The toxin that causes botulism is the most potent that we know of. Eating an amount of toxin just 1000th the weight of a grain of salt can be fatal, which is why so much effort has been put into keeping Clostridium botulinum, which produces the toxin, out of our food. The Institute of Food [...]
Benchtop NMR breakthrough
In a world first, scientists from the Institute of Food Research (IFR) on the Norwich Research Park have been test-driving a prototype instrument that promises to revolutionise access to a potent laboratory analysis technique called NMR (Nuclear Magnetic Resonance). The instrument was developed by Oxford Instruments, an award winning producer of scientific measuring equipment, who breathed [...]
The First UK-Ireland Food Business Innovation Summit
Teagasc, the Agriculture and Food Development Authority in Ireland in partnership with the Institute of Food Research are hosting the first UK-Ireland Food Business Innovation Summit on Wednesday 29th May, at the Aviva Stadium, Dublin. The summit is a one day conference bringing together leading UK and Irish food company executives and retailers, along with policy [...]
Contact killing of Salmonella Typhimurium by human faecal bacteria
Our gut is home to trillions of bacteria, numbering more than the cells in the rest of our body, and these bacteria help us to digest our food, absorb nutrients and strengthen our immune system. This complex bacterial ecosystem, called the gut microbiota, also helps to prevent bad bacteria from colonising our bodies and making [...]
IFR scientists use the force to decode secrets of our gut
A new technique based on atomic force microscopy was developed at the Institute of Food Research to help ‘read’ information encoded in the gut lining. The lining of our gut is an important barrier between the outside world and our bodies. Laid out, the gut lining would cover the area of a football pitch. It [...]
Reliably higher levels of healthy compound in Beneforté broccoli
Field trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound. Broccoli contains a compound called glucoraphanin, which has been shown to promote health by maintaining cardiovascular health and a reduction in the risk of cancer. A long term breeding programme to increase glucoraphanin levels [...]
Highlights from the upcoming IFST Spring Conference
Securing the future supply of food is a major challenge facing the food industry. How can we ensure that the food chain continues to supply, safe healthy food to the consumer in a sustainable manner, as population grows and resources become scarcer? This is the focus of the IFST Spring Conference, being held jointly with the [...]
IFR at The Big Bang Fair
Many of the 65,000 visitors to The Big Bang Fair got a taste for network science recently as the Institute of Food Research and travelling arts emporium ME AND ER presented a representation of the global food network. Together, the scientists and artists put together a representation of the way different ingredients come together during [...]
Poultry probiotic cuts its coat to beat bad bacteria
A strain of probiotic bacteria that can fight harmful bacterial infections in poultry has the ability to change its coat, according to new findings from the Institute of Food Research. The probiotic is currently being taken forward through farm-scale trials to evaluate how well it combats Clostridium perfringens – a cause of necrotic enteritis in [...]
Video: An introduction to IFR’s research into bioactive food components
Plant bioactives are chemicals that give plant foods their colour, taste and smell. By eating these compounds in relatively low amounts they are very good at keeping us healthy as they have a range of interesting biological activities. In this video, Professor Richard Mithen gives an overview of our research in this area explaining why [...]
Young scientists showcase their research
As part of National Science & Engineering Week, four postgraduate students from the Institute of Food Research and the John Innes Centre, presented their research to an appreciative audience. Research topics covered purple foods and heart disease, the wild west inside our guts, antibiotics from insect bacteria and sticky bacteria. Watch the presentations Purple up [...]
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Mining the botulinum genome
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Benchtop NMR breakthrough
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The First UK-Ireland Food Business Innovation Summit
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Contact killing of Salmonella Typhimurium by human faecal bacteria
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IFR scientists use the force to decode secrets of our gut
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Contact killing of Salmonella Typhimurium by human faecal bacteria
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The First UK-Ireland Food Business Innovation Summit
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IFR scientists use the force to decode secrets of our gut
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Commercial future for Model Gut
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Poultry probiotic cuts its coat to beat bad bacteria
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