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Expertise / Capabilities

Below is a list of the key areas where Teagasc can provide expertise and capabilities, based on a combination of researcher's expertise and know-how and specialist infrastructure. Such capabilities are key to our involvement in a wide range of contract and collaborative research projects with industry, and indeed collaborations with other academic parties.

The following Expertise / Capabilities are available within our research programmes.

Food
Expertise/CapabilitiesContact Person & Profile
Cheese Technology (PDF)

Tim Guinee (PDF)

Diarmaid Sheehan

Whey Processing Capabilities (PDF) Mark Fenelon (PDF)
Generation and characterisation of bioactive compounds (PDF) Maria Hayes
Biofunctional Food Engineering (BFE) Facility (PDF) Mark Fenelon (PDF)
Cereal and bakery technologies (PDF) Eimear Gallagher
Food authenticity and quality confirmation (PDF) Gerard Downey
Development of ingredients using spray drying (PDF) Phil Kelly
Innovative dairy flavours (PDF) Kieran Kilcawley
Meat technologies (PDF) Pat Daly
Seafood technologies (PDF) Pat Daly
Thermal analysis of foods (PDF) Song Miao
Food bio-test capabilities (PDF) Kanishka Nilaweera
Consumer behaviour and food marketing (PDF)

Maeve Henchion

Sinead McCarthy

Bridin McIntyre