2013 Archive

27 June 2013

Microbiology outreach efforts recognised

The Society for General Microbiology has awarded PhD student Helen Brown an award for her outreach activities, taking microbiology into schools. The SGM’s Outreach Prize, sponsored by Yakult, is awarded annually to microbiologists who have engaged in high quality outreach activities

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26 June 2013

NCYC visitors on the yeast trail

The National Collection of Yeast Cultures, the BBSRC-supported National capability based at the IFR recently hosted a visit from leading beer writer Roger Protz as well as a blogger from Spitalfields Life.

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11 June 2013

Enterprising IFR student wins ‘Business Engagement’ prize at Postgraduate Research Showcase

Emily Blakesley was awarded the prize for Best Business Engagement poster at the 2013 Postgraduate Research Showcase held in The Forum in Norwich.

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4 June 2013

300 Leading Experts Meet at the First UK-Ireland Food Business Innovation Summit

The Institute of Food Research and Teagasc, the agriculture and food development authority in Ireland jointly organised the successful first UK-Ireland Food Business Innovation Summit.

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31 May 2013

Serial entrepreneur and scientist becomes chairman of the Institute of Food Research at Norwich Research Park

Dr Tim Brears has been appointed Chairman of the Institute of Food Research from 1st June.

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30 May 2013

Science in Norwich Day, Sunday 2nd June

Scientists from Norwich’s world leading Institutes on the Norwich Research Park, as well as local and national organisations, assembled in Norwich on Sunday June 2nd for this year's Science in Norwich event.

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24 May 2013

Follow the journey food takes through our body

For IFR’s Open Day in 2012, Professor Simon Carding joined up with clinicians at the Norfolk and Norwich University Hospital and swallowed a ‘Pillcam’ – a miniature camera that follows the journey taken by food as it passes through our bodies.

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14 May 2013

Mining the botulinum genome

The toxin that causes botulism is the most potent that we know of. Eating an amount of toxin just 1000th the weight of a grain of salt can be fatal, which is why so much effort has been put into keeping Clostridium botulinum, which produces the toxin, out of our food.

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2 May 2013

Benchtop NMR breakthrough

In a world first, scientists from the Institute of Food Research (IFR) on the Norwich Research Park have been test-driving a prototype instrument that promises to revolutionise access to a potent laboratory analysis technique called NMR (Nuclear Magnetic Resonance).

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23 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 helps to prevent bad bacteria from colonising our bodies and making us ill.

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