Imagine living in an inner city and buying your vegetables and fruit just moments after they’ve been harvested. Imagine waking up to the rustic sound of a cock crowing.

Seafood sometimes poses health risks to consumers. Unfortunately, these are not very well defined. What is more, the risks associated with non-regulated contaminants, responsible for such health hazards, are not all well understood.

We all get vitamin D in two ways – from our diet and from exposure to the sun.  A lack of this vitamin puts young children at risk of bone diseases like rickets and older children and adults at risk of bone softening .

Low-cost sensors and wireless communication technologies have enabled moves towards smart homes and smart cars. Using similar technologies, scientists involved in an EU-funded project called ALL-SMART-PIGS are now developing technologies that turn pigs’ farms into smart farms .

Internet Surveillance is often associated with names like Facebook, Google or the NSA, but now also pig farmers have started to use new tools to monitor every aspect of a pig’s life.

When on April 7 th World Health Day is celebrated, most experts will be blaming insects for the rising problem of vector-borne diseases. In some parts of the world, however, these little bugs are considered a healthy and tasty source of food .

Proteins fed to livestock are typically soya-based. But growing soya takes up valuable land that could be used for human food production. And it has a heavy carbon footprint, being imported mostly from South America.

Health claims and symbols on food products could improve public health. At least, that is according to consumer researchers. But how they can best do that as effectively as possible is still a mystery.

Holstein cattle - the black-and-white dairy cows you might see in a child’s picture book - have been bred in northern Europe for hundreds of years.

Fat, sugar and salt - these ingredients are often used by the food industry to enrich their products and provide us with the perfect sensual experience. Now, scientists in France are trying to reverse this trend.

The main concern of food producers has always been to bring safe fruit and vegetables to European plates. But now, expectations have been stepped up one notch as pressure mounted to reduce factors, related to climate change, susceptible to affect the safety of food .

Micronutrients are minerals and vitamins, such as iodine, iron, or vitamin A. Although ingested in tiny amounts, they are an essential part of our diet .

The scientific community now widely recognises that salt, sugar and fat in excess in food lead to health issues . Among these are obesity, hypertension and cardiovascular diseases.

Many diseases occurring in industrial countries, such as hypertension, type 2 diabetes, stroke or certain cancers are linked to malnutrition. The trouble is that one in two people in Europe is overweight or obese .

Until now, we have had very little understanding of the extent of malnutrition in Europe, especially in populations at risk of poverty. Now, an EU-funded project called CHANCE , aims to address the dietary habits in people with inadequate nutrition.

In Europe, irrigated agriculture is the chief water consumer for food production. Yet water resources are in limited supply.  One way out of this problem is to take more care with the water we use , and reduce the estimated 60% water waste.

A solution is much needed to fight droughts and preserve crops. Researchers have now developed a device capable of checking the humidity in the soil, and releasing irrigation water as needed – just enough without wasting it .

For 700 million people in Africa and the Far-East, yams and cassava represent important crops for food security and as a source of income.

Many people in Europe are critical of genetically modified (GM) food, due to safety concerns. A Eurobarometer survey, published in 2010, revealed that the European public tends to be worried on a “mediate level” about GM food , with people in Austria being particularly concerned.

Most of the animal proteins found in the meat industry waste have, until now, been underutilised. The challenge is to transform such waste into food of higher functionality and added value .