Teagasc researchers secure DAFM funding for four new food and agriculture projects
Spanning areas including dairy, nutrition and plant-based food ingredients, Rose Edwin, Food Programme Communications Officer, provides an overview of four new food and agriculture projects funded by the Department of Agriculture, Food and the Marine.
Teagasc researchers have secured funding from the Department of Agriculture, Food and the Marine (DAFM) to lead four new research projects focused on agriculture, food innovation and sustainability across the agri-food sector.
The projects span areas including dairy, nutrition, and plant-based food ingredients, reflecting the breadth of research underway to support a more sustainable and resilient agri-food system.
FIELD2FLOUR Ireland
This project explores the potential to re-establish a sustainable wheat milling sector in Ireland. By working with farmers and industry, it will assess current and new wheat varieties, milling quality, and food and beverage applications, with the aim of creating a stronger “field-to-food” supply chain and reducing reliance on imported flour.
This could provide new market opportunities for Irish tillage farmers while strengthening national food security.
Led by Eimear Gallagher, Teagasc.
PRO-WIN
PRO-WIN focuses on developing high-protein food solutions to support ageing populations and those managing weight loss. Using milk-based ingredients, the project aims to create practical, food-first products that help maintain muscle health and improve quality of life.
The work will support the development of functional dairy-based foods tailored to real consumer and healthcare needs.
Led by Noel McCarthy, Teagasc.
VIP-Ingredients
This project looks at how crops such as legumes and cereals can be used more effectively to create high-value food ingredients. By improving how plant proteins, fibre, and starch are extracted and used, the project aims to support new product development while reducing waste.
It will help unlock new value from Irish-grown crops and support the development of more sustainable food ingredients.
Led by Mark Fenelon, Teagasc.
GENMILK
GENMILK examines how changes in cow diet and genetics can influence milk quality and functionality. It will help ensure that efforts to reduce methane emissions do not impact the performance, processing, or consumer quality of Irish dairy products, while also exploring the potential value of genetic selection of protein variants for tailored, novel protein ingredients.
This will support the dairy sector in balancing sustainability targets and breeding practices with product quality and market competitiveness.
Led by Jonathan Magan, Teagasc.
Together, these projects highlight Teagasc’s role in delivering research that supports farmers, industry, and consumers, while addressing key challenges in sustainability, food security, and innovation.