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Kevin is the manager of the Proteomics Facility at Moredun Research Institute. The facility offers a range Proteomic analysis services to Moredun researchers and external collaborators. The services provide researchers with a comprehensive suite of tools for the investigation of infectious diseases and facilitate the identification of vaccine candidates and development of disease control measures. The facility currently operates three mass spectrometers: Bruker Ultraflex II MALDI-ToF, primarily used for Peptide Mass Fingerprinting (PMF), intact protein analysis and Whole Cell MALDI. Bruker
My interests focus on fungal plant pathogens, particularly their biology and control. I investigate the use of biological control agents and elicitors to control plant pathogens in horticultural and agricultural sectors.
Crop and Soil Diagnostics Manager
Much of Kathryn's work has involved the application of imaging and cell biology techniques to investigate the interactions between pathogens and plants.This includes, investigating the colonisation of young plants marketted as micro-herbs or microgreens, by Escherichia coli O157:H7 Sakai. She has developed methods to study the colonisation of potato roots by Pectobacterium atrosepticum to identify the route of transfer to the developing plant and how this is influenced by free-living nematodes. With colleagues Kathryn has also investigated the localisation of effectors secreted by potato cyst
Mycotoxins are toxic fungal contaminants which are often found in cereal foods. This project addressees an important food safety issue, the contamination of cereal foods with mycotoxins which are produced by fungi in agricultural production. This project aims to minimize the risk to consumers from mycotoxin contamination in cereal foods by improving our understanding of the sources of contamination in primary cereal production and processing and by assessing human exposure and risk through biomarker analysis.
The Scottish Government's Climate Change Plan includes reference to carbon sequestration options for agriculture. This project research supports hemp, a climate resilient crop, for stimulating Scottish farming sector to run greenhouse gas removal activities, identifying opportunities for the Scottish food and drink sector to promote sustainability and by understanding nutrition sufficiency and consumer acceptance of hemp food as part of low carbon footprint diet.
Food safety requires testing of materials entering the food chain. Toxins which could impact consumer health derive from natural or man-made sources. Current testing of food products relies on chemical and immunological techniques which may be unable to detect compounds related to toxins or toxin metabolites generated by enzymatic activities in the natural environment or in the gut and liver of the consumer.This project aims to extend the current range of analytical techniques by establishing cell-based assay systems which can identify "masked" and emerging toxins. These analyses also support
This project contributes towards supporting Scotland’s dietary and climate targets though supply-chain-driven food and drink reformulation. This will be achieved through developing new supply chain networks for crops that can be sustainably produced in Scotland. We are developing innovative prototype products for multi-sector use, which we will widely disseminate to encourage wider adoption.
This project aims to inform transformative policies to build food and nutrition security in Scotland. The research reviews and generates evidence, and recommends new ways of providing dignified options for Scotland’s more vulnerable residents to consume healthy food and drink in ways that provide opportunities for Scotland’s food and drink sector to operate in an environmentally and financially sustainable manner.
We are consolidating data to map production, imports and exports of fresh and processed foods for major Scottish agri-food supply chains, and map these against purchasing and intake data, as well as dietary recommendations. We also model the impacts and requirements of a transition to more healthy and sustainable scenarios of production and consumption in Scotland.