2013 Archive

19 September 2013

Global Food Security report highlights change needed to reduce food waste

The Global Food Security Programme has published a report  identifying the main research priorities needed to address the problems of food waste. 

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12 September 2013

Tallest Jelly Competition

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.  Usually a jelly struggles to get over 10cm, will this year see the record of 1 metre being broken?

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12 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.’ The main course is a giant interactive installation exploring the global food network, giving a flavour of the issues involved in bringing food from field to fork. And the IFR will once again be challenging local schoolchildren to produce prodigious puddings in its tallest jelly competition. If it’s food for thought you’re after, the IFR in the City Annual Lecture will be challenging controversies in food and health.

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5 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 and to reduce the risk of some forms of cancer.

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4 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 guts. The IFR, based on the Norwich Research Park, carries out research to better understand the fundamental relationships between food and health.

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30 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.

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7 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.

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6 August 2013

Is sous vide cooking safe?

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 adopted after Institute of Food Research scientists assessed the steps needed to ensure the process is safe.

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1 August 2013

IFR hosts transatlantic conference on ageing research

The Institute of Food Research is hosting the British Society for Research on Ageing Conference in September bringing together some of the UK’s leading researchers in ageing to better understand how we can maintain our physical and mental health as we get old.

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31 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.

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