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FIRM Funded Dairy Projects

Please see below

PROJECT TITLE
COLLABORATING INSTITUTIONS
PROJECT CO-ORDINATOR
PROJECT STATUS
FINAL REPORT
Active and intelligent packaging systems for extended shelf-life of soft/semi-soft farm cheeses. UCC Jorge Oliveira, Dept of Process and Chemical Engineering, University College Cork, Cork Complete  
BACTOOL: Bacteriocins as biological tools for food improvement Teagasc MFRC, UCC Dr.Paul Ross,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
BioA-Lac - Bioactive protein complexes in bovine milk TMFRC, TCD, UCC Dr André Brodkorb, Moorepark Food Research Centre, Teagasc, Fermoy, Co Cork Ongoing  
Biodiversity of cheese microflora and its role in cheese flavour development. Teagasc MFRC, UCC Dr.Tom Beresford,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
Cheese efficiency. Teagasc MFRC Dr.T.Guinee,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
CLA in dairy functional foods. DCU, TMFRC Dr.Catherine Stanton,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
Complete genetic makeup of lactobacillus helveticus DPC 4571: A strain for improved cheese flavour. Teagasc MFRC Dr.Paul Ross,Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co.Cork. Complete  
Detection and surveillance of Enterobacter sakazakii along the infant formula food chain. Teagasc AFRC, MFRC, UCD Professor Seamus Fanning, Center for Food Safety, University College Dublin, Belfield, Dublin 4. Ongoing  
Development of cheese syneresis control technology for improved product consistency. Teagasc MFRC, UCD Dr. Colm O'Donnell, Dept of Agriculture and Food, Engineering, UCD, Earlsfort Terrace, Dublin 2 Ongoing  
Development of healthy spreads enriched with beneficial omega-3 fatty acids and low in trans fatty acids UL, Teagasc MFRC Dr. Deirdre Ni Eadhin,Food Science Research Centre, Department of Life Sciences University of Limerick Limerick Ongoing  
Development of highly functional cheese sauce incorporating novel-enzyme modified cheese Teagasc MFRC Dr.K.Kilcawley, Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co.Cork. Complete  
Development of PCR assays to detect and characterise salmonella isolates from milk, cheese and meat products by utilizing and integrated genomics approach CIT, UCC Dr.F.Jerry Reen, Department of Microbiology, UCC, Cork. Complete FINAL REPORT
Exploitation of cheese flora for flavour diversity and functionality (FloFlaFun) Teagasc MFRC, UCC Dr. Tom Beresford, Dairy Products Research Center, Moorepark, Fermoy, Co Cork Ongoing  
Functional beverages based on proteolysis of whey. Teagasc MFRC, UCC Dr.C.Staunton, Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co.Cork. Complete  
Functional Beverages containing health promoting prebiotic milk oligosaccharides Teagasc MFRC Dr.R.Mehra,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Ongoing  
Functionality of dairy ingredients in chocolate. Teagasc MFRC, UCC Dr.M.K.Keogh,Teagasc,Dairy Products ResearchCentre,Moorepark,Fermoy,Co.Cork. Complete  
FUNLAC: Lacticin-based ingredients for biopreservative and functional food applications. Teagasc MFRC, UCC Dr. Sheila Morgan, Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co Cork Ongoing  
High pressure processing application for dairy products. Teagasc MFRC , UCC Dr. Alan Kelly,Department of Food Science, Food Technology and Nutrition,UCC,Cork. Complete  
Investigation of 'buttermilk' fat globule membrane composition its enrichment using novel technologies and adaptation as a modern functional beverage Teagasc MFRC Dr.P.M.Kelly, Dairy Produce Research Center, Teagasc, Moorepark, Fermoy, Co.Cork. Ongoing  
Investigation of stickiness of milk powder for the purpose of improved process control in milk powder manufacture Teagasc MFRC, UCC Donal O'Callaghan,Teagasc, Mooorepark, Fermoy, Co. Cork Ongoing  
MILK0BAR: applications of high pressure for enhanced processing, safety and functionality of dairy products. Teagasc MFRC, UCC Dr. Alan Kelly, Dept of Food and Nutritional Sciences, University College Cork, Cork. Ongoing  
Nano Fibrillar milk protein assemblies as precursors to novel food structures Teagasc MFRC, UL Dr. Mark Auty, Food Processing and Functionality Dept., Moorepark Food Research Centre, Teagasc,Moorepark, Fermoy, Co Cork Ongoing  
Natural Ingredient Cheese Solutions TMFRC, UL, UCC Dr. Kieran Kilcawley, Teagasc Moorepark Food Research Centre, Fermoy, Co Cork Ongoing  
Novel antimicrobial by-products of whey. UCD Dolores O'Riordan, Dept of Food Science, University College Dublin, Belfield, Dublin 4 Ongoing  
Novel strategies for optimization of the cheddar cheese manufacturing process UCC, UL, TMFRC Prof. Paul McSweeney, Dept of Food Science, Food Technology and Nutrition, UCC, Cork. Ongoing  
Post-Genomics of Lactobacillus helveticus DPC4571: Milking the genomes sequence of L. helveticus starter cultures for commercially valuable enzymes. Teagasc MFRC, UCC Dr. Tom Beresford, Dairy Products Research Center, Moorepark, Fermoy, Co Cork Ongoing  
Probiotic functional foods. Teagasc MFRC, UCC Professor Gerald Fitzgerald,Microbiology Department,University College Cork, Co.Cork. Complete  
Process improvements in cheese manufacture through rapid measurement of moisture, texture and composition. Teagasc AFRC, TMFRC, UCC, UCD D.J.O'Callaghan,Teagasc,Dairy Product ResearchCentre,Moorepark,Fermoy,Co.Cork. Complete  
Rapid detection of antibiotic residues in milk using disposable bio-chip sensors. DCU, UCC Professor R.O'Kennedy, National Centre for Sensor Research and School of Biotechnology, DCU, Dublin 9. Complete  
Reduced fat cheese for pizza. Teagasc MFRC Dr.T.Guinee,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
Re-engineering process technology for the manufacture of infant formula TMFRC, UCC Dr. Mark Fenelon, Teagasc, Moorepark Fermoy Co. Cork Ongoing  
Releasing the potential of Bovine Lactoferrin Teagasc MFRC, UCD Dr. Linda Giblin, Teagasc, Moorepark, Fermoy, Co Cork Ongoing  
Research providing a knowledge base to support the sustainable development of the farmhouse cheese industry Teagasc AFRC, MFRC Dr. Kieran Jordan,Teagasc, Moorepark Fermoy, Co. Cork Ongoing  
Role of lipolysis in the biogensis of cheese flavour. Teagasc MFRC, UCC Dr.P.McSweeney, Dept of Food Science, Food Technology and Nutrition, UCC, Cork. Complete  
The milk proteome: a tool for understanding milk quality and functionality. Teagasc MFRC, UCC Dr. Alan Kelly, Dept of Food and Nutritional Sciences, University College Cork, Cork. Ongoing  
Understanding the biochemistry and enzymology of cheese ripening and development of novel strategies to enhance the biogenesis of cheese flavour. Teagasc MFRC, UCC,UL P.L.H. McSweeney, Dept of Food and Nutritional Science, University College, Cork, Cork. Ongoing  

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