Talk: Processed foods - the good, the bad and the tasty

This event is part of the Royal Society's Summer Science Exhibition 2024.

Society has been processing food for as long as we’ve been eating it. With growing concerns about food in terms of cost of living, quality of nutrition, food security, and sustainability, Dr Gleb Yakubov is looking at how to transform food processing to help address some of these challenges while ensuring that food products remain safe and affordable.

The research conducted within the Food Structure and Biomaterials Group and the Food Systems Institute at the University of Nottingham includes studying ways to improve the nutritional value of foods and understanding how processing and growing different varieties of grains, legumes, and pulses can affect the nutritional value of the foods we eat every day.

Dr Gleb Yakubov is an Associate Professor of Food Physics at the University of Nottingham, with a background in industrial research across the food and specialty chemical industries. Gleb leads the Soft Matter Biomaterials and Biointerfaces lab, focusing on the application of colloidal, soft matter, and polymer science principles to address problems in food research, digestive health, and biomolecular technology.

Attending the event

This talk will be held in the Kohn Centre room on Friday 5 July 2024, 12.00pm — 12.30pm. 

• Free to attend, no ticket required
• The room has limited capacity, so we recommend that visitors arrive at least 10-15 minutes before the talk. We operate a first-come, first-served policy
• This talk will take place in person at the Royal Society and will also be livestreamed on the Royal Society YouTube channel
• Live subtitles will be available in-person and virtually
• Suitable for students (14+)
• Travel and accessibility information and details on planning your visit - contact us directly to arrange any specific accessibility requirements
• Food and drink will be available for purchase at our onsite café

For all enquiries, please email us.