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Archive | October, 2012

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IFR positions itself as a Centre for Excellence in Food Safety Science with China

The BBSRC China Partnering Award scheme has enabled the Institute of Food Research to position itself as a Centre for Excellence in Food Safety Science with China. Dr Pradeep Malakar and Professor Tim Brocklehurst, Head of International Relations at IFR, recently hosted a visit by a delegation from the Department of Health for Southern China […]

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Sacha Lucchini

E. coli adapts to colonise plants

New research from the Institute of Food Research has given new clues as to how some E. coli strains, normally at home in mammalian gastrointestinal tracts, have adopted slightly different transmission strategies, with some being better adapted to live on plants than others. In the light of recent outbreaks of food poisoning due to contamination […]

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Cristina Fernandez-Fraguas 006

Marie Curie Intra-European Fellowship

Cristina Fernandez has joined IFR on a Marie Curie Intra-European Fellowship to investigate how adapting foods to control fat digestion could reduce obesity and chronic diet-related disease. Obesity, and related health problems, account for 5% of the EU’s healthcare budget and this figure is rising. Campaigns to promote healthier lifestyles and better diets are a […]

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DTPlogo2

PhD opportunities for bioscience graduates

The Institute of Food Research is offering a number of PhD projects through the new Norwich Biosciences Doctoral Training Partnership (DTP) programme which involves five world-class research institutions based on the Norwich Research Park. This new PhD training programme is supported by Biotechnology and Biological Sciences Research Council (BBSRC) who recognise Norwich as a major centre for biosciences research in the UK. […]

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Sebastian Achterfeldt

IFR student scoops top poster prize

A poster by Sebastian Achterfeldt was awarded first prize at the Nutrition Society Postgraduate Conference. The poster describes Sebastian’s research which is focussed on understanding whether anthocyanins can reduce certain risk factors associated with cardiovascular disease. Anthocyanins are brightly coloured pigments found in a number of different foods, such as strawberries, blueberries, blackcurrants and aubergines. […]

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For media enquiries, expert comment or more information please contact: andrew.chapple@ifr.ac.uk
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