- Food and Health Webinar: Cardiovascular benefits of dietary polyphenols: From basic research to health claims will be held on 18th June 2014 at 11:00-12:00 GMT.
Dr Paul Kroon, Polyphenols & Health Research Group Leader at the Institute of Food Research, will talk about main challenges to achieving health claims with polyphenols, the need for basic research to underpin health claims and specific strategies that focus on overcoming the challenges. His talk will also cover how the FP7 BACCHUS project is making advances in this area.
- Food Safety Webinar: Focus on Campylobacter will be held on 30th June 2014 at 14:00-15:30 GMT. The webinar will consist of two talks:
Campylobacter Research and Food Safety: from Farm to Fork: Dr Arnoud Van Vliet, Research Leader IFR
Processing methods to reduce levels of Campylobacter: Jeremy Hall, Technical Director, Bernard Matthews.
In addition the webinar will start with an introduction to the new Food Safety Centre within IFR.
- New Models to predict food structure and composition: A large 5 year collaborative EU project involving IFR has just been completed with the results made available for industry.
The DREAM project (Design and development of REAlistic food Models with well-characterised micro- and macro-structure and composition) aimed to integrate experimental and mathematical approaches to develop ranges of food models realistic enough to be used by the industry. The project span covered four product categories: fruits and vegetables, meat, dairy, and bakery products.
Download the DREAM project Book of Results
For more information visit the DREAM project website
- Reducing sugar in foods:
The Institute of Food Research is looking at new ways of reducing the fat levels in foods that don't affect taste or texture, but also don't lead to additional sugars or starch being added.
- New method for quantifying stability of emulsions: Understanding, at the molecular level, more about emulsions is an important part of IFR’s research into how food structure affects health, as their properties affect the rate of digestion and satiety. A new technique based on atomic force microscopy has been developed to help in this.
Meet us at
15 October Food Manufacturer : Food Safety Conference 2014
VENUE: Heritage Motor Centre, Gaydon, Warwickshire
The Food Safety Centre, Norwich will be sponsoring the Food Manufacture 2014 Food Safety conference as part of the Centre’s launch event.
The conference entitled: ‘Safe and legal food in a changing world' - will look at emerging food safety issues and the changing regulatory environment.
Dr Sandra Stringer, a lead scientist within the Centre at the Institute of Food Research, will be contributing to the conference by presenting a talk entitled: “Safe Reformulation of Foods”.
The conference will be divided into four sessions:
Session 1 : Tomorrow’s food safety risks
Session 2 : Managing the supply chain
Session 3: Keeping food safe
Session 4 : Novel processes and packaging
With Dr Stringer presenting in Session 3.
More information on the Conference: www.foodmanevents.co.uk/page/food_safety_conference_2014l
If attending please come along to the Food Safety Centre exhibit, meet some of the team and learn more about this new initiative from IFR.
18-20 November 2014 : Food Matters Live, ExCeL, London. FHN are exhibiting and we will be happy to meet there. For more information go to: http://www.foodmatterslive.com/ If you would like to arrange a meeting with us in advance, please contact FHN.Info@ifr.ac.uk or just come and see us at our stand.