Scotland funds pioneering food science schemes
The Scottish Government revealed that it will help its food and drink industry reach £10bn by 2017 through science assisted product development and sustainable growth initiatives.
Last week the cabinet secretary for rural affairs and the environment, Richard Lochhead, and public health minister, Shona Robinson, met with leading scientists to discuss research developments across the food chain.
Some of which included low GI bread, which has been shown to control diabetes, a tomato extract that can reduce heart disease and super berries containing high doses of vitamins and antioxidants.
“This high-calibre research is helping our primary producers to maintain and enhance the quality of our food and drink, whilst creating new opportunities for processors,” said Lochhead.
“This will help support our vital food and drink industry during this difficult time, to help achieve sustainable economic growth of the sector to reach £10 billion by 2017.”
Other research projects are being undertaken by the government funded scientists. They include identifying bio-active compounds in blackcurrants that may slow the progression of Alzheimer’s disease; using ultrasound scanning to improve meat quality; improving soil management in Scotland to boost yields; and reducing the risks of food-borne infections such as E coli O157.
The research is supported by a £60M per year government funding programme, between 2005 to 2010. Scientists working on the projects are from the University of Aberdeen’s Rowett Institute of Nutrition and Health; Macaulay Institute; Moredun Research Institute; Scottish Agricultural College; and the Scottish Crop Research Institute.
Robinson added: “Making the right choices about what we eat and drink, is not only good for our own health but also good for the Scottish businesses that grow, process and manufacture our food.”
