Nurturing global food security
In the face of climate change we must develop new, resilient crops. Yields must increase to feed a growing population, and we need better access to healthier, safer, more nutritious food. Our researchers are working to deliver sustainable solutions to this global food challenge.
From pioneering the growth of a wider variety of nutritious and resilient crops, and finding new ways to preserve foods to improve quality, to processing simple proteins for human consumption, and extracting antimicrobial compounds from leaves to add to consumer products; our transformative research will help to feed the world.
Global agenda for agricultural diversification
We are working to fast-track the scientific potential of unknown and unfamiliar crops, foods and techniques to develop nutritious products people can, and want to, eat.
Our pioneering researchers are studying underutilised crops such as the Bambara groundnut, known to be drought-tolerant with a good nutritional composition. Our experts are harnessing the specific characteristics of Bambara and applying them to the breeding process to grow more resilient and nutritious crops.
Our food engineers are also investigating the best drying techniques in order to preserve foods, whilst helping the extraction of bioactive ingredients from leaves that can contribute to good health.
Processing simple proteins for human consumption
Dr Pau Loke Show
Meet some of our food experts
Professor Chung Lim Law
Professor, Faculty of Engineering
Professor Sayed Azam-Ali
Professor of Global Food Security (with CFFRC), Faculty of Science
Dr Hui Hui Chai
Meet our inspiring people >
Teaching Fellow, School of Biosciences