News
1st March 2022
How the body fights back against cancer
New research from the Quadram Institute and the University of East Anglia reveals how our immune system can be triggered to attack cancer cells. The research, published in the Journal of Clinical Investigation, could help develop new approaches to treating people with leukaemia. The...
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21st February 2022
Quadram researchers play a vital role in UK’s pandemic response to COVID-19
The Quadram Institute’s key role providing world-leading pathogen genomics expertise as part of the COVID-19 Genomics UK (COG-UK) consortium has been cited in a new report. An independent evaluation by the not-for-profit institute RAND Europe concludes that COG-UK made a significant and valuable contribution...
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10th February 2022
Prof Martin Warren appointed Chief Scientific Officer
Professor Martin Warren has been appointed as Chief Scientific Officer (CSO) for the Quadram Institute following an internal competition. The CSO role is pivotal to the development of the Institute’s scientific strategy and the scientific leadership of QIB. Martin will now take up the...
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10th January 2022
Blood and guts: new link uncovered between the gut microbiome and blood groups
Researchers have discovered that a common member of the human gut microbiome has a specific preference for blood group A antigens. This specificity may give it an advantage when foraging for sugars, allowing it to colonise the gut more easily. The presence of the...
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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
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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14th November 2014
New peptide identification method to cope with unexpected modifications.
Current methods of identifying proteins are based on breaking down proteins into constituent smaller peptides, and matching patterns of peptide fragments to corresponding patterns from known peptides, or to theoretical predictions of these patterns. Where a database match is not possible, de novo sequencing...
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