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Nutrition and Food Science Collection

Supporting academic and industrial research with nutrition and food science information across the food chain

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Overview

CABI’s Nutrition and Food Science Collection is a database of full text, abstracts and research summaries covering human nutrition, food science and technology, as well as education around nutrition and food economics. It provides a comprehensive view of food science and nutrition; from the safe production of food, to food policy and marketing, and the interactions between diet and health.

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The Umami Taste: Relationship to Glutamate, an Amino Acid of ‘Particular Distinction'

Amino acids serve critical functions as biomolecules, with the specific requirement that all living organisms synthesize or acquire these nitrogenous compounds. Microbes and plants are able to manufacture all amino acids from basic metabolites available in pathways of carbon metabolism, providing that there is a supply of ammonia or organic nitrogen.

CABI BooksHuman, Food & Nutrition

Human, Food and Nutrition Books from CABI

Take a look at CABI's collection of books covering food policies and security, human nutrition, diet and behaviour and more.

Open Access articleHuman-Animal Interactions

Rationalizing the Many Uses of Animals: Application of the 4N Justifications Beyond Meat

Past research has uncovered four common justifications for using animals as food — the 4Ns — that eating meat is Natural, Normal, Necessary, and Nice. The current research investigated the extent to which the 4Ns might apply more generally to other animal uses.

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