Teagasc Researchers feature in Programme 2 of the TV Series The Science Squad - Size Matters - Thursday, June 21, RTE One at 7pm
Sometimes big breakthroughs come in small packages! Tonight The Science Squad on RTÉ 1 meet the researchers who are taking big steps on the nano scale, developing revolutionary new methods for the production of lighter and cheaper plastics, manipulating food structures to reduce fat content while increasing flavour, and looking at how our genes have evolved over millions of years in an attempt to better understand genetic diseases.
In this episode, Teagasc food structures researcher Dr Mark Auty speaks to presenter Kathriona Devereux about a low fat yoghurt that is just as creamy as a full fat yoghurt but without any additives.
“The microscopic structure of food significantly affects its processing characteristics, flavour properties and texture. We investigate Teagasc research that could provide keys to understanding and controlling food behaviour, which could solve the ‘reduced fat but with better taste’ challenge facing modern society,” said Kathriona Devereux.
Dr. Auty is a food structure expert with over 25 years’ experience in applying microstructural and rheological analysis to understanding food functionality. Particular research interests include relating microstructure of food ingredients and products to their behaviour during processing and consumption. Mark provides specialist expertise to a wide range of projects at Teagasc, including projects on protein functionality, powders, cheese, probiotics, fermented milks, cereals and meat products.
In 2007 Mark set up and now manages the National Food Imaging Centre, the world’s first fully comprehensive microscopy laboratory dedicated to agri-food research. This state of the art imaging facility located at the Teagasc Food Research Centre, Moorepark, includes light, confocal, electron and atomic force microscopes.
The trailer for tonight’s show can be seen on http://vimeo.com/44250111