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All the latest news and views from the Institute of Food Research. IFR aims to be an international leader in research that addresses the fundamental relationships between food and health, food and the gut and the sustainability of the food chain in order to further the production of safe, healthy foods.

 

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Complexities in improving health through what we eat

Whilst there is no doubt that reducing excessive levels of salt, fat and sugar in the diet will have benefits on the nation’s overall health, how we achieve this needs to be based on the best available scientific evidence. We believe that this is best achieved through a balanced diet and taking sufficient exercise. Government […]

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European Parliament passes legislation allowing GM member state opt out

We need inexpensive, safe and nutritious foods to feed the world’s growing population, and should consider all options that could help overcome challenges to maintaining our food supply. Genetic modification is just one of these options, but it has the potential to produce nutritionally enhanced crops, as well as crops with reduced needs for water, […]

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Probing the structure of saliva’s protective film

A study at the Institute of Food Research has shown how common chemicals found in foods and oral hygiene products can alter the structure of the protective film that human saliva produces. Saliva has a number of functions, one of which is to coat our mouth and teeth in a thin film, less than a […]

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Pulsar Benchtop NMR

IFR announces test for detecting horse meat

Scientists at the Institute of Food Research on the Norwich Research Park have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing horse meat from beef. Because horses and cattle have different digestive systems, the fat components of the two meats have different fatty acid […]

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False coloured scanning electron microscope (SEM) image of Campylobacter cells attached to chicken juice on a glass slide.

The trouble with Campylobacter

The anticipated publication by the Food Standards Agency (FSA) of specific retailer’s levels of Campylobacter bacteria on chicken meat tomorrow has brought the issue back to the forefront of consumers’ minds. Listen to Dr Arnoud van Vliet explain the problems with Campylobacter and the current research being undertaken at IFR Campylobacter is the most frequent […]

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Totalfood 2014

Total Food 2014 Conference

Over 100 delegates attended the BBSRC-sponsored Total Food 2014, an international conference on the sustainable exploitation of agri-food co-products and related biomass. Hosted by the Institute of Food Research, under the auspices of the Royal Society of Chemistry (Food Group), the conference presented the latest research on how to extract potentially valuable compounds from food chain […]

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Campylobacter cells attached to chicken juice on a glass slide

How Campylobacter exploits chicken ‘juice’ highlights need for hygiene

A study from the Institute of Food Research has shown that Campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’ Organic matter exuding from chicken carcasses, “chicken juice”, provides these bacteria with the perfect environment to persist in the food chain. This emphasises the importance of cleaning surfaces in food […]

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Dr Thomas Wilhelm

New peptide identification method to cope with unexpected modifications.

Current methods of identifying proteins are based on breaking down proteins into constituent smaller peptides, and matching patterns of peptide fragments to corresponding patterns from known peptides, or to theoretical predictions of these patterns. Where a database match is not possible, de novo sequencing of the amino acids in the peptides can be used to […]

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DTPstudentships

PhD Opportunities at IFR

These studentships, funded through the Norwich Research Park Doctoral Training Partnership, form an integral part of our research that addresses the fundamental relationships between food and health, food and the gut and the sustainability of the food chain in order to further the production of safe, healthy foods. Projects being offered cover the whole range […]

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