News
19th September 2013
Global Food Security report highlights change needed to reduce food waste
The Global Food Security Programme has published a report identifying the main research priorities needed to address the problems of food waste. Tackling food waste is a vital part of ensuring food security in the future. ‘Food Waste within Global Systems’ identifies research priorities throughout the...
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12th September 2013
IFR at the Norfolk Food and Drink Festival
The Institute of Food Research will be taking over The Forum in Norwich with a feast of food science for this year’s EDP Adnams Norfolk Food & Drink Festival. For starters, there will be the chance to meet some of the researchers behind ‘superbroccoli.’...
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12th September 2013
The Institute of Food Research will be testing the jelly-building skills of Norfolk’s schoolchildren, inviting them to use their culinary cunning to build the tallest possible jelly. As part of the EDP Adnams Norfolk Food & Drink Festival, the IFR is teaming up with...
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5th September 2013
Superbroccoli.info – the facts about broccoli in new website
Beneforté superbroccoli has been conventionally bred to contain 2-3 times the levels of naturally occurring compound called glucoraphanin, and has been developed by British science at the Institute of Food Research and the John Innes Centre. Research suggests this could help to maintain cardiovascular health...
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4th September 2013
Institute of Food Research hosts global experts on ageing conference
The British Society for Research on Ageing (BSRA) is co-hosting its annual meeting with the Institute of Food Research (IFR), and a major strand of the conference is focused on how ageing is influenced by both diet, and the bacteria that live in our...
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30th August 2013
China Partnering Award to deliver safer foods
A BBSRC China Partnership Award has allowed the Institute of Food Research to build up a fruitful relationship with Chinese scientists, to contribute to reducing the risks of food poisoning. Foodborne botulism is a serious health concern, causing life-threatening illness and long-term health effects....
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7th August 2013
Prestigious £1.3 million grant to study beneficial bacteria in early life
A Norwich Research Park scientist has received £1.3 million in funding from the Wellcome Trust to investigate how beneficial bacteria protect against deadly infection in early life. Dr Lindsay Hall received a ‘New Investigator Award’ – a highly competitive funding programme which aims to...
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6th August 2013
The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe. Sous vide uses lower temperatures to improve food quality and could be a step closer to being more widely...
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1st August 2013
IFR hosts transatlantic conference on ageing research
Over the last century, average life expectancy has increased by 30 years. In twenty years time, one in four people will be over the age of 65. One of the greatest challenges facing us now is how to ensure that people can maintain good...
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31st July 2013
Eating broccoli retunes metabolism
Researchers at the Institute of Food Research have obtained the first evidence from human studies of how diets rich in glucosinolates, such as glucoraphanin found in broccoli, can ‘re-tune’ cellular processes that get disrupted as we age. Retuning these processes to normal may contribute...
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