Restricted Diets Research Centre

The Centre offers research and development, education, expert advice and training in all areas relevant to the needs of consumer groups who have certain dietary restrictions due to religious beliefs and lifestyle choices (e.g. Halal, Kosher, Vegetarian, Vegan), or due to certain medical conditions (e.g. allergies, diabetes, obesity, coeliac or other foodborne ailments).

The Restricted Diets Research Centre offers Halal compliance testing, consultancy and R & D

The Centre’s work is aimed at developing and promoting scientific understanding of the various restricted diets, necessary methods and tools for authenticity and quality assurance, education and training, guidance and advice to relevant stakeholders. The Centre works in close collaboration with appropriate parties within the scientific community, consumer forums, industry and regulatory agencies to facilitate the development and promotion of food and other consumer products that are accepted by a wider spectrum of society. 

Key areas of expertise at the Centre include:

  • Knowledge of scientific, social and ethical aspects of the need for restrictive diets
  • Nutritional, health and safety issues relating to restrictive diets
  • Scientific basis for ensuring authenticity, safety and quality of various restrictive diets
  • Regulatory aspects relating to restrictive diets
  • Research, education and training in relevant areas

Services to Industry:

  • The Restricted Diets Research Centre offers Halal compliance testing, consultancy and R & D
  • Facilitation of innovation in the area of restrictive diets for the development of aesthetic products that also meet restrictive dietary needs of specific consumer groups
  • Specific educational and training programmes for future scientists, industry operators, quality inspectors and managers
  • Guidance and advice on industry standards and best practices for the production of high quality products that meet specific dietary needs as well as the ethical and legislative requirements
  • Provision of facilities from R&D to pilot scale for the development of high quality and affordable products for specific dietary needs
  • Facilitation of dialogue between stakeholders to help clear misconceptions, prejudices and misunderstandings around the various dietary lifestyles and choices