Cereal and Bakery Research

Cereal and bakery research is a key component of the Food Quality and Sensory Science Research Department at Teagasc Ashtown.

The programme supports industry through ingredient functionality, product development and processing innovation, with a strong focus on health, sustainability and consumer acceptance.

Our research spans raw materials, flour processing, dough and batter systems, product innovation, sensory analysis and nutritional evaluation.

Our Capabilities

• Flour and ingredient functionality
• Dough and batter rheology
• Product formulation and reformulation
• Test baking and pilot-scale validation
• Sensory evaluation and consumer insights

Facilities include a mill room, test bakery, dough rheology laboratory and sensory science suite, supporting research from raw material through to finished product.

Support for bakery industry

We support the bakery industry through flour testing, formulation, product development, dough and batter rheology, test baking and sensory analysis of baked goods.

• Product reformulation in gluten-free research
• Healthy cereal-based snacks from by-products of the milling, malting, brewing and cider industries
• Functional properties of beta glucans from barley
• Wheat and dough rheological studies
• Product reformulation and in vitro testing of low glycaemic breads

Current Projects

Our current projects focus on sustainability, nutrition and resilient food systems.

• GFreeIE
  Developing health-enhanced gluten-free foods using Irish-grown faba bean, quinoa and pseudocereals, with a focus on fibre, iron and micronutrient enrichment. The project also includes in vitro digestion and life cycle analysis.

• SFood SusProcessing
  Exploring sustainable processing of plant-based ingredients into high-quality foods such as protein- and fibre-enhanced cereal products and meat alternatives. The work combines novel processing technologies with sensory science and nutritional validation.

• Field2Flour Ireland
  Investigating the potential for a sustainable Irish milling wheat sector, from agronomy and grain quality to milling performance and food applications. The project focuses on climate resilience, food security and local value chain development.

• TRANSFORM
  Developing circular food systems by converting food by-products into high-value functional ingredients through advanced bioprocessing. The project supports sustainable innovation, by-product valorisation and new market opportunities.

Industry Engagement

The cereal and bakery research group works with food companies, SMEs, Irish and international research partners, and other Teagasc centres through both public-funded research and confidential industry collaboration.

Contact

For more information on cereal and bakery research, please contact:

Dr. Eimear Gallagher
Teagasc Food Research Centre, Ashtown, Dublin 15
Email: Eimear.Gallagher@teagasc.ie
Tel: +353 1 8059500