TResearch
2023
Team spotlight: Udder perfection Based at Teagasc Moorepark, the mastitis research team is equipping farmers with evidence-based solutions to enhance udder health and reduce reliance on antibiotics. Their research explores key areas such as the risk factors driving clinical and heifer mastitis and the variables influencing the success of non-antibiotic dry cow […]
Could the grass be greener? Agriculture forms a key part of Ireland’s economy, but the sector must improve its use of renewable energy to withstand rising economic and sustainability challenges. Credit: aluxum/istockphoto.com The agricultural sector is a cornerstone of the Irish economy, contributing significantly to exports, rural employment and national food security. […]
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 […]
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, […]
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 […]
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 […]
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 […]
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 […]
Engagement opportunity: A novel food emulsifier from a red seaweed hydrolysate Credit: Nik_Merkulov/istockphoto.com Technology value proposition Teagasc researchers have developed a seaweed-derived emulsifying agent, using extracted protein hydrolysate. This allows for the production of vegan baked goods and food products, free from egg and dairy. Use of such a sustainable resource can […]