Search Results for 'Food science'
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Popular US baking magazine, Bake from Scratch, has dedicated its entire July/August issue to Ireland’s culinary scene. The bumper ‘Authentic Ireland’ edition features delicious recipes and interviews with many local food producers, as well as some of Galway’s top foodie experiences. Bake from Scratch has a print circulation of 150,000 and a digital monthly reach of around 30 million readers.
A new research report launched today by safefood has revealed that chocolate is the main ingredient in almost 40 percent of protein bars surveyed, with many also being high in saturated fat and containing added sugar and salt.
With the change in season it is a good time to be thinking about boosting your immunity. Vulnerable people such as children and the elderly, people with low immunity and other susceptible people including asthmatics or people with chronic sinusitis and chronic obstructive airway diseases (COAD) need to pay particular attention to their immunity.
It has been more than a year since independent Cambridge Weight Plan consultant Vivienne Cummings opened the doors to her counselling and weight loss clinic, EirLite. Since then, she has served clients in Galway and Mayo and is now expanding the EirLite team.
A survey carried out by Excellence Ireland Quality Association (EIQA) has revealed that many consumers are uncertain about basic food safety practices.
Are you hoping to conceive? Would you like to identify the best diet, supplements and lifestyle factors to maximise your chances of getting and staying pregnant, and also to prevent miscarriages?
With the cold weather, it is the perfect time to indulge in a decadent cup of our mini hot chocolate treats by Siúcra and Catherine Fulvio.
More than 2,000 years ago Hippocrates the Greek physician stated that “all disease begins in the gut”. This statement holds some truth even to this day.
Hotel Meyrick are delighted to partner with CÚRAM, the Science Foundation Ireland Centre for Research in Medical Devices based at NUI Galway, for a Children’s Workshop on ‘Molecular Gastronomy’ and Afternoon Tea on Thursday April 13.
Every New Year we make resolutions we may or may not keep. “Be healthier. Love my work…” This year, make a real commitment to yourself and your passions.