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Probe microscopy is allowing us to see food structures we could not always resolve using 'conventional' microscopes. In some cases, we are able, for the first time, to study how the building blocks of food (fats, carbohydrates and proteins) interact to form the different structures that determine the quality of foods.

Our Apple Factsheet has been developed to assist those interested in apples and their products. Scientific interest in apples has grown due to research into potential health benefits of the fruit and juice as well as the increasing number of individuals who are allergic to apple.

• Pathogens: Physiology and Predictive Ecology
• Clostridium botulinum
• Modelling food microbial systems
• Foodborne hazards and risk assessment

• Transcriptomics
• Salmonella
• Campylobacter

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Bacillus cereus C. botulinum

C. perfringensCampylobacter

E. coliListeria

SalmonellaStaph aureus

• Some broccoli a day keeps the doctor away?
• What do scientists at IFR do?
• Why is bowel cancer so common in the prosperous world?
• Fish for bowel health?
• Brassica vegetables, glucosinolates and bowel cancer
• What makes the colon vulnerable to cancer?

• Food Allergy: where does it begin?
• Immunology of Allergy
• Selenium and Immunity
• Managing Allergens in Foods
• How much is too much?
• Can we get red of allergens in foods?
• Breeding and post-harvest storage approaches to reducing allergens in foods

• Plant foods for healthy hearts
• Phytochemicals and your circulation
• Cardiovascular disease

The term folate(s) describes a family of naturally occurring water soluble B-group vitamins. There are large numbers of folates, but methyl- and formyl-tetrahydrofolate are the main forms found in foods. Folic acid is the synthetic form of folate, which is easily absorbed. It is more stable than food folate making it easy to include in fortified foods and dietary supplements.

Variety is the key to a healthy diet! Eliminate boredom by rustling up exciting recipes from scratch, not only can this be a cheaper alternative to processed meals, it may be a healthier alternative as well.

The nation is constantly bombarded with health messages concerning desirable components of a healthy diet, of which salt tends to be viewed negatively. This document gathers conflicting positive and negative information surrounding salt; presenting it in an impartial format to provide a holistic view of all sides of the Salt debate. The conclusion of most authorities is that adults should try to reduce the salt content of their diets to 6g/ day.

Our Soya factsheet has been developed to assist those researching and those with a general interest in the soya plant and its products. Soya plant has become very topical in recent years with the development of new technologies in the fields of genetics and high impact farming to supply an ever more demanding global market.