News
18th November 2013
Poultry probiotic’s coat clues to ability to battle bugs
IFR researchers have characterised the coat of a potential poultry probiotic, giving the first clues of how it may be used to exclude pathogenic bacteria from chickens. Lactobacillus johnsonii has previously been shown to exclude Clostridium perfringens from the guts of poultry, opening the...
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15th November 2013
Should the UK consume horse meat to help improve horse welfare?
In response to Princess Anne’s comments that the UK should consider consuming horse meat, as a means to improving horse welfare, the Institute of Food Research has this comment: “With a robust system of provenance and traceability (which covers administration of medications), from a...
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13th November 2013
Hub of commercial research and development reaches construction milestone
Norwich Research park press release A state-of-the art research and development hub moved one step closer to completion today as local councillors, funders and contractors gathered to complete the main structure of the new Centrum building on Norwich Research Park. Richard Bacon MP marked...
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12th November 2013
Movember comes to the IFR & the Mo-rwich Research Park
The Institute of Food Research is once again supporting Movember with a twenty strong team of Mo Bros sprouting facial hair, with support from Mo Sistas, to help raise funds and awareness of men’s health issues. Many of the IFR Mo Team are actively...
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7th November 2013
New chromosome map points the way through Campylobacter’s genetic controls
A study from the Institute of Food Research has produced a new map of the Campylobacter genome, showing the points where all of this pathogenic bacteria’s genes are turned on. This information is already being used to find new genes and control mechanisms that...
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31st October 2013
Did you know that much of what we know about the nutrient content of pumpkins was derived from pumpkins bought from Norwich supermarkets, greengrocers and market stalls in 1985? This was part of a project funded by the Agricultural and Food Research Council to analyse...
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25th October 2013
How bacteria with a sweet tooth may keep us healthy
Some gut bacterial strains are specifically adapted to use sugars in our gut lining to aid colonisation, potentially giving them a major influence over our gut health. We live in a symbiotic relationship with trillions of bacteria in our gut. They help us digest...
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22nd October 2013
We undertake research in the following areas: Creating value from food waste (biofuels, platform chemicals, composts) Extending shelf-life Defining and quantifying food waste Creating value from food waste At the Institute of Food Research (IFR) we explore how food waste, from different parts of...
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10th October 2013
New ways of testing meat in the food chain
The Institute of Food Research has teamed up with Oxford Instruments to develop improved ways of testing meat in the food chain. The horsemeat scandal, and the recently published report from the National Audit Office, have shown that among other things there is a...
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8th October 2013
New FSA funding to understand Campylobacter coli
Campylobacter bacteria are a leading cause of food poisoning in the UK, causing at least 500,000 infections each year. Although these cases are rarely fatal, there’s a clear need to reduce illness and its associated costs caused by these bacteria. The major source of...
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