Our Organisation Search
Quick Links
Toggle: Topics

Research Infrastructure

Analytical Facilities

  • Specialised laboratory facilities including dedicated biocontainment level 2 and level 3 microbiology laboratories, an extensive cell culture facility, an analytical facility which includes UPLC-MS/MS, 2D Nano LC-MALDI-QTOF and Biacore instrumentation.
  • The Teagasc Sequencing Centre contains a range of sequencers to cover genomic and metagenomics studies. These include Illumina NextSeq, Illumina MiSeq, ION Proton, ION PGM and Oxford Nanopore MinIon platforms.
  • The National Food Imaging Centre provides state of the art microscopes and an associated image management system to support analysis of food microstructure.
  • The Bio-Functional Food Engineering Facility supports the development of dairy based ingredients and is specifically designed to support R&D associated with dairy powders.
  • The Bioactive Protein Discovery Unit, a world class facility used for peptide purification, identification, analysis and generation via Ion Exchange, Reverse Phase and Size Exclusion chromatography, mass spectrometry, peptide synthesis and amino acid analysis.
  • Bioactive evaluation; a broad series of bioassays are available for bioactive evaluation including the analysis of antimicrobial, anti-infective, antithrombotic, anti-proliferative, antihypertensive, anti-obesity, pro-satiety, prebiotic and immunomodulatory activities.
  • The Flavour Chemistry Facility contains state of the art gas chromatography equipment including GCxGC TOF MS and GC olfactory analysis and a range of automated extraction techniques (TD/SPME/SPME Arrow/Hi-Sorb). This facility and research expertise are available to support product development, flavour/ aroma characterisation, product matching, identification of off-flavours (aromas) or taints, oxidation stability in a wide range of foods and beverages, and total and free fatty acid analysis.
  • The Nutraceutical Research Facility has expertise in extracting and purifying biologically active components from natural resources, quantifying potential and chemically characterising components via state of the art instrumentation including a High Resolution NMR Suite, Nano-liquid chromatography, UPLC-tandem mass spectrometry and Quadrapole Time of Flight Mass Spectrometer.
  • Cereal Chemistry Laboratory and Test Bakery Facilities include a mill room, test bakery, and rheology and food structure laboratory, which supports industry-led research for ingredients and novel formulations for baked goods and snacks.
  • The Meat Centre of Excellence comprises the Meat Industry Development Unit and analytical labs in the areas of meat texture, biochemistry, proteomics, molecular biology and meat quality, as well as a biofermentation suite and meat processing suite.
  • Meat digitalisation testbed – comprises vision system, novel grading equipment, such as Q-FOM ribeye camera, portable spectral imaging and sensors, robot arm and tooling to facilitate research on automation in meat plants, CT-Scanner for meat and food characterisation
  • Spectroscopy suite – comprises hyperspectral imaging system (Vis-NIR and NIR), FT-NIR Bruker MPA II, ASD LabSpec 4 (Vis-NIR), Perten DA7250 (NIR), DXR Smart Raman Spectrometer.
  • The Tissue Culture Facility contains the TFRC master stocks of mammalian cells,  microscopes, CO2 incubators, Cryogenic storage system (Dewars), biological safety cabinets, centrifuges and an xCelligence system for label-free and real-time monitoring of cell-viability and barrier function.
  • The Robotics Platform consists of a dual arm collaborative robots (Cobots) with vision systems. The platform is used for evaluation of the reconstitution performance of nutritional powders.
  • The Culture Collection provides bacterial cultures with potential for exploitation as dairy starters, adjunct cultures and probiotics for the Food and Pharma industries and the research community.
  • The Sensory Science Suite at Ashtown is a state of the art facility comprising 18 sensory testing booths with an adjoining fully equipped kitchen and preparation area. Sensory booths are equipped with the latest sensory data collection software (Compusense Cloud®), as well as multiple biometric sensors, such as eye tracking glasses, EEG headsets and facial expression coders, which are synchronized via the iMotions platform.
  • The Residue Analysis Laboratory is ISO17025- accredited for the analysis of approximately 125 residues in different food matrices via seven mass spectrometer instruments, ICP-MS and Ion Chromatography analysis.
  • The Microbial Safety and Shelf Life Suite is a biocontainment unit that facilitates the development and validation of new approaches to control microorganisms and to assure microbial food safety. Equipment includes a range of processing, packaging and storage instruments, as well as a flow cytometer and MinION for the detection and identification of microbes.
  • The Biotransformation and Bioprocess Innovation Facility provides access to a suite of instrumented bioreactors with varying laboratory-scale capacities. The platform comprises a fully-automated workstation offering parallel control of 48 microbioreactors (2 mL), laboratory-scale capacity from 100 mL to 20 L, with access to additional pilot-scale (250 L) capacity at Moorepark Technology Ltd. This facility provides the full-value chain of equipment for the complete scale-up sequence required in bioprocess development.
  • The National Prepared Consumer Food Centre is a state of the art food research and development centre established to support innovation and accelerate the development of new products and processes within the PCF sector. The Centre contains state of the art pilot-scale processing equipment including drying, extrusion, packaging and advanced processing technologies. It also incorporates analytical and sensory laboratories to determine the nutritional, compositional, microbial and sensory profiles of food products.