Date of Release: 2 May 2000IFR in the 21st CenturyThe Institute of Food Research is today (Wednesday 10th May) presenting its science strategy for the 21st Century to almost 200 guests in London. The wide audience, representing the interests of government, academia, industry and consumers, will hear how the Institute is planning to provide high quality independent research relevant to the issues of food safety, quality, nutrition and health, and the role of science and technology in the food supply in the coming years. Delegates will also have the opportunity to meet and discuss issues with leading members of our research team. Journalists are welcome to attend. "Science has been central to all the debates surrounding food. With the new millennium comes ever higher aspirations of food, new regulatory frameworks and increasing production and manufacturing complexity. Our underpinning research is fundamental to ensuring that political, industrial and, importantly, consumer decisions can be based on objective data, tempered by value-based perceptions. Our meeting gives us the opportunity to explain our core strategy to key stakeholders" said Dr Alastair Robertson, IFR's recently appointed Director, who will introduce the proceedings. Keynote speaker Prof Sir John Krebs, Chairman of the Food Standards Agency, said: "The Food Standards Agency aims to put the consumer first. It can only do this if it has access to the best available science upon which to base its decisions on food safety, food quality and other issues of importance to the consumer. IFR, which is a source of independent high quality research, is therefore vitally important. I am pleased to welcome the appointment of Dr Robertson as the Director of the Institute of Food Research. He is an experienced scientist with knowledge of the interface between research and users, well suited to developing the Institute at the start of this new century." Scientific presentations: Dr Jay Hinton will describe IFR's programme to understand how bacteria cause infection and food poisoning. The team at IFR will use new DNA microarray technology to focus on the induction of bacterial genes during food preparation/processing, in the gastrointestinal tract and during the infectious process. Consumer concerns about the security of the food supply are increasing. Dr Lynn Frewer will explain methods developed at IFR which enable us to understand what really worries consumers about different food hazards; how media reporting affects perception of risk; and new research into consumer behaviour in domestic food handling practice. Plant chemicals such as polyphenols and sulphur compounds contribute to the health benefits gained from a diet rich in fruit and vegetables. IFR's programme to elucidate the mechanisms involved in these processes, which includes coordination of a major new European project "Polybind", will be described by Dr Gary Williamson. IFR's programme on complex foods recognises the role of food biopolymers (proteins and carbohydrates) in determining food structure, and the need to investigate its architecture at a range of structural levels. Dr Vic Morris will explain how his team intend to identify the structural origins of food quality in raw materials and processed foods. IFR in 2000, the Institute's annual report is published today to tie in with the event. This year's document is more forward-looking than previous editions, as is appropriate for the new millennium. It describes the Institute's strategy in its three key scientific themes (food safety; diet and health; food material properties) and highlights recent research outcomes. For further information or an invitation contact:
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