PROJECT TITLE |
COLLABORATING INSTITUTIONS |
PROJECT CO-ORDINATOR |
PROJECT STATUS |
FINAL REPORT
|
| 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. |
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 |
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 |
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. |
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. |
Ongoing |
|
| 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. |
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 |
Complete |
FINAL REPORT |
| 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 |
Ongoing |
|
| Automated diagnostic tests for foodborne pathogens. |
AFRC,NUIG |
Dr.G.Duffy,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. |
Complete |
|
| BACSAFE: elimination of foodborne pathogens using bacteriocins. |
Teagasc MFRC, UCC |
Dr.Colin Hill,Department of Microbiology,University College Cork,Cork. |
Complete |
|
| BACTOOL: Bacteriocins as biological tools for food improvement |
Teagasc MFRC, UCC |
Dr.Paul Ross,Teagasc,Dairy Products Research Centre,Moorepark,Fermoy,Co.Cork. |
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 |
Ongoing |
|
| Biosensitives Advanced Stabilisation (BAS) |
UCC, TMFRC |
Prof. Yrjo Roos |
Ongoing |
|
| Consumer orientated development of new functional drinks:meal replacements and supplements. |
UCC, UCD |
Dr.James Lyng, Department of Food Science, UCD, Belfield, Dublin 4 |
Complete |
|
| Control of blown pack spoilage in vacuum packaged beef. |
Teagasc AFRC |
Dr.Declan Bolton, Teagasc, The National Food Centre, Ashtown, Dublin 15 |
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 |
Ongoing |
|
| 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. |
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. |
Ongoing |
|
| 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 |
Ongoing |
|
| 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 |
Ongoing |
|
| 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 |
Ongoing |
|
| 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 |
Ongoing |
|
| 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 |
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. |
Ongoing |
|
| 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. |
Complete |
|
| Development of Modified Atmoshphere 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. |
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. |
Ongoing |
|
| 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. |
Complete |
FINAL REPORT |
| 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 |
Complete |
|
| Edible films and coatings for foods. |
UCC, UCD |
Mr.Michael O¿Sullivan,Department of Food Science,University College Dublin,Belfield, Dublin 4. |
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 |
Ongoing |
|
| 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. |
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 |
Ongoing |
|
| 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 |
Ongoing |
|
| 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 |
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. |
Ongoing |
|
| High pressure processing application for dairy products. |
Teagasc MFRC , UCC |
Dr. Alan Kelly,Department of Food Science, Food Technology and Nutrition,UCC,Cork. |
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 |
Ongoing |
|
| 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. |
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. |
Ongoing |
|
| Innovative processes in malting and brewing |
UCC |
Dr. John Morrissey,Department of Microbiology, University College Cork Cork |
Ongoing |
|
| 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. |
Complete |
|
| 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 Kerry, Dept of Food and Nutritional Sciences, University College Cork, Cork. |
Ongoing |
|
| 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. |
Ongoing |
|
| 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. |
Ongoing |
|
| New analyticial 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. |
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 |
|
| 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. |
Complete |
|
| Novel approaches to determine untested toxic residues in food |
Teagasc AFRC |
Dr. Martin Danaher,Ashtown Food Research Centre Teagasc Ashtown Dublin 15 |
Ongoing |
|
| 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. |
Complete |
|
| Novel strategies for optimization of the cheddar cheese manufacturing process |
UCC, UL, TMFRC |
Prof. P.McSweeney, Dept of Food Science, Food Technology and Nutrition, UCC, Cork. |
Ongoing |
|
| 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 |
Ongoing |
|
| 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 |
Ongoing |
|
| 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. |
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. |
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. |
Complete |
|
| Rapid methods for beef industry. |
Teagasc AFRC |
Dr.P.A.Mullen,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15 |
Complete |
|
| Rapid methods for detection of anti-protozoan drugs |
DCU, TAFRC |
Professor Richard O Kennedy, School of Biotechnology, Dublin City University, Glasnevin,Dublin 9 |
Ongoing |
|
| 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. |
Ongoing |
|
| Re-engineering process technology for the manufacture of infant formula |
TMFRC, UCC |
Dr. Mark Fenelon,Teagasc, Moorepark Fermoy Co. Cork |
Ongoing |
|
| 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. |
Complete |
|
| Sensory specification: providing direction for innovative new product development. |
UCC |
Professor K.Cashman,Department of Food and Nutrition Sciences,University College Cork, Cork. |
Complete |
|
| Technologies and Systems to Enhance Poultry Safety and Quality |
TAFRC, NUIG, UCD |
Dr. Declan Bolton, Ashtown Food Research Centre Teagasc Ashtown Dublin 15 |
Ongoing |
|
| Technology and process optimization to minimize losses of polyacetylenes in carrots |
NUIG, TAFRC |
Dr. Nigel Brunton,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 |
Ongoing |
|
| 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 |
Ongoing |
|
| 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 |
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. |
Ongoing |
|
| 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. |
Ongoing |
|
| 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. |
Complete |
|
| 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 |
|
