This research is aimed at 'molecular fingerprinting' of the bacteria involved in food poisoning so that they can be identified and traced in food manufacturing plants. We are also interested in the food poisoning toxins, their role in infection and the molecular and physiological controls that govern bacterial growth.

see also: bacteria, bacteriology, research, science

Research studies in this area are wide-ranging and encompass food composition, stability of dairy products during storage, computer modelling of protein interactions, yeast metabolism, and cereal science. Research also focuses on diet and gene interactions and the impact of diet on epigenetic mechanisms.

see also: nutrition, research, science