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Eating In The Year 3000

eating in the year 3000

15
May

19:00 - 21:30

The York Tavern 1 Leicester Street,
Norwich NR2 2AS


Join local scientists as they journey into the future of our food industry, exploring how cereal crops can be made healthier and how local researchers may save the banana we know and love from extinction.

 

Elsevier
The Banana killer

Beware The Banana Killer! Engineering Resistance in Banana

Dr Sarah Schmidt (Research Scientist at The Sainsbury Laboratory )

In the 1950s, a deadly disease nearly wiped out the banana plantations in Central America. At the last minute, a resistant banana variety was found – the Cavendish. This is the banana available in supermarkets across the world. The disease - Fusarium wilt – is caused by the soil fungus Fusarium oxysporum. In the 1990s a new race of Fusarium wilt emerged in South East Asia and once again threatens the world’s banana production. As bananas are incredibly hard to breed, we must explore new ways of engineering resistance to Fusarium wilt by taking leads from the life cycle of the pathogen.

wheat starches

Have Your Cake & Eat It Too: Designing Healthier Wheat Starches

Dr Brittany Hazard (Research Leader at the Institute of Food Research and John Innes Centre )

We've all experienced a sugar rush before - it's great while it lasts, but eventually you crash. Most wheat products are made from refined flour, comprised mainly of starch, that is very rapidly digested giving you that short-lived burst of energy. So how can we alter wheat starches so that they're digested more slowly? Come and discover how genomics tools are being used to design new wheat starches for healthier everyday foods!

15
May

19:00 - 21:30

The York Tavern 1 Leicester Street,
Norwich NR2 2AS


Other events in Norwich