News
12th September 2013
IFR at the Norfolk Food and Drink Festival
The Institute of Food Research will be taking over The Forum in Norwich with a feast of food science for this year’s EDP Adnams Norfolk Food & Drink Festival. For starters, there will be the chance to meet some of the researchers behind ‘superbroccoli.’...
View12th September 2013
The Institute of Food Research will be testing the jelly-building skills of Norfolk’s schoolchildren, inviting them to use their culinary cunning to build the tallest possible jelly. As part of the EDP Adnams Norfolk Food & Drink Festival, the IFR is teaming up with...
View5th September 2013
Superbroccoli.info – the facts about broccoli in new website
Beneforté superbroccoli has been conventionally bred to contain 2-3 times the levels of naturally occurring compound called glucoraphanin, and has been developed by British science at the Institute of Food Research and the John Innes Centre. Research suggests this could help to maintain cardiovascular health...
View4th September 2013
Institute of Food Research hosts global experts on ageing conference
The British Society for Research on Ageing (BSRA) is co-hosting its annual meeting with the Institute of Food Research (IFR), and a major strand of the conference is focused on how ageing is influenced by both diet, and the bacteria that live in our...
View30th August 2013
China Partnering Award to deliver safer foods
A BBSRC China Partnership Award has allowed the Institute of Food Research to build up a fruitful relationship with Chinese scientists, to contribute to reducing the risks of food poisoning. Foodborne botulism is a serious health concern, causing life-threatening illness and long-term health effects....
View7th August 2013
Prestigious £1.3 million grant to study beneficial bacteria in early life
A Norwich Research Park scientist has received £1.3 million in funding from the Wellcome Trust to investigate how beneficial bacteria protect against deadly infection in early life. Dr Lindsay Hall received a ‘New Investigator Award’ – a highly competitive funding programme which aims to...
View6th August 2013
The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe. Sous vide uses lower temperatures to improve food quality and could be a step closer to being more widely...
View1st August 2013
IFR hosts transatlantic conference on ageing research
Over the last century, average life expectancy has increased by 30 years. In twenty years time, one in four people will be over the age of 65. One of the greatest challenges facing us now is how to ensure that people can maintain good...
View31st July 2013
Eating broccoli retunes metabolism
Researchers at the Institute of Food Research have obtained the first evidence from human studies of how diets rich in glucosinolates, such as glucoraphanin found in broccoli, can ‘re-tune’ cellular processes that get disrupted as we age. Retuning these processes to normal may contribute...
View22nd July 2013
Impact of UK Agri-Tech Strategy Announcement
The Institute of Food Research (IFR) welcomes the UK Agri-Tech strategy, launched in July by the Government. The £160m new investment represents a positive step to making the UK a world-leader in emphasising the pivotal role of science and technology to deliver sufficient nutritious...
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