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 Teagasc Food Programme drives and supports all elements of the Agri-food industry, through science based innovation that aids and directs the future development and sustainability of this sector. The Food Programme operates across 5 departments, each uniquely populated with innovative scientists, exceptional infrastructure and an ambition to deliver.
The Teagasc Food Research Programme is delivered across five departments:
- Food Biosciences
- Food Chemistry & Technology
- Food Safety
- Food Quality & Sensory Science
- Food Industry Development
All departments work closely with each other and with the Teagasc Technology Transfer Office to implement the Teagasc Food Technology and Knowledge Transfer Strategy.
The Food Research Programme encompasses many aspects of food science and technology including:
- Food structure and functionality
- Food safety and quality
- Food for health
- Food fermentation
- Microbiome research
- Meat and meat products
- Dairy foods and ingredients
- Sensory science
- Plant-based food and ingredients
- Marine-based foods and ingredients
- Prepared consumer foods
- Food industry supports
In total there are almost 300 staff involved in the Food Research Programme, comprising permanent scientists, permanent technical staff, contract scientists and post graduate students.