- Tom Beresford
The focus of the Food Bioscience programme is on Food for Health, Cheese Microbiology and Biochemistry and Milk and Product Quality. It provides advance research and technology development in support of the Irish Agri-Food industry sector.
The objectives are:
- To extract and/or modify food components and provide bio-functional molecules, as food solutions to address key societal diet related health concerns including gut health, cardiovascular disease, obesity, diabetes and infant nutrition
- To exploit micro-organisms, microbial matabolites and bacteriophage as agents to control deleterious or pathogenic organisms in food systems or the gastrointestinal tract
- To focus on the application of micro-organisms and their enzymes to impact on the sensory, textural, techno-functional properties and health benefits of a range of foods, with particular emphasis on cheese