Teagasc has announced a new structure for its food research programme based in Ashtown, Co Dublin and Moorepark, Co Cork. A new food quality and sensory science department has been introduced, increasing the number of departments from four to five.
The following people have now been appointed to manage these food research departments:
Ciara McDonagh, head of food industry development department.Dr Geraldine Duffy, head of food safety department.
Dr John Tobin, head of food chemistry and technology department. Dr Eimear Gallagher, head of food quality and sensory science department. Dr Paul Cotter, head of food biosciences department.Dr Mark Fenelon, head of Teagasc’s food research programme, said areas of research were being aligned with the priorities of the FoodWise 2025 strategy. “These include life-stage nutrition and healthy eating, application of sensory science and flavour chemistry, emerging technologies and food fermentation,” he said.
Teagasc’s food research programme explores areas of benefit to Irish agri-food markets, such as the technology used to make cheese from Irish milk powder by Ornua and Al Wazeen in Saudi Arabia.
Teagasc has announced a new structure for its food research programme based in Ashtown, Co Dublin and Moorepark, Co Cork. A new food quality and sensory science department has been introduced, increasing the number of departments from four to five.
The following people have now been appointed to manage these food research departments:
Ciara McDonagh, head of food industry development department.Dr Geraldine Duffy, head of food safety department. Dr John Tobin, head of food chemistry and technology department. Dr Eimear Gallagher, head of food quality and sensory science department. Dr Paul Cotter, head of food biosciences department.Dr Mark Fenelon, head of Teagasc’s food research programme, said areas of research were being aligned with the priorities of the FoodWise 2025 strategy. “These include life-stage nutrition and healthy eating, application of sensory science and flavour chemistry, emerging technologies and food fermentation,” he said.
Teagasc’s food research programme explores areas of benefit to Irish agri-food markets, such as the technology used to make cheese from Irish milk powder by Ornua and Al Wazeen in Saudi Arabia.
This is a subscriber-only article
SHARING OPTIONS: