The Institute of Food Research has the answer to these and other food-related questions. The three science themes at the centre of the Institute's aims are Food Safety, Nutrition & Health, and Food Material Properties. Food Safety: Scientists look into creating safer food, particularly by helping to reduce the incidence of food poisoning.
Nutrition and Health: Experts try to understand the links between diet and health with the long-term aim of improving the health of the population.
Food Material Properties: The institute aims to provide the public and the food industry with high quality foods - that they will want to eat and that can be made into attractive products. Scientists at the Institute of Food Research are currently researching the ability of carotenoids which are found in green and red vegetables and carrots, to prevent some cancers and heart disease. They are also testing strawberries to see if they can help reduce the risk of developing cancer. Unusual request Scientists at the Institute of Food Research have also dealt with some unusual requests. They once tested a jar of chutney which had been left in a cupboard for 34 years, to see if it was edible! The old jar of curried rhubarb and apple pickle was made by a woman in Downham Market, in 1969 during a cookery course. After running some tests, the scientists declared that the chutney was safe to eat. Recommended reading
By Sheila McKeown, a librarian at the Millennium Library in Norwich. Food and Farming: Sustainable World by Rob Bowden, Hodder Wayland 2003. ISBN 0750239875. Feeding the World, by Brenda Walpole. Watts 2002. ISBN 0749638818. You can get hold of these books through your local library. |
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