Latest Institute of Food Research Stories
The bright yellow fields of oilseed rape are a familiar sight at this time of year, but for scientists what lies beneath is just as exciting.
Researchers from the National Collection of Yeast Cultures (NCYC) at the Institute of Food Research (IFR) have identified a new globe-trotting yeast species that lives on tree-associated beetles.
A study has shown that a daily probiotic drink changed how cells lining the nasal passages of hay fever sufferers reacted to a single out-of-season challenge.
It may not be good for your health if you have too much of a “sweet tooth,” but it’s an entirely different story when it comes to some strains of gut bacteria, according to new research appearing in Friday’s edition of the open-access, peer reviewed scientific journal PLoS ONE.
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.
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.
A rumbling tummy is our body's way of telling us "it's time for lunch". Likewise, bacteria need to know when it's time to eat.
Researchers at the Institute of Food Research have tested a new technique to ensure fresh produce is free of bacterial contamination.
University of Notre Dame network physicists Mária Ercsey-Ravasz and Zoltán Toroczkai of the Interdisciplinary Center for Network Science and Applications, in collaboration with food science experts, have recently published a rigorous analysis of the international food-trade network that shows the network's vulnerability to the fast spread of contaminants as well as the correlation between known food poisoning outbreaks and the centrality of countries on the network.
Shoppers looking for heart-healthy vegetables are now able to choose a new variety of broccoli with increased levels of a key phytonutrient.
- The act of sweetening by admixture of some saccharine substance.