Unlocking Protein Resource Opportunities To Evolve Irelands Nutrition
20 May 2026Venue Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork
Join us on Wednesday, 20 May from 9am – 3:30pm for a one-day in person symposium at the Teagasc Food Research Centre, Moorepark, Cork, where we unpack the latest scientific and technological advances in the production, processing, and value addition of novel protein crops in Ireland.
Click here to register for the event
This event will bring together industry leaders, researchers, and policymakers to explore the reimagining of Ireland’s alternative protein crop sector. It will provide a unique opportunity to gain fresh insights into the risks and opportunities within this emerging area through keynote presentations, expert-led sessions, research showcases, and live demonstrations. Attendees will also have the chance to network with peers, engage in open dialogue on sectoral priorities, and experience Teagasc Moorepark’s state-of-the-art crop protein processing facilities.
Agenda
Registration
Opening Remarks
– Keynote Address – Beyond Research: Turning New Protein Crops into Industrial Reality
CEO of Nutris, Zvonimir Sedlic will be joining us in person to tell the Nutris story
– Impact of Alternate Protein Production on Land Use & Sustainability
Delivered by Dr. Lilian O’Sullivan, expert in soil and land use sustainability.
– Tea Break
Identifying Alternative Protein From Crop & Marine Sources
Jointly delivered by Dr. Sheila Alves, expert in minor crop agronomy and alternative markets and Dr. Maria Hayes, expert in natural product chemistry
Generation of Protein Isolates From Fava Bean
Delivered by Dr. Eoin Murphy, expert in food processing systems
Biorefining of Residual Biomass from Forages & Crops
Delivered by Prof. Olivia McAuliffe, expert in fermentation microbiology.
Lunch Break
Alternative Proteins: Digestion & Bioavailability
Delivered by Dr. Linda Giblin, expert in food bioavailability and bioactivity.
– Incorporating Alternative Proteins into New & Existing Foods
Delivered by Dr. Ruth Hamill, expert in hybrid meat quality and functionality
– Closing Remarks
– Demonstrations of On Site Facilities
Which would include but not limited to pilot plant fractionation of fava beans, drying of fibrous materials using high sheer turbulent system, measuring crop and cereal health using multispectral drone technology, live fermentation of bio based products, spatial analysis of suitable land for protein production in Ireland.