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The implementation of minimum chlorate technologies across the dairy chain has facilitated the production of milk and dairy products with levels of chlorate residue superior to European Union and customer demands, whilst maintaining microbiological quality.
Uptake of digital tools in the food sector is not yet widespread, but has the potential to transform red meat processing to handle contemporary challenges.
Farming can be a uniquely stressful occupation, with farmers often feeling subjected to changes outside their control. Joint research from Teagasc and Dublin City University seeks to understand these sources of stress.
Pesticide resistance is an increasing challenge in crop production. The Teagasc-led project IPMorama seeks to drive crop resistance to mitigate issues around heavy pesticide use.
A longstanding career in applied science and innovation has made John Colreavy expertly qualified for his current role as Director for Meat Technology Ireland (MTI). He spoke to TResearch about the important relationship between science and industry, and MTI’s unique offering.
Ten years ago, the Irish Soils Information System (SIS) was launched. For this issue’s Back in Time feature, Senior Research Officer Réamonn Fealy reviews its historical context, development and usage – and considers emerging demands for soil data and how these may be met by technology.
Joy Clarke, Teagasc Walsh Scholar, reports on the key results from her work on understanding how biocontrol and integrated pest management (IPM) approaches can support the mushroom sector in controlling disease outbreaks.
DNA information collected at birth can now be used to detect chromosomal abnormalities in livestock, helping avoid the costs and challenges of rearing infertile cattle.
Meat Technology Ireland (MTI) is a national centre for research and innovation in meat processing, based at Teagasc Ashtown. Uniquely positioned, it brings together research organisations and industry partners to develop solutions to some of the biggest contemporary challenges facing the meat sector in Ireland, and the world.
Key challenges and opportunities in Ireland’s plant-based sector were revealed in a recent stakeholder workshop, highlighting the potential for sustainable food production and the need for strategic interventions.