Latest News from IFR

IFR News 4.00 is published on 18 December 2000. Selected items are summarised below.

Are you interested in Nutrient absorption? Food chemistry? Gut immunology? Satiety? Structure? Microbiology?
Then the next IFR:Royal Society of Chemistry event is a must. IFR’s Annette Fillery-Travis and the RSC Food Chemistry Group’s Mike Saltmarsh are co-organising a workshop on 27^th April 2001 at the SCI Lecture Theatre in London to provide a forum for discussion of the exciting multidisciplinary area of nutrient release from food structures. Participants will be able to examine the potential of novel methodologies and techniques to expand our understanding of food breakdown and subsequent nutrient release with leading experts in the field. Contact Dawn Barrett, IFR Communications (dawn.barrett@ifr.ac.uk) or visit the website at www.rsc.org for further information.

'Dietary Anticarcinogens and Antimutagens - Chemical and Biological Aspects'
Roger Fenwick and Ian Johnson of IFR are co-editors of this new Royal Society of Chemistry 'keybook' which explores topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating. The book is in hardcover, 450 pages long, ISBN 0 85404 815 4 - for UK and Europe available from Royal Society of Chemistry tel +44 (0) 1223 432360; for Australia, New Zealand - D.A. Information Services +613 9210 7777 and for North America, Canada and Mexico - Springer-Verlag New York +1 800 777-4643.

'Folate Func Health' newsletter published
The 2^nd issue of the newsletter for the IFR-coordinated EU-funded network studying folates is now available. For more information visit the project website at www.ifr.ac.uk/Folate/

Cellulases in biotechnology
Cellulases and related enzymes are used in food and non-food industries, as well as in agriculture research. Demand for these enzymes is growing rapidly, and has become the driving force for research. Mahalingeshwara Bhat reviews the biological state-of-the-art for cellulases and related enzymes.

Quantitative microbial risk assessment project completed
Understanding the potential of spore-forming bacteria to cause food poisoning is vital to the protection of consumer health and to the continued commercial success of cooked chilled foods. IFR worked with five other research institutions, three SMEs manufacturing cooked-chilled foods (in Italy, Spain and France) and a professional syndicate to investigate the survival and growth of food-poisoning spore-forming bacteria (e.g. Clostridium botulinum, Bacillus cereus). We have contributed to both microbiological and quantitative risk assessment parts of this important EU-funded project. We have a number of manuscripts in press, and a project summary has just been published.

Brassica vegetables and human health
Ian Johnson reviews the biological properties and nutritional implications of the glucosinolates in brassica vegetables. If confirmed, the anticarcinogenic properties of brassicas will encourage manipulation of glucosinolate levels in commercial vegetables. Recent progress in our understanding of the genetic basis of glucosinolate biosynthesis makes this a practical possibility.  

Swelling of pectic polysaccharides
Study of the properties of pectic polysaccharides at low levels of hydration is providing new insights into the way the physical properties of the plant cell wall can come under physiological control. The interaction of biopolymers and biomolecular assemblies with water has an important influence on function.

IFR News 4.00(pdf) is available from 18 December: click here

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• The mission of the Institute of Food Research is to carry out independent basic, and strategic research on food safety, quality, nutrition and health. It is a company limited by guarantee, with charitable status, grant aided by the Biotechnology and Biological Sciences Research Council (BBSRC). The Institute is based on the Norwich Research Park.
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