Total Food 2014

The Institute of Food Research, on the Norwich Research Park, is hosting an international conference exploring the latest breakthroughs in research into better ways of exploiting waste and co-products from agriculture and food production. Total Food 2014, 11th-13th November, is the fourth in a series of conferences focused on the sustainable exploitation of agri-food co-products […]

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New yeast species travelled the globe with a little help from the beetles

Researchers from the National Collection of Yeast Cultures (NCYC) at the Institute of Food Research (IFR) have identified a new globe-trotting yeast species that lives on tree-associated beetles. This new species demonstrates the importance of preserving biodiversity, as yeasts like this may help efforts to develop renewable fuel sources in the future. Preserving biodiversity must […]

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Crowdsourcing raises vital funds for ME research

Patients living with myalgic encephalomyelitis (ME) have raised £100,000 to allow new research into the misunderstood condition to take place at the Institute of Food Research and the University of East Anglia. Under the guidance of Invest in ME, a national charity pushing for better education and high-quality biomedical research into ME, sufferers and their supporters […]

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This Scanning Electron Microscope image of the ascus (sexual spore-bearing cell) plus ascospores of the yeast Saccharomyces paradoxus was made by Kathryn Cross of the Analytical Sciences Unit in the Institute of Food Research, with additional colouring by Carmen Nueno Palop of the National Collection of Yeast Cultures, Institute of Food Research

Strictly yeast

We all know yeasts make beer and bread but their huge contribution to science, including helping us understand the nuts and bolts of life itself, tends to stay out of the spotlight. Over the past few years, through studies carried out on yeast DNA, biologists have begun to learn that something that looks like a […]

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Mysteries of the Yeast

Researchers have turned a decades old problem in genome sequence analysis on its head to uncover hidden information on how yeasts evolved, giving insights into evolutionary processes common to all of life. The National Collection of Yeast Cultures (NCYC) at the Institute of Food Research houses over 4,000 different strains of yeast. This represents a […]

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BBSRC Research Experience Studentships

The Institute of Food Research has two BBSRC Research Experience Studentships available for the summer of 2014. The Research Experience Placements scheme (REPs) provides support for undergraduate summer research placements. REPs are designed to: Give promising undergraduates a first-hand opportunity to gain greater experience of research in Biosciences. Raise the profile of research careers amongst […]

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Salmonella Typhimurium

New resources deliver insights into Salmonella’s virulence

Dr Arthur Thompson and his team at the IFR have uncovered new insights into how Salmonella is so well equipped to survive against our bodies’ defences. Building on a comprehensive survey of which genes are turned on in Salmonella, they have now extended the number of start sites defined for Salmonella genes and new non-coding RNAs. This […]

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International recognition for IFR scientist

Professor József Baranyi of the Institute of Food Research has been elected as a Fellow of the International Academy of Food Science and Technology (IAFoST). His election to this distinguished body is in recognition of his outstanding contributions to food science and technology. The IAFoST is a learned society composed of elected Fellows from all […]

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Computational Biologist joins IFR and TGAC to better understand gut diseases.

Tamás Korcsmáros has been appointed as a Computational Biology Fellow at The Genome Analysis Centre and in the Institute of Food Research (IFR), from 17 March 2014. Tamás’ joint appointment builds on TGAC’s computational biology strengths and the IFR’s expertise in gut bacteria research to better understand how certain diseases of the gut develop. During […]

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Tales from the crypt organoid culture

Inflammatory bowel disease (IBD) affects 1 in 250 people in the UK. IBD, in the form of Crohn’s disease and ulcerative colitis, is a long term condition characterised by inflammation of the lining of the gastro-intestinal tract, but the exact triggers of this inflammation aren’t known. The Institute of Food Research, strategically sponsored by the […]

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IFR supports call for more balanced regulation of GM

The Institute of Food Research fully supports the Council for Scientific Technology’s advice, published this morning, on the regulation of genetically modified crops. The scientific evidence has consistently shown no intrinsic risks in the genetic modification process itself, so the regulations should reflect that and focus on testing the product itself, rather than the technology. […]

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