Food

Benefits of once-a-day milking

Benefits of once-a-day milking Work carried out at Teagasc Moorepark suggests that once-a-day milking does not impact Cheddar cheese composition and can improve cheese yield and some sensory and nutritional attributes. Until recently, limited work had been done to explore how dairy products are affected by milking frequency, but research by Teagasc […]
10 March 2023

Teagasc Food Programme researchers receive funding from Horizon Europe Research Innovation Action Call

Teagasc Food Programme researchers receive funding from Horizon Europe Research Innovation Action Call Researchers at Teagasc have received funding for two new projects from the EU’s Horizon Europe Research Innovation Action call. The DOMINO and Co-Diet projects will begin in early 2023 and will focus on the health benefits of fermented foods […]
21 February 2023

Identifying a unique flavour profile for Irish grass-fed beef and lamb

Identifying a unique flavour profile for Irish grass-fed beef and lamb The high quality of Irish meats is not contested but there is a need to substantiate the quality claims especially in relation to flavour associated with grass diet / geographical region with robust scientific measurement. A unique flavour profile for Irish […]
14 February 2023

Release of key evidence and conclusions on meat’s role in society

Release of key evidence and conclusions on meat’s role in society Scientific experts announced today, Monday, 16 January, the release of key evidence and conclusions following the International Summit on the Societal Role of Meat, and in advance of publication of a peer-reviewed edition of the journal Animal Frontiers to be published […]
18 January 2023

Food Science student who found his passion in A2 milk controversy receives internationally recognised awards

0 Food Science student who found his passion in A2 milk controversy receives internationally recognised awards Teagasc and Victoria University third-year doctoral student Davor Daniloski won the prestigious International Dairy Federation oral presentation Award for 2022. Mr. Daniloski was presented with the award at the 7th Symposium on Science and Technology of Fermented […]
8 January 2023

What food from beer waste would you like to go with your pint?

0 What food from beer waste would you like to go with your pint? Kamaljit Moirangthem, Rossana Coda and Dilip Rai, Teagasc, tell us how the by-products of beer production like brewer’s spent grain could be used as a food ingredient or as new food products. Our health is affected by the food […]
1 November 2022

Bees and food production: chaos, corruption and dodgy honey

Bees and food production: chaos, corruption and dodgy honey Laura Healy is a Teagasc PhD student and Walsh Scholar in Food Chemistry and Technology at TU Dublin, she writes about the ‘Rotten’ TV show’s portrayal of how some of the bee-keeping industry operates. The title of the first episode of Netflix’s Rotten sounds more […]
20 October 2022

5 new protein sources you may not have come across before

0 5 new protein sources you may not have come across before Analysis: from seaweed to duckweed, here are 5 sustainably sourced alternative proteins to investigate. This article by Laura Healy, Teagasc PhD student and Walsh Scholar in Food Chemistry and Technology at TU Dublin, first published on RTÉ Brainstorm recently Protein’s image has […]
9 September 2022

Food safety in Dairy Environments

Food safety in Dairy Environments The presence of foodborne pathogens in dairy products is a result of contamination from biofilms present in the food processing environment. Researchers are identifying the bacteria present in dairy processing environments to evaluate their impact on the foodborne pathogen Listeria monocytogenes. Food processing facilities are required to […]
29 August 2022

Unlocking protein potential in Ireland

Unlocking protein potential in Ireland Teagasc researchers are exploring sustainable crop- and marine-based protein resources to create new opportunities for the agriculture and food sector in Ireland. Teagasc researchers Muireann Egan, Sinéad Fitzsimons and Mark Fenelon provide more information. The Food Vision 2030 strategy aims to solidify Ireland as a world leader […]
28 August 2022