Research Departments

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  Food Safety

  The objective of the food safety research programme is to provide the science to underpin a total chain risk based approach to food safety focusing on microbial and chemical contaminants in the “farm to fork” food chain

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  Food Quality and Sensory Science

  Food Quality and Sensory Science research focuses on meat science, cereal/bakery science, sensory science and flavour chemistry, with staff and facilities located at both Ashtown and Moorepark

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  Food Industry Development

  Our aim is to provides a comprehensive technical support service to the Agri-food industry with a particular focus on SMEs and start-up food businesses.

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  Food Chemistry & Technology

  Our aim is to help food processors maintain competitive advantage and secure premium markets. Our Dairy research focuses on cheese, infant formula and dairy based ingredients; Meat research, focusing on quality, whole chain management and recovering value from meat processing streams; Cereal research focusing on product quality and innovation in the bakery industry.

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  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 sector. Activities fall into three research areas: Food for Health; Cheese Microbiology and Biochemistry and Milk and Product Quality.