Showing 10 of 70 news

23rd April 2013

Contact killing of Salmonella Typhimurium by human faecal bacteria

Our gut is home to trillions of bacteria, numbering more than the cells in the rest of our body, and these bacteria help us to digest our food, absorb nutrients and strengthen our immune system. This complex bacterial ecosystem, called the gut microbiota, also...

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12th April 2013

IFR scientists use the force to decode secrets of our gut

A new technique based on atomic force microscopy was developed at the Institute of Food Research to help ‘read’ information encoded in the gut lining. The lining of our gut is an important barrier between the outside world and our bodies. Laid out, the...

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10th April 2013

Reliably higher levels of healthy compound in Beneforté broccoli

Field trials and genetic studies have shown that a new variety of broccoli reliably yields higher levels of a health-promoting compound. Broccoli contains a compound called glucoraphanin, which has been shown to promote health by maintaining cardiovascular health and a reduction in the risk...

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8th April 2013

Highlights from the upcoming IFST Spring Conference

Securing the future supply of food is a major challenge facing the food industry. How can we ensure that the food chain continues to supply, safe healthy food to the consumer in a sustainable manner, as population grows and resources become scarcer? This is...

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27th March 2013

IFR at The Big Bang Fair

Many of the 65,000 visitors to The Big Bang Fair got a taste for network science recently as the Institute of Food Research and travelling arts emporium ME AND ER presented a representation of the global food network.   Together, the scientists and artists...

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27th March 2013

Poultry probiotic cuts its coat to beat bad bacteria

A strain of probiotic bacteria that can fight harmful bacterial infections in poultry has the ability to change its coat. The probiotic is currently being taken forward through farm-scale trials to evaluate how well it combats Clostridium perfringens – a cause of necrotic enteritis...

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25th March 2013

An introduction to research into bioactive food components

Plant bioactives are chemicals that give plant foods their colour, taste and smell. By eating these compounds in relatively low amounts they are very good at keeping us healthy as they have a range of interesting biological activities. In this video, Professor Richard Mithen...

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25th March 2013

Young scientists showcase their research

As part of National Science & Engineering Week, four postgraduate students from the Institute of Food Research and the John Innes Centre, presented their research to an appreciative audience. Research topics covered purple foods and heart disease, the wild west inside our guts, antibiotics...

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13th March 2013

Showcase of Young Science 2013

Tuesday 19th March 2013 Institute of Food Research Doors open 18:30 As part of National Science & Engineering Week, some of Norwich’s brightest young scientists are talking about their work on combatting heart disease, discovering new antibiotics, battling bacteria and the bugs in our bodies....

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6th March 2013

Network science at The Big Bang Fair

The recent horse meat scandal and food poisoning outbreaks such as the E. coli infections in 2011 have put the food supply chain into the spotlight. How did horse meat end up undetected in so many different places? Why were Spanish cucumbers initially blamed...

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Showing 10 of 70 news