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Photo: Rothamsted Research © 2015

IFR Success at the UK National Institutes of Bioscience 2015 conference

Aline Metris and colleagues at the Institute of Food Research and The Genome Analysis Centre recently won second prize in the National Institutes of Bioscience (NIB) Conference poster session. Their poster described SalmoNet – a genome wide network of interactions between proteins in Salmonella bacteria. SalmoNet aims to integrate data from different levels, such as […]

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Enterance_250

Planning permission granted for new centre for food and health

Planning permission has been granted by South Norfolk Council for a new food and health research building on the Norwich Research Park. The building will house a new centre for food and health, which will bring together the Institute of Food Research (IFR) with aspects of the University of East Anglia’s (UEA)  Norwich Medical School […]

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Wheat

SACN report advises we reduce sugar and increase fibre

The Scientific Advisory Committee on Nutrition (SACN) report on carbohydrates and health represents the biggest and most comprehensive review of the science linking these, and its findings are clear. In order to maintain better health, most people should reduce the amount of sugar in their diet, and increase the amount of fibre. What is also […]

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Nathalie Juge

‘Selfish’ bacteria link IBD and gut microbiota changes

The discovery of unusual foraging activity in bacteria species populating our gut may explain how conditions like Inflammatory Bowel Disease (IBD) link to changes in the populations of gut bacteria. IBD affects 1 in every 250 people in the UK, but its causes are unknown. Studies have shown that IBD patients have a different profile […]

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chilli[1086]

The heat is on for the Chilli ME Challenge

Feeling hot? You might start feeling even hotter if you take up the Chilli M.E. Challenge. Started by four girls from Ireland, UK and USA, the aim is to spread awareness and raise funds for biomedical research for myalgic encephalomyelitis (M.E.) /chronic fatigue syndrome (CFS). Brave participants are posting videos of themselves eating a chilli […]

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image001_250

Reducing the risk of foodborne disease in Tanzania’s meat

IFR is a partner in a project that is helping reduce the risk of foodborne disease in Tanzania’s meat supply chain. Here, IFR’s Dr Gary Barker blogs about the need for such a project, as highlighted by the news of meat shortages prompted over hygiene fears. In a recent issue of “The Citizen”, a leading […]

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Salmonella

How Salmonella synchronises its invasion plan

A new study from the Institute of Food Research has uncovered a mechanism by which Salmonella bacteria organise the expression of genes required for infection. Salmonella bacteria are the leading cause of food borne illness in the EU. Part of what makes them so successful is their ability to invade our bodies, overcoming our natural […]

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Tamas_Korcsmaros

New software being developed to help answer complex biological questions

A Norwich Research Park translational grant will help in the development of a multi-functional data integration software tool to improve metadata and network analysis efficiency. This novel software will provide a comprehensive systems biology platform for the integration of diverse datasets. The bespoke Omix Navigator will be available from spring 2016. In bioscience, thousands of […]

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spore1_450

Spores for thought: study provides new insights into Clostridium spores

Researchers at the Institute of Food Research have established how clostridia bacteria emerge from spores. This could help them understand how these bacteria germinate and go on to produce the deadly toxin responsible for botulism, a lethal form of food poisoning, or cause food spoilage. Clostridium botulinum bacteria produce the deadliest toxin known. Even tiny […]

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Scientists at the Institute of Food Research on the Norwich Research Park want to find out whether eating this new broccoli can have an impact on conditions such as high cholesterol in the over-50s.

Enriched broccoli reduces cholesterol

Including a new broccoli variety in the diet reduces blood LDL-cholesterol levels by around 6%, according to the results of human trials led by the Institute of Food Research. The broccoli variety was bred to contain two to three times more of a naturally occurring compound glucoraphanin. It is now available in supermarkets, under the […]

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Apples and Green Tea

New evidence for how green tea and apples protect health

Scientists from the Institute of Food Research have found evidence for a mechanism by which certain food compounds could help protect our health. Dietary studies have shown that people who eat the largest amounts of fruit and vegetables have a reduced risk of developing chronic conditions, such as heart disease and cancer. There could be […]

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