Food

Technological advances in spray drying of functional ingredients for automated beverage – 5435

1 September 2008

TResearch: Autumn 2008

1 August 2008

Assessment of DNA markers for meat quality traits in Irish beef and pork – 5421

31 July 2008

Studies on the microbiology and sensory properties of novel low sodium ethnic ready meals – 5437

1 June 2008

TResearch: Summer 2008

1 May 2008

TResearch: Spring 2008

1 February 2008

Secondary cheese processing – 5451

31 December 2007

Genetic Tools for Improvement of Food Cultures – 5027

1 December 2007

Beef and Dairy Farm Hazard Analysis and Critical Control Point (HACCP) with particular emphasis on Salmonella Control – 5406

1 October 2007

Transfer of antimicrobial resistance from lactic acid bacteria (LAB) to other LAB and to pathogenic bacteria – 5272

1 June 2007