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Archive | July, 2013

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Eating broccoli retunes metabolism

Researchers at the Institute of Food Research have obtained the first evidence from human studies of how diets rich in glucosinolates, such as glucoraphanin found in broccoli, can ‘re-tune’ cellular processes that get disrupted as we age. Retuning these processes to normal may contribute to the reduced risk of cancer seen in people who eat […]

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Institute of Food Research

Impact of UK Agri-Tech Strategy Announcement

The Institute of Food Research (IFR) welcomes the UK Agri-Tech strategy, launched in July by the Government. The £160m new investment represents a positive step to making the UK a world-leader in emphasising the pivotal role of science and technology to deliver sufficient nutritious food for all in the future. The UK is world-leading in […]

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biorefinerysign

Process turning waste to biofuels works on paper

Researchers from the Institute of Food Research have successfully produced bioethanol from waste paper, as part of efforts to turn waste into valuable products. To increase their sustainability, there is currently a drive to turn away from deriving biofuels from food crops, such as corn and sugarcane. Bioethanol derived from waste streams from agriculture and […]

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How marine bacteria acquire metals

How marine bacteria acquire metals

The metals iron and manganese play essential roles in life, as they are involved in many processes like respiration, metabolism and energy production. Although essential, they can also be dangerous if uncontrolled, as they can participate in chemical reactions that cause damage to organisms and cells, which can ultimately lead to death. Hence all forms […]

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Adam Elliston 002

IFR’s Postgraduate students collect their doctorate degrees

The latest group of IFR PhD students are receiving their degrees at the University of East Anglia’s Congregation Ceremony 2013. In a series of articles we look at some of these student’s research and impacts. Training research scientists for the food and health sector is part of the mission of the IFR. The sustainability of […]

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C. difficile bacteriophage ΦCD27

Bacteriophages battle superbugs

IFR microbiologists are reinvigorating a way of battling C. difficile infections that they hope will help overcome the growing problem of antibiotic resistant superbugs in hospitals. Our digestive system is home to trillions of bacteria, which are crucial to our overall health, through helping us digest food and battling potentially harmful microbes. When we take […]

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Dr Nathalie Juge

New study to investigate how we live in harmony with gut bacteria

A new project at the Institute of Food Research will look at the mechanisms our bodies use to live in harmony with the trillions of bacteria in our digestive system. Funding of £421,000 from the Biotechnology and Biological Sciences Research Council (BBSRC) to Dr Nathalie Juge will produce new insights into how we maintain the […]

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Saccharomyces cerevisiae -  bakers' yeast

The Institute of Food Research welcomes UK funding to build world-first synthetic yeast

Minister for Universities and Science David Willetts has announced nearly £1M funding for the UK arm of an international consortium attempting to build a synthetic version of the yeast genome by 2017. [BBSRC Press Release] Dr Ian Roberts, curator of the BBSRC-supported National Collection of Yeast Cultures at the Institute of Food Research is a […]

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Virginia Lanzotti (Conference Chair), Ala’a Al-Bakheit, Antonietta Melchini (Senior Scientist, , IFR) and Raffaele Troiano (Secretariat of the organising committee).

Phytochemical Society of Europe prize for IFR scientist

The Phytochemical Society of Europe presented Ala’a Al-Bakheit with the prize for best presentation at their recent conference ‘Natural Products in Cancer Therapy.’ The conference aims were to present of recent results and discuss trends in this area, to provide a forum for the exchange of information on natural compounds from plants, foods and other natural sources […]

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