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Teagasc Showcase Food Structure Platforms

Teagasc are holding a Food Innovation Gateways event highlighting the opportunities available to the Irish food industry from Teagasc research. The theme for the event is ‘Food Structure – Formation, Functionality and the Future’ and is taking place at the Teagasc Food Research Centre, Moorepark, Cork, today Wednesday, 21st of November.

Teagasc Showcase Food Structure Platforms
Pictured at the Teagasc Food Innovation Gateways event on 'Food Structure - Formation, Functionality & the Future' in the Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork are Dr Mark Fenelon, Teagasc Head of Food Programme, Professor Sally Gras, University of Melbourne & Declan Troy, Assistant Director of Research, Teagasc

This event will demonstrate Teagasc capabilities for the design, control and analysis of food structures and offers an opportunity for interaction between researchers and leading food industry representatives.

The programme includes presentations by leading international experts outlining the role of food structure in the production, oral breakdown, digestion and bioavailability of foods. Advanced analytical techniques, used by Teagasc researchers, will be demonstrated – including a glimpse of the future with modern robotic tools and virtual reality imaging on display! Such capabilities allow Teagasc researchers to be positioned amongst the world’s best in the development of food structural science.

Speaking at the Teagasc Food Gateways event, Declan Troy, Assistant Director of Research at Teagasc said: “This event is one of our many channels of engagement with the food sector. The ability to characterise highly complex food structures, from the molecular right up to bulk food products, is essential in order to maintain quality and competitiveness in the Irish food production sector’’.

The panel of speakers at this specially-themed event include Professor Stephan Drusch of the Technical University of Berlin, a leading academic in the area of structure-function-relationships in food processing; Dr. Christoph Hartmann, of Nestlé Research & Development, Lausanne, is an authority on biophysical mechanisms in food oral breakdown; Professor Sylvie Turgeon of the Université Laval, Quebec, is a world leader in the control of food product stability and the influence of structure on nutritional properties.

The speakers for the second session are Professor Sally Gras of the University of Melbourne, has a background in Chemical Engineering and is a leading microscopist and protein biophysicist; Dr. Allessandro Ferragina, formerly of the University of Padova, and now of Teagasc, is an Animal Scientist with expertise in biostatistics and chemometric processes; and Dr. Tamara Manuellian, of ‘arivis AG’, Rostock, who is a Regional Sales Manager and Applications Specialist for tailored image analysis solutions in the life sciences.

Event proceedings can be viewed by clicking on this link https://www.teagasc.ie/publications/2018/food-structure.php

The Teagasc Gateways event includes 12 exhibits and 2 interactive areas. Details on each of the exhibits are available at https://www.teagasc.ie/food/research-and-innovation/research-areas/food-industry-development/food-gateways/