26th May 2023
Going Green at the Quadram Institute
Green Impact is a United Nations award-winning programme designed to support environmentally and socially sustainable practice within organisations. We spoke to Dr Emmanuelle Crost, part of our Green Impact team at the Quadram Institute to find out more. “There is increasing awareness of environmental...
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5th May 2023
Building business skills as a scientist
I’ve been interested in the business aspect of science for some time. I started off my career studying a Biotechnology undergraduate degree, where I chose to do a minor component in business management. Since then, I have focused more on research in academia. I’m...
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28th April 2023
Anny Camargo’s Colombian research on Clostridium perfringens
“Clostridium perfringens is a bacterium that can be found in the intestinal tract of humans and animals, in soil and in poorly prepared food. This bacterium can cause food poisoning, intestinal necrosis and tissue disease in humans and animals. We are interested in this...
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21st April 2023
Introducing Discovery Fellow Dr Laura Nolan
“Almost 10% of the world’s population do not have enough to eat. At the same time, around one-third of all food produced for human consumption is wasted. Spoilage by microbes is a key contributor to food waste. The microbes that cause food spoilage grow...
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14th April 2023
Quadram Institute goes to the Annual Conference of Microbiology Society 2023
The Microbiology Society Annual Conference brings together scientists who work in microbiology and provides an overview of current microbiological research and discoveries. A group of our researchers are attending the conference in 2023 to share their latest research findings into understanding how food and...
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17th March 2023
Five things chickens have taught us about gut health
Chickens were domesticated 7,000 – 10,000 years ago, with our human fascination for the animal recorded as far back as ancient Egyptians and Aristotle. Since the 16th century, chickens have helped to modernise human physiology. It was the first bird to have its full...
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10th March 2023
The nutrition of school dinners through the decades
School meals play an important role in ensuring that children eat healthy and nutritious food. As part of an i-Teams project postgraduate students from the University of East Anglia mentored by experienced food professional Elaine Reilly, worked with our Food Databanks team and the...
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24th February 2023
What are short chain fatty acids?
Short-chain fatty acids, also known as SCFAs, are compounds produced by our good gut microbes. They have an important role in human health, stretching from our liver to our brain. Scientists are uncovering the role of these compounds, from the food we eat to...
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17th February 2023
Fibre, fermentation, FODMAPs and flatulence
Fibre is important for our health, as well as that of our microbiome. Gut microbe fermentation of fibre that reaches the colon releases beneficial compounds, but also gases. And for some, that gas can cause serious discomfort. Is there a way to endure everyone...
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10th February 2023
Diversity in science; If you can see it, you can be it
Emma has organised an exhibition for Norwich Science Festival 2023 to celebrate diversity and show the local community that a science career can be for them, whatever their background. We spoke to Emma to find out more. “When I look around at the Quadram...
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