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. Activities are organised into three research areas: an extensive Food for Health sub-programme; a Food Microbiology and Biochemistry sub-programme and a Milk and Product Quality sub-programme.
Main programme objectives
- To extract and/or modify food components and provide bio-functional molecules, as food solutions to address key societal diet-related health concerns including, for example, gut health, cardiovascular disease, obesity and life stage nutrition.
- To exploit microorganisms, microbial metabolites and bacteriophage as agents to control deleterious or pathogenic organisms in food systems or the gastrointestinal tract.
- To focus on the application of microorganisms and their enzymes to impact on the sensory, textural, techno-functional properties and health benefits of a range of foods and food streams.
- Contribute to food sustainability and the circular bio-economy.
In addition to the core activities of Food Biosciences, it is also an academic partner in large national programmes such as APC Microbiome Ireland and VistaMilk SFI Research Centres, Food for Health Ireland and a broad variety of EU and other international projects.