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FIRM Funded Food Technology Projects

Please see below

PROJECT TITLE
COLLABORATING INSTITUTIONS
PROJECT CO-ORDINATOR
PROJECT STATUS
FINAL REPORT
A combined bioinformatic, molecular and biochemical approach to the identification and analysis of antimicrobial peptides in hen eggs. UCD, TCD Dr.Cliona O'Farrelly,Education and Research Centre,St. Vincents University Hospital,Dublin 4. Complete  
A rapid robust DNA assay for detecting prohibited animal materials in feedstuffs. TCD Mr.Dan Bradley, Dept of Genetics, Smurfit Institute, Trinity College Dublin 2 Complete  
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  
Active packaging systems for enhanced quality safety and shelf life of exported fresh beef retail cuts packed in Ireland. Teagasc AFRC , UCD Dr.P.Allen,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Antioxidant status in minimally and fully processed fruits, vegetables and their products:technology optimisation to minimise losses. Teagasc AFRC, UL Professor David O'Beirne, Dept of Life Sciences, University of Limerick, Limerick. Ongoing  
Application and further development of non-destructive oxygen sensing technology within the Irish food and food packaging industry. UCC Dr.Joe Kerry,Department of Food Science and Technology,University College Cork,Cork. Complete  
Assessment of a novel real-time PCR test for the detection of Listeria monocytogenes in foods NUIG Dr. Majella Maher,The National Diagnostics Centre National University of Galway Galway Complete FINAL REPORT
Assessment of DNA markers for meat quality traits in Irish beef and pork. Teagasc AFRC, UCD Dr. Anne Marie Mullen, The National Food Centre, Ashtown, Dublin 15 Ongoing  
Automated diagnostic tests for foodborne pathogens. AFRC,NUIG Dr.G.Duffy,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
BACSAFE: elimination of foodborne pathogens using bacteriocins. Teagasc MFRC, UCC Dr.Colin Hill,Department of Microbiology,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  
Biomarkers to Authenticate Irish Grass-fed Beef Teagasc AFRC, UCD Dr. Frank Monahan, Room 3.43, School of Agriculture, Food Science and Veterinary Medicine,Agriculture and Science Ctr., U.C.D, Dublin 4 Ongoing  
Biosensitives Advanced Stabilisation (BAS) UCC, TMFRC Prof. Yrjo Roos Ongoing  
Consumer orientated development of new functional drinks:meal replacements and supplements. UCC, UCD Dr.James Lyng, Department of Food Science, UCD, Belfield, Dublin 4 Complete  
Control of blown pack spoilage in vacuum packaged beef. Teagasc AFRC Dr.Declan Bolton, Teagasc, The National Food Centre, Ashtown, Dublin 15 Ongoing  
Developing novel convenient meat based products by application of High Pressure Processing (HPMeat) Teagasc AFRC, UCC Dr. Tony Kenny,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 Ongoing  
Development and evaluation of sensitive methods for the detection of human food borne viruses (NLV's and Astrovirus) in human and farm animal foods and faeces. UCC, UCD Dr.John Morgan,Department of Microbiology, University College Cork, Cork. Complete  
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 a Novel Non-Contact and Rapid Computer Vision System for Quality Evaluation and Control of Pre-Sliced Cooked Ham UCD, Teagasc AFRC Professor Da-Wen Sun,School of Agriculture, Food Science and Veterinary Medicine,U.C.D., Earlsfort Tce., Dublin2 Ongoing  
Development of a protocol for biometric based animal tracking and tracing (Bio Track). UCD Professor Shane Ward, Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2 Ongoing  
Development of a technique to determine the influence of aerial contamination on beef, pork and lamb carcases during slaughter. Teagasc AFRC Dr.Declan Bolton, Teagasc, The National Food Centre, Ashtown, Dublin 15 Ongoing  
Development of a technology commercialisation toolbox for publicly funded food research. DIT, TAFRC Dr. Maeve Henchion, The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin 15 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 ingredient technology for a healthy flavoursome snack food. UCD Dr.Dolores O¿Riordan,Department of Food Science,University College Dublin,Belfield,Dublin 4. Ongoing  
Development of innovative raw and cooked cured meat products with enhanced profitibility, quality and safety. Teagasc AFRC, UCC Dr.T.A.Kenny,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Development of Modified Atmosphere and Humidity Packaging for fresh and fresh-cut mushrooms. UCC, UL Professor Fernanda A.R. Oliveira, Dept of Processing and Chemical Engineering, University College Cork, Cork. Complete  
Development of novel beverages as pharmacological delivery systems for over-the-counter medicines. UCC, UCD Dr.Jean-Christophe Jacquier, Department of Food Science,University College Dublin,Belfield,Dublin 4. Ongoing  
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
Development of rapid nucleic acid based methods and demonstration of equivalence with cultural techniques for assessing compliance with forthcoming EU microbiological criteria for fresh meat carcasses. NUIG, TAFRC, UCC, UCD Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown, Dublin 15, Ireland Complete  
Edible films and coatings for foods. UCC, UCD Mr.Michael O'Sullivan,Department of Food Science,University College Dublin,Belfield, Dublin 4. Complete  
Efficacy of ozone and ultrasound for retention of quality and microbial reduction in fruit juice DIT, UCD Dr. P J Cullen,School of Food Science And Environmental Health,DIT, Marlborough St. Dublin 1 Ongoing  
Efficient cooling of ready meals and ready meal componentsto improve safety quality and competitiveness. Teagasc AFRC , UCD Dr.Da-Wen Sun,Department of Agriculture and Food Engineering,UCD,Earlsfort Terrace, Dublin 2. Complete  
Electroheat applications for meat processing: ohmic pasteurisation and radio frequency defrosting of meat and meat products. UCD Dr. James Lyng, Dept of Food Science, University College Dublin, Belfield, Dublin 4 Ongoing  
Enhanced traceability of the poultry meat chain using biometrics and e-tracking technology (Avian Bio Track) UCD Professor Shane Ward,Biosystems Engineering,UCD,Earlsfort Tce,Dublin 2 Ongoing  
Evaluating the potential of Ohmic and radio frequency heating technologies for the production of high quality meat based consumer foods. Teagasc AFRC, UCD Dr.James Lyng, Department of Food Science, UCD, Belfield, Dublin 4 Complete  
Fractionation of whey proteins using novel membrane filtration processes and characterisation of their functionality in model and food systems. Teagasc AFRC, TMFRC, UCC Dr.R.Mehra,Teagasc,Dairy Products 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  
Hyperspectral imaging system for the non destructive assessment of mushroom quality DIT, AFRC, UCD Dr. Jesus Maria Frias Celayeta,School of Food Science and Environmental Health, Faculty of Tourism and Food,Dublin Institute of Technology,Cathal Brugha St., Dublin 1 Ongoing  
Impact assessment of PSE on pigmeat quality from Irish factories and development of new technologies for the rapid determination of this condition following slaughter. DCU, TAFRC,MFRC,UCC Dr.Joe Kerry,Department of Food Science and Technology,University College Cork,Cork. Complete  
Improvement in safety and shelf life of minimally processed foods by plant essential oils and anti-microbial peptides DIT, LIT, UL Dr. Paula Bourke, School of Food Science and Environmental Health, Faculty of Tourism and Food, DIT, Cathal Brugha Street, Dublin 1. Ongoing  
Innovative processes in malting and brewing UCC Dr. John Morrissey,Department of Microbiology, University College Cork Cork Ongoing  
Integrated minimal processing and packaging solutions for optimisation of sensory quality of ready-to-use fruits and vegetables. UCC, UL Professor David O¿Beirne,Department of Life Sciences,University of Limerick,Limerick. Complete  
Manufacture, application and assessment of packaging materials containing novel nanoparticle technology in conventional food packaging systems in terms of product composition, quality, sensory, safety and shelf-life stability (NANOPACK) UCC, UCD Dr. Joe Kerry, Dept of Food and Nutritional Sciences, University College Cork, 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  
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  
New analytical systems for quality and safety assessment of packaged foods based on optical oxygen sensing UCC Dr.Ross Gillanders, ABCRF, Dept of Biochemistry, Cavanagh Pharmacy Building, UCC. 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  
New fresh beef processing procedures to ensure consistent eating quality. Teagasc AFRC , UCC Dr.D.Troy,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Novel approaches to determine untested toxic residues in food Teagasc AFRC Dr. Martin Danaher,Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ongoing  
Novel physical chemical methodologies for the detection of transmissable spongiform encephalopathies. UCD Dr.Torres Sweeney, Faculty of Veterinary Medicine and the Conway Institute of Biomolecular and Biomedical Research, UCD, Ballsbridge, Dublin 4. Complete  
Novel strategies for optimization of the cheddar cheese manufacturing process UCC, UL, TMFRC Prof. P.McSweeney, Dept of Food Science, Food Technology and Nutrition, UCC, Cork. Ongoing  
Nutrigenomic Technologies & Functional Food Development: High - CLA Beef as a model functional food TCD, TAFRC Dr. Helen Roche,Nutrigenomics Research Group, Institute of Molecular Medicine,Trinity College School of Medicine, St. James Hospital, Dublin 8 Ongoing  
Optimisation of techniques for the development of heat and serve products from lower value beef and lamb cuts. Teagasc AFRC, UCC Dr. Eileen O'Neill, Dept of Food and Nutritional Sciences, University College Cork, Cork Ongoing  
Optimising freeze chill technology for a range of ready to eat meal components. Teagasc AFRC, UCD Dr.Francis Butler,Department of Agricultural and Food Engineering,University College Dublin,Earlsfort Terrace,Dublin 2. 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  
Rapid methods for beef industry. Teagasc AFRC Dr.P.A.Mullen,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15 Complete  
Rapid methods for detection of anti-protozoan drugs DCU, TAFRC Professor Richard O Kennedy, School of Biotechnology, Dublin City University, Glasnevin,Dublin 9 Ongoing  
Rapid,Objective and Quantitative Determination of Meat Quality by Non-Destructive and Non-Contact Hyperspectral Imaging System UCD, TAFRC Prof Da-Wen Sun, Department of Agriculture and Food Engineering,UCD,Earlsfort Terrace, Dublin 2. Ongoing  
Re-engineering process technology for the manufacture of infant formula TMFRC, UCC Dr. Mark Fenelon,Teagasc, Moorepark Fermoy Co. Cork Ongoing  
Screening techniques for authenticity and safety confirmation in raw materials and food products. Teagasc AFRC, UCD Dr.Gerard Downey,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Sensory specification: providing direction for innovative new product development. UCC Professor K.Cashman,Department of Food and Nutrition Sciences,University College Cork, Cork. Complete  
Technologies and Systems to Enhance Poultry Safety and Quality TAFRC, NUIG, UCD Dr. Declan Bolton, Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ongoing  
Technology and process optimization to minimize losses of polyacetylenes in carrots NUIG, TAFRC Dr. Nigel Brunton,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 Ongoing  
Technology and Raw Material Quality to Underpin the Irish Fresh-Cut Fruit Industry. UL, UCC Dr. Valerie Cliffe-Byrnes, Food Science Research Centre, Department of Life Sciences, University of Limerick, Limerick Ongoing  
The impact on product quality of using high voltage pulsed electric fields in hurdle strategies for the preservation of minimally processed non-alcoholic beverages. UCD Dr. James Lyng, Dept of Food Science, University College Dublin, Belfield, Dublin 4 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  
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  
The use of novel methods and new processing technologies for the development of heat stable dairy ingredients. Teagasc MFRC, UCD Dr. P.M.Kelly,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
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