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.


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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PhD Opportunities at IFR

Applications are now open for 4 year PhD studentships at the Institute of Food Research, to start in October 2015. 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 […]

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Norwich Research Park receives £12.5M investment for next generation of scientists to lead the revolution in bioscience

The quality of research across Norwich Research Park has been given a £12.5M endorsement from the government today with the announcement that it will fund 125 PhD students through the Norwich Research Park Doctoral Training Partnership over the next five years. This investment further cements Norwich Research Park’s growing reputation as a leading, internationally recognised […]

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Jo Brooks_250

New Fellowship tackling Inflammatory Bowel Disease

Dr Jo Brooks has been awarded a Wellcome Trust Clinical Training Fellowship, to fund her PhD studies on Inflammatory Bowel Disease (IBD). Through this Fellowship, Jo is hoping to better understand how people go from having a normal healthy bowel to suffering from IBD. IBD affects over 250,000 people in the UK, and includes a […]

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Updated food composition reference book published

‘McCance & Widdowson’s The Composition of Foods’ contains nutritional information on almost 1200 items, providing the most recent data on the foods currently eaten in the UK diet. “This is a major update and release of one of the most used and cited reference works, which dates back to the 1st edition published in 1940. […]

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13-018 C  botulinum 81 30_09_Square

New insights into botulism toxin

A recent study from the Institute of Food Research has uncovered new information about the genes Clostridium botulinum uses to produce its deadly toxin. An analysis of closely related strains of one particular type of C. botulinum showed that the toxin genes are carried exclusively on plasmids, and the plasmids were linked to the geographical […]

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