Food
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
Health help from kelp
Health help from kelp Health issues that can lead to heart disease, such as diabetes, inflammation and high blood pressure are a growing global concern. Researcher are investigating a common native Irish kelp species that could offer a promising preventative remedy for high blood pressure. Main picture above: Leathrach is a very common […]
27 August 2022
You are what you eat
You are what you eat The statement ‘You are what you eat’ is well-known in food science. It refers directly to the bioactive compounds that we ingest when we eat healthy foods, and how much of them our bodies absorb. Teagasc researchers Talita Aline Comunian and André Brodkorb with EU research colleagues […]
19 August 2022
The Production of Ice Cream
The Production of Ice Cream Since the turn of the century and the development of the ice cream cone, the worldwide growth in consumption has been phenomenal, with over 12 billion litres of ice cream consumed each year in the USA and China alone. The Teagasc Food Industry Development Department has more […]
13 August 2022
All you need to know about Covid and losing your sense of smell
All you need to know about Covid and losing your sense of smell One of the big things that came out of the pandemic was that many people who got Covid also lost their sense of smell. Some have got it back, others have got it partly back and others haven’t got […]
26 July 2022