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Cultivating safety: sowing the seeds of safer farming How do farming experience and social influences shape safety awareness among young farmers? This research explores the behavioural drivers of farm injury risk perception. Credit: SolStock/istockphoto.com Although farm safety is governed by legislation, it is strongly influenced by individual behaviours. These behaviours are shaped […]
Interview: Not for lack of drying A Senior Research Officer at Teagasc Moorepark’s Food Research Centre, Eoin Murphy is focused on improving drying processes and associated energy usage in the dairy industry. An upcoming symposium in Cork will be examining this sector’s challenges and opportunities. […]
Not adding up? Nitrites in cured meat play a key role in developing sensory characteristics that are important to consumer perception and purchase intent. Research at Teagasc Ashtown is investigating whether nitrites can be reduced without compromising the sensory experience. Credit: lensmen/istockphoto.com Cured meats, such as cooked ham, bacon and sausages, have […]
Peas of mind Innovative research at Teagasc Ashtown’s Food Quality and Sensory Science department is examining how Irish-grown peas can help promote new, sustainable food solutions. Using Irish-grown peas as a bread ingredient may improve product quality, while also providing economic and sustainability boosts. Credit: Teagasc Increasing consumer demand for high-protein, plant-based […]
FAST-IP: driving innovation in agri-food sustainability Discover how the FAST-IP programme is transforming Ireland’s agri-food sector with innovative solutions, immersive learning and a sustainable future focus. FAST-IP participants meeting Teagasc Director Frank O’Mara (holding sign) and James Healy, Engage@Teagasc (far left) at the National Ploughing Championships. Credit: Teagasc The Food and Agriculture […]
Research Ireland – a transformative reset Ireland’s new research and innovation agency, Research Ireland, sets the stage for a cohesive, interdisciplinary system that drives sustainability, excellence and impact across all disciplines. Research Ireland Board members: Back row (left-right): Rebecca Braun, Eoin O’Sullivan, Godfrey Gaston, Leonard Hobbs; Front row (left-right): Lorraine Allen, Anne […]
More than a gut feeling Fermented foods, an ancient dietary staple, are making a comeback. With new innovations and growing demand, researchers are uncovering what makes these foods a hit with modern consumers. Credit: Daniel_Dash/shutterstock.com New research reveals six key factors that influence consumer acceptance of fermented foods, shedding light on how […]
Enteric methane: generating new baselines Improving enteric methane emission estimates from ruminant livestock is an important step towards more informed decision- making on appropriate mitigation strategies. Dairy cows using a GreenFeed unit for methane measurement at Teagasc Moorepark. Credit: Teagasc Agriculture is the largest contributor to Ireland’s greenhouse gas (GHG) emissions profile, […]
Modelling seasonality of beef finishing systems Researchers at Teagasc Grange are exploring how seasonality impacts beef prices and farm profitability, using bioeconomic models to examine Irish beef production systems and the potential of altering slaughter dates. Beef production systems maximising the use of grazed grass have potential for greater profitability. Credit: Teagasc […]
Food for the future Advances in innovation across the food sector play a key role in maintaining Ireland’s status as a food exporter, explains Mark Fenelon, Head of Teagasc’s Food Programme at Ashtown and Moorepark. […]