Projects & outcomes

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Dr Mike Boland
Dr Boland is the Riddet Institute's Principal Scientist and has a particular interest in mass customisation of foods.
more about Dr Mike Boland

Emulsion experts investigating ways of reducing lipid fats
Controlling the bioavailability of fatty acids will help people with high blood lipid levels
Is this the fast food of the future?
Personalised foods are the way of the future. Our scientists have devised a way to customise your own food and the first prototype has been produced.
New food composition measure far more meaningful
Glycaemic glucose equivalents (GGE), represents the glycaemic potency of whole foods as consumed in relevant quantities. This is more useful for consumers, nutritionists and food producers than measures based on food carbohydrate composition alone.
What really happens to the food we eat?
Our scientists are modelling the human digestive process. This is world-leading science and a unique combination of disciplines.
Omega-3 technology goes for its best shot yet
The omega-3 technology developed by Professor Singh is now being marketed across Europe and North America by Croda Europe