The Teagasc Food Programme encompasses many aspects of food science and technology including:
- Food Structure and Functionality
- Food Safety
- Food Quality
- Food for Health
- Food Fermentation
- Meat and Meat products
- Dairy Foods and Ingredients
- Sensory Science
- Plant based Food and Ingredients
- Marine based Foods and Ingredients
- and Prepared Consumer Foods.
The Food Programme focuses on quality and safety and food product innovation and is performed in collaboration with universities and research institutes in Ireland, the European Union, the United States of America, Asia and New Zealand groups.
The research programme is underpinned by targeted studies of markets and consumer-led developments, as well as the need for rigorous adherence to national and international (European Food Safety Authority) regulations.