The School has contributed to two chapters in the Royal Society of Chemistry book 'Informing Food Choices: Sorting Fact from Fiction'.

Congratulations to authors Uma Tiwari who authored Alternative Proteins together with Laura Healy from Teagasc, and Azza Siloty Naik, Graham O'Neill, and Julie Dunne who authored Deconstructing the “Good Food” Myth: A Balanced Perspective on Dietary Choices together with Emma Feeney from UCD.

The book, whilst aimed at the public, is based on scientific arguments, exploring pros and cons behind popular choices and fact-checking perceptions. Written in an accessible style, the book should be read by anyone interested in learning more of what goes on behind their favourite foods and new food trends, or simply want to make more informed food choices.