طراحی وب سایت

... in preparation, the irish dairy board (idb) and the government agency teagasc have struck up a partnership to support research that may increase the value of irish dairy exports ... first steps they began with development work on cheese in september 2010 and have now decided to formalise the relationship with the creation of a dairy innovation centre at teagasc food research centre, moorepark

... in preparation, the irish dairy board (idb) and the government agency teagasc have struck up a partnership to support research that may increase the value of irish dairy exports ... first steps they began with development work on cheese in september 2010 and have now decided to formalise the relationship with the creation of a dairy innovation centre at teagasc food research centre, moorepark ... expansion plans initially, the centre will be located at the existing idb facilities at the teagasc food research centre ... and the programme will have a full time staff of 5 people, plus 4 teagasc scientists

... stakeholders in the irish food and agriculture industries know very little about animal cloning for food purposes, and do not view this as a commercially viable prospect, according to new research ... published in the autumn edition of tresearch, the results are the findings of an investigation by ireland’s teagasc agriculture and food development authority, the dublin institute of technology and the university college cork ... “the views of irish stakeholders in the discourse on animal cloning for the agri-food sector are of particular interest because, unlike the gm debate in relation to crops, ireland is a significant producer and exporter of meat and livestock,” said dr maeve henchion, head of the food market research unit, teagasc food research centre, ashtown ... ” dr henchion noted that cloned animals intended for use within the agri-food system do not have approval in europe, and that the technology’s legislation is currently under discussion ... this research provides an opportunity to examine animal cloning in terms of barriers and opportunities, specifically pertaining to its potential role within the irish agri-food system ... ” commercial cloning however, the interview findings revealed that animal cloning for food purposes was not viewed as a likely commercial prospect by any respondents

... researchers at ireland’s teagasc food research, a subsidiary of ireland’s agriculture and food development authority, have successfully used ‘pseudocereals’ such as amaranth, quinoa and buckwheat to replace wheat in bread formulations ... according to teagasc, many gluten-free breads have a crumbly, brittle texture, which can be perceived by consumers as less palatable

... researchers at teagasc food research ashtown are producing tasty, nutritious gluten-free breads for coeliac disease sufferers ... the only accepted treatment for coeliac disease is a strict, life-long elimination of gluten from the diet,” explains dr eimear gallagher, teagasc food research ashtown, who is leading the research project ... research at teagasc food research ashtown has addressed some of the nutritional needs of coeliacs by formulating palatable, gluten-free breads with enhanced nutritional properties ... antioxidants prevent food oxidation during cooking and storage, and can also protect the body from degenerative diseases ... dairy as gluten-free ingredients teagasc food researchers working at ashtown and moorepark are investigating the conditions required to produce a dairy-based ingredient with properties similar to gluten in a gluten-free dough system ... this research was funded by enterprise ireland and the food institutional research measure (firm) of the department of agriculture, fisheries and food ... this research is described in more detail in an article in the summer 2010 issue of tresearch (teagasc’s research and innovation magazine) available online at: www

... “sodium, or salt, is essential for life processes and is quite simply something we cannot live without! however, a substantial body of evidence now exists to suggest that high dietary sodium intake is a key factor in the rise in blood pressure with age in industrialised countries such as ireland,” explains dr nigel brunton, teagasc food research ashtown ... ” it is currently recommended by the food safety authority of ireland that irish adults consume no more than 4 grams of salt per day ... a recent survey of salt levels in ready meals conducted by teagasc food research ashtown revealed that the average irish ready meal contained 71 per cent of the recommended dietary allowance (rda) for salt ... alternatives to salt in conjunction with the university of limerick (ul), and industrial partners dawn fresh foods and allinall ingredients ltd, researchers at teagasc food research ashtown are using herbs and spices as substitutes for flavour lost through the removal of salt from three popular chilled ready meals ... initial work at teagasc food research ashtown used a trained sensory panel to conduct flavour profile analysis of popular commercial ready meals and their low salt equivalents to identify flavour differences arising from salt reduction

... teagasc has appointed pat daly as head of food industry development ... pat is responsible for providing overall leadership for a new teagasc food industry development programme which is being delivered by a team of food scientists and technologists working from the teagasc food research centres at ashtown in dublin and moorepark in cork ... this programme provides direct technology development support for the food processing industry through programmes in product development contract research, training, consultancy, marketing and information services ... this programme will help to ensure early transfer to industry of knowledge and technologies generated from an extensive food research programme at teagasc ... congratulating pat on his appointment, teagasc director, professor gerry boyle said: ”supporting the development of the food industry is a strategically important programme for teagasc and arises from the recently completed teagasc foresight study ... in particular, the main emphasis is on supporting small- and medium-sized food businesses by providing the most up-to-date technology to assist these companies to develop ... we are working in close collaboration with enterprise ireland and other food sector development agencies to deliver this high quality programme to support the sector ... ” pat daly has a degree in chemistry and a masters in food science ... he joined teagasc in 1988 from the institute for industrial research and standards ... he has worked for many years with the food processing sector on a wide variety of technology development projects and has specialised in food safety and quality management systems ... he has represented teagasc on several national food industry committees which produced skills studies and technical standards for the food processing sector ... pat has been head of food training and technical services in teagasc since 2005

... teagasc has appointed professor paul ross as head of food research ... the teagasc authority approved the appointment at its meeting in july and professor ross takes up the post immediately ... as head of food research in teagasc, professor ross has responsibility for providing overall leadership for the teagasc food research and innovation programme which is delivered at the two research centres - moorepark in cork and ashtown in dublin ... the food research programme has a budget of €18 million and is designed to meet the research and innovation needs of the irish food industry ... it covers areas of food safety, foods for health, food ingredients, food cultures, meat research, dairy technology and prepared foods ... as well as leading the teagasc food programme, professor ross has responsibility for the day-to-day management of moorepark food research centre ... he joins the board of moorepark technology limited, a joint venture pilot plant, which offers facilities and services to companies in the food industry to scale up research and new product testing ... congratulating paul on his appointment, teagasc director, professor gerry boyle said; “we are determined to build on the successful teagasc food programme, established by professor liam donnelly, who retires later this year ... led by paul, our researchers will work closely with our colleagues in industry and through our national and international research networks, to generate and apply new knowledge to develop the irish food processing industry ... he joined teagasc in 1993 as a senior research officer in the department of dairy quality in moorepark, becoming head of that department in 1997 ... in 2003 he was appointed as head of the moorepark biotechnology centre and in the same year became a joint leader in the alimentary pharmabiotic centre, a joint initiative between teagasc and ucc ... professor ross’s outstanding research has been recognised over the years ... two years later, his research and development contribution to the dairy industry was recognised when he received the “william c