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Teagasc Food Gateways Event

Event Time 9AM
Venue Moorepark, Fermoy, Co Cork
Food Structure - Formation, Functionality and the Future

This unique event will showcase the latest developments in food structure research and design.

See 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.

Our exciting line-up includes a range of speakers from academia and industry with a focus on Food Structure. Speakers will cover areas such as processing, digestion, nutrition, analytical techniques, image analysis and much more. See programme below for full details. Experience our technologies first hand with two fully interactive areas showcasing the latest analytics employed by Teagasc.

Register here


9:15am Registration, coffee and viewing of exhibits and interactive areas.
9:45am Welcome (Dr. Sean Hogan) and Introduction (Professor Gerry Boyle, Director). 
10:00am Professor Stephan Drusch, Technical University of Berlin. Interfacial Properties and Impact on Functionality in Spray-dried Emulsions. 
10:30am Dr. Christopher Hartmann, Nestlé Research, Lausanne.
Understanding Food Oral Processing to Guide Food Structure Design. 
11:00am Professor Sylvie Turgeon, Laval University, Quebec. 
What is the impact of food matrix on nutrient bioaccessibility and their metabolic responses?
11:30am Tea/Coffee and viewing of exhibits and interactive areas. 
12:00pm Professor Sally Glass, University of Melbourne. The ARC Dairy Innovation Hub: an Australian Perspective. 
12:30pm Dr. Alessandro Ferragina, University of Padova. Applications of Spectroscopic Techniques in the Agri-Food Sector. 
1:00pm Dr. Tamara Manuelian, arivis, Rostock. Food Material Research - 3D Imaging and the World of Virtual Reality (VR). 
1:30pm Lunch and viewing of exhibits and interactive areas. 
3:00pm End 

For further information please contact gateways@teagasc.ie 
or Niamh O'Brien at 025 42313