Welcome to the Food & Health Network, a knowledge exchange network from the Institute of Food Research.

The Food & Health Network (FHN) provides a forum for knowledge exchange within industry and academia.  Where science makes a real contribution to industrial effectiveness and sustainability.

Membership of FHN is FREE

Simply fill out the online membership form

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Members have access to an exclusive members area.

Food Safety Centre at the Institute of Food Research


The main aims of the Food Safety Centre are three fold:

  • To allow industry to benefit from access to international expertise in food safety and security
  • To Advise government departments and regulators in the areas of food safety and security
  • To develop research collaborations with other academic institutions to maximise research in the areas of food safety and security

Expertise includes:
Bacterial food pathogens including clostridium botulinum, Campylobacter and Salmonella

  • Predictive Microbiology and QMRA
  • Microbial Tracing
  • Food Authentication
  • Spoilage investigations

Food Safety Centre, Norwich is led by Professor Mike Peck, Director and Elizabeth Saggers, Deputy Director.
For more information please contact: info.foodsafety@ifr.ac.uk

IFR Public Lecture : 29 September 2015, OPEN Norwich

“Would you like food poisoning with that?” – Dr Arnoud van Vliet,  Gut Health and Food Safety Research Programme, Institute of Food Research FFC-IFR Logos

Tuesday 29th September, 2015 OPEN Norwich, 20 Bank Plain, Norwich 18:30 for 19:00 lecture

Attendance is FREE but places must be reserved by 25th September Telephone 01603 251 457 Email dawn.rivett@nbi.ac.uk

It’s not a side order anyone would choose in a restaurant, or serve up at home, and yet more than half a million of us get food poisoning Arnoud-van-Vliet_face

every year.  Some of the culprits, like Salmonella and E. coli, are notorious, whilst others, such as Campylobacter, may be less familiar, but present in three quarters of supermarket chickens.  Botulism, thankfully, is very rare, as the bacteria behind it produce the deadliest toxin known. Despite these threats, our food is remarkably safe, thanks to science and the study of the food poisoning bacteria.  But clearly there is more to be done, and in this free public talk, Dr Arnoud van Vliet will discuss w science is helping make our food supply even safer, and how we as consumers can serve up safe, delicious food – without a nasty side order. Dr Arnoud van Vliet has been a research leader in Food Safety at the Institute of Food Research since 2007.  His research focuses on how foodborne bacterial pathogens have become so good at what they do, and how these bacteria can survive in the food chain, focusing on two important troublemakers: Campylobacter and Listeria.


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Westminster Food and Nutrition Forum : Seminar 10 December 2015

westminster_food_nutrition_forumSenior-level keynote seminar : 10th December 2015 – ‘Policy on high fat, sugar and salt foods – next steps for reformulation, marketing and regulation’

Find out more:

Policy on high fat, sugar and salt foods – next steps for reformulation, marketing and regulation

Thursday, 10th December 2015

Central London

This event is CPD Certified


Guest of Honour: Dr Alison Tedstone, Chief Nutritionist, Public Health England

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POSITIVe COST action – first newsletter

The POSITIVe COST action has just published their first newsletter. The aim of the project is to build an open European scientific network to tackle the question of the inter-individual variation in response to plant food bioactives consumption.

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Cartoon representation of Ruminoccocus gnavus intramolecular trans-sialidase, 3-dimensional structure.  Catalytic shown in green and inserted domain in red.  The trans-glycosylation product of the reaction, 2,7-anhydro-Neu5Ac, is shown bound into the active site.

New study reveals unusual enzyme activity of gut bacteria

In an exciting new study published yesterday in the journal Nature Communications GHFS Research Leader Dr Nathalie Juge and her team have revealed an unusual enzymatic activity in gut bacteria Ruminococcus gnavus. Below Nathalie blogs about the study, and how it could ultimately offer insights beyond correlations between Inflammatory Bowel Disease (IBD) and changes in […]

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Scanning Electron Microscopy (SEM) image of Salmonella (Image: Kathryn Cross, IFR)

Synchronising Salmonella’s infection strategy

Research on improving food safety is an integral part of the GHFS Programme, a strategic programme funded by the Biotechnology and Biological Sciences Research Council (BBSRC). Salmonella enterica serovar Typhimurium (S. Typhimurium) is a major pathogen of animals and man in both industrial and developing nations. Part of what makes this pathogen so successful is its […]

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WHO World health day – 7 April 2015 #safefood

The World Health Organisation celebrated 7th April as World Health Day, and in 2015 is highlighting the challenges surrounding food safety, with the slogan “From farm to plate, make food safe”. FHN’s Food Safety Centre at the Institute of Food Research produced this special news brief (see link below) to raise awareness of the significance of safe […]

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False coloured scanning electron microscope (SEM) image of Campylobacter cells attached to chicken juice on a glass slide. Image: Louise Salt, IFR with colouring by Kathryn Cross, IFR

FSA releases new Campylobacter data

Feb 26 – FSA has released the latest data from their Campylobacter retail survey. This 12-month survey, running from February 2014 to February 2015, is looking at the prevalence and levels of Campylobacter contamination on fresh whole chilled chickens and their packaging. The survey is testing 4,000 samples of whole chickens bought from UK retail […]

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