PROJECT TITLE |
COLLABORATING INSTITUTIONS |
PROJECT CO-ORDINATOR |
PROJECT STATUS |
FINAL REPORT
|
| 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. |
Ongoing |
|
| Development of biodegradable chewing gum based on cereal proteins
|
UCC |
Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University College Cork |
Ongoing |
|
| 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. |
Complete |
|
| Development of organic breads and confectionery.
|
TAFRC, UCD, DIT |
Ms Eimear Gallagher,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. |
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. |
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 |
Ongoing |
|
| Generation and characterisation of novel health enhancing ingredients from brewers' spent grain.
|
UL, UCC |
Professor Richard Fitzgerald,Life Sciences Department University of Limerick Limerick |
Ongoing |
|
| Healthy cereal-based snacks for the elderly
|
TAFRC, UCC |
Dr Eimear Gallagher,Teagasc, Ashtow Food Research Centre,Dunsinea,Castleknock,Dublin 15. |
Ongoing |
|
| Healthy cereal-based snacks from byproducts of the milling, malting, brewing and cider industries
|
TAFRC, UCC, UCD, DIT |
Dr Eimear Gallagher,Teagasc, Ashtow Food Research Centre,Dunsinea,Castleknock,Dublin 15. |
Ongoing |
|
| Hemicellulase treatment of flour: a route to innovative bakery products.
|
NUIG, TAFRC |
Dr.Gerard Downey,Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15. |
Complete |
|
| Innovative processes in malting and brewing
|
UCC |
Dr. John Morrissey,Department of Microbiology, University College Cork Cork |
Ongoing |
|
| 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 |
Ongoing |
|
| Meat & related products as novel sources of 25-hydroxyvitamin D - a novel food-based bioactive with multiple health benefits
|
UCC |
Professor K.Cashman, Department of Food and Nutrition Sciences, University College Cork, Cork. |
Ongoing |
|
| 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 |
Ongoing |
|
| Product reformulation and in vitro testing of low glycaemic breads
|
Teagasc AFRC, UCC |
Dr. Eimear Gallagher,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 |
Ongoing |
|
| 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 |
Ongoing |
|
| Replacement of gluten with a functional casein-bases ingredient in bread
|
Teagasc AFRC, MFRC |
Dr.Brendan O'Kennedy,Teagasc, Moorepark, Fermoy, Co Cork |
Ongoing |
|
| The use of novel processing technologies for improving the quality and accelerating the processing of meats
|
UCD, TAFRC |
Dr.James Lyng, Department of Food Science, UCD, Belfield, Dublin 4 |
Ongoing |
|
