TResearch Articles 2025
A research initiative at Teagasc Oak Park aims to boost apple production in Ireland by exploring innovative training systems and rootstocks. The project focuses on improving yield efficiency, enhancing fruit quality, and cutting labour costs, offering Irish growers strategies tailored to the local climate.
Research at the Horticulture Development Department at Teagasc Ashtown is exploring the potential use of viruses to combat pathogens in commercial mushroom cultivation.
How do farming experience and social influences shape safety awareness among young farmers? This research explores the behavioural drivers of farm injury risk perception.
Animal blood is a nutrient-rich by-product offering sustainable solutions. Innovative processes transform it into valuable products, turning waste into wealth and advancing a circular economy.
A Senior Research Officer at Teagasc Moorepark’s Food Research Centre, Eoin Murphy is focused on improving drying processes and associated energy usage in the dairy industry. An upcoming symposium in Cork will be examining this sector’s challenges and opportunities.
Highlighting the Food Programme’s lasting impact on the evolution of the agri-food sector.
Based at Teagasc Moorepark, the mastitis research team is equipping farmers with evidence-based solutions to enhance udder health and reduce reliance on antibiotics. Their research explores key areas such as the risk factors driving clinical and heifer mastitis and the variables influencing the success of non-antibiotic dry cow therapy.
Agriculture forms a key part of Ireland’s economy, but the sector must improve its use of renewable energy to withstand rising economic and sustainability challenges.
Innovative research at Teagasc Ashtown’s Food Quality and Sensory Science department is examining how Irish-grown peas can help promote new, sustainable food solutions.
Improving enteric methane emission estimates from ruminant livestock is an important step towards more informed decision- making on appropriate mitigation strategies.
Fermented foods, an ancient dietary staple, are making a comeback. With new innovations and growing demand, researchers are uncovering what makes these foods a hit with modern consumers.
Nitrites in cured meat play a key role in developing sensory characteristics that are important to consumer perception and purchase intent. Research at Teagasc Ashtown is investigating whether nitrites can be reduced without compromising the sensory experience.
Researchers at Teagasc Grange are exploring how seasonality impacts beef prices and farm profitability, using bioeconomic models to examine Irish beef production systems and the potential of altering slaughter dates.
Discover how the FAST-IP programme is transforming Ireland’s agri-food sector with innovative solutions, immersive learning and a sustainable future focus.
Ireland’s new research and innovation agency, Research Ireland, sets the stage for a cohesive, interdisciplinary system that drives sustainability, excellence and impact across all disciplines.
Advances in innovation across the food sector play a key role in maintaining Ireland’s status as a food exporter, explains Mark Fenelon, Head of Teagasc’s Food Programme at Ashtown and Moorepark.
Teagasc’s researchers attend many events throughout the year, sharing the findings from their research with national and international audiences. Here, we capture the take-home messages – key pieces of information that our researchers want people to remember – from recent events.