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28 June 2016 | By Victoria White, Digital Content Producer
The centre will allow the researchers to work together to tackle challenges facing both China and the UK in the probiotic research arena...
16 February 2016 | By Victoria White
The Quadram Institute’s mission will be to develop solutions to worldwide challenges in human health, food and disease...
23 September 2015 | By Victoria White
Twenty-six partners from 12 European countries and China will work towards the REFRESH project's goal of reducing food waste across Europe by 30% by 2025...
27 July 2015 | By Victoria White
The IFR has announced that planning permission has been granted for a new food and health research building on the Norwich Research Park...
20 July 2015 | By Victoria White
SACN has advised the UK government to halve the recommended intake of free sugars to help address the growing obesity and diabetes crises...
4 June 2015 | By
A study from the Institute of Food Research has uncovered a mechanism by which Salmonella bacteria organise the expression of genes required for infection...
13 May 2015 | By Victoria White
A new study led by the Institute of Food Research has shown that eating a new broccoli variety reduces blood LDL-cholesterol levels by around 6%.
13 May 2015 | By Victoria White
Researchers at the Institute of Food Research (IFR) have established how clostridia bacteria emerge from clostridium spores...
14 November 2014 | By The Institute of Food Research
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.’...
12 September 2014 | By The Institute of Food Research
Clostridium botulinum bacteria produce the most deadly toxin we know of...
6 September 2011 | By Gwénaëlle Le Gall, Peter R. Shewry, E.N. Clare Mills and Geraldine A. Toole, Institute of Food Research
Wheat is the most widely grown cereal in the world and is used to make a variety of baked goods, such as bread, biscuits, pasta, noodles and breakfast cereals. On hydration of flour to make a dough, the seed storage proteins form a cohesive mass known as gluten. This protein…
13 June 2008 | By Zoe Dunford, Media Relations & Science Writer, John Innes Centre and Institute of Food Research and Professor Tim Brocklehurst, Head of Microbial Ecology Platform & Head of the IFP Food and Health Network, Institute of Food Research
IFR is publicly funded and can undertake the kind of long term fundamental research that cannot economically be undertaken by industry, but will lead to product and processing innovations in years to come. Past breakthroughs include pioneering work in the 1930s on controlled atmosphere storage to enable the transport and…
31 January 2005 | By Tim Brocklehurst and David Hibberd, Food Materials Science Division, Institute of Food Research
As part of a study into the effect of food structure on microbial growth, a need for accurate prediction of the chemistry of the food environment was identified. The project described here aimed to develop tools to predict the local pH and concentration of organic acids in products from the…
