Jan Roland G. Molina

Project Title: Development of Novel Nitrate/Nitrite Reduced and Nitrate/Nitrite Free Meat Products

Overview: Jan is working on the development of novel nitrate/nitrite reduced and nitrate/nitrite-free meat products. Nitrites are food additives that can be found on some processed meat products. This additive stabilises the red colour, controls rancidity (off-flavors), inhibits the growth of spoilage and pathogenic bacteria and is responsible for the distinct 'cured' flavour of processed meats. However, consumers and food regulators have been concerned about the potential adverse health effects as studies link this additive as probable carcinogens to humans when conditions favour endogenous nitrosation. Moreover, consumers consider food additives as unnatural, artificial and unhealthy. With this, there is a need to develop new formulation and process for meat products that uses reduced level to no preservatives like nitrites, and without compromising the quality and safety of these products.

Jan is from the Philippines where he finished his BSc Food Technology and gained appreciation for food science, technology and innovation. He graduated Erasmus Mundus masters in Food Innovation and Product Design from AgroParisTech, France, TUDublin, Ireland and Lund University, in Sweden. He has the passion in food innovation, and develop products that are safe, healthy and sustainable.

Programme Area: Food Industry Development

Supervisors: Dr. Cristina Botinestean, and Prof. Jesus Frias

Location: Teagasc Ashtown, Co. Dublin

Funding Source: Department of Agriculture, Food and the Marine