Food
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Food Safety
The objective of the food safety research programme is to provide the science to underpin a total chain risk based approach to food safety focusing on microbial and chemical contaminants in the “farm to fork” food chain
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Food Quality and Sensory Science
Food Quality and Sensory Science research focuses on meat science, cereal/bakery science, sensory science and flavour chemistry, with staff and facilities located at both Ashtown and Moorepark
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Food Industry Development
Our aim is to provides a comprehensive technical support service to the Agri-food industry with a particular focus on SMEs and start-up food businesses.
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Research and Innovation
Ireland’s food industry excels in international markets through having robust standards in food quality and safety, and an ability to innovate. The Food Programme operates across 5 departments, each uniquely populated with innovative scientists, exceptional infrastructure and an ambition to deliver
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Food Chemistry & Technology
Our aim is to help food processors maintain competitive advantage and secure premium markets. Our Dairy research focuses on cheese, infant formula and dairy based ingredients; Meat research, focusing on quality, whole chain management and recovering value from meat processing streams; Cereal research focusing on product quality and innovation in the bakery industry.
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Food Bioscience
Our core objective in Food Biosciences is to engage in advanced research and technology development in support of the Irish Agri-Food industry sector. Activities fall into three research areas: Food for Health; Cheese Microbiology and Biochemistry and Milk and Product Quality.
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Research Infrastructure
Research at Teagasc spans the entire Agri-Food chain, from farm production through to food processing, quite literally - from farm to fork. Teagasc Food Research is supported by an elaborate infrastructure, with on-going investment in buildings, facilities and equipment.
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Technology Transfer