Showing 10 of 120 blog

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...

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William operating a machine in the lab

8th 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...

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Maria outside the entrance for the Academy of Medical Sciences

23rd 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...

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PhD student Rispah holding dried peas in the lab

9th 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,...

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Ho Yu at Isomerase standing in front of Hex tiles

2nd 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...

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HARVEST study dish designed to be high in iron, which contains beans tomatoes and greens.

26th 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...

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Lactobacillus Bulgaricus

5th 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...

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Black background with multicolored sparkles

29th December 2023

The Top Five Blogs of 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...

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Virus and DNA

15th 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...

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Smoked Salmon on a blini, blue cheese, pigs in blankets and plant based cheese in a repeating pattern on a red background

8th 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...

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Showing 10 of 120 blog