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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.
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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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