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Archive | August, 2013

Dr Pradeep Malakar

China Partnering Award to deliver safer foods

A BBSRC China Partnership Award has allowed the Institute of Food Research to build up a fruitful relationship with Chinese scientists, to contribute to reducing the risks of food poisoning. Foodborne botulism is a serious health concern, causing life-threatening illness and long-term health effects. In the UK regulators, food companies and researchers have come together […]

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Dr Lindsay Hall

Prestigious £1.3 million grant to study beneficial bacteria in early life

A Norwich Research Park scientist has received £1.3 million in funding from the Wellcome Trust to investigate how beneficial bacteria protect against deadly infection in early life. Dr Lindsay Hall, a lecturer at the Norwich Medical School at University of East Anglia (UEA) who is also a researcher at the Institute of Food Research (IFR), […]

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Sandra Stringer

Is sous vide cooking safe?

The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe.  Sous vide uses lower temperatures to improve food quality and could be a step closer to being more widely adopted after Institute of Food Research scientists assessed the steps needed […]

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bsra

IFR hosts transatlantic conference on ageing research

Over the last century, average life expectancy has increased by 30 years. In twenty years time, one in four  people will be over the age of 65. One of the greatest challenges facing us now is how to ensure that people can maintain good health as they age. The Institute of Food Research is hosting […]

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