Showing 10 of 56 news

4th September 2012

Major award to study protective effects of broccoli consumption against prostate cancer

The Prostate Cancer Foundation is providing $1M of funding to the Institute of Food Research and the University of East Anglia (UEA) to study the protective effects of broccoli consumption against prostate cancer. It builds upon several years of research led by Professor Richard...


19th July 2012

Independent researchers find nutritional improvements in eggs

British eggs contain double the selenium of 30 years ago, according to a new study led by the Institute of Food Research’s Food Databanks National Capability. They also contain 75% more vitamin D, 20% less fat and more than 10% less cholesterol compared with...


6th July 2012

IFR launches new Gut Health and Food Safety website

The Institute of Food Research has launched a new website to communicate findings from a large programme of research on gut health and food safety. In May the Biotechnology and Biological Sciences Council (BBSRC) announced that it was investing £29 million in research at...


5th July 2012

European cooperation to reduce risks from persistent bacteria in food processing

Dr Arthur Thompson is a partner in a recently-funded 4 year COST Action (European Cooperation in the Field of Scientific and Technical Research) coordinated by Dr. Hulya Olmez at TÜBİTAK Marmara Research Centre Food Institute, Turkey. The aim of this new Action is the...


25th June 2012

British research leads to UK-wide launch of Beneforté broccoli

UK science has led to a new variety of broccoli with higher levels of a key phytonutrient, to be sold in all major UK supermarkets from next week. The new broccoli, Beneforté, was developed from publicly-funded research at two of the UK’s world-leading biological...


16th June 2012

Queen’s Birthday Honour for IFR scientist

Professor Vic Morris from the Institute of Food Research has been awarded an MBE for services to food science in the 2012 Queen’s  Birthday Honours list. Vic has worked for the last 32 years at IFR studying food structure. Vic’s group has developed and...


1st June 2012

Why is it so difficult to trace the origins of food poisoning outbreaks?

As illustrated by the E. coli outbreak in Germany in 2011, any delay in identifying the source of food poisoning outbreaks can cost lives and cause considerable political and economical damage. An international multidisciplinary team of scientists have shown that difficulties in finding the...


24th May 2012

£29 million investment in research and innovation at the Institute of Food Research

  New research on the physical and chemical nature of food and its impact on health will help drive innovation in the UK and worldwide.   The research will make it possible for new healthy and safer food products to be developed, reducing the...


23rd May 2012

IFR joins the Cub Scouts

IFR Research Scientist and STEM Ambassador, Mark Fernandes, describes his day spent making Yoghurt and explaining Science to over 200 Cub Scouts at the Norfolk Showground. On Saturday the 5th of May, I and three other STEM Ambassadors, Jill from the Space Conference venue,...


22nd May 2012

The foodborne bacterium Campylobacter requires selenium for respiration of organic acids

Researchers at the Institute of Food Research have discovered why the micronutrient selenium is important to the survival of Campylobacter bacteria, which are responsible for an estimated half a million cases of food poisoning annually in the UK alone. Knowing how and why Campylobacter...


Showing 10 of 56 news