Showing 10 of 55 news

4th June 2015

How Salmonella synchronises its invasion plan

A new study from the Institute of Food Research has uncovered a mechanism by which Salmonella bacteria organise the expression of genes required for infection. Salmonella bacteria are the leading cause of food borne illness in the EU. Part of what makes them so...

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28th May 2015

New software being developed to help answer complex biological questions

A Norwich Research Park translational grant will help in the development of a multi-functional data integration software tool to improve metadata and network analysis efficiency. This novel software will provide a comprehensive systems biology platform for the integration of diverse datasets. The bespoke Omix...

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19th May 2015

Gut bacteria and mind control: to fix your brain, fix your gut!

Prof. Simon Carding, Leader of the Gut Health and Food Safety Research Programme, Institute of Food Research and Norwich Medical School at the University of East Anglia, recently delivered a public lecture at the Assembly House in Norwich. During the talk he describes our...

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13th May 2015

Spores for thought: study provides new insights into Clostridium spores

Researchers at the Institute of Food Research have established how clostridia bacteria emerge from spores. This could help them understand how these bacteria germinate and go on to produce the deadly toxin responsible for botulism, a lethal form of food poisoning, or cause food...

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22nd April 2015

Enriched broccoli reduces cholesterol

Including a new broccoli variety in the diet reduces blood LDL-cholesterol levels by around 6%, according to the results of human trials led by the Institute of Food Research. The broccoli variety was bred to contain two to three times more of a naturally...

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13th April 2015

New evidence for how green tea and apples protect health

Scientists from the Institute of Food Research have found evidence for a mechanism by which certain food compounds could help protect our health. Dietary studies have shown that people who eat the largest amounts of fruit and vegetables have a reduced risk of developing...

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7th April 2015

Reading Salmonella’s genetic secrets

The World Health Organisation annually celebrates the 7th April as World Health Day, and in 2015 it is highlighting the challenges of food safety. Over 2 million people die each year through contaminated food and drink. IFR welcomes the WHO using World Health Day...

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30th March 2015

Battling biofilms in the fight against Campylobacter

A new study has highlighted a potential new way of battling the persistence of Campylobacter in the food chain. One of the unsolved mysteries about Campylobacter is that it is easy to kill in the laboratory, but surprisingly difficult to remove from the food...

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27th March 2015

New project to develop biofuels from paper waste

The Biorefinery Centre at the Institute of Food Research is to launch a new project, to investigate the feasibility of turning waste paper into biofuels. The project is one of 24 announced by the Industrial Biotechnology Catalyst. Funded by Innovate UK, the Biotechnology and...

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26th March 2015

Yeasts identified that could turn agricultural waste to biofuels

Scientists from the Norwich Research Park have found strains of yeast that look particularly useful for turning agricultural by-products, such as straw, sawdust and corncobs, into bioethanol. It is estimated that more than 400 billion litres of bioethanol could be produced each year from...

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Showing 10 of 55 news