FIRM FUNDED PROJECTS PRE 2010 COLLABORATING PROJECT ... · bacteria and their application as...
Transcript of FIRM FUNDED PROJECTS PRE 2010 COLLABORATING PROJECT ... · bacteria and their application as...
'An in-depth investigation of Irish consumer and industry acceptability of
novel food technologies'. TAFRC, UCC, DIT
Dr. Maeve Henchion, Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2008 Complete Final Report 08RDTAFRC659.pdf
BioA-Lac: Bioactive protein complexes in bovine milk TMFRC, TCD, UCC
Dr André Brodkorb, Moorepark Food Research Centre, Teagasc,
Fermoy, Co Cork 2008 Complete Final Report 08RDTMFRC650.pdf
Biosensitives Advanced Stabilisation (BAS) UCC, TMFRC Prof. Yrjo Roos 2008 Complete Final Report 08RDC695.pdf
Communication, exploitation and support of technology transfer
opportunities from FIRM research information/outputs to industry and
other stakeholders TMFRC, UCC
Derbhile Timon,Teagasc Moorepark Food Research Centre,
Fermoy, Co. Cork 2008 Complete
Development of a novel bioactive for reducing insident of
Mycobacterium avium paratubercolosis (MAP) CIT
Dr. Aiden Coffey, Dept. of Biological Sciences,Cork Institute of
Technology,Bishopstown, Cork 2008 Complete Final Report 08RDCIT617.pdf
Discovery and Application of Novel Bioactive Substances from Marine
Sponges for the control of Major Food Pathogens UCC Prof Alan Dobson 2008 Complete Final Report 08RDC629.pdf
Emergence of pathogens with resistance to biocides in use in the food
industry TAFRC, UCD
Dr Kaye Burgess, Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2008 Complete Final Report 08RDTAFRC616.pdf
Exploitation of Food-Grade Microbial Extracellular Polysaccaridies as
Dual-Function Food-Ingredients CIT, UCC
Dr. Aiden Coffey, Dept. of Biological Sciences,Cork Institute of
Technology,Bishopstown, Cork 2008 Complete Final Report 08RDCIT600.pdf
Exploring the potential of potato peel waste as a source of
phytopharmaceuticals, bio-active peptides and as a control measure for
potato nematodes TAFRC, UCC
Dr. Nigel Brunton, Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2008 Complete
Generation and characterisation of novel health enhancing ingredients
from brewers' spent grain. UL, UCC
Prof R. J. (Dick) Fitzgerald, Life Sciences Department University of
Limerick Limerick 2008 Complete Final Report 08RDUL669.pdf
Healthy cereal-based snacks for the elderly TAFRC, UCC
Dr. Eimear Gallagher, Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2008 Ongoing
Healthy cereal-based snacks from byproducts of the milling, malting,
brewing and cider industries TAFRC, UCC, UCD, DIT
Dr. Eimear Gallagher, Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2008 Complete
FIRM FUNDED PROJECTS PRE 2010
PROJECT TITLE
COLLABORATING
INSTITUTIONS PROJECT CO-ORDINATOR
PROJECT
STATUS Final ReportCALL YEAR
In-situ starch modifications in food formulations using protein. TMFRC, UCC Dr. Sinead Fitzsimons 2008 Complete FINAL REPORT 08DTMFRC636.pdf
Isolation and characterisation of antifungal compounds from lactic acid
bacteria and their application as natural preservatives in food and
beverages UCC, CIT
Dr. Elke Arendt, Department of Food Science and Food Technology
and Nutrition,UCC,Cork. 2008 Complete Final Report 08RDC607.pdf
Manufacture, application and assessment of packaging materials
containing novel nanoparticle technology in conventional food packaging
systems in terms of product composition, quality, sensory, safety and
shelf-life stability (NANOPACK) UCC, UCD
Dr. Joe P Kerry, Department of Food Science and
Technology,University College Cork,Cork. 2008 Complete
MAPSAFE:Bioprotectants to control the emerging foodborne pathogen
Mycobacterium avium paratuberculosis (MAP) UCC Dr. Paul Cotter, Microbiology Dept., University College Cork 2008 Complete Final Report 08RDC691.pdf
Meat & related products as novel sources of 25-hydroxyvitamin D - a
novel food-based bioactive with multiple health benefits UCC Prof. Kevin Cashman 2008 Complete Final Report 08RDC631.pdf
Meticillin-resistant Staphylococcus aureus in pigs: investigation of an
emerging pathogen of public health significance UCD
Dr. Nola Leonard, Department of Veterinary Microbiology and
Parasitology,Faculty of Veterinary Medicine, UCD,Belfield, Dublin
4. 2008 Complete Final report 08RDD680.pdf
Natural Ingredient Cheese Solutions TMFRC, UL, UCC
Dr. Kieran Kilcawley, Teagasc Moorepark Food Research Centre,
Fermoy, Co Cork 2008 Complete
Novel bioactive ingredients, produced by lactobacalli, with potential to
extend shelf life. CIT
Dr. Aiden Coffey, Dept. of Biological Sciences,Cork Institute of
Technology,Bishopstown, Cork 2008 Complete Final Report 08RDCIT601.pdf
Novel strategies for optimization of the cheddar cheese manufacturing
process UCC, UL, TMFRC Prof. Paul McSweeney 2008 Complete Final Report 08RDC604.pdf
Pre-commercialisation Evaluation of Algal Derived Prebiotic Poly and
Oligosaccharides using Phenotype Microarray Technology. ITT, NUIG Dr. Shane O'Connell 2008 Complete
Rapid,Objective and Quantitative Determination of Meat Quality by Non-
Destructive and Non-Contact Hyperspectral Imaging System UCD, TAFRC
Prof Da-Wen Sun, Department of Agriculture and Food
Engineering,UCD,Earlsfort Terrace, Dublin 2. 2008 Complete Final Report 08RDD618.pdf
Re-engineering process technology for the manufacture of infant formula TMFRC, UCC Dr. Mark Fenelon, Teagasc, Moorepark Fermoy Co. Cork 2008 Complete
Shining light on food microbiology UCC
Prof. Colin Hill, Department of Microbiology,University College
Cork,Cork. 2008 Complete Final Report 08RDC602.pdf
Technologies and Systems to Enhance Poultry Safety and Quality TAFRC, NUIG, UCD
Dr. Declan Bolton, Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2008 Complete Final Report 08RDTAFRC613.pdf
Technology and Raw Material Quality to Underpin the Irish Fresh-Cut
Fruit Industry. UL, UCC
Dr. Valerie Cliffe-Byrnes, Food Science Research Centre,
Department of Life Sciences, University of Limerick, Limerick 2008 Complete Final Report 08RDUL661.pdf
The use of novel processing technologies for improving the quality and
accelerating the processing of meats UCD, TAFRC
Dr. James Lyng, UCD Agriculture and Food Science Centre,School
of Agriculture, Food Science and Veterinary Medicine, College of
Life Sciences ,U C D, Belfield, Dublin 4 2008 Complete Final Report 08RDD683.pdf
Understanding the physico-chemistry of the meat matrix and its
potential as a delivery system for added bioactive compounds TAFRC, UCC
Dr. Ruth Hamill, Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2008 Complete Final Report 08RDTAFRC671.pdf
Water activity control and texture stabilisation of high protein snack bars TMFRC, UCC
Dr. P.M. Kelly, Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2008 Complete Final Report 08RDTMFRC651.pdf
Eldermet: Gut Microbiota as an indicator and agent of nutritional health
in elderly irish subjects UCC, MFRC
Dr Paul O Toole, Dept. Microbiology & Alimentary Pharmabiotic
Centre Rm 447 Food Science Bldg. University College Cork 2007 Complete Final Report 07FHRIUCC3.pdf
Marine Functional Food Research Initiative
TAFRC, UCC, UL, NUIG, UCD, MFRC,
UUJ Declan Troy, Ashtown Food Research Centre, Ashtown, Dublin 15 2007 Ongoing
National Food Consumption databases for food safety and nutrition UCC, UCD, TAFRC, UU
Prof Albert Flynn, Dept of Food and Nutritional Sciences,
University College Cork, Cork. 2007 Complete Final Report 07FHRIUCC2.pdf
National nutritional phenotype database UCD, UCC, TCD, UU
Prof Michael Gibney, Professor of Food and Health, Agriculture
and Food Center, University College Dublin, Belfield, Dublin 4. 2007 Complete Final Report 07FHRIUCD1.pdf
Safe and healthy foods
AFRC, AFBI, CIT, QUB,UCD,MFRC,
UUJ, UCC
Dr Martin Danaher, Food Safety Department, The National Food
Centre, Ashtown Dublin 15 2007 Complete Final Report 07FHRITAFRC5.pdf
7500 Fast Real Time PCR System DCU
Dr Anne Parle-McDermott, School of Biotechnology, Dublin City
University, Dublin 9. 2006 Complete
Anti-microbial agents (bacteriophage and bacteriocins) for control of
verocytotovigenic E. coli at key stages in the beef chain Teagasc AFRC, MFRC
Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown,
Dublin 15, Ireland 2006 Complete
Antimicrobial peptide preventing beer spoilage with nutraceutic
potential TCD, UCC
Dr. Ursula Bond,Moyne Institute of Preventative Medicine, Dept.
of Microbiology,Trinity College,Dublin 2 2006 Complete
Assessment of a novel real-time PCR test for the detection of Listeria
monocytogenes in foods NUIG
Dr. Majella Maher,The National Diagnostics Centre National
University of Galway Galway 2006 Complete
BIA-SLAN: Bioactive Ingredients from Algal Sources - novel Antimicrobial
tools to limit Campylobacter infection of poultry NUIG, Athlone IT Dr. Cyril Carroll,NUI Galway, University Road, Galway 2006 Complete
Bio-Functional Engineering (BFE) facility Teagasc MFRC
Dr. Mark Fenelon,Teagasc, Moorepark Food Research Center,
Moorepark Fermoy Co. Cork 2006 Complete
Biomarkers to Authenticate Irish Grass-fed Beef Teagasc AFRC, UCD
Dr. Frank Monahan, Room 3.43, School of Agriculture, Food
Science and Veterinary Medicine,Agriculture and Science Ctr.,
U.C.D, Dublin 4 2006 Complete
Characterisation of creaminess perception in multiphase food emulsions
by dynamic microstructural and reheological analyses Teagasc MFRC
Dr. Mark Auty, Food Processing and Functionality Dept.,
Moorepark Food Research Centre, Teagasc,Moorepark, Fermoy,
Co Cork 2006 Complete
Controlling aggregation of food protein particles Teagasc MFRC, UCD Dr. Brendan O Kennedy, Teagasc, Moorepark Fermoy Co. Cork 2006 Ongoing
Developing novel convenient meat based products by application of High
Pressure Processing (HPMeat) Teagasc AFRC, UCC
Dr. Tony Kenny,Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2006 Complete
Development and optimisation of a high-intensity pulsed electric field
system for the treatment of heat-sensitive drinks and liquid feeds
destined for high-risk patients in the healthcare environment Athlone IT
Dr. Paul Tomkins,Athlone Institute of Technology,Dublin Road,
Athlone, Co Westmeath 2006 Complete
Development of a Novel Non-Contact and Rapid Computer Vision System
for Quality Evaluation and Control of Pre-Sliced Cooked Ham UCD, Teagasc AFRC
Professor Da-Wen Sun,School of Agriculture, Food Science and
Veterinary Medicine,U.C.D., Earlsfort Tce., Dublin2 2006 Complete
Development of a technology commercialisation toolbox for publicly
funded food research. DIT, TAFRC
Dr. Maeve Henchion, The National Food Centre, Teagasc,
Dunsinea, Castleknock, Dublin 15 2006 Complete
Development of food consumption databases for risk assessment of food
borne chemicals, packaging materials and food fortification in Irish
children and adolescents. TCD, UCC
Professor Albert Flynn, Dept of Food and Nutritional Sciences,
University College Cork, Cork. 2006 Complete
Development of food ingredients for modulation of glycaemia Teagasc MFRC Dr. Mark Fenelon,Teagasc, Moorepark Fermoy Co. Cork 2006 Complete
Development of healthy spreads enriched with beneficial omega-3 fatty
acids and low in trans fatty acids UL, Teagasc MFRC
Dr. Deirdre Ni Eadhin,Food Science Research Centre, Department
of Life Sciences University of Limerick Limerick 2006 Ongoing
Development of low sodium solutions for the snack food sector UCD
Dr. Elaine Duggan,School ofAgriculture, Food Science and
Veterinary Medicine, Agriculture and Food Science Centre, U.C.D.,
Belfield, Dublin 4 2006 Complete
Development of rapid fluorescence activated cell sorting (FACS) methods
for simultaneous detection of multiple food spoilage and pathogenic
microrganisms throughout the food chain UL
Dr. Martin Wilkinson, Dept of Life Sciences, University of Limerick,
Limerick. 2006 Complete
Diet the large bowel microflora and metabolomic profiling of healthy
human subjects UCC,UCD
Professor M.J.Gibney, Room 302A, UCD School of Agriculture and
Food Science Centre, School of Agriculture, Food Science and
Veterinary Medicine, College of Life Sciences, UCD, Belfield, Dublin
4. 2006 Complete
Efficacy of ozone and ultrasound for retention of quality and microbial
reduction in fruit juice DIT, UCD
Dr. P J Cullen,School of Food Science And Environmental
Health,DIT, Marlborough St. Dublin 1 2006 Complete
Efficacy of vitamin D as a functional food ingredient for disease
prevention during the life cycle UCC
Dr. Mairead Kiely,Department of Food and Nutritional Sciences
University College Cork 2006 Complete
Enhanced traceability of the poultry meat chain using biometrics and e-
tracking technology (Avian Bio Track) UCD
Professor Shane Ward,Biosystems Engineering,UCD,Earlsfort
Tce,Dublin 2 2006 Complete
Exploitation of microbial enzyments from uncultured microbes for the
indigenous Irish food industry:Meta-enzymes project UCC
Dr. Julain R. Marchesi,Dept of Microbiology,University College
Cork,College Rd., Cork 2006 Complete
Functional properties of beta glucan from oats, barley and seaweed UCC, AFRC, CIT, UCD
Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University
College Cork 2006 Complete
Generation and characterisation of novel functional and bioactive casein
hydrolysates UL, UCC Galway-Mayo IT
Professor Richard Fitzgerald,Life Sciences Department University
of Limerick Limerick 2006 Complete
Genetics of healthy eating - fruit and vegetable intake in children UCD
Dr. Eileen Gibney,School ofAgriculture, Food Science and
Veterinary Medicine, Agriculture and Food Science Centre, U.C.D.,
Belfield, Dublin 4 2006 Complete
Genomics of gram negative foods poisoning bacteria of animal origin. UCD
Professing Seamus Fanning, Center for Food Safety,School of
Agriculture, Food Science and Veterinary Medicine, UCD
Veterinary Sciences Centre,UCD, Belfield, Dublin 4. 2006 Complete
HEART FRIENDLY FOODS: Identification and exploitation of food
components linked to heart health Teagasc MFRC, UCC Dr. Catherine Staunton,Teagasc, Moorepark Fermoy Co. Cork 2006 Complete
High Resolution Nuclear Magnetic Resonance Facility Teagasc AFRC
Dr.Nigel Brunton, Ashtown Food Research Center, Ashtown,
Dublin 15. 2006 Complete
High Resolution spectrometer coupled to nano-LC Teagasc AFRC
Dr.Martin Danaher, Ashtown Food Research Center, Ashtown,
Dublin 15. 2006 Complete
High Throughput Gravimetric Vapour Sorption Analyser Teagasc MFRC
Dr.Tim Guinee, Moorepark Food Research Center, Moorepark,
Fermoy, Co.Cork. 2006 Complete
Hyperspectral imaging system for the non destructive assessment of
mushroom quality DIT, AFRC, UCD
Dr. Jesus Maria Frias Celayeta,School of Food Science and
Environmental Health, Faculty of Tourism and Food,Dublin
Institute of Technology,Cathal Brugha St., Dublin 1 2006 Complete
Identification and molecular characterisation of genes influencing Irish
pork meat quality NUIG, TAFRC, UCD
Dr. Grace Davey,National Diagnostics Centre, National University
of Ireland Galway 2006 Complete
Identification of genes responsible for natural host resistance to
Campylobacter colonisation - tools to identify and breed genetically
resistant chickens TCD, UCD
Dr. Kieran Meade,2nd Floor,Education and Research St. Vincent's
University Hospital, Elm Park,Dublin 4 2006 Complete
Innovative processes in malting and brewing UCC
Dr. John Morrissey,Department of Microbiology, University College
Cork Cork 2006 Complete
Integrated Irish phyto food network, tracing phytochemical from farm to
fork. Teagasc AFRC
Dr. Nigel Brunton,Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2006 Ongoing
Investigating the molecular basis of cross-protection from stresses in
food of spoilage and pathogenic microbes NUIG, UCC
Dr. John Morrissey,Department of Microbiology, University College
Cork Cork 2006 Complete
Investigation of a novel biotechnological approach to the removal of
phosphates and nitrates from Irish food industry waste water UCC Dr. Niall O'Leary,Room 428,Microbiology Dept., U.C.C., Cork, 2006 Complete
Investigation of stickiness of milk powder for the purpose of improved
process control in milk powder manufacture Teagasc MFRC, UCC Donal O'Callaghan,Teagasc, Mooorepark, Fermoy, Co. Cork 2006 Complete
Isolation and characterisation of network forming enzymes and their
application to improve the nutritional value and overall quality of cereal
products NUIG,UCC
Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University
College Cork 2006 Complete
Isolation and molecular characterisation of Mycobacterium avium subsp.
Paratuberculosis in Ireland CCC,CIT,UCC
Dr. Aidan Coffey,Dept. of Biological Sciences,Cork Institute of
Technology,Bishopstown, Cork 2006 Complete
Microbial Quantitative Risk assessment of network Ireland UCD
Dr. Francis Butler,UCD School of Agriculture, Food Science and
Veterinary Medicine, Earlsfort Terrace, Dublin 2. 2006 Complete
Molecular approaches to protect Irish consumers from exposure to
Mycotoxins from foods and animal feed sources UCC, UCD
Dr. Alan Dobson, Microbilogy Dept. and Environmental Research
Institute, University College Cork,Lee Road ,Cork 2006 Complete
Nano Fibrillar milk protein assemblies as precursors to novel food
structures Teagasc MFRC, UL
Dr. Mark Auty, Food Processing and Functionality Dept.,
Moorepark Food Research Centre, Teagasc,Moorepark, Fermoy,
Co Cork 2006 Complete
National Food Imaging Centre Teagasc MFRC
Dr.Mark Auty,Teagasc, Moorepark Food Research Center,
Moorepark Fermoy Co. Cork 2006 Complete
National inter-institutional graduate training programme in skills
development for careers in the food sector. UCC, UCD
Prof Michael Gibney, Professor of Food and Health, Agriculture
and Food Center, University College Dublin, Belfield, Dublin 4. 2006 Complete
New analytical systems for quality and safety assessment of packaged
foods based on optical oxygen sensing UCC
Dr.Ross Gillanders, ABCRF, Dept of Biochemistry, Cavanagh
Pharmacy Building, UCC. 2006 Complete
Novel approaches to determine untested toxic residues in food Teagasc AFRC
Dr. Martin Danaher,Ashtown Food Research Centre Teagasc
Ashtown Dublin 15 2006 Complete
Nutraceutical and Functional Food Bioactive Peptides in Beef, Bovine
Offals and Fermented Meat Products Teagasc AFRC, MFRC, UCC
Dr. Declan Bolton,Ashtown Food Research Centre, Ashtown,
Dublin 15 2006 Complete
Nutrigenomic Technologies & Functional Food Development: High - CLA
Beef as a model functional food TCD, TAFRC
Dr. Helen Roche,Nutrigenomics Research Group, Institute of
Molecular Medicine,Trinity College School of Medicine, St. James
Hospital, Dublin 8 2006 Complete
Optimisation of the formulation and manufacture of aggregate food
products UCC
Dr. Edmond Byrne,Department of Process and Chemical
Engineering University College Cork 2006 Complete
Phytosterol oxides: a complete individual toxicological profile UCC
Dr. Florence McCarthy,Dept. of Chemistry and Analytical and
Biological Chemistry Research Facility (ABCRF), University College
Cork, Western Road, Cork 2006 Complete
Prevalence and characterisation of Yersinia enterocolitica in animal
populations in Ireland CCC,UCC, UCD
Professor Seamus Fanning, Center for Food Safety, Veterinary
Sciences Centre, University College Dublin, Belfield, Dublin 4. 2006 Complete
Product reformulation and in vitro testing of low glycaemic breads Teagasc AFRC, UCC
Dr. Eimear Gallagher,Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2006 Complete
Rapid methods for detection of anti-protozoan drugs DCU, TAFRC
Professor Richard O Kennedy, School of Biotechnology, Dublin City
University, Glasnevin,Dublin 9 2006 Complete
Reduced salt-breads for enhanced health: safety, consumer acceptance
and health outcome efficacy UCC
Prof Kevin Cashman,Dept. of Food and Nutritional Sciences
University College Cork Cork 2006 Complete
Reformulation of reduced sodium chilled ready meals with improved
nutritional,safety and sensory properties through inclusion of health
enhancing ingredients UL, Teagasc AFRC
Dr. Martin Wilkinson,Life Sciences Department, University of
Limerick Limerick 2006 Complete
Regulation of the acid tolerance response in Salmonella species and its
effect on dietary control measures in cattle and pigs Teagasc AFRC, UCD
Dr. Declan Bolton,Ashtown Food Research Centre, Ashtown,
Dublin 15 2006 Complete
Releasing the potential of Bovine Lactoferrin Teagasc MFRC, UCD Dr. Linda Giblin, Teagasc, Moorepark, Fermoy, Co Cork 2006 Complete
Replacement of gluten with a functional casein-bases ingredient in bread Teagasc AFRC, MFRC Dr.Brendan O'Kennedy,Teagasc, Moorepark, Fermoy, Co Cork 2006 Complete
Research providing a knowledge base to support the sustainable
development of the farmhouse cheese industry Teagasc AFRC, MFRC Dr. Kieran Jordan,Teagasc, Moorepark Fermoy, Co. Cork 2006 Complete
Technology and process optimization to minimize losses of
polyacetylenes in carrots NUIG, TAFRC
Dr. Nigel Brunton,Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2006 Complete
The development of a longitudinal monitor of perceived risks from food
in the Republic of Ireland UCD
Professor Patrick Wall,UCD School of Public Health and Population
Science,UCD, Belfield,Dublin 4 2006 Ongoing
The effects of folate on gene expression and DNA methylation DCU
Anne Parle McDermott,School of Biotechnology Dublin City
University Dublin 9 2006 CompleteThe impact on product quality of using combinations of emerging non
thermal preservation technologies (ultrasound (US)), high density light
pulses (HILP), ultraviolet light (UV) and high voltage pulsed electrical
fields (PEF) in hurdle strategies for the preservation of minimally UCD
Dr. James Lyng, UCD Agriculture and Food Science Centre,School
of Agriculture, Food Science and Veterinary Medicine, College of
Life Sciences ,U C D, Belfield, Dublin 4 2006 Complete
Toxoplasma gondii in meat and meat products:detection & risk
assessment UCD
Dr. Theo de Waal,School of Agriculture, Food Science and
Veterinary Medicine,Veterinary Science Centre,Belfield ,Dublin 4 2006 Complete
Use of recovered food nutrients(Biomers) from food by-products to
boost soil organic matter UCD, UL
Dr. Kevin McDonnell,Biosystems Engineering, UCD School of
Agriculture, Food Science and Veterinary Medicine,Earlfort
Medicine, Dublin 2 2006 Complete
Advanced systems for the rapid detection of anti-parasitic drugs in food. DCU, TAFRC
Dr Martin Danaher, Food Safety Department, The National Food
Centre, Ashtown Dublin 15 2005 Complete
Beverages to promote optimum skeletal joint function. UCD
Dr.Dolores O'Riordan,Department of Food Science,University
College Dublin,Belfield,Dublin 4. 2005 Complete
Detection and surveillance of Enterobacter sakazakii along the infant
formula food chain. Teagasc AFRC, MFRC, UCD
Professor Seamus Fanning, Center for Food Safety, University
College Dublin, Belfield, Dublin 4. 2005 Complete
Development of a new generation of fermented (non alcoholic)
functional cereal beverages produced with a flexible industrial
fermentation system. UCC
Dr.Jorge Oliveria, Dept of process and chemical engineering,
University College Cork, Cork. 2005 Complete
Development of PCR assays to detect and characterise salmonella
isolates from milk, cheese and meat products by utilizing and integrated
genomics approach CIT, UCC Dr.F.Jerry Reen, Department of Microbiology, UCC, Cork. 2005 Complete
Expression of interest from UCD seeking support for the preparation of a
strep under FP6. Impact of animal feed on human health. UCD
Professor Shane Ward, Biosystems Engineering, UCD, Earlsfort
Terrace, Dublin 2. 2005 Complete
Expression of interest from UCD seeking support for the preparation of a
strep under FP6. White clover rhizobium, low n-fertiliser inputs. UCD Dr.Michael Ryan, Dept of Zoology, UCD, Belfield, Dublin 4. 2005 Complete
Funding towards the co-ordination of an integrated project in theme
area 5 - Food quality and safety of FP6 - Milk bioactives UCD
Dr. R. Paul Ross, Teagasc, Dairy Products Research Centre,
Moorepark, Fermoy, Co Cork 2005 Complete
Food prices in Ireland. UCC
Dr.Alan Collins, Department of Food Business and Development,
UCC, Cork. 2005 Complete
Functional Beverages containing health promoting prebiotic milk
oligosaccharides Teagasc MFRC
Dr.R.Mehra,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2005 Complete
Improvement in safety and shelf life of minimally processed foods by
plant essential oils and anti-microbial peptides DIT, LIT, UL
Dr. Paula Bourke, School of Food Science and Environmental
Health, Faculty of Tourism and Food, DIT, Cathal Brugha Street,
Dublin 1. 2005 Complete
Improving the safety of beef and beef products for the consumer in
production and processing. Teagasc AFRC D Troy, The National Food Centre, Ashtown Dublin 15 2005 Complete
Investigation of 'buttermilk' fat globule membrane composition its
enrichment using novel technologies and adaptation as a modern
functional beverage Teagasc MFRC
Dr.P.M.Kelly, Dairy Produce Research Center, Teagasc, Moorepark,
Fermoy, Co.Cork. 2005 Complete
Investigations to establish the emergence of a new cytotoxic pathogen
associated with cattle in Ireland Teagasc AFRC, UCD
Dr.Declan Bolton, Food Safety Department, Ashtown Food
Research Center, Ashtown, Dublin 15 2005 Complete
Novel functional beverages based on Polysaccharide additives of algal
original Athlone IT, NUIG,UCC Dr.Maria Touhy, NUIG, University Road, Galway. 2005 Complete
Prevalence and characterisation of listeria spp. isolated primarily from
foods of animal origin in Ireland UCD, WIT
Dr. Margery Godinho, Waterford Institute of Technology, Cork
Road, Waterford. 2005 Complete
Prevalence and epidemiology of emergent strains of verocytotoxigenic
escherichia coli (0157, 026 and 0111) in Irish food animals at the
preharvest and harvest levels of the food chain
Cork County Council, TAFRC, TMFRC,
UCD
Dr.Paul Whyte,Faculty of Veterinary Medicine, University College
Dublin, Belfield, Dublin 4. 2005 Complete
Public health significance of emergent campylocabter and acrobacter spp
in the Irish Food Chain
TAFRC.Public Health South West
Area
Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown,
Dublin 15, Ireland 2005 Complete
Safety and nutritional quality of the diets of Irish children and
adolescents. UCD, TCD,UCC
Professor Michael J.Gibney, Professor of Food and Health, School
of Agriculture,Food and Veterinary Medicine, UCD, Belfield, Dublin
4. 2005 Complete
Zoonotic potential of Rotaviruses; characterisation of rotavirus
implicated in human and animal disease and detection in food stuffs CIT, UCC,UCD
Dr. Helen O'Shea, Department of Biological Services, Cork Institute
of Technology, Rossa Avenue, Bishopstown, Co.Cork. 2005 Complete
Active and intelligent packaging systems for extended shelf-life of
soft/semi-soft farm cheeses. UCC
Jorge Oliveira, Dept of Process and Chemical Engineering,
University College Cork, Cork 2004 Complete
Analysis of the myofibrillar and connective tissue components of meat
tenderness and their interaction with post slaughter interventions. Teagasc AFRC
Dr. Anne Maria Mullen, The National Food Centre, Ashtown,
Dublin 15 2004 Complete
Antioxidant status in minimally and fully processed fruits, vegetables and
their products:technology optimisation to minimise losses. Teagasc AFRC, UL
Professor David O'Beirne, Dept of Life Sciences, University of
Limerick, Limerick. 2004 Complete
Assessment of DNA markers for meat quality traits in Irish beef and pork. Teagasc AFRC, UCD
Dr. Anne Marie Mullen, The National Food Centre, Ashtown,
Dublin 15 2004 Complete
Bioavailability of health promoting ingredients from functional meat
products : cost effective in vitro assessment. UCC
Dr.Nora M.O'Brien, Dept of Food and Nutritional Sciences,
University College Cork, Cork. 2004 Complete
BIOCONTROL: bioactive ingredients for the control of undesirable
bacteria in ready-to-eat foods. Teagasc MFRC, UCC
Professor Colin Hill, Microbiology Dept, University College Cork,
Cork. 2004 Complete
Communication and exploitation of the results of FIRM and other
publicly funded food research to the Irish food industry. Teagasc AFRC, UCC Dr.Ronan Gormley, The National Food Centre, Ashtown, Dublin 15. 2004 Complete
Control of blown pack spoilage in vacuum packaged beef. Teagasc AFRC
Dr.Declan Bolton, Teagasc, The National Food Centre, Ashtown,
Dublin 15 2004 Complete
Developing a stakeholders guide on the vulnerability of food and feed
chains to dangerous agents and substances. UCD
Professor Shane Ward, Biosystems Engineering, University College
Dublin, Earlsfort Terrace, Dublin 2 2004 Complete
Development of a protocol for biometric based animal tracking and
tracing (Bio Track). UCD
Professor Shane Ward, Biosystems Engineering, University College
Dublin, Earlsfort Terrace, Dublin 2 2004 Complete
Development of a technique to determine the influence of aerial
contamination on beef, pork and lamb carcases during slaughter. Teagasc AFRC
Dr.Declan Bolton, Teagasc, The National Food Centre, Ashtown,
Dublin 15 2004 Complete
Development of biodegradable chewing gum based on cereal proteins UCC
Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University
College Cork 2004 Complete
Development of cheese syneresis control technology for improved
product consistency. Teagasc MFRC, UCD
Dr. Colm O'Donnell, Dept of Agriculture and Food, Engineering,
UCD, Earlsfort Terrace, Dublin 2 2004 Complete
Development of gluten free cereal based convenience foods. Teagasc AFRC , UCC
Dr.Elke Arendt,Department of Food Science and Food Technology
and Nutrition,UCC,Cork. 2004 Complete
Development of healthier meats and meat products. Teagasc AFRC, UCC
Dr. Joe Kerry, Dept of Food and Nutritional Sciences, University
College Cork, Cork. 2004 Complete
Development of Modified Atmosphere and Humidity Packaging for fresh
and fresh-cut mushrooms. UCC, UL
Professor Fernanda A.R. Oliveira, Dept of Processing and Chemical
Engineering, University College Cork, Cork. 2004 Complete
Development of novel beverages as pharmacological delivery systems for
over-the-counter medicines. UCC, UCD
Dr.Jean-Christophe Jacquier, Department of Food
Science,University College Dublin,Belfield,Dublin 4. 2004 Complete
Development of rapid nucleic acid based methods and demonstration of
equivalence with cultural techniques for assessing compliance with
forthcoming EU microbiological criteria for fresh meat carcasses. NUIG, TAFRC, UCC, UCD
Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown,
Dublin 15, Ireland 2004 Complete
Electroheat applications for meat processing: ohmic pasteurisation and
radio frequency defrosting of meat and meat products. UCD
Dr. James Lyng, Dept of Food Science, University College Dublin,
Belfield, Dublin 4 2004 Complete
Exploitation of advances in spray atomisation and agglomeration
technologies for the development of novel ingredients for automated
beverage vending. Teagasc MFRC
Dr P.M. Kelly, Teagasc, Dairy Products Research, Moorepark,
Fermoy, Co Cork 2004 Complete
Exploitation of cheese flora for flavour diversity and functionality
(FloFlaFun) Teagasc MFRC, UCC
Dr. Tom Beresford, Dairy Products Research Center, Moorepark,
Fermoy, Co Cork 2004 Complete
Functional immunogenomics in the chicken: relevance to campylobacter
jenuni infection. TCD, UCD
Professor Cliona O'Farrelly, Professor of Immunology, School of
Biochemistry and Biology, Trinity College Dublin, Dublin 2. 2004 Complete
FUNLAC: Lacticin-based ingredients for biopreservative and functional
food applications. Teagasc MFRC, UCC
Dr. Sheila Morgan, Teagasc, Moorepark Food Research Centre,
Moorepark, Fermoy, Co Cork 2004 Complete
Healthy fatty acid-enriched fresh beef: implications for shelf-life, flavour
and the health of the consumer. TCD, TAFRC, UCD
A.P. Moloney, Teagasc, The National Food Centre, Ashtown,
Dublin 15 2004 Complete
Interaction of gene expression pathways, breed and diet on the nutritive
and flavour aspects of pigmeat. Teagasc AFRC, UCD
Dr. Anne Marie Mullen, The National Food Centre, Ashtown,
Dublin 15 2004 Complete
MILK0BAR: applications of high pressure for enhanced processing, safety
and functionality of dairy products. Teagasc MFRC, UCC
Dr. Alan Kelly, Dept of Food and Nutritional Sciences, University
College Cork, Cork. 2004 Complete
New and rapid methods for evaluating the baking characteristics of Irish
grown wheat varieties. Teagasc AFRC,UCD
Ms Eimear Gallagher, Teagasc, The National Food Centre,
Ashtown, Dublin 15 2004 Complete
Novel antimicrobial by-products of whey. UCD
Dolores O'Riordan, Dept of Food Science, University College
Dublin, Belfield, Dublin 4 2004 Complete
Novel snack foods containing functional fibre. UCD
Dolores O'Riordan, Dept of Food Science, University College
Dublin, Delfield, Dublin 4 2004 Complete
Nutritional and metabolic effects of phytosterols: functional benefits of
plant sterols and stanols as ingredients in functional foods. UCC
Dr.Nora M.O'Brien, Dept of Food and Nutritional Sciences,
University College Cork, Cork. 2004 Complete
Occurrence of salmonella on pork on the island of Ireland and an
assessment of the risk factors contributing to its transmission. Teagasc AFRC
Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown,
Dublin 15, Ireland 2004 Complete
Optimisation of techniques for the development of heat and serve
products from lower value beef and lamb cuts. Teagasc AFRC, UCC
Dr. Eileen O'Neill, Dept of Food and Nutritional Sciences,
University College Cork, Cork 2004 Complete
Post-Genomics of Lactobacillus helveticus DPC4571: Milking the genomes
sequence of L. helveticus starter cultures for commercially valuable
enzymes. Teagasc MFRC, UCC
Dr. Tom Beresford, Dairy Products Research Center, Moorepark,
Fermoy, Co Cork 2004 Complete
Quantification of variation in beef at processor, retailer, consumer level
and within certain beef markets to achieve a full palatability assured
critical control points (PACCP) system. Teagasc AFRC,UCC Dr.P.Allen, The National Food Centre, Ashtown Dublin 15 2004 Complete
Studies on the microbiology and sensory properties of novel low sodium
ethnic ready meals. Teagasc AFRC, MFRC, UL
Dr. Martin Wilkinson, Dept of Life Sciences, University of Limerick,
Limerick. 2004 Complete
Technology transfer in the Irish Meat Sector Teagasc AFRC
Dr.Gerard Downey, Teagasc, Ashtown Food Research Centre,
Ashtown,Dublin 15. 2004 Complete
The impact on product quality of using high voltage pulsed electric fields
in hurdle strategies for the preservation of minimally processed non-
alcoholic beverages. UCD
Dr. James Lyng, Dept of Food Science, University College Dublin,
Belfield, Dublin 4 2004 Complete
The milk proteome: a tool for understanding milk quality and
functionality. Teagasc MFRC, UCC
Dr. Alan Kelly, Dept of Food and Nutritional Sciences, University
College Cork, Cork. 2004 Complete
Understanding the biochemistry and enzymology of cheese ripening and
development of novel strategies to enhance the biogenesis of cheese
flavour. Teagasc MFRC, UCC,UL
P.L.H. McSweeney, Dept of Food and Nutritional Science,
University College, Cork, Cork. 2004 Complete
Research factors influencing the formation of acrylamide in foods. Teagasc AFRC,UCD Dr.Ronan Gormley, The National Food Centre, Ashtown, Dublin 15. 2003 Complete
A rapid robust DNA assay for detecting prohibited animal materials in
feedstuffs. TCD
Mr.Dan Bradley, Dept of Genetics, Smurfit Institute, Trinity College
Dublin 2 2001 Complete
Analysis of gene and protein expression for the measurement of beef
quality. TAFRC, UCD, NUIG
Dr. Annemarie Mullen, Teagasc, The National Food Centre,
Dunsinea, Castleknock, Dublin 15. 2001 Complete
Complete genetic makeup of lactobacillus helveticus DPC 4571: A strain
for improved cheese flavour. Teagasc MFRC
Dr.Paul Ross,Teagasc, Dairy Products Research Centre, Moorepark,
Fermoy, Co.Cork. 2001 Complete
Consumer orientated development of new functional drinks:meal
replacements and supplements. UCC, UCD
Dr.James Lyng, Department of Food Science, UCD, Belfield, Dublin
4 2001 Complete
Development and evaluation of sensitive methods for the detection of
human food borne viruses (NLV's and Astrovirus) in human and farm
animal foods and faeces. UCC, UCD
Dr.John Morgan,Department of Microbiology, University College
Cork, Cork. 2001 Complete
Development of highly functional cheese sauce incorporating novel-
enzyme modified cheese Teagasc MFRC
Dr.K.Kilcawley, Teagasc, Dairy Products Research Centre,
Moorepark, Fermoy, Co.Cork. 2001 Complete
Development of innovative raw and cooked cured meat products with
enhanced profitibility, quality and safety. Teagasc AFRC, UCC
Dr.T.A.Kenny,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2001 Complete
Development of very tender and extremely juicy large cooked meat
joints. UCD
Dr.Da-Wen Sun, Department of Agricultural and Food Engineering,
UCD, Earlsfort Terrace, Dublin 2. 2001 Complete
Flavour and nutraceutically fortified foods enhanced by modified
polysaccharide microgels containing targeted and controlled release
materials. Teagasc MFRC, UCD
Dr.Jean-Christophe Jacquier, Department of Food
Science,University College Dublin,Belfield,Dublin 4. 2001 Complete
Functional beverages based on proteolysis of whey. Teagasc MFRC, UCC
Dr.C.Staunton, Teagasc, Dairy Products Research Centre,
Moorepark, Fermoy, Co.Cork. 2001 Complete
Hemicellulase treatment of flour: a route to innovative bakery products. NUIG, TAFRC
Dr.Gerard Downey,Teagasc, The National Food Centre, Dunsinea,
Castleknock, Dublin 15. 2001 Complete
Mycotoxigenic fungi and mycotoxins in food. Teagasc AFRC, UCC
Dr.Michael O'Keeffe, Teagasc, The National Food Centre,
Dunsinea, Castleknock, Dublin 15. 2001 Complete
National Food Residue Database Teagasc AFRC, UCD
Dr. Michael O Keefe,Ashtown Food Research
Centre,Teagasc,Dunsinea, Ashtown , Dublin 15 2001 Complete
National food residue database. Teagasc AFRC
Dr.M.O'Keeffe,Teagasc, The National Food Centre, Dunsinea,
Castleknock, Dublin 15. 2001 Complete
Novel physical chemical methodologies for the detection of
transmissable spongiform encephalopathies. UCD
Dr.Torres Sweeney, Faculty of Veterinary Medicine and the
Conway Institute of Biomolecular and Biomedical Research, UCD,
Ballsbridge, Dublin 4. 2001 Complete
Optibiotics. Teagasc MFRC, UCC
Dr. Douwe Van Sinderen, Department of Microbiology, University
College Cork, Cork. 2001 Complete
Rapid detection of antibiotic residues in milk using disposable bio-chip
sensors. DCU, UCC
Professor R.O'Kennedy, National Centre for Sensor Research and
School of Biotechnology, DCU, Dublin 9. 2001 Complete
Temporal and spatial distribution of PrPbse in BSE infected transgenic
mice expressing bovine PrP and expermentally infected cattle and its
potential for diagnosis. UCD Dr.Mark Rogers, Dept of Zoology,UCD, Belfield, Dublin 4. 2001 Complete
The development of a National Food Consumption database for children
for risk assessment of food-borne chemicals. UCD TCD
Professor Michael J.Gibney,Unit of Nutrition and Dietetics,
Department of Clinical Medicine, Trinity Health Science Centre,
St.James Hospital, Dublin 8. 2001 CompleteVerocytotoxigenic E coli 0157:H7V isolates from food animals and
humans : DNA profiling and screening of the gene products in human
intestinal tissue for assessment of the invasive and toxigenic potential of
isolates of different origin. Teagasc AFRC, UCD
Dr.Torres Sweeney, Faculty of Veterinary Medicine and the
Conway Institute of Biomolecular and Biomedical Research, UCD,
Ballsbridge, Dublin 4. 2001 Complete
A combined bioinformatic, molecular and biochemical approach to the
identification and analysis of antimicrobial peptides in hen eggs. UCD, TCD
Dr.Cliona O'Farrelly,Education and Research Centre,St. Vincents
University Hospital,Dublin 4. 2000 Complete
A risk assessment on verocytotoxigenic E coli (including E coli 0157:H7) in
processed beef products. Teagasc AFRC , UCD
Dr.G.Duffy,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Active packaging systems for enhanced quality safety and shelf life of
exported fresh beef retail cuts packed in Ireland. Teagasc AFRC , UCD
Dr.P.Allen,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Adapting the Danish 'food related lifestyle consumer model' (FRL) for
market segmentation and predicting consumer trends on markets for
prepared consumer foods in Ireland. TAFRC, UCC, BORD BIA
Mr.C.Cowan,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Agri-Food Foresight: forward looking analysis with economic models. TCD
P.W.Kelly,Rural Economy Research Centre,Teagasc,19 Sandymount
Avenue,Dublin 4. 2000 Complete
Analysis of the Irish Universities Nutrition Alliance food consumption
database for issues relating to food safety and nutrition. TCD, UCC
Professor M.J.Gibney,Unit of Nutrition and Dietetics,Department
of Clinical Medicine,Trinity College Medical School, St.James
Hospital, Dublin 8. 2000 Complete
Application and further development of non-destructive oxygen sensing
technology within the Irish food and food packaging industry. UCC
Dr.Joe Kerry,Department of Food Science and
Technology,University College Cork,Cork. 2000 Complete
Automated diagnostic tests for foodborne pathogens. AFRC,NUIG
Dr.G.Duffy,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
BACSAFE: elimination of foodborne pathogens using bacteriocins. Teagasc MFRC, UCC
Dr.Colin Hill,Department of Microbiology,University College
Cork,Cork. 2000 Complete
BACTOOL: Bacteriocins as biological tools for food improvement Teagasc MFRC, UCC
Dr.Paul Ross,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2000 Complete
Biodiversity of cheese microflora and its role in cheese flavour
development. Teagasc MFRC, UCC
Dr.Tom Beresford,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2000 Complete
Cheese efficiency. Teagasc MFRC
Dr.T.Guinee,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2000 Complete
CLA in dairy functional foods. DCU, TMFRC
Dr.Catherine Stanton,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2000 Complete
Conjugated linolecic acid: evaluation of health benefits in humans. TCD, UCC
Professor Kevin Cashman,Nutritional Sciences,Department of Food
Science and Technology,University College Cork,Cork. 2000 Complete
Contribution of stress responses to the virulence potential of listeria
monocytogenes in Irish foods. UCC, UL
Dr.Colin Hill,Microbiology Department,University College
Cork,Cork. 2000 Complete
Defining the critical limits for the use of chilling as a critical control point
in a beef HACCP plan. Teagasc AFRC, UCD
Dr.James Sheridan,Teagasc,The National
FoodCentre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Detection and survival of Mycobacterium avium subsp Paratuberculosis.
(M. ptb). CVRL, NUIG, TMFRC, UCC
Ms Majella Maher,The National Diagnostics Centre,National
University of Ireland,Galway. 2000 Complete
Developing sous vide/freezing systems for ready meals. Teagasc AFRC, UCC, UL
Dr.R.Gormley,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Development of functional foods with waste/by-products of fruit,
vegetable, fish processing DIT, NUIG, TCD, TAFRC
Dr. Nigel Brunton,Ashtown Food Research Centre,
Teagasc,Ashtown,Dublin 15 2000 Ongoing
Development of ingredient technology for a healthy flavoursome snack
food. UCD
Dr.Dolores O'Riordan,Department of Food Science,University
College Dublin,Belfield,Dublin 4. 2000 Complete
Development of novel functional ingredients for use in the manufacture
of convenience type meat / food systems. Teagasc AFRC, UCC
Professor Joe Buckley,Food Technology Department,University
College Cork,Cork. 2000 Complete
Development of organic breads and confectionery. TAFRC, UCD, DIT
Ms Eimear Gallagher,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Dissemination and exploitation of results from the "Food Institutional
Research Measure" to the Irish Food Industry. Teagasc MFRC, UCC
Dr.W.Donnelly,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2000 Complete
Eating quality and consumer perception of organic and conventially
reared muscle foods. UCC
Dr.Colm Delahunty,Department of Food Science,Technology,and
Nutrition,University College Cork,Cork. 2000 Complete
Edible films and coatings for foods. UCC, UCD
Mr.Michael O'Sullivan,Department of Food Science,University
College Dublin,Belfield, Dublin 4. 2000 Complete
Efficient cooling of ready meals and ready meal componentsto improve
safety quality and competitiveness. Teagasc AFRC , UCD
Dr.Da-Wen Sun,Department of Agriculture and Food
Engineering,UCD,Earlsfort Terrace, Dublin 2. 2000 Complete
Enhancing healthiness, shelf life and flavour of Irish fresh packaged beef. Teagasc AFRC , UCC
Dr.D.Troy,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Establishment of functionality and processability of individual muscles
from Irish beef carcasses towards development of convenience type beef
products from forequarter and some hindquarter beef. Teagasc AFRC , UCC
Dr.T.A.Kenny,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Evaluating the potential of Ohmic and radio frequency heating
technologies for the production of high quality meat based consumer
foods. Teagasc AFRC, UCD
Dr.James Lyng, Department of Food Science, UCD, Belfield, Dublin
4 2000 Complete
Evaluation and application of lactic acid bacteria to improve the quality
and safety of the malting and brewing process. UCC
Dr.Elke Arendt,Department of Food Science and Food Technology
and Nutrition,UCC,Cork. 2000 Complete
Fractionation of whey proteins using novel membrane filtration
processes and characterisation of their functionality in model and food
systems. Teagasc AFRC, TMFRC, UCC
Dr.R.Mehra,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2000 Complete
Functionality of dairy ingredients in chocolate. Teagasc MFRC, UCC
Dr.M.K.Keogh,Teagasc,Dairy Products
ResearchCentre,Moorepark,Fermoy,Co.Cork. 2000 Complete
HACCP implementation in Irish beef abattoirs TAFRC, FSAI
Dr.Declan J.Bolton,Food Safety Department,The National Food
Centre,Dunsinea,Castleknock, Dublin 15. 2000 Complete
High pressure processing application for dairy products. Teagasc MFRC , UCC
Dr. Alan Kelly,Department of Food Science, Food Technology and
Nutrition,UCC,Cork. 2000 Complete
Impact assessment of PSE on pigmeat quality from Irish factories and
development of new technologies for the rapid determination of this
condition following slaughter. DCU, TAFRC,MFRC,UCC
Dr.Joe Kerry,Department of Food Science and
Technology,University College Cork,Cork. 2000 Complete
Impact of sheep genotype and TSE strain type on development and
diagnosis of TSE in sheep: will genetic selection for resistance eliminate
PrPsc. DCU, UCD
Dr.Torres Sweeney,Department of Animal Husbandry and
Production,Faculty of Veterinary Medicine, Ballsbridge, Dublin 4. 2000 Complete
Integrated minimal processing and packaging solutions for optimisation
of sensory quality of ready-to-use fruits and vegetables. UCC, UL
Professor David O'Beirne,Department of Life Sciences,University of
Limerick,Limerick. 2000 Complete
Investigation of factors affecting salmonella control programmes in pork. NUIG, UCD, CVRL
Nola Leonard,Department of Veterinary Microbiology and
Parasitology,Faculty of Veterinary Medicine, UCD,Belfield, Dublin
4. 2000 Complete
Investigation of the modes of transmission of thermophillic
campylobacter in commercially produced broiler flocks and strategies for
their prevention and control. UCD, NUIG
Dr.Cyril Carroll,Department of Microbiolofy,National University of
Ireland,Galway. 2000 Complete
Modifications to existing research facilities. UCC
Professor Charles Daly,Faculty of Food Science and
Technology,University College Cork,Cork. 2000 Complete
New fresh beef processing procedures to ensure consistent eating
quality. Teagasc AFRC , UCC
Dr.D.Troy,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Novel nutritional approaches to salmonella reduction in pigs. Teagasc MFRC, UCC, UCD
Dr.Paul Ross,Teagasc,Dairy Products Research
Center,Moorepark,Fermoy,Co.Cork. 2000 Complete
Optimising freeze chill technology for a range of ready to eat meal
components. Teagasc AFRC, UCD
Dr.Francis Butler,Department of Agricultural and Food
Engineering,University College Dublin,Earlsfort Terrace,Dublin 2. 2000 Complete
Phytosterols and Oxyphytosterols in foods. UCC
Dr.N.M.O'Brien,Department of Food Science and
Technology,University College Cork,Cork. 2000 Complete
Probiotic functional foods. Teagasc MFRC, UCC
Professor Gerald Fitzgerald,Microbiology Department,University
College Cork, Co.Cork. 2000 Complete
Process improvements in cheese manufacture through rapid
measurement of moisture, texture and composition. Teagasc AFRC, TMFRC, UCC, UCD
D.J.O'Callaghan,Teagasc,Dairy Product
ResearchCentre,Moorepark,Fermoy,Co.Cork. 2000 Complete
Rapid methods for beef industry. Teagasc AFRC
Dr.P.A.Mullen,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15 2000 Complete
Redevelopment of cooked meat facility at the National Food Centre. Teagasc AFRC
Dr.Vivion Tarrant,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Reduced fat cheese for pizza. Teagasc MFRC
Dr.T.Guinee,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2000 Complete
Role of lipolysis in the biogensis of cheese flavour. Teagasc MFRC, UCC
Dr.P.McSweeney, Dept of Food Science, Food Technology and
Nutrition, UCC, Cork. 2000 Complete
Screening techniques for authenticity and safety confirmation in raw
materials and food products. Teagasc AFRC, UCD
Dr.Gerard Downey,Teagasc,The National Food
Centre,Dunsinea,Castleknock,Dublin 15. 2000 Complete
Sensory specification: providing direction for innovative new product
development. UCC
Professor K.Cashman, Department of Food and Nutrition Sciences,
University College Cork, Cork. 2000 Complete
Surveillance and epidemiology of antibiotic resistance in campylobacter,
salmonella and E coli 0157:H7. CIT, NUIG, TAFRC
Ms Majella Maher, The National Diagnostics Centre,BioResearch
Ireland,National University of Ireland,Galway. 2000 Complete
The association of whey proteins and casein during the development of
novel milk proteinate/protein concentrate type ingredients for use in
consumer foods. Teagasc MFRC
Dr. P.M.Kelly,Teagasc,Dairy Products Research
Centre,Moorepark,Fermoy,Co.Cork. 2000 Complete
The use of novel methods and new processing technologies for the
development of heat stable dairy ingredients. Teagasc MFRC, UCD
Dr. P.M.Kelly,Teagasc,Dairy Products Research Centre, Moorepark,
Fermoy, Co.Cork. 2000 Complete
Final Report 08RDTAFRC659.pdf
Final Report 08RDTMFRC650.pdf
Final Report 08RDCIT617.pdf
Final Report 08RDTAFRC616.pdf
Final Report 08RDCIT600.pdf
Final Report 08RDUL669.pdf
Final Report 08RDTAFRC613.pdf
Final Report 08RDUL661.pdf
Final Report 08RDTAFRC671.pdf
Final Report 08RDTMFRC651.pdf
Final Report 07FHRIUCC3.pdf
Final Report 07FHRIUCC2.pdf
Final Report 07FHRIUCD1.pdf
Final Report 07FHRITAFRC5.pdf