Cutting sugar intake

The Scientific Advisory Committee on Nutrition (SACN)  has today published its draft report on Carbohydrates and Health. Public Health England (PHE) have also published a response, ‘Sugar Reduction: Responding to the Challenge.’ Ian Johnson, from the Institute of Food Research, is a member of the SACN working group on Carbohydrates and Health. The Institute of Food […]

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Optimising mushroom spawn production in Uganda

Scientists at the Institute of Food Research are helping in the expansion and diversification of mushroom cultivation in Uganda. A new two year project ultimately aims to improve the diets of Ugandans, increase the incomes of local farmers and create a sustainable trade through training and research. By the end of the project, it is […]

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Don’t wash raw chicken – Food Safety Week 2014

The Institute of Food Research fully backs the Food Standards Agency’s call for people to stop washing raw chicken, to reduce the risk of contracting Campylobacter. The message, being launched in Food Safety Week, is a crucial part in a strategy to reduce the estimated 280,000 cases of food poisoning that Campylobacter causes annually in […]

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Bacillus cereus

Bacillus cereus are bacteria that cause serious illness in humans. Many cases of illness related to Bacillus cereus are caused by eating contaminated foods. The recent tragic cases involving babies in neonatal units are extremely unusual, as it appears the infections were through intravenous fluids given as nutrition to the babies. This meant that the […]

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Charlotte Armah

Inspiration for a life in science

Dr Charlotte Armah has taken part in a project recording the life stories of British researchers with minority ethnic heritage, which have been released as a series of video interviews by the Royal Society and the British library today. The videos aim to highlight the diversity of people working in science, and are extracted from […]

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Planned New Food & Health Research Centre at the Norwich Research Park

A world-leading new centre for food and health research is planned for the Norwich Research Park. Funding partners include the Institute of Food Research (IFR), the Norfolk and Norwich University Hospital (NNUH), the University of East Anglia (UEA), and the Biotechnology and Biological Sciences Research Council (BBSRC).  Researchers from IFR, UEA and NNUH will be […]

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PhD opportunity in Omics-based systems-level approaches to investigate cooperation in microbial biofilms

Preventing microbial contamination is an important challenge for industry, and an important focus in the drive to provide safe foods. Understanding more about the biology of pathogenic foodborne microorganisms informs new or improved ways of achieving this. The IFR works with the food industry to help translate its findings, and a new PhD studentship is […]

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Green and yellow – straw from oilseed as a new source of biofuels

The bright yellow fields of oilseed rape are a familiar sight at this time of year, but for scientists what lies beneath is just as exciting. Researchers at the Institute of Food Research are looking at how to turn straw from oilseed rape into biofuel. Preliminary findings are pointing at ways the process could be […]

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Salmonella Typhimurium

What fuels Salmonella’s invasion strategy?

Certain strains of Salmonella bacteria such as Salmonella Typhimurium (S. Typhimurium) are among of the most common causes of food-borne gastroenteritis. Other strains of Salmonella such as S. Typhi are responsible for typhoid fever, which causes 200,000 deaths around the world each year. Ensuring food is clear of contamination, and water is clean are key […]

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