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Research Topics

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
  • Microbiome Analysis
  • Meat and Meat products
  • Dairy Foods and Ingredients
  • Sensory Science
  • Plant based Food and Ingredients
  • Marine based Foods and Ingredients
  • Prepared Consumer Foods.

The Food Programme focuses on quality, safety and food product innovation and is performed in collaboration with universities and research institutes in Ireland, the United Kingdom, the European Union, the United States of America, Asia, South America, Australia and New Zealand.

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 regulations