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FIRM Funded Cereals Projects

PROJECT TITLE
COLLABORATING INSTITUTIONS
PROJECT CO-ORDINATOR
PROJECT STATUS
FINAL REPORT
Development of a new generation of fermented (non alcoholic) functional cereal beverages produced with a flexible industrial fermentation system. UCC Dr.Jorge Oliveria, Dept of process and chemical engineering, University College Cork, Cork. Ongoing  
Development of biodegradable chewing gum based on cereal proteins UCC Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University College Cork Ongoing  
Development of gluten free cereal based convenience foods. Teagasc AFRC , UCC Dr.Elke Arendt,Department of Food Science and Food Technology and Nutrition,UCC,Cork. Complete  
Development of organic breads and confectionery. TAFRC, UCD, DIT Ms Eimear Gallagher,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Evaluation and application of lactic acid bacteria to improve the quality and safety of the malting and brewing process. UCC Dr.Elke Arendt,Department of Food Science and Food Technology and Nutrition,UCC,Cork. Complete  
Functional properties of beta glucan from oats, barley and seaweed UCC, AFRC, CIT, UCD Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University College Cork Ongoing  
Generation and characterisation of novel health enhancing ingredients from brewers' spent grain. UL, UCC Professor Richard Fitzgerald,Life Sciences Department University of Limerick Limerick Ongoing  
Healthy cereal-based snacks for the elderly TAFRC, UCC Dr Eimear Gallagher,Teagasc, Ashtow Food Research Centre,Dunsinea,Castleknock,Dublin 15. Ongoing  
Healthy cereal-based snacks from byproducts of the milling, malting, brewing and cider industries TAFRC, UCC, UCD, DIT Dr Eimear Gallagher,Teagasc, Ashtow Food Research Centre,Dunsinea,Castleknock,Dublin 15. Ongoing  
Hemicellulase treatment of flour: a route to innovative bakery products. NUIG, TAFRC Dr.Gerard Downey,Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15. Complete  
Innovative processes in malting and brewing UCC Dr. John Morrissey,Department of Microbiology, University College Cork Cork Ongoing  
Isolation and characterisation of network forming enzymes and their application to improve the nutritional value and overall quality of cereal products NUIG,UCC Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University College Cork Ongoing  
Meat & related products as novel sources of 25-hydroxyvitamin D - a novel food-based bioactive with multiple health benefits UCC Professor K.Cashman, Department of Food and Nutrition Sciences, University College Cork, Cork. Ongoing  
New and rapid methods for evaluating the baking characteristics of Irish grown wheat varieties. Teagasc AFRC,UCD Ms Eimear Gallagher, Teagasc, The National Food Centre, Ashtown, Dublin 15 Ongoing  
Product reformulation and in vitro testing of low glycaemic breads Teagasc AFRC, UCC Dr. Eimear Gallagher,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 Ongoing  
Reduced salt-breads for enhanced health: safety, consumer acceptance and health outcome efficacy UCC Prof Kevin Cashman,Dept. of Food and Nutritional Sciences University College Cork Cork Ongoing  
Replacement of gluten with a functional casein-bases ingredient in bread Teagasc AFRC, MFRC Dr.Brendan O'Kennedy,Teagasc, Moorepark, Fermoy, Co Cork Ongoing  
The use of novel processing technologies for improving the quality and accelerating the processing of meats UCD, TAFRC Dr.James Lyng, Department of Food Science, UCD, Belfield, Dublin 4 Ongoing  

Should you require further information on any of the projects listed above, please send an email to research@agriculture.gov.ie