15th March 2024
Pseudomonas on food; what is it and does it matter?
Pseudomonas is a bacterium involved in food spoilage, plant disease and opportunistic infections in humans. It is one the most common bacteria found on food, but it is unknown if the Pseudomonas on food pose a health threat. We set out to explore if...
View8th March 2024
A PhD in food innovation; Introducing William Baidoo
“My interest in science developed during my junior high school years in Ghana. I was initially drawn to drug design with the ambitious aspiration of creating “magical tablets” that could cure any disease and improve people’s health. As I grew up I realised there...
View23rd February 2024
A placement in policy; Maria’s experience at the Academy of Medical Sciences
Maria Solsona Gaya is an iCASE PhD student working on antimicrobial resistance. She spent the last three months of 2023 on an MRC funded policy internship at the Academy of Medical Sciences. “I didn’t really know what science policy was before I did this...
View9th February 2024
The potential of peas; a PhD in plant-based nutrition
“Given the increasing importance of sustainable and nutritious protein sources, legumes like peas are gaining prominence, particularly in plant-based diets. The dry seeds of various legumes such as beans, peas, chickpeas, and lentils are referred to as pulses. Pulse crops are highly nutritious, affordable,...
View2nd February 2024
Industry insight with Isomerase; a PhD placement
Ho Yu is a student in Professor Mark Webber’s group studying communities of bacteria, known as biofilms and how antimicrobial resistance evolves in these communities. She is a student on the Norwich Research Park Biosciences Doctoral Training Partnership (NRPDTP) funded by the UKRI Biotechnology...
View26th January 2024
How to get enough iron and vitamin b12 as a vegetarian or vegan
Embracing a plant-based lifestyle offers numerous health and environmental benefits. However, a crucial aspect often overlooked is the potential deficiency in certain key nutrients, specifically in the intake of iron and vitamin B12. Deficiency in iron and vitamin B12 can manifest through symptoms such...
View5th January 2024
From fermented foods to probiotics; meet Lactic Acid Bacteria
Yoghurt, kefir, kombucha, probiotics and our own healthy gut microbiomes share a bacteria in common – Lactic Acid Bacteria. Lactic Acid Bacteria (LABs) are beneficial bacteria and one of the earliest colonisers of the infant gut. The name Lactic Acid Bacteria or LABs for...
View29th December 2023
This year we’ve published 41 blogs covering our research, impact and careers of our scientists, staff and students. Our scientists shared their expertise on topics ranging from food safety to the fungi living in our gut. Throughout the autumn we had a series of...
View15th December 2023
How and why to add a new uncultivated virus genome to a public database
As we learn more about microbiomes, we are discovering more and more new viruses. DNA and RNA sequencing are revealing new parts of the viral world we did not know existed. Viruses discovered through sequencing often have not, or cannot, be grown or cultured...
View8th December 2023
Festive foods and food safety research
With the festive season underway, we thought we’d put the spotlight on current research helping to keep our favourite festive foods free from disease-causing microbes. Foodborne illness is a big problem. There are 2.4 million cases of foodborne illness reported in the UK each...
View