water and nutrients become scarcer, it is imperative that we develop ways to improve food yields, reduce waste and ensure that people have access to a supply of safe and nutritious food.

How does Chemistry research interact with the global challenge of food?

Developing new products to protect crops from pests and disease, and improving the efficiency with which plants receive vital nutrients are ways in which Chemistry can be used improve the efficiency of food production. To find out more, click here.

The food industry uses Chemistry all the time to manufacture various flavours and textures in processed food. Take a look at this great resource on ‘edible experiments’ from the University of Sheffield for experiments related to food science.

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