Funded by the Biotechnological and Biological Sciences Research Council (BBSRC), this study constitutes the final component of a series of studies under a larger Diet and Health Research Industry Club (DRINC) project led by the University of Sussex.
Starting the day with a breakfast has been one of the eight guidelines for a healthy diet for more than twenty years. In this aspect of the project initiated by Carol Williams, a consumer trial of breakfasts is being run from our Culinary Arts Studio at the University of Brighton’s Eastbourne Campus. Further details are currently embargoed so as not to compromise the outcomes of the study.
Havery Ells, The Culinary Arts Studio
University of Sussex