FIRM FUNDED PROJECTS PRE 2010 COLLABORATING PROJECT ... · bacteria and their application as natural preservatives in food and beverages UCC, CIT Dr. Elke Arendt, Department of Food

'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,


Exploitation of Food-Grade Microbial Extracellular Polysaccaridies as

Dual-Function Food-Ingredients CIT, UCC



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,


FIRM FUNDED PROJECTS PRE 2010

PROJECT TITLE

COLLABORATING

INSTITUTIONS PROJECT CO-ORDINATOR

PROJECT

STATUS Final ReportCALL YEAR

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDTAFRC659.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDTMFRC650.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDC695.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDCIT617.pdf



http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDCIT600.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDUL669.pdf

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



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

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08DTMFRC636.pdf




http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/Finalreport08RDD680.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FinalReport08RDCIT601.pdf


http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDD618.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FinalReport08RDC602.pdf

Technologies and Systems to Enhance Poultry Safety and Quality TAFRC, NUIG, UCD

Dr. Declan Bolton, Ashtown Food Research Centre,


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,


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


http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDUL661.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FR08RDD683.pdf


http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FinalReport08RDTMFRC651.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FinalReport07FHRIUCC3.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FinalReport07FHRIUCC2.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FinalReport07FHRIUCD1.pdf

http://www.agriculture.gov.ie/media/migration/research/firmreports/pre2010reports/FinalReport07FHRITAFRC5.pdf

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,


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.,


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,


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,


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



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,


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,


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



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,


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,


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,


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



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,


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,


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,


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,


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,


Development of biodegradable chewing gum based on cereal proteins UCC



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



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,


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,


Exploitation of cheese flora for flavour diversity and functionality

(FloFlaFun) Teagasc MFRC, UCC

Dr. Tom Beresford, Dairy Products Research Center, Moorepark,


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,


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,


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


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,


Occurrence of salmonella on pork on the island of Ireland and an

assessment of the risk factors contributing to its transmission. Teagasc AFRC



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,


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,


The milk proteome: a tool for understanding milk quality and

functionality. Teagasc MFRC, UCC

Dr. Alan Kelly, Dept of Food and Nutritional Sciences, University


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


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,


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


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


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


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


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


Automated diagnostic tests for foodborne pathogens. AFRC,NUIG

Dr.G.Duffy,Teagasc,The National Food


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


Biodiversity of cheese microflora and its role in cheese flavour

development. Teagasc MFRC, UCC

Dr.Tom Beresford,Teagasc,Dairy Products Research


Cheese efficiency. Teagasc MFRC

Dr.T.Guinee,Teagasc,Dairy Products Research


CLA in dairy functional foods. DCU, TMFRC

Dr.Catherine Stanton,Teagasc,Dairy Products Research


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


Development of functional foods with waste/by-products of fruit,

vegetable, fish processing DIT, NUIG, TCD, TAFRC



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


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


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


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


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


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


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


New fresh beef processing procedures to ensure consistent eating

quality. Teagasc AFRC , UCC

Dr.D.Troy,Teagasc,The National Food


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


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


Reduced fat cheese for pizza. Teagasc MFRC

Dr.T.Guinee,Teagasc,Dairy Products Research


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


Sensory specification: providing direction for innovative new product

development. UCC

Professor K.Cashman, Department of Food and Nutrition Sciences,


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


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,


Final Report 08RDTAFRC659.pdf

Final Report 08RDTMFRC650.pdf

Final Report 08RDCIT617.pdf



Final Report 08RDUL669.pdf

FINAL REPORT 08DTMFRC636.pdf



Final Report 08RDUL661.pdf


Final Report 08RDTMFRC651.pdf

Final Report 07FHRIUCC3.pdf

Final Report 07FHRIUCC2.pdf

Final Report 07FHRIUCD1.pdf

Final Report 07FHRITAFRC5.pdf

Documents

FIRM FUNDED PROJECTS PRE 2010 COLLABORATING PROJECT ... · bacteria and their application as natural preservatives in food and beverages UCC, CIT Dr. Elke Arendt, Department of Food