Food Innovation Gateways
Upcoming Gateways Event
Innovative Drying – Technologies and Analytics for High Quality, Sustainable Products- 26th October 2021
Register here: https://us02web.zoom.us/webinar/register/WN_pTDrB036Q1erfVOwDV709Q
View the programme (including Teagasc speakers) here: Food Innovation Gateways 2021 Programme
Food Innovation Gateways is part of the Teagasc Food Technology and Knowledge Transfer Strategy to support Irish food companies. The Gateways initiative promotes opportunities for the Irish food industry to engage with Teagasc research.
The subject of the next Gateways event is Innovative Drying – Technologies and Analytics for High Quality, Sustainable Products. This virtual event will present the latest concepts and innovations in drying technologies, as well as the capabilities of Teagasc in this area.
Novel food drying technologies have huge potential in food preservation, as the industry seeks to become more environmentally and economically sustainable. Such innovations offer possibilities for ingredient and product development, improved consistency of products and increased opportunities for export.
The programme for this Gateways event will include both national and international speakers from academia and industry, as well as an opportunity to hear from Teagasc scientists on the latest research and innovation within Teagasc on drying technologies, powder rehydration and analytical capabilities.
Previous Gateways Events
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Food Formulation for the Future
For a fair, healthy and environmentally-friendly food system. The opportunities, and the challenges, of product reformulation for healthier foods in line with the European Green Deal.
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Food Biotransformation
Biological Processes for Sustainable & Novel Food Development - Innovation is a key driver to meeting many of the environmental, societal & economic challenges facing the food sector. These include climate change, over- and -under nutrition & international competitiveness
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Assuring Food Safety & Maximising Shelf-life
Optimal shelf-life is an essential requirement for all food products. A shelf-life that satisfies consumer expectations, facilitates export and minimises wastage is reliant on excellent food safety and consistent quality.
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FOOD STRUCTURE - Formation, Functionality and the Future
This event demonstrated how understanding of food material science can be applied to the production of high-quality products and contribute to competitive advantage for the Irish food industry
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Beyond Brexit - Making Food Innovation Go Further
Our Portfolio to be used as a starting point or menu from which food companies can begin to engage with us through various innovation support channels.
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Advanced Analytical Methodologies
Focusing on the breadth and depth of Teagasc’s analytical platforms for the food industry and highlighting the capability and capacity of our approaches to food analysis.
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Novel Processing Technologies
Novel Technologies for a Competitive Food Industry - the role and value of novel technologies in developing a strategic research and innovation agenda for a globally competitive Irish food industry
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Prepared Consumer Foods
Innovative technologies and opportunities to help develop a sustainable, competitive Prepared Consumer Foods (PCF) sector.
Food Innovation Gateways was launched in 2012 and a number of targeted industry events have taken place since then.
- Food Innovation Gateways (PDF) - Assuring Food Safety & Maximising Shelf-life
- Food Innovation Gateways Beyond Brexit
- Teagasc Gateways - Advanced Analytical Methodologies for the Food Industry
- Gateways to Novel Processing Technologies
- Gateways to Food for health (PDF)
- Gateways to Prepared Consumer Foods
- Technologies for the Food Industry