Showing 10 of 66 news

Ready to eat sandwiches in plastic containers

3rd April 2024

Scientists further our understanding of how a foodborne bacteria can survive in food preparation environments

In 2019, six people died from a listeria outbreak caused by contaminated ready-to-eat foods served in a number of hospitals across the UK. In light of this, scientists are now performing vital research which helps to understand how these pathogens can persist in ready-to-eat...

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cutting plants in a vertical farming kitchen garden

27th March 2024

Ro-Gro Launches Pioneering Biofortified Microgreens, thanks to Norwich scientists

In an industry first, vertical farm Ro-Gro has cultivated biofortified pea shoots with added Vitamin B12, available in Spring 2024 to retailers and hospitality. A joint collaboration between vertical farm Ro-Gro, plant and microbiology research institute the John Innes Centre, food and health bioscience...

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The Director Professor Ian Charles smiling, with a backdrop of sparkling labs behind.

15th March 2024

Quadram Institute announces that Professor Ian Charles OBE will retire as Director and Chief Executive in October

Professor Charles joined as founding Director of Quadram in 2015 and during his time with us he has successfully developed the Quadram and its scientific vision to be at the forefront of a new interface between food science, gut biology and health, developing solutions...

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Bacteria digital illustration

9th February 2024

Scientists at the Quadram Institute help secure multi-million-pound grants to create groundbreaking new technologies

The first of these Engineering Biology Mission Hub grants has been awarded to a group aiming to use biology to recover and recycle rare earth minerals, led by principal investigator Professor Martin Warren of the Quadram Institute and University of Kent. The consortium includes...

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A circular plate of reddish-brown agar jelly streaked over thwo thirds of the surface with Yersinia enterocolitica bacteria

22nd January 2024

Genomics reveals potential underappreciated threat to food safety

Yersinia enterocolitica bacteria may be an underappreciated potential pathogen in the food chain

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15th December 2014

Probing the structure of saliva’s protective film

A study at the Institute of Food Research has shown how common chemicals found in foods and oral hygiene products can alter the structure of the protective film that human saliva produces. Saliva has a number of functions, one of which is to coat...

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5th December 2014

IFR announces test for detecting horse meat

Scientists at the Institute of Food Research on the Norwich Research Park have teamed up with Oxford Instruments to develop a fast, cheap alternative to DNA testing as a means of distinguishing horse meat from beef. Because horses and cattle have different digestive systems,...

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26th November 2014

The trouble with Campylobacter

The anticipated publication by the Food Standards Agency (FSA) of specific retailer’s levels of Campylobacter bacteria on chicken meat tomorrow has brought the issue back to the forefront of consumers’ minds. Campylobacter is the most frequent cause of bacterial foodborne illness in the UK,...

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14th November 2014

Total Food 2014 Conference

Over 100 delegates attended the BBSRC-sponsored Total Food 2014, an international conference on the sustainable exploitation of agri-food co-products and related biomass. Hosted by the Institute of Food Research, under the auspices of the Royal Society of Chemistry (Food Group), the conference presented the latest...

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14th November 2014

How Campylobacter exploits chicken ‘juice’ highlights need for hygiene

A study from the Institute of Food Research has shown that Campylobacter’s persistence in food processing sites and the kitchen is boosted by ‘chicken juice.’ Organic matter exuding from chicken carcasses, “chicken juice”, provides these bacteria with the perfect environment to persist in the...

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Showing 10 of 66 news