Roise Flaherty
Project Title: Integrating Designer Cell Factories and Innovative Bioprocesses for Side-Stream Biotransformation
Biography: Róise is working on the CELEBS project, which is focused on transforming waste from the dairy industry into valuable new products using precision fermentation. Her research uses microorganisms, such as yeast and bacteria, engineered as “cell factories” to turn low-value side streams like acid/salty whey into valuable ingredients including natural pigments, lipids (single cell oils) and proteins. By doing so, the project aims to reduce waste, lower costs, and create sustainable alternatives to fossil fuel–based food ingredients.
This work is important because the food industry is under pressure to cut emissions, reduce waste, and move towards more sustainable, circular systems. Developing new ways to recycle nutrients and turn waste into high value resources helps the dairy sector – and potentially other industries such as brewing and distilling – become more climate-smart. In the bigger picture, this research supports the transition to a bio-based economy and contributes to tackling climate change.
Róise has gained experience in microbial fermentation and strain characterisation, having undertaken an internship in Teagasc, MoorePark as part of her undergraduate degree. She is currently developing expertise in cell factory design and process optimisation.
Teagasc email: roise.flaherty@teagasc.ie
University email: roise.flaherty2@mail.dcu.ie
Teagasc Research Programme:Food Programme
Research Location: Teagasc Moorepark – Food
Name of your University: Dublin City University
Teagasc Supervisor: Prof. Olivia McAuliffe
University Supervisor: Dr. Vijai Kumar Gupta
Funder: Teagasc