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Prepare to be filled up on nutritious knowledge as we explore some of the myths around food production, the part science and technology can play in the production of food and the impact renewable technology has on our environment and ecosystems.
So you think you know how your food is made?
There are many myths that abound regarding food production – from whether meat and milk contain hormones, to the suggestion that chocolate milk comes from brown cows. In the brave new internet-based world where we can access information (and misinformation) at the touch of a button, do we really know whether we are making informed food choices, or are we more affected by bias than we think? Jude is an independent Livestock Sustainability Consultant based in the UK. Passionate about sustainability issues and the role of animal agriculture in helping to feed a hungry world using fewer resources.
What can molecular techniques teach us about chocolate?
Joel Allainguillaume (Senior Lecturer in Molecular Genetics)
Joel is originally from Brittany in France. He is a plant geneticist and completed his PhD in 1997 at the University of Dundee while working at the Scottish Crop Research Institute. In 2012, he joined UWE Bristol as a Senior lecturer in Molecular Genetics. His research work has centred on the application of molecular and genomics approaches to address problems of conservational, ecological and agronomical importance. His expertise lies specifically in the development of new molecular strategies to help address such problems.
Potential impact of solar PV on ecosystem services
Sam Bonnet (Senior lecturer in Environmental Science)
Sam is a process ecologist with 10 years of postdoctoral experience with a specific interest in plant-soil interactions in both natural and anthropogenic ecosystems. His research is focused on understanding plant-soil interactions and soil microbial functions related to the delivery of ecosystem services. In particular, biotic and abiotic controls of extracellular enzyme kinetics and relationships with microbial functional diversity, plant productivity, carbon storage, greenhouse gas production and other ecosystem services.