Press Release Archive

Releases dated July - December 2005

• Cancer, genes and Broccoli - study of genetic differences in cancer protection - 7 December 2005
  People who gain less protection from cancer by eating broccoli may be able to compensate for the difference in their genetic make-up by eating ‘super broccoli’, a variety with higher levels of the active plant chemical sulforaphane, or by eating larger portions
• Old buddy to beer and new friend to biologics: yeast collection is re-launched - 30 November 2005
  The UK’s largest collection of yeast strains, the National Collection of Yeast Cultures (NCYC), housed at the Institute of Food Research (IFR), has been re-launched to highlight current and emerging applications of this valuable public resource
• Institute of Food Research restructures in response to new strategic plan - 1 November 2005
  IFR announces today a further step in the delivery of its 5 year scientific plan. To achieve this, the Institute will first have to lose 25 science posts
• New study into public views on diet & health research published - 12 October 2005
  A study of the public’s priorities for the funding of research into what people eat and how it affects their health has been published.
• EU Recipe for future food research - 11 October 2005
  A 4-year EU-funded research project aims to answer major questions on food allergy.
• From trigger to toxin - Clostridium botulinum exposed - 27 September 2005
  A discovery by Institute of Food Research (IFR) scientists is set to improve the food industry’s ability to predict foodborne botulism.
• Why apple allergen survives food processing - 22 September 2005
  In a study that will help the food industry understand the effects of processing on allergens, IFR scientists have discovered how an apple allergy protein retains its potency.
• Secrets of successful pathogen revealed - 23 August 2005
  Two groups of scientists have uncovered key secrets of success of a major pathogen responsible for recent food poisoning outbreaks. The ability of Salmonella bacteria to act quickly, both on an evolutionary timescale and during the early minutes of infection, has been investigated in detail for the first time.
• Smart card technology to monitor smart food choices in schools - 14 July 2005
  A team led by the Institute of Food Research has completed a 2-year study of food choices made at a North London school, to be published on Thursday. Scientists tested the viability of using “smart card” technology to monitor pupils’ mealtime choices.
• The genetic definition of a ‘normal’ human being - 12 July 2005
  UK scientists have completed one of the first studies to define how unique we are on the genetic level

Releases dated January - June 2005

• Humble spud sprouts surprise - 30 June 2005
  UK scientists have identified bioactive plant chemicals in the most practical of staple foods, the potato
• Oranges for a fit youth and ripe old age - 4 May 2005
  Your morning orange juice may be so routine you think little of it, but Norwich scientists want to think about it for you
• Review of administrative and support services - 8 April 2005
  IFR and the John Innes Centre (JIC) have each been reviewing their administrative and support service provision. As part of this process, the two Institutes have also started a joint review of their non-science services
• Food Innovation and Nutrition - 8 March 2005
  How to make "choosing health" easier
• Politics is fickle friend to science - 28 January 2005
  Chair of the Science & Technology Select Committee Dr Ian Gibson MP used a seminar at the Institute of Food Research in Norwich to condemn the way that scientific evidence is turned into policy
• Hay fever sufferers needed for immune system study - 21 January 2005
  Hay fever sufferers are needed for a study of the impact of “good” bacteria on the human immune system
• The shape of allergy - what makes an allergen an allergen - 11 January 2005
  An enduring mystery for allergy researchers has been the unpredictable distribution of allergens in plants

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