Showing 10 of 99 blog

Illustration of colourful microbes with faces

26th June 2023

Illustrations inspired by food, gut microbiome and health research

At the Quadram Institute we study the exciting interfaces between food science, gut biology, human health and disease. At the forefront of discovery, we are always looking to communicate the latest research to new audiences. Illustration is an important way to engage new audiences...

A photo of walnuts on a blue background.

16th June 2023

How to get omega-3 in your diet

Laura Bardon from our Food & Nutrition National Bioscience Research Infrastructure team explains more about why we need them and how we can increase our intake, even as part of a plant-based diet. Omega-3 fatty acids health benefits You’ve probably seen pharmacy and health...

Three people smiling standing outside a building with a sign labelled "Beltsville Human Nutrition Research Center"

9th June 2023

Bringing UK and US biofortification bioscience together

Recently a group of our nutritionists, scientists and technology transfer staff from the Quadram Institute visited the United States to share knowledge and build collaborations with global nutrition experts. Here our Research Scientist Dr Liangzi Zhang explains more. “International collaboration is important to improve...

A digital illustration of green bacteriophages infecting a bacteria which is pink, against a dark blue background.

2nd June 2023

Could bacteriophages make food safer to eat?

What is a bacteriophage and how do they work? Bacteriophages are bacterial viruses, which only infect and replicate within bacteria. Their name, translated from Greek, means “Bacteria-eater”, due to their ability to infect and kill bacteria. It is estimated that there are more bacteriophages...

The Quadram Institute building, which has the logo and NHS logo on. In the foreground wildflowers including daisies and dandelions. On the right an oak tree,

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...

Dr Nick Thompson smiling, sat next to Dr Roberto Zanchi, with a laptop in the foreground.

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...

A young woman wearing a lab coat and cloves standing next to a laboratory bench.

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...

A woman with brown hair wearing lab coat in the lab, wearing a mask

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...


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...

A young woman smiling holding a chicken

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...


Showing 10 of 99 blog