Research collaboration to tackle global food challenges

Tuesday, 30 April, 2019

Research collaboration to tackle global food challenges

UK-based Quadram Institute Bioscience (QIB) at Norwich Research Park and the University of Newcastle have recently signed a memorandum of understanding (MoU) which will see them work together to address global food and health challenges.

Both are centres of excellence in the promotion of health and the prevention of disease. The MoU cements their desire to build closer links between the two centres by exploiting synergies in their complementary research strengths in bioscience, health sciences, immunology and the microbiome. This will maximise the impact of both centres’ research in the areas of food security, food safety, gut health and understanding the microbiome.

It will also broaden training opportunities for postgraduate students and early-career researchers, facilitating student exchanges and co-supervision.

A workshop, hosted by the Quadram Institute, will bring together key researchers from the University of Newcastle to meet QIB colleagues and spark collaboration on projects of mutual interest.

“The University of Newcastle is committed to research excellence that impacts communities throughout Australia and across the globe. We are proud to be partnering with Quadram Institute Bioscience and combining our aligned research strengths in bioscience, health sciences, immunology to work on addressing the global food and health challenges,” said Professor Kevin Hall, Senior Deputy Vice-Chancellor and Vice President Global Engagement and Partnerships at the University of Newcastle.

“This agreement will enable exciting world-class research and I look forward to seeing new projects come to fruition over the next few years. Our ambition is to establish the Quadram Institute as a recognised world leader in research into food, health, microbiology and gut health. World-class science relies on working collaboratively with the very best research centres across the globe, which is why I’m delighted to sign this agreement,” QI Director Professor Ian Charles added.

Image credit: ©

Related News

Soy food reduces fracture risks in breast cancer survivors

Researchers found higher soy intake was linked to a 77% reduced risk of osteoporotic fractures in...

Why do some red wines taste 'drier' than others?

Researchers are gaining a better understanding of tannin characteristics, which could help...

Food businesses need stronger food safety cultures

Food recalls in Australia were up 45% in 2018, compared with 2017, and SAI Global suggests this...

  • All content Copyright © 2019 Westwick-Farrow Pty Ltd