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- SUSFOOD2 Announcement Transnational Call for Proposals - Horizon 2020 ERA-NET Cofund - Sustainable Food Production and Consumption
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- US-Ireland Research and Development Partnership Call in Agriculture 2018
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- Funded Projects
- Agriculture
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- Surveillance Welfare and Biosecurity of farmed animals
- Sustainable Sheep Production
- Co-definition and evaluation of SUSTAINable BEEF farming systems based on resources non edible by humans
- Application of next generation sequencing for the identification of DNA based biomarkers in regulatory regions of the genome for susceptibility to bovine respiratory disease complex
- Next generation approaches to improved diagnostics and molecular epidemiology for control of Mycobacterium avium subsp. Paratuberculosis
- Feasible phenotyping strategies for efficient and effective genetic gain in difficult-to-measure traits in cattle and sheep
- NUTRIGEN: The interaction between genotype and nutrition in high yielding dairy cows in seasonal grass based systems of milk production
- A multidisciplinary approach to improving the reproductive performance in the Irish sheep, beef and dairy populations
- New strategies to predict and monitor semen fertility
- Amoebic disease of salmon
- Long-term sustainable breeding strategies for consistently superior health in cattle
- Strain Specific Pathogenicity of Staphyloccus aureus
- Multi-breed sheep genetic and genomic evaluations
- Strategies to PROtect and improve the WELfare of dairy COWs in Irish systems of milk production
- Investigation of respiratory disease on Irish pig farms, associated risk factors & the relationship with performance, welfare & antimicrobial use.
- Environmental enrichment and nutritional strategies to reduce tail biting in pig farms
- Prevalence and optimised detection of resistance to antibiotics vital for animal and human health
- Innovative control of fluke in Irish livestock leading to sustainable use of anthelmintics and reduced potential for anthelmintic resistance
- Optimising annual output per sow by increasing the number of viable piglets born alive and minimising pre-weaning piflit mortality
- Effect of chicken mucin on Campylobacter jejuni global gene expression and colonisation of poultry
- Early diagnosis of postpartum uterine disease for enhancement of reproduction and improved cow health
- Development, calibration and validation of feed intake methology to rapidly screen dairy , beef and sheep for feed intake and efficiency
- An intigrated multidisciplinary approach to improving the reproductive efficiency of seasonal calving beef cow herds in Ireland
- A multidisciplinary approach for the development of accurate biological markers of feed efficiency in cattle and pigs
- Genetic, nutritional and management approaches to improve fertility in lactating dairy cattle
- SMART INTEGRATED LIVESTOCK FARMING
- Molecular Biomarkers of Fertility-New Tools for the Cattle Industry(reproductive Defensins
- Development of ante and post mortem meat inspection of pigs as a welfare diagnostic tool.
- Multi-breed genomic selection in dairy and beef cattle
- Maximising the Genetic Potential of Young Elite Bulls - A Multidisciplinary Approach
- Feed evaluation for accurate nutrition (FEFAN)
- Predisposing factors for disease and immunocompetence in artificially-reared dairy and suckled beef calves from birth to weaning
- Genetics of costs production traits
- Multidisciplinary programme to deliver improved diagnosis, on-farm strategies, and economic drivers for the control of Mycobacterium avium subsp. paratuberculosis on Irish farms
- Precision Nutrition for improved animal productivity, product quality and environmental sustainability
- Profitable production of bull beef to market specification while ensuring optimum quality for the consumer
- Development of Novel Diagnostic strategies for the anti-mortem immunodiagnosis of bovine tuberculosis and Johne's disease: MYCOBACTDIAGNONOSIS
- Coping with Anthelmintic Resistance in Ruminants Coping with Anthelmintic Resistance in Ruminants
- Clean Broilers through Enhanced Farm Biosecurity, Processing Prerequisites and HACCP Based Interventions
- Marine compounds to enhance productivity and health in pigs
- Gender, age and diet effects on lamb meat flavour and sensory quality
- Genetic selection for improved milk and meat product quality in dairy, beef and sheep
- Profitable production of bull beef to market specification while ensuring optimum quality for the consumer
- Antimicrobial Use and Resistance in Animal Production
- Grass, Clover, Forage, Crops & Food Horticulture
- CREDIT: Cadium: Reduce, Evaluate, Detect, Inform with Technologies
- SMARTSWARD: Future Proofing Irish livestock sustainability
- Sensing crop pathogens: A novel surveillance system for crop diseases of economic importance
- Small-molecule Modulators of Oomycete Calcium Channels
- Optimizing production technology in Ireland for break crops
- Alternative crops for cut foliage sector
- Development of ground based and Remote Sensing, automated 'real-time' grass quality measurement techniques to enhancegrassland management information platforms
- Mainstreaming controlled traffic techniques and optimization of movements
- Virtual Irish Centre for Crop Improvement
- Establishing a platform for IPM in Irish Crops
- A genomic approach to understanding and improving mushroom compost utilisation
- Controlling septoria tritici blotch through crop management
- Breeding of wheat in order to enhance yield and disease resistance - mutation of the BRI1 brassinosteroid receptor gene
- Defining optimal pasture composition and its relationship with management factors in order to maximise dairy and beef productivity, whilst minimising nitrous oxide emissions (urine N output), methane emissions and product taints.
- Classical and Genotypic methods of increasing grassland productivity through breeding
- Monitoring Pathogen Evolution for sustainable Cropping
- Crop Quest: New Crop Choices for Irish Growers
- Cereal Improvement through Variety choice understanding Yield Limitations
- Modelling for increased grazing management precision on Irish grassland farms
- Smart Grassland Systems- Innovative Management and Technology Development to Maximise Resource Use Efficiency
- Strategies for controlling cadmium contamination in Irish food production
- Socio-Economic
- Proofing Relevant Indicator Data to Evaluate the Sustainability of Irish Food
- Total Factor Productivity of Irish Agriculture: Measurement, Sources and Comparisons
- Measurement and Understanding of the International Competitiveness of Irish Agriculture
- A Bio Economy for Ireland- An Evaluation of Development Opportunities, Policies and Initiatives Shaping Ireland's Transformation to a Sustainable Low Carbon Bioeconomy
- Analysis of the functioning of Irish Agricultural land markets
- Towards rural synergies & trade-offs btw economic development & ecosystem services
- Profitable dry stock enterprise development: Pathways to growth
- Understanding and Facilitating Farmers Adoption of Technologies
- Joint Ventures to Enhance the Demographic Profile and Socio-Economic Sustainability of Irish Farming
- Review of factors impacting on the processing quality of raw milk produced in Ireland
- An economic analysis of the barriers to achievement of improved economic performance of the dairy farm sector
- Volatility and Risk in Irish Agriculture
- BESAFE - Behaviours for Safer Farming
- Sustainable Management of Natural Resources
- AGRI-SOC: Evaluating Land-Use and Land Management Impacts on Soil organic Carbon in Irish Agricultural Systems
- PROTECTS: Protecting terrestrial ecosystems through sustainable pesticide use
- Mitigating Agricultural impacts through Research and Knowledge Exchange
- Eutrophication hotspots resulting from biogeochemical transformations and bioavailability of phosphorus in the fluvial suspended sediment of geologically contrasting agricultural catchments
- MANAGING AND REPORTING OF GREENHOUSE GAS EMISSIONS AND CARBON SEQUESTRATION IN DIFFERENT LANDSCAPE MOSAICS
- Refining direct fed microbials (DFM) and silage inoculants for reduction of methane emissions from ruminants
- Mitigating Agricultural Greenhouse Gas Emissions by improved pH management of soils
- Predicting appropriate GHG mitigation strategies based on modelling variables that contribute to ruminant environmental impact
- Farming and natural resources: Measures for Ecological Sustainability
- Manipulation and Integration of Nitrogen Emissions
- Spatially Explicit Ecological Risk Assessment framework for Conservation planning of Coastal waters
- Valuing agricultural catchments Ecosystems Services
- Fisheries Knowledge for Optimal Sustainable Management
- Enhancement of the CAPRI modeling with specific focus on its environmental and economic analytical capacity for Ireland
- Measurement and abatement of ammonia emissions from Agriculture
- Soil Quality Assessment and Research
- High Status waterbodies: Managing and Optimising Nutrients
- Identifying the Distribution and Extent of Agricultural Land of High Nature Value - (Ideal-HNV)
- Sustainable nitrogen fertiliser use and Disaggregated Emissions of Nitrogen
- Increased environmental efficiency of ruminant production systems through the incorporation of a Life Cycle Assessment into a quality assurance scheme.
- Improving the productivity of heavy wet grassland for delivery of Food Harvest 2020
- Gaseous Emissions - Agriculture and Land Use Network
- The comparative public and animal health risks associated with spreading Anaerobic Digestate, animal manure and slurry on land: Science, Policy and Practice
- Animal Production
- Food
- Food Chain Integrity & Safety
- Surveillance of Verocytotoxigenic E. coli in Ireland: A One Health Approach
- Research supporting the unpasteurised milk and associated cheesemaking industry from a food safety perspective
- Campylobacter - Control On-farm via Prevention and Exclusion
- Foodborne Viruses in Ireland - farm to fork Investigation, Identifying Risk and mitigation Approaches for Hepatitis E Virus, Hepatitis A Virus, Norovirus & Sapovirus.
- Isolation, characterisation and exploitation of natural anti-yeast agents and their application as consumer-friendly preservatives in food and beverages
- Developing a risk assessment framework for norovirus in irish oyster production areas
- Reducing the impact of Pathogens and disease in the Irish Oyster industry to support the sustainability and growth of the sector
- Arsenic in Marine Macroalgae and Implications for Commercial Uses
- Genomic strategies for animal and meat provenance, authenticity and traceability
- Systems microbiology applied to the reduction and control of bacterial transmission in the powdered infant formula (PIF) production environment - towards scientifically validated improvements in food safety
- Detection of Cephalosporins and quATernary ammonium compounds in food
- Development of risk assessment tools of package/product systems for a safe and sustainable food chain
- Translating fundamental research on Listeria monocytogenes for the benefit of a multi-sectoral ready-to-eat food industry
- The use of marine derived antibacterial agents to combat the prevalence of Salmonella in pork products
- An investigation of Verocytotoxigenic E. Coli super-shedding in beef and dairy cattle and the factors underpinning human virulence potential and strain emergence as a result of vt phage transduction
- Enhancing consumer safety by development of a rapid flow cytometric assay for early detection of coagulase positive Staphylococcus aureus in chilled ready meals
- Smartfone delivered anti-tamper food food traceability system based on direct food Data Matrix (DM) printing and change integrity sensors
- Seaweed extracts to reduce Campylobacter in chicken
- Mining and modelling: animal rotavirus epidemiology
- Campylobacter control on Irish broiler farms
- Targeted low cost solutions for control of salmonella in pig production
- Food Processing Technology & Engineering
- Food Fermentations for Purpose: Health Promotion and Biopreservation
- Novel Technological Approaches for the developmenT of low FodMap food products.
- Thermal Or Membrane processing for Infant formula
- Novel Clean label Strategies for the Nutritional and Sensory Optimisation of Reduced Salt and Fat Processed Meat Products
- Developing the next generation of protein-enriched spray dried dairy powders with enhanced hydration properties
- Future proofing the Irish cheese-whey industry, a step change process to move Irish dairy commodities up the value chain.
- Novel technological approaches for the development of low sugar - highly consumer accepted food and beverage products
- Application of Novel food processing and microanalytical technologies to identify and control spores, in dried food ingredients, and of biofilms in food processing environments-a systems microbiology approach to ensuring quality and safety
- Process Analytical Technologies for Dairy and Infant Formula powder manufacture
- Assuring the safety of mushrooms by the introduction of novel processes to reduce Listeria monocytogenes biofilms and environmental contamination in mushroom production facilities
- Development of Spore Analysis Critical Control Point (SACCP) charts for application in dairy manufacturing processes
- Enhancing production and sustainability in Irish aquaculture
- Cold Plasma treatment of waste water
- Innovative process technologies for the fresh produce industry
- Shelf-life Extension ingredient and processing technologies Applied to Fish
- Reducing Mycotoxin levels in plant derived foods and beverages
- Development of a Water Use and Waste Management Framework for the Dairy Processing Industry
- Novel spectral and spatial process analytical tools for meat quality and safety assessment
- Adding value to ready to eat crustacean products by improving their quality, safety and shelf life using enhanced conventional and novel processing methods
- Healthy-to-bake: Ready-to-bake mixes containing healthy flours generated from food processing by-products
- Smart packaging systems containing novel optochemical O2 and CO2 sensors for the food industry
- Novel prebiotics from plant-derived sugars using bifidobacterial enzymes
- High Pressure Processing to Control Pathogens in Ready-to-eat-Traditional cooked meat products with reduced-sodium, lower preservatives and no artificial colours or flavours
- Packaging & Chilling technologies to enhance meat quality & safety
- Manufacture, application & assessment of smart packaging concepts consisting of novel nanoparticle technologies (metal & non-metal based) in conventional food packaging systems
- Innovative solutions for quality & safety improvement in dairy ingredient manufacture for infant formula
- Improving the eating quality of Irish pork
- Accurate prediction of saleable yield
- Novel pre-treatment regime to enhance the value and quality of vacuum packed retail cuts of beef
- Dehydration/ Rehydration dynamics for development of 'SMART' Dairy ingredients
- The use of novel technologies for improving quality and process efficiency in high protein beverage production
- National Cheese Research Programme 2015
- Concept Protein Ingredient for Next Generation Infant Formulation
- A novel decontamination and shelf-life extension technology for fresh produce
- Innovative processing to preserve positive health effects in pelagic fish products
- Food Product Development, Formulation & Sensory Science
- Development of consumer optimised low carbohydrate Irish confectionary products
- Nano-engineered dairy-based beverages with enhanced creaminess
- Sensory Network Ireland
- Formulation and Design for Food Structure and Stability
- Irish meat and eggs: their fundamental role in promoting vitamin D nutrition and contribution to health and wellbeing
- Development of consumer accepted low salt and low fat Irish traditional processed meats
- Decoupling pH & Ionic Effect in Protein Super-Concentrates
- Expanding the potential for whey protein based encapsulation
- Development of novel whey ingredients by protein-carbohydrate conjugation
- Novel strategy for exploitation of milk glycoproteins in infant formula
- Controlling surface-activity of protein aggregates for their incorporation into nutritional formulation for optimised processibility
- Functional Foods & Health
- Generation of Functional Foods to Promote the Growth of Newly Identified Health Associated Microbes in the Gut
- Incorporation of novel brewers' spent grain (BSG)-derived protein hydrolysates and blended ingredient in functional foods for older adults and assessment of health benefits in vivo.
- Development of biofortification approaches for enhanced vitamin K content of foods: proof of stability, efficacy and sensory appeal
- Functional foods for Optimal nutrition for healthier Ageing
- Seaweed-Microbe Interactions to enhance bioactive yields for food applications
- Opportunities for functional and bioactive protein ingredients derived from co-products of the Irish meat industry - Desk Study
- The relation between the Human Milk Microbiome, Composition and Infant Nutrition
- Innovative food structures to enhance the sensory experience, the nutrient profile and nutrient bioavailability for older people.
- Enzymes for efficient milk oligosaccharide production.
- Development of Fortified Blended Foods using fermented buttermilk/cereal
- Foods solutions for replenishing disrupted microbiota in toddlers
- Novel nutritional solutions to combat chronic malnutrition in the elderly
- Dietary manipulation of microbiota diversity for controlling immune function
- Mining marine materials for novel functional ingredients that modulate the immune response for benefit in inflammation and allergy
- SMART FOOD- Science Based `Intelligent`/Functional and Medical Foods for Optimum Brain Health, Targeting Depression and Cognition
- Mushrooms and Fungi, Functional and Life Enhancing Reservoirs
- Beverage formulation/reformulation targeted at older population using in vitro assay to design whey protein structure for optimum glutathione (GSH) generation and increased antioxidant potential
- Natural peptides to enhance food quality and safety
- Developing budding yeast as a factory for production of the antioxidant ergothioneine
- Marine Sourced Peptides for Glycaemic Management
- Enzymatic generation of sialylated lactose from waste whey using marine-derived sialyltransferases
- Fungal biofactories: Improved delivery of natural selenium from the cultivated mushroom (Agaricus bisporus)
- Seaweeds as a source of non-digestible complex polysaccharide components for the development of novel prebiotic ingredients for the functional food industry
- The anti-inflammatory and microbial modulating effects of marine derived laminarin and omega-3 fatty acids on inflammatory bowel disease in an experimental porcine model.
- Profiling and Optimising chemical composition of red Sea Vegetables for enhanced bioactive yields
- Beneficial effects of blackberry (Rubus) polyphenols on cardiovascular and metabolic health
- Development of high protein bars as vehicles for functional ingredient delivery
- Delivering processed meat products with health benefits
- Translation of pharmaceutical drug delivery to nutraceutical delivery using invitro & in vivo techniques
- Exploration of Irish meat processing streams for recovery of high value protein based ingredients for food & non food uses
- Enhancement of texture, flavour and nutritional value of meat products for older people
- Technologies for the enrichment & recovery of novel bioactive ingredients from plant food processing wastes
- Novel Food Ingredients for the elderly
- Antioxidant and anti-inflammatory ingredients for health enhancement in the older population
- Extraction and validation of antioxidant and anti-inflammatory ingredients from Brewers Spent Grain
- Exploitation of the nutritive properties of safe Irish-grown milled oat and barley varieties as functional ingredients in new healthy food formulations
- Protection of bioactive peptides using novel encapsulation technologies
- Infant Nutrition for Programming the Gut Microbiota in Neonates
- Targeting the glycome of the milk fat globule membrane for anti- infective properties
- Functional and biomedical application of milk fat globule membrane (MFGM) based phospholipid rich fractions
- Preventing Beer Spoilage in Lager Fermentations: Optimisation of the production of the antimicrobial defensin peptides in lager strains of yeast, a natural defense against beer-spoiling bacteria.
- Low residual antigenicity and reduced bitterness casein hydrolysates.
- Nutrition, Health & Diet-related disease
- National Children's Food Consumption Survey II
- Analysis of diet and eating behaviours in infants and young children as determinants of weight status and health outcomes for innovative product development
- Disaggregation of food consumption databases to raw agricultural commodity values for estimation of intakes of pesticide residues
- European Nutritional Phenotype Database Sharing initiative within the Joint Programme Initiative
- Development of online dietary assessment tool
- Food Reformulation for Consumers: Understanding barriers to consumer acceptance of reformulated food products
- The Irish Longitudinal Ageing Study (TILDA) Nutritional Biomarker Database Enhancement Initiative
- Nutritional composition, human health implications and marketing opportunities for beef from a grass-based production system
- Data mining of existing consumer behaviour and attitudes databases to inform consumer led NPD
- National nutrition databases for public health and new product development
- Malnutrition in the Elderly Knowledge Hub
- Platform
- Food Chain Integrity & Safety
- Forestry
- Adding Value
- Climate Change
- Ecosystem Services
- Expansion of the forest resource
- Forest Expansion
- Forest Resource Protection
- LIFOR: LiDAR Integrated FORecasting
- Forest Management Research
- Windthrow risk modelling
- Assessing Ireland's risk to airborne spread of ash dieback disease with Lagrangian stochastic models
- Multi-agent control options for pine weevil
- Detection, Epidemiology and Control of P. ramorum and P. kernoviae in Irish Forests (PHYTOFOR)
- The use of forests by deer in Ireland (FORDEER)
- The spread of grey squirrels to the west of Ireland
- 'Green' Novel Approach for Weevil Control
- Productivity
- Resource Utilisation
- GENESIS: Genomic evaluation for the sustainable Improvement of Sitka spruce
- Irish private forest owners: The role of knowledge transfer and social networks
- Forecast Model
- Economic and Environmental Mapping of Cascade Use of Wood
- Evaluation and refinement of timber forecasting tools using national forest inventory
- Monitoring and Assessment of critical biomass removal in Irish forests
- Agriculture
- Call Awards
- Bioeconomy
- Guidelines
- News & Events
- Brexit
- Food Industry Development, Trade, Markets & the Economy
