Dietetics, Nutrition and Biological Sciences

Microbiology and Immunology

Key Aims

This group attempts to evaluate the antimicrobial and anti-inflammatory properties of natural products and to investigate the interactions of food pathogens with food.

Prime activites and achievements

The ability of natural products, such as plant oils and spices, to reduce the number and attenuate bacterial pathogens is being investigated. Fyfe is also studying the effect of the food environment on the expression and biological properties of pathogenic factors of bacterial food pathogens (PhD). The anti-inflammatory properties of dietary components are also being investigated (PhD) with the structure and bioactivity of bacterial molecules (lipopolysaccharide, LPS) and immune cells of particular interest.

More information to follow - this page is currently under construction.