A new variety of broccoli with higher levels of a key phytonutrient is now available in UK shops thanks to experts working on both the biology of plants and the link between human nutrition and health. The new broccoli, which will be known as Beneforté, was developed from publicly-funded research at two of the UK’s [...]
A Biorefinery Centre was launched at the UK’s Institute of Food Research on Friday 30th September, where scientists will explore new ways to make use of residual plant material from food processing and agriculture. In collaboration with Lotus Engineering and other partners, they are addressing the challenge of producing fuel with a lower carbon footprint. [...]
- How gut bacteria stick around to help keep us healthy 22 January, 2014
- Evolutionary approach to tackling Salmonella 5 February, 2014
- International recognition for IFR scientist 24 March, 2014
- New resources deliver insights into Salmonella’s virulence 25 March, 2014
- BBSRC Research Experience Studentships 26 March, 2014
- Total Food 2014 2 April, 2014
- New yeast species travelled the globe with a little help from the beetles 1 April, 2014
- Crowdsourcing raises vital funds for ME research 31 March, 2014
- Strictly yeast 28 March, 2014
- Mysteries of the Yeast 27 March, 2014
- Evolutionary approach to tackling Salmonella | ...: […] The Institute of Food Research is please...
- How gut bacteria stick around to help keep us h...: […] Nathalie Juge and her group have found t...
- Reducing sugar in foods – how IFR is help...: […] […]...
- How bacteria with a sweet tooth may keep us healthy - The Almagest: […] Story Source […]...
- Reducing food waste | News from the Institute o...: […] […]...
Search by tag
IFR on Facebook
Tweeting since 20 August, 2009