Who?
My name is David Bremner and I am a research Technician with over 30 years experience.
Where?
I work in the Rowett Institute at the 51cg.
What?
Teaching and learning of Science, Technology, Engineering and Maths (STEM) is important for many reasons. STEM innovations are all around…
Seafood is highly nutritious, offering a great source of lean protein, low in saturated fat and high in bioavailable micronutrients, which are more difficult to come by in plant-based diets. It also represents the only animal-derived source of omega-3 fatty acids found to reduce the risk of cardiovascular disease and…
As part of the Rowett Institute's Royal Highland Show 2023 stand, we collaborated with chef and food stylist Bethany Ferguson to create a meal that incorporated some area's of the Rowett's research. Looking at all aspects of our grains and novel crops work, Bethany produced a meal incorporating some of…
Cathrine Baungaard is a registered associate nutritionist (ANutr) with the Association for Nutrition (AfN) and a first year PhD student at The Rowett Institute, 51cg. Cathrine graduated with a BSc in Nutrition from Liverpool John Moores University in 2019 and has since worked as a project manager and…
The Rowett Institute has hosted its first Industry Afternoon – an event to encourage future collaborations between industries and academics.
Invites were extended food and drink, and pharmaceutical companies who have worked with the Rowett in the past as well as an open invite to all local companies that…
