World-class health and nutrition centre created in Aberdeen
Research institute brings together some of the best brains in food science
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A world-class research centre which brings together some of the best brains in food science has been created in the north-east.
Aberdeen University and the Rowett Institute have merged to create what is hoped will be a leading institution on diet and its impact on health.
The new Rowett Institute of Nutrition and Health will be a part of the university’s college of life sciences and medicine.
And it is hoped it will become integral to the development of Scotland’s national food and drink policy.
Environment Secretary Richard Lochhead said: “I am delighted to confirm that the Scottish Government is investing £12million in the new groundbreaking project.
“The merger will not only develop a world-class nutrition and health centre in Scotland, but will also provide a facility at the forefront of scientific research.
“Our new national food and drink policy will benefit from great institutes such as this where their research can contribute to the Scottish Government’s own objectives of supporting healthier and more sustainable food choices and the sustainable economic growth of the food and drink industry.”
A new building for the research centre is planned for the university’s Foresterhill campus, while the majority of staff will meantime continue to work at the Rowett Institute’s current location in Bucksburn.
The merger marks a return to the roots of the Rowett Institute, which was started in the basement of Marischal College in 1913 by Sir John Boyd Orr.
Professor Peter Morgan, director of the institute, said: “I am very excited about this opportunity for Scotland to extend the Rowett’s capability and reputation as a world-class research centre focused on nutrition and health.
“Given the recent revelation that Scotland ranks second only to the US in the global league table for obesity, it is obvious that this new initiative has never been more timely.
“The healthcare of Scotland’s ageing population is another example of where diet could make a significant contribution to health and quality of life.”
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