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
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
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.
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
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.
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.
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.