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.


Colonies of Clostridium difficile grown anaerobically in plate culture – image by Dr Emma Meader

Is food a possible route of Clostridium difficile infection?

A recent article published by IFR’s Emeritus Fellow Dr Barbara Lund and Professor Mike Peck in the journal “Foodborne Pathogens and Disease” reviews the question whether food may be a route of Clostridium difficile infection (CDI). C. difficile is a major cause of illness in patients in hospitals and healthcare settings and also occurs in […]

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Tamás Korcsmáros

New resource to study the mechanism and regulation of autophagy to fight human disease

Tamás Korcsmáros, Computational Biology Fellow at The Genome Analysis Centre (TGAC) and the Institute of Food Research (IFR), has led the development of an Autophagy Regulatory Network (ARN) online resource to further research in this human cellular process, to help combat cancer and neurodegenerative diseases. Autophagy, derived from the Greek term for ‘eating of self’, […]

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Dr Reg Wilson and Emily Smith

Emily Completes Management Diploma in Record Time

Emily Smith, Programme Manager of the Gut Health and Food Safety Strategic Research Programme at The Institute of Food Research (IFR), has completed a management course at Fife College in record time. Emily began the Chartered Management Institute (CMI) Diploma in Programme and Project Management (DPPM) in January 2014.  The course can take students up […]

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New yeast species marks milestone for collection

The National Collection of Yeast Cultures at the Institute of Food Research has added the 4,000th yeast strain to its publicly-available collection. ‘NCYC 4000’ was found at the bottom of a collapsed magma chamber on Santa Cruz, one of the Galápagos Islands. It was growing on rotten wood collected from a species of tree unique […]

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Heroes of Food Research celebrated in Norwich

The Institute of Food Research is holding an exhibition celebrating its Heroes of Food Research – you! The event at the Forum on Tuesday 10th February is highlighting the crucial role that volunteers play in food research. The very best evidence for the beneficial effects of certain foods or diets can only be obtained through […]

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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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