Teagasc Food Gateways event – online/virtual event30 September 2020 30 September 2020
Food Formulation for the Future – for a fair, healthy and environmentally-friendly food system
This virtual event, will present the latest concepts and technologies, to help food companies meet the challenges of product reformulation for healthier foods.
It will highlight the importance of food innovation in developing business opportunities to meet consumer demands in line with the European Green Deal.
The programme will include both national and international guest speakers, as well as representation from state agencies. It will provide an opportunity to hear from Teagasc scientists on the current challenges, solutions and the technologies available to assist food companies in Ireland.
10.00am – 11.10am
Welcome: Shay Hannon, Prepared Consumer Food Centre Manager, Teagasc
Introduction: Gerry Boyle, Director, Teagasc
The Importance of Innovation in the Context of Food Formulation for the Irish Food Sector: Linda Stuart-Trainor, Director of Prepared Consumer Foods, Food Drink Ireland
Emerging Technologies for the Reformulation of Foods: Ciara McDonnell, Agriculture and Food CSIRO, Australia
11.10am – 12.30pm
Supporting Food Businesses in their Product Reformulation Journey Shay Hannon introduces key Teagasc researchers. These experts will demonstrate the latest concepts and technologies, to help food companies address the opportunities, and meet the challenges, of product reformulation for healthier foods in line with the European Green Deal.
This will be followed by a live Q&A session with the Teagasc panel.
- A Sensory Science Toolbox for Food Product Innovation: Emily Crofton
- The Role of Packaging in Food Reformulation: Shivani Pathania
- The Impact of Food Reformulation on Safety and Shelf life: Kaye Burgess
- Advantages of using Pulsed Electric Field (PEF) Technology in Food Reformulation: Brijesh Tiwari
- Novel Drying Strategies Underpinning Food Reformulation: Eoin Murphy
- Current Trends in Bakery Reformulation: Eimear Gallagher
- Meat Product Reformulation - Challenges and Technological Strategies: Cristina Botinestean
- Studying the Impact of Reformulation on Food Microstructure: Laura G. Gómez-Mascaraque
- Analysis of the Nutrient Composition of Reformulated Foods: Martin Danaher
Food Innovation Gateways Programme
Professor Gerry Boyle is Director of Teagasc, the agricultural and food development authority for Ireland, since October 2007. Teagasc employs 1200 staff and has an annual budget of about €195 million. Gerry Boyle is a Member of the Royal Irish Academy and has been conferred as a Chevalier de l’Ordre des Palmes Académiques by the Government of France. He serves as a member of the Climate Change Advisory Council of Ireland and President of EURAGRI which is the European association of agriculture and food public research organisations. He also holds an honorary Doctor of Science conferred by University College Cork, Ireland.
Linda Stuart-Trainor is Director of Prepared Consumer Foods in Food Drink Ireland (FDI).
The Prepared Consumer Foods Directorate represents companies producing value-added food and beverages selling in Ireland or internationally to grocery, convenience retail, food service and other food companies. The sector includes prepared consumer foods, ingredients, value-added seafood, value-added horticulture and non-alcoholic beverages.
Linda’s background is in policy and communications. She was previously Assistant Director of the Small Firms Association. Prior to that she conducted policy research at the Institute of International and European Affairs in Dublin and worked in public affairs in Brussels.
Dr. Ciara McDonnell is a Research Scientist in the Food Technology team at the Commonwealth Scientific and Industrial Research Organisation (CSIRO). Ciara graduated from University College Dublin in 2013 with a PhD in meat science. Following graduation, Ciara worked in the ingredients industry addressing challenges associated with the reformulation of value-added meat products. Her current research interests include optimisation of food structure and function through shockwave and high-pressure thermal processing, understanding foods for targeted consumer cohorts, objective measurement technologies for food quality and strategies for the development of clean label food products.