Adolescents consume around two-thirds of their daily calories from ultra-processed foods (UPFs), new research from the Universities of Cambridge and Bristol has found.
Cambridge researchers have used artificial intelligence to predict the healthiness of café, takeaway and restaurant menus at outlets across Britain and used this information to map which of its local authorities have the most and least healthy food environments.
Researchers have trained a robotic ‘chef’ to watch and learn from cooking videos, and recreate the dish itself.
From pollinators to profits, food to fires, here's what Cambridge experts say about the impacts of water scarcity – and what it signals about our changing climate.
A robot ‘chef’ has been trained to taste food at different stages of the chewing process to assess whether it’s sufficiently seasoned.
‘Healthy eating’ campaigns have largely failed in Britain for the last four decades because consumers have adapted confusing advice, and incorporated fast and convenience foods into self-defined ‘balanced’ lifestyles, a new study argues.
A team of engineers have trained a robot to prepare an omelette, all the way from cracking the eggs to plating the finished dish, and refined the ‘chef’s’ culinary skills to produce a reliable dish that actually tastes good.
A mouth-watering / stomach-churning new exhibition at the Fitzwilliam Museum explores our complex relationship with food
From removing ruminant meat from its menus to building ‘green’ buildings, the University of Cambridge is weaving sustainability into its very fabric. Only bold steps will help it achieve an ambitious target of becoming zero carbon by 2048 – or even earlier.
Food sold at restaurants whose menus display energy information is lower in fat and salt than that of their competitors, according to new research from the University of Cambridge.
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