Food Biosciences
Department Objectives
- To employ foods, food components and health promoting microorganisms as food-based solutions to address key societal diet related health concerns including gut health, obesity, and infant nutrition
- To exploit microorganisms, microbial metabolites and bacteriophage as agents to control deleterious or pathogenic organisms in food systems or the gastrointestinal tract
- To focus on the application of microorganisms and their enzymes to impact on the sensory, textural, techno-functional properties and health benefits of a range of foods
- To contribute to milk quality research, a cross departmental activity in the Food Programme
Department Staff
Researchers
- Paul Cotter
- Tom Beresford
- Catherine Stanton
- Olivia McAuliffe
- Orla O'Sullivan
- Kaniska Nilaweera
- Linda Giblin
- Rita Hickey
- Sheila Morgan
- Paul Simpson
Research Officers
- Maria Hayes
- Dilip Rai
Key Research Programmes
- Bioactives
- Gut Health
- Biocontrol
- Fermented Foods
Read more about the department Food Biosciences (PDF)