Food Innovation Gateway – Food Biotransformation
A showcase of research and opportunities for Irish food and beverage producers is taking place, in the Teagasc Food Research Centre, Moorepark, Fermoy, Cork, today, Thursday, 21 November.
The Teagasc Gateways event “Food Biotransformation – Biological Processes for Sustainable & Novel Food Development” provides an exciting opportunity for food and beverage producers, to find out about national and international activity in this area. The event offers attendees the opportunity to engage with experts, see demonstrations of technologies and service platforms available within Teagasc, and obtain information on innovative supports from National Development Agencies.
Teagasc Food Researcher Kieran Kilcawley said; ”Food Biotransformation is receiving renewed interest because it is seen as a more natural process, more consumer and legislation friendly, can potentially add value to food waste streams and can offer a more sustainable alternative to other production processes.”
A Special Edition of the Teagasc Technology Portfolio has been produced, focusing on the capability and expertise in Food Biotransformation within the Teagasc Food Programme. It concisely describes current technologies, capabilities, services and expertise in one volume. A copy of the Technology Portfolio is available to view at https://www.teagasc.ie/publications/2019/food-biotransformation-portfolio.php.
The combined technology transfer strategy takes into account the many different forms of technology and knowledge support “gateways” through which companies can engage with Teagasc. These include collaborations or contract research agreements, commercial service arrangements, industry training programmes, student placements and consultancy projects.
The programme for the Teagasc Gateways event included presentations by leading national and international experts including; Professor Lene Lange, retired Technical University of Denmark; Dr Maxine Roman & Dr Jon Wiese, Kraft Heinz, USA; Dr Brian Gibson, VTT Finland; Associate Professor Kostas Gkatzionis, University of Aegean, Greece and Dr Parikshit Sawdekar, Glanbia who discussed topics such as the future application of biotransformation systems for the food industry; biotransformation within food-for-health, alcohol fermentation; flavour generation and biotransformation of waste streams. Mr Patrick Barrett from the Department of Agriculture, Food and the Marine covered funding opportunities for research and innovation.
The combined technology transfer strategy takes into account the many different forms of technology and knowledge support “gateways” through which companies can engage with Teagasc. These include collaborations or contract research agreements, commercial service arrangements, industry training programmes, student placements and consultancy projects.
The programme for the Teagasc Gateways event included presentations by leading national and international experts including; Professor Lene Lange, retired Technical University of Denmark; Dr Maxine Roman & Dr Jon Wiese, Kraft Heinz, USA; Dr Brian Gibson, VTT Finland; Associate Professor Kostas Gkatzionis, University of Aegean, Greece and Dr Parikshit Sawdekar, Glanbia who discussed topics such as the future application of biotransformation systems for the food industry; biotransformation within food-for-health, alcohol fermentation; flavour generation and biotransformation of waste streams. Mr Patrick Barrett from the Department of Agriculture, Food and the Marine covered funding opportunities for research and innovation.