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Archive | February, 2015

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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The equidistant supertree built by Lasso for the two wheat datasets.

Reining in the Yeast Tree of Life

Members of IFR’s National Collection of Yeast Cultures (NCYC) have joined forces with computer scientists at the University of East Anglia (UEA) to validate novel approaches to constructing a tree of life. Finding evolutionary trees that best describe how species or sub-species are related to one another is a vital part of NCYC’s research, underpinning […]

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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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NCYC4000_05colour_250

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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