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.
Main programme obvectives
- To employ foods, food components and health promoting microorganisms as food-based solutions to address key societal diet related health concerns including gut health, obesity, and infant 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.
- Contribute to milk quality research, a cross departmental activity in the Food Programme