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Teagasc Showcase Novel Food Technologies

Teagasc are holding a Food Innovation Gateways event highlighting the exciting opportunities available from Teagasc to the Irish food industry. The theme for the event is Novel Technology for a Competitive Food Industry and is taking place at the Teagasc Food Research Centre, Ashtown, Dublin today, Wednesday, 23 November. It is showcasing current novel processing technologies, capabilities, services and expertise and provides a unique forum for face-to-face interaction between key researchers and leading food industry representatives.

Declan Troy, Director of Food Technology Transfer in Teagasc said: “The potential of novel food processing technologies has gained increased industrial interest as the food sector seeks to become more environmentally and economically sustainable. Teagasc has significant expertise in technologies such as high pressure processing, ultrasound processing, novel thermal processing and separation technology. These technologies can be used to manufacture innovative, safe, sustainable food products, of the highest-quality, shaping the future of the food sector in Ireland.”

National and international experts are presenting their experiences and knowledge. The speakers include; Lilia Ahrné, Professor in Dairy Process Technology at University of Copenhagen, Denmark; Joseph Ahern, Kerry Ingredients EMEA; Oliver Schlüter, Senior Scientist at Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany; Liam Murphy, Co-founder and Director, HPP Tolling, Dublin; Henry Lyons, Managing Director, HJL Scientific Ltd., Kerry; and Dorothy Timmons, Senior Research Technologist, Enterprise Ireland.

The Teagasc Gateways event includes 17 exhibits on:

  1. Ultrasonication of Powders
  2. Novel Extraction Technologies
  3. BioTransformation using Fermentation Technology
  4. Packed Bed Reactor System
  5. Post-Drying Technologies
  6. Structuring Foods for Optimised Quality
  7. Sensory Food Network Ireland
  8. Consumer and Market Research
  9. Technology Transfer
  10. Food Safety and High Pressure Processing
  11. Power Ultrasound for Meat Curing
  12. Plasma Technologies
  13. Technology Development Supports for Food SMEs
  14. MTL and Scale-Up Facilities
  15. Novel Membrane Filtration for the Food Industry
  16. Novel Ingredients from Meat Processing Streams
  17. Drying Technologies

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