New research from the Institute of Food Research has given new clues as to how some E. coli strains, normally at home in mammalian gastrointestinal tracts, have adopted slightly different transmission strategies, with some ...
Oct 30, 2012
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A new technique based on atomic force microscopy was developed at the Institute of Food Research to help 'read' information encoded in the gut lining.
Apr 12, 2013
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The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe. Sous vide uses lower temperatures to improve food quality and could ...
Aug 7, 2013
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