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All FIRM Funded Projects

Please see below

PROJECT TITLE
COLLABORATING INSTITUTIONS
PROJECT CO-ORDINATOR
PROJECT STATUS
Final Report
'An in-depth investigation of Irish consumer and industry acceptability of novel food technologies'. TAFRC, UCC, DIT Dr. Maeve Henchion, Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 Ongoing  
7500 Fast Real Time PCR System                            DCU Dr Anne Parle-McDermott, School of Biotechnology, Dublin City University, Dublin 9. Equipment in place  
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  
A risk assessment on verocytotoxigenic E coli (including E coli 0157:H7) in processed beef products. Teagasc AFRC , UCD Dr.G.Duffy,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. 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  
Adapting the Danish 'food related lifestyle consumer model' (FRL) for market segmentation and predicting consumer trends on markets for prepared consumer foods in Ireland. TAFRC, UCC, BORD BIA Mr.C.Cowan,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Advanced systems for the rapid detection of anti-parasitic drugs in food. DCU, TAFRC Dr Martin Danaher, Food Safety Department, The National Food Centre, Ashtown Dublin 15 Ongoing  
Agri-Food Foresight: forward looking analysis with economic models. TCD P.W.Kelly,Rural Economy Research Centre,Teagasc,19 Sandymount Avenue,Dublin 4. Complete  
Analysis of gene and protein expression for the measurement of beef quality. TAFRC, UCD, NUIG Dr. Annemarie Mullen, Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15. Complete  
Analysis of the Irish Universities Nutrition Alliance food consumption database for issues relating to food safety and nutrition. TCD, UCC Professor M.J.Gibney,Unit of Nutrition and Dietetics,Department of Clinical Medicine,Trinity College Medical School, St.James Hospital, Dublin 8. Complete  
Analysis of the myofibrillar and connective tissue components of meat tenderness and their interaction with post slaughter interventions. Teagasc AFRC Dr. Anne Maria Mullen, The National Food Centre, Ashtown, Dublin 15 Ongoing  
Anti-microbial agents (bacteriophage and bacteriocins) for control of verocytotovigenic E. coli at key stages in the beef chain Teagasc AFRC, MFRC Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown, Dublin 15, Ireland Ongoing  
Antimicrobial peptide preventing beer spoilage with nutraceutic potential TCD, UCC Dr. Ursula Bond,Moyne Institute of Preventative Medicine, Dept. of Microbiology,Trinity College,Dublin 2 Ongoing  
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  
Beverages to promote optimum skeletal joint function. UCD Dr.Dolores O'Riordan,Department of Food Science,University College Dublin,Belfield,Dublin 4. Ongoing  
BIA-SLAN: Bioactive Ingredients from Algal Sources - novel Antimicrobial tools to limit Campylobacter infection of poultry NUIG, Athlone IT Dr. Cyril Carroll,NUI Galway, University Road, Galway Ongoing  
BioA-Lac: Bioactive protein complexes in bovine milk TMFRC, TCD, UCC Dr André Brodkorb, Moorepark Food Research Centre, Teagasc, Fermoy, Co Cork Ongoing  
Bioavailability of health promoting ingredients from functional meat products : cost effective in vitro assessment. UCC Dr.Nora M.O'Brien, Dept of Food and Nutritional Sciences, University College Cork, Cork.    
BIOCONTROL: bioactive ingredients for the control of undesirable bacteria in ready-to-eat foods. Teagasc MFRC, UCC Professor Colin Hill, Microbiology Dept, University College Cork, 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  
Bio-Functional Engineering (BFE) facility Teagasc MFRC Dr. Mark Fenelon,Teagasc, Moorepark Food Research Center, Moorepark Fermoy Co. Cork Equipment in place  
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  
Characterisation of creaminess perception in multiphase food emulsions by dynamic microstructural and reheological analyses Teagasc MFRC Dr. Mark Auty, Food Processing and Functionality Dept., Moorepark Food Research Centre, Teagasc,Moorepark, Fermoy, Co Cork Ongoing  
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  
Communication and exploitation of the results of FIRM and other publicly funded food research to the Irish food industry. Teagasc AFRC, UCC Dr.Ronan Gormley, The National Food Centre, Ashtown, Dublin 15. Ongoing  
Communication, exploitation and support of technology transfer opportunities from FIRM research information/outputs to industry and other stakeholders TMFRC, UCC Derbhile Timon,Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork Ongoing  
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  
Conjugated linolecic acid: evaluation of health benefits in humans. TCD, UCC Professor Kevin Cashman,Nutritional Sciences,Department of Food Science and Technology,University College Cork,Cork. Complete  
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  
Contribution of stress responses to the virulence potential of listeria monocytogenes in Irish foods. UCC, UL Dr.Colin Hill,Microbiology Department,University College Cork,Cork. Complete  
Control of blown pack spoilage in vacuum packaged beef. Teagasc AFRC Dr.Declan Bolton, Teagasc, The National Food Centre, Ashtown, Dublin 15 Ongoing  
Controlling aggregation of food protein particles Teagasc MFRC, UCD Dr. Brendan O Kennedy, Teagasc, Moorepark Fermoy Co. Cork Ongoing  
Defining the critical limits for the use of chilling as a critical control point in a beef HACCP plan. Teagasc AFRC, UCD Dr.James Sheridan,Teagasc,The National FoodCentre,Dunsinea,Castleknock,Dublin 15. 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  
Detection and survival of Mycobacterium avium subsp Paratuberculosis. (M. ptb). CVRL, NUIG, TMFRC, UCC Ms Majella Maher,The National Diagnostics Centre,National University of Ireland,Galway. Complete  
Developing a stakeholders guide on the vulnerability of food and feed chains to dangerous agents and substances. UCD Professor Shane Ward, Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2 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  
Developing sous vide/freezing systems for ready meals. Teagasc AFRC, UCC, UL Dr.R.Gormley,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Development of a novel bioactive for reducing insident of Mycobacterium avium paratubercolosis (MAP) CIT Dr. Aiden Coffey, Dept. of Biological Sciences,Cork Institute of Technology,Bishopstown, Cork 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 and optimisation of a high-intensity pulsed electric field system for the treatment of heat-sensitive drinks and liquid feeds destined for high-risk patients in the healthcare environment Athlone IT Dr. Paul Tomkins,Athlone Institute of Technology,Dublin Road, Athlone, Co Westmeath Ongoing  
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 biodegradable chewing gum based on cereal proteins UCC Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University College Cork 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 food consumption databases for risk assessment of food borne chemicals, packaging materials and food fortification in Irish children and adolescents. TCD, UCC Professor Albert Flynn, Dept of Food and Nutritional Sciences, University College Cork, Cork. Ongoing  
Development of food ingredients for modulation of glycaemia Teagasc MFRC Dr. Mark Fenelon,Teagasc, Moorepark Fermoy Co. Cork Ongoing  
Development of functional foods with waste/by-products of fruit, vegetable, fish processing DIT, NUIG, TCD, TAFRC Dr. Nigel Brunton,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 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 healthier meats and meat products. Teagasc AFRC, UCC Dr. Joe Kerry, Dept of Food and Nutritional Sciences, University College Cork, Cork. 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 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 low sodium solutions for the snack food sector UCD Dr. Elaine Duggan,School ofAgriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, U.C.D., Belfield, Dublin 4 Ongoing  
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 FINAL REPORT
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 novel functional ingredients for use in the manufacture of convenience type meat / food systems. Teagasc AFRC, UCC Professor Joe Buckley,Food Technology Department,University College Cork,Cork. Complete  
Development of organic breads and confectionery. TAFRC, UCD, DIT Ms Eimear Gallagher,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. 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
Development of rapid fluorescence activated cell sorting (FACS) methods for simultaneous detection of multiple food spoilage and pathogenic microrganisms throughout the food chain UL Dr. Martin Wilkinson, Dept of Life Sciences, University of Limerick, Limerick. Ongoing  
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  
Development of very tender and extremely juicy large cooked meat joints. UCD Dr.Da-Wen Sun, Department of Agricultural and Food Engineering, UCD, Earlsfort Terrace, Dublin 2. Complete  
Diet the large bowel microflora and metabolomic profiling of healthy human subjects UCC,UCD Professor M.J.Gibney, Room 302A, UCD School of Agriculture and Food Science Centre, School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences, UCD, Belfield, Dublin 4. Ongoing  
Discovery and Application of Novel Bioactive Substances from Marine Sponges for the control of Major Food Pathogens UCC Prof Alan Dobson Ongoing  
Dissemination and exploitation of results from the "Food Institutional Research Measure" to the Irish Food Industry. Teagasc MFRC, UCC Dr.W.Donnelly,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
Eating quality and consumer perception of organic and conventially reared muscle foods. UCC Dr.Colm Delahunty,Department of Food Science,Technology,and Nutrition,University College Cork,Cork. 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  
Efficacy of vitamin D as a functional food ingredient for disease prevention during the life cycle UCC Dr. Mairead Kiely,Department of Food and Nutritional Sciences University College Cork 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  
Eldermet: Gut Microbiota as an indicator and agent of nutritional health in elderly irish subjects UCC, MFRC Dr Paul O Toole, Dept. Microbiology & Alimentary Pharmabiotic Centre Rm 447 Food Science Bldg. University College Cork Ongoing  
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  
Emergence of pathogens with resistance to biocides in use in the food industry TAFRC, UCD Dr Kaye Burgess, Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 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  
Enhancing healthiness, shelf life and flavour of Irish fresh packaged beef. Teagasc AFRC , UCC Dr.D.Troy,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Establishment of functionality and processability of individual muscles from Irish beef carcasses towards development of convenience type beef products from forequarter and some hindquarter beef. Teagasc AFRC , UCC Dr.T.A.Kenny,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
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  
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  
Exploitation of advances in spray atomisation and agglomeration technologies for the development of novel ingredients for automated beverage vending. Teagasc MFRC Dr P.M. Kelly, Teagasc, Dairy Products Research, Moorepark, Fermoy, Co Cork Ongoing  
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  
Exploitation of Food-Grade Microbial Extracellular Polysaccaridies as Dual-Function Food-Ingredients CIT, UCC Dr. Aiden Coffey, Dept. of Biological Sciences,Cork Institute of Technology,Bishopstown, Cork Ongoing  
Exploitation of microbial enzyments from uncultured microbes for the indigenous Irish food industry:Meta-enzymes project UCC Dr. Julain R. Marchesi,Dept of Microbiology,University College Cork,College Rd., Cork Ongoing  
Exploring the potential of potato peel waste as a source of phytopharmaceuticals, bio-active peptides and as a control measure for potato nematodes TAFRC, UCC Dr. Nigel Brunton, Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 Ongoing  
Flavour and nutraceutically fortified foods enhanced by modified polysaccharide microgels containing targeted and controlled release materials. Teagasc MFRC, UCD Dr.Jean-Christophe Jacquier, Department of Food Science,University College Dublin,Belfield,Dublin 4. Complete  
Food prices in Ireland. UCC Dr.Alan Collins, Department of Food Business and Development, UCC, Cork. Ongoing  
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. Complete  
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  
Functional immunogenomics in the chicken: relevance to campylobacter jenuni infection. TCD, UCD Professor Cliona O'Farrelly, Professor of Immunology, School of Biochemistry and Biology, Trinity College Dublin, Dublin 2. Ongoing  
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  
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  
Generation and characterisation of novel functional and bioactive casein hydrolysates UL, UCC Galway-Mayo IT Professor Richard Fitzgerald,Life Sciences Department University of Limerick Limerick Ongoing              
Generation and characterisation of novel health enhancing ingredients from brewers' spent grain. UL, UCC Prof R. J. (Dick) Fitzgerald, Life Sciences Department University of Limerick Limerick Ongoing  
Genetics of healthy eating - fruit and vegetable intake in children UCD Dr. Eileen Gibney,School ofAgriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, U.C.D., Belfield, Dublin 4 Ongoing  
Genomics of gram negative foods poisoning bacteria of animal origin. UCD Professing Seamus Fanning, Center for Food Safety,School of Agriculture, Food Science and Veterinary Medicine, UCD Veterinary Sciences Centre,UCD, Belfield, Dublin 4. Ongoing  
Gut microbiota as an indicator and agent of nutritional health in elderly Irish subjects. UCC, MFRC Dr. Paul O'Toole, Dept. Microbiology & Alimentary Pharmabiotic Centre Rm 447 Food Science Bldg. University College Cork Ongoing  
HACCP implementation in Irish beef abattoirs TAFRC, FSAI Dr.Declan J.Bolton,Food Safety Department,The National Food Centre,Dunsinea,Castleknock, Dublin 15. Complete  
Healthy cereal-based snacks for the elderly TAFRC, UCC Dr. Eimear Gallagher, Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 Ongoing  
Healthy cereal-based snacks from byproducts of the milling, malting, brewing and cider industries TAFRC, UCC, UCD, DIT Dr. Eimear Gallagher, Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 Ongoing  
Healthy fatty acid-enriched fresh beef: implications for shelf-life, flavour and the health of the consumer. TCD, TAFRC, UCD A.P. Moloney, Teagasc, The National Food Centre, Ashtown, Dublin 15 Ongoing  
HEART FRIENDLY FOODS: Identification and exploitation of food components linked to heart health Teagasc MFRC, UCC Dr. Catherine Staunton,Teagasc, Moorepark Fermoy Co. Cork 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  
High pressure processing application for dairy products. Teagasc MFRC , UCC Dr. Alan Kelly,Department of Food Science, Food Technology and Nutrition,UCC,Cork. Complete  
High Resolution Nuclear Magnetic Resonance Facility Teagasc AFRC Dr.Nigel Brunton, Ashtown Food Research Center, Ashtown, Dublin 15. Equipment in place  
High Resolution spectrometer coupled to nano-LC Teagasc AFRC Dr.Martin Danaher, Ashtown Food Research Center, Ashtown, Dublin 15. Equipment in place  
High Throughput Gravimetric Vapour Sorption Analyser Teagasc MFRC Dr.Tim Guinee, Moorepark Food Research Center, Moorepark, Fermoy, Co.Cork. Equipment in place  
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  
Identification and molecular characterisation of genes influencing Irish pork meat quality NUIG, TAFRC, UCD Dr. Grace Davey,National Diagnostics Centre, National University of Ireland Galway Ongoing  
Identification of genes responsible for natural host resistance to Campylobacter colonisation - tools to identify and breed genetically resistant chickens TCD, UCD Dr. Kieran Meade,2nd Floor,Education and Research St. Vincent's University Hospital, Elm Park,Dublin 4 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  
Impact of sheep genotype and TSE strain type on development and diagnosis of TSE in sheep: will genetic selection for resistance eliminate PrPsc. DCU, UCD Dr.Torres Sweeney,Department of Animal Husbandry and Production,Faculty of Veterinary Medicine, Ballsbridge, Dublin 4. 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  
Improving the safety of beef and beef products for the consumer in production and processing. Teagasc AFRC D Troy, The National Food Centre, Ashtown Dublin 15 Ongoing  
Innovative processes in malting and brewing UCC Dr. John Morrissey,Department of Microbiology, University College Cork Cork Ongoing  
In-situ starch modifications in food formulations using protein. TMFRC, UCC Dr. Sinead Fitzsimons Ongoing  
Integrated Irish phyto food network, tracing phytochemical from farm to fork. Teagasc AFRC Dr. Nigel Brunton,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 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  
Interaction of gene expression pathways, breed and diet on the nutritive and flavour aspects of pigmeat. Teagasc AFRC, UCD Dr. Anne Marie Mullen, The National Food Centre, Ashtown, Dublin 15 Ongoing  
Investigating the molecular basis of cross-protection from stresses in food of spoilage and pathogenic microbes NUIG, UCC Dr. John Morrissey,Department of Microbiology, University College Cork Cork Ongoing  
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 a novel biotechnological approach to the removal of phosphates and nitrates from Irish food industry waste water UCC Dr. Niall O'Leary,Room 428,Microbiology Dept., U.C.C., Cork, Ongoing  
Investigation of factors affecting salmonella control programmes in pork. NUIG, UCD, CVRL Nola Leonard,Department of Veterinary Microbiology and Parasitology,Faculty of Veterinary Medicine, UCD,Belfield, Dublin 4. Complete  
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  
Investigation of the modes of transmission of thermophillic campylobacter in commercially produced broiler flocks and strategies for their prevention and control. UCD, NUIG Dr.Cyril Carroll,Department of Microbiolofy,National University of Ireland,Galway. Complete  
Investigations to establish the emergence of a new cytotoxic pathogen associated with cattle in Ireland Teagasc AFRC, UCD Dr.Declan Bolton, Food Safety Department, Ashtown Food Research Center, Ashtown, Dublin 15 Ongoing  
Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application as natural preservatives in food and beverages UCC, CIT Dr. Elke Arendt, Department of Food Science and Food Technology and Nutrition,UCC,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  
Isolation and molecular characterisation of Mycobacterium avium subsp. Paratuberculosis in Ireland CCC,CIT,UCC Dr. Aidan Coffey,Dept. of Biological Sciences,Cork Institute of Technology,Bishopstown, Cork Ongoing  
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 P Kerry, Department of Food Science and Technology,University College Cork,Cork. Ongoing  
MAPSAFE:Bioprotectants to control the emerging foodborne pathogen Mycobacterium avium paratuberculosis (MAP) UCC Dr. Paul Cotter, Microbiology Dept., University College Cork Ongoing  
Marine Functional Food Research Initiative TAFRC, UCC, UL, NUIG, UCD, MFRC, UUJ Declan Troy, Ashtown Food Research Centre, Ashtown, Dublin 15 Ongoing  
Meat & related products as novel sources of 25-hydroxyvitamin D - a novel food-based bioactive with multiple health benefits UCC Prof. Kevin Cashman Ongoing  
Meticillin-resistant Staphylococcus aureus in pigs: investigation of an emerging pathogen of public health significance UCD Dr. Nola Leonard, Department of Veterinary Microbiology and Parasitology,Faculty of Veterinary Medicine, UCD,Belfield, Dublin 4. Ongoing  
Microbial Quantitative Risk assessment of network Ireland UCD Dr. Francis Butler,UCD School of Agriculture, Food Science and Veterinary Medicine, Earlsfort Terrace, Dublin 2. 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  
Modifications to existing research facilities. UCC Professor Charles Daly,Faculty of Food Science and Technology,University College Cork,Cork. Complete  
Molecular approaches to protect Irish consumers from exposure to Mycotoxins from foods and animal feed sources UCC, UCD Dr. Alan Dobson, Microbilogy Dept. and Environmental Research Institute, University College Cork,Lee Road ,Cork Ongoing  
Mycotoxigenic fungi and mycotoxins in food. Teagasc AFRC, UCC Dr.Michael O'Keeffe, Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15. Complete  
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  
National Food Consumption databases for food safety and nutrition UCC, UCD, TAFRC, UU Prof Albert Flynn, Dept of Food and Nutritional Sciences, University College Cork, Cork. Ongoing  
National Food Imaging Centre Teagasc MFRC Dr.Mark Auty,Teagasc, Moorepark Food Research Center, Moorepark Fermoy Co. Cork Equipment in place  
National Food Residue Database Teagasc AFRC, UCD Dr. Michael O Keefe,Ashtown Food Research Centre,Teagasc,Dunsinea, Ashtown , Dublin 15 Ongoing  
National food residue database. Teagasc AFRC Dr.M.O'Keeffe,Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15. Complete  
National inter-institutional graduate training programme in skills development for careers in the food sector. UCC, UCD Prof Michael Gibney, Professor of Food and Health, Agriculture and Food Center, University College Dublin, Belfield, Dublin 4. Ongoing  
National nutritional phenotype database UCD, UCC, TCD, UU Prof Michael Gibney, Professor of Food and Health, Agriculture and Food Center, University College Dublin, Belfield, Dublin 4. Ongoing  
Natural Ingredient Cheese Solutions TMFRC, UL, UCC Dr. Kieran Kilcawley, Teagasc Moorepark Food Research Centre, Fermoy, Co 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 antimicrobial by-products of whey. UCD Dolores O'Riordan, Dept of Food Science, University College Dublin, Belfield, Dublin 4 Ongoing  
Novel approaches to determine untested toxic residues in food Teagasc AFRC Dr. Martin Danaher,Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ongoing  
Novel bioactive ingredients, produced by lactobacalli, with potential to extend shelf life. CIT Dr. Aiden Coffey, Dept. of Biological Sciences,Cork Institute of Technology,Bishopstown, Cork Ongoing  
Novel functional beverages based on Polysaccharide additives of algal original Athlone IT, NUIG,UCC Dr.Maria Touhy, NUIG, University Road, Galway. Ongoing  
Novel nutritional approaches to salmonella reduction in pigs. Teagasc MFRC, UCC, UCD Dr.Paul Ross,Teagasc,Dairy Products Research Center,Moorepark,Fermoy,Co.Cork. Complete  
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 snack foods containing functional fibre. UCD Dolores O'Riordan, Dept of Food Science, University College Dublin, Delfield, Dublin 4 Ongoing  
Novel strategies for optimization of the cheddar cheese manufacturing process UCC, UL, TMFRC Prof. Paul McSweeney Ongoing  
Nutraceutical and Functional Food Bioactive Peptides in Beef, Bovine Offals and Fermented Meat Products Teagasc AFRC, MFRC, UCC Dr. Declan Bolton,Ashtown Food Research Centre, Ashtown, Dublin 15 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  
Nutritional and metabolic effects of phytosterols: functional benefits of plant sterols and stanols as ingredients in functional foods. UCC Dr.Nora M.O'Brien, Dept of Food and Nutritional Sciences, University College Cork, Cork.    
Occurrence of salmonella on pork on the island of Ireland and an assessment of the risk factors contributing to its transmission. Teagasc AFRC Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown, Dublin 15, Ireland Ongoing  
Optibiotics. Teagasc MFRC, UCC Dr. Douwe Van Sinderen, Department of Microbiology, University College Cork, Cork. Complete  
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  
Optimisation of the formulation and manufacture of aggregate food products UCC Dr. Edmond Byrne,Department of Process and Chemical Engineering University College 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  
Phytosterol oxides: a complete individual toxicological profile UCC Dr. Florence McCarthy,Dept. of Chemistry and Analytical and Biological Chemistry Research Facility (ABCRF), University College Cork, Western Road, Cork Ongoing  
Phytosterols and Oxyphytosterols in foods. UCC Dr.N.M.O'Brien,Department of Food Science and Technology,University College Cork,Cork. Complete  
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  
Pre-commercialisation Evaluation of Algal Derived Prebiotic Poly and Oligosaccharides using Phenotype Microarray Technology. ITT, NUIG Dr. Shane O'Connell Ongoing  
Prevalence and characterisation of listeria spp. isolated primarily from foods of animal origin in Ireland UCD, WIT Dr. Margery Godinho, Waterford Institute of Technology, Cork Road, Waterford. Ongoing  
Prevalence and characterisation of Yersinia enterocolitica in animal populations in Ireland CCC,UCC, UCD Professor Seamus Fanning, Center for Food Safety, Veterinary Sciences Centre, University College Dublin, Belfield, Dublin 4. Ongoing  
Prevalence and epidemiology of emergent strains of verocytotoxigenic escherichia coli (0157, 026 and 0111) in Irish food animals at the preharvest and harvest levels of the food chain Cork County Council, TAFRC, TMFRC, UCD Dr.Paul Whyte,Faculty of Veterinary Medicine, University College Dublin, Belfield, Dublin 4. 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  
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  
Public health significance of emergent campylocabter and acrobacter spp in the Irish Food Chain TAFRC.Public Health South West Area Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown, Dublin 15, Ireland Ongoing  
Quantification of variation in beef at processor, retailer, consumer level and within certain beef markets to achieve a full palatability assured critical control points (PACCP) system. Teagasc AFRC,UCC Dr.P.Allen, The National Food Centre, Ashtown Dublin 15 Ongoing  
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  
Redevelopment of cooked meat facility at the National Food Centre. Teagasc AFRC Dr.Vivion Tarrant,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. Complete  
Reduced fat cheese for pizza. Teagasc MFRC Dr.T.Guinee,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
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  
Re-engineering process technology for the manufacture of infant formula TMFRC, UCC Dr. Mark Fenelon, Teagasc, Moorepark Fermoy Co. Cork Ongoing  
Reformulation of reduced sodium chilled ready meals with improved nutritional,safety and sensory properties through inclusion of health enhancing ingredients UL, Teagasc AFRC Dr. Martin Wilkinson,Life Sciences Department, University of Limerick Limerick Ongoing  
Regulation of the acid tolerance response in Salmonella species and its effect on dietary control measures in cattle and pigs Teagasc AFRC, UCD Dr. Declan Bolton,Ashtown Food Research Centre, Ashtown, Dublin 15 Ongoing  
Releasing the potential of Bovine Lactoferrin Teagasc MFRC, UCD Dr. Linda Giblin, Teagasc, Moorepark, Fermoy, Co 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  
Research factors influencing the formation of acrylamide in foods. Teagasc AFRC,UCD Dr.Ronan Gormley, The National Food Centre, Ashtown, Dublin 15. Complete  
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  
Safe and healthy foods AFRC, AFBI, CIT, QUB,UCD,MFRC, UUJ, UCC Dr Martin Danaher, Food Safety Department, The National Food Centre, Ashtown Dublin 15 Ongoing  
Safety and nutritional quality of the diets of Irish children and adolescents. UCD, TCD,UCC Professor Michael J.Gibney, Professor of Food and Health, School of Agriculture,Food and Veterinary Medicine, UCD, Belfield, Dublin 4. 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  
Shining light on food microbiology UCC Prof. Colin Hill, Department of Microbiology,University College Cork,Cork. Ongoing  
Studies on the microbiology and sensory properties of novel low sodium ethnic ready meals. Teagasc AFRC, MFRC, UL Dr. Martin Wilkinson, Dept of Life Sciences, University of Limerick, Limerick. Ongoing  
Surveillance and epidemiology of antibiotic resistance in campylobacter, salmonella and E coli 0157:H7. CIT, NUIG, TAFRC Ms Majella Maher, The National Diagnostics Centre,BioResearch Ireland,National University of Ireland,Galway. 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  
Technology transfer in the Irish Meat Sector Teagasc AFRC Dr.Gerard Downey, Teagasc, Ashtown Food Research Centre, Ashtown,Dublin 15. Ongoing  
Temporal and spatial distribution of PrPbse in BSE infected transgenic mice expressing bovine PrP and expermentally infected cattle and its potential for diagnosis. UCD Dr.Mark Rogers, Dept of Zoology,UCD, Belfield, Dublin 4. Complete  
The association of whey proteins and casein during the development of novel milk proteinate/protein concentrate type ingredients for use in consumer foods. Teagasc MFRC Dr. P.M.Kelly,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Complete  
The development of a longitudinal monitor of perceived risks from food in the Republic of Ireland UCD Professor Patrick Wall,UCD School of Public Health and Population Science,UCD, Belfield,Dublin 4 Ongoing  
The development of a National Food Consumption database for children for risk assessment of food-borne chemicals. UCD TCD Professor Michael J.Gibney,Unit of Nutrition and Dietetics, Department of Clinical Medicine, Trinity Health Science Centre, St.James Hospital, Dublin 8. Complete  
The effects of folate on gene expression and DNA methylation DCU Anne Parle McDermott,School of Biotechnology Dublin City University Dublin 9 Ongoing  
The impact on product quality of using combinations of emerging non thermal preservation technologies (ultrasound (US)), high density light pulses (HILP), ultraviolet light (UV) and high voltage pulsed electrical fields (PEF) in hurdle strategies for the preservation of minimally processed liquids UCD Dr. James Lyng, UCD Agriculture and Food Science Centre,School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences ,U C D, Belfield, Dublin 4 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 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, UCD Agriculture and Food Science Centre,School of Agriculture, Food Science and Veterinary Medicine, College of Life Sciences ,U C D, Belfield, Dublin 4 Ongoing  
Toxoplasma gondii in meat and meat products:detection & risk assessment UCD Dr. Theo de Waal,School of Agriculture, Food Science and Veterinary Medicine,Veterinary Science Centre,Belfield ,Dublin 4 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  
Understanding the physico-chemistry of the meat matrix and its potential as a delivery system for added bioactive compounds TAFRC, UCC Dr. Ruth Hamill, Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 Ongoing  
Use of recovered food nutrients(Biomers) from food by-products to boost soil organic matter UCD, UL Dr. Kevin McDonnell,Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine,Earlfort Medicine, Dublin 2 Ongoing  
Verocytotoxigenic E coli 0157:H7V isolates from food animals and humans : DNA profiling and screening of the gene products in human intestinal tissue for assessment of the invasive and toxigenic potential of isolates of different origin. Teagasc AFRC, UCD Dr.Torres Sweeney, Faculty of Veterinary Medicine and the Conway Institute of Biomolecular and Biomedical Research, UCD, Ballsbridge, Dublin 4. Complete  
Water activity control and texture stabilisation of high protein snack bars TMFRC, UCC Dr. P.M. Kelly, Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. Ongoing  
Zoonotic potential of Rotaviruses; characterisation of rotavirus implicated in human and animal disease and detection in food stuffs CIT, UCC,UCD Dr. Helen O'Shea, Department of Biological Services, Cork Institute of Technology, Rossa Avenue, Bishopstown, Co.Cork. Ongoing

 

 

 

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