Food Research Ireland - Department of Agriculture

More in-depth research is required for development of cereal science
driven by understanding starch chemistry. Starch is one of the largest
commodity ingredients in the world and interaction with proteins is
central to most processed food applications. The latter can have an
impact on the research direction of dairy protein based ingredients along
with many other ingredients from the dairy industry.
Ireland’s food industry requires research that addresses the complexities
of real food formulations which can result from research using model
systems in some instances. There have been many advances in food
formulation technology, particularly in the formulation of low salt and
low fat products and in the development of formulations to deliver
otherwise relatively unpalatable bioactive compounds. Further research
is required to formulate foods that are healthy, pleasurable, convenient
and affordable. Such research is critical to ensure the competitiveness of
the Irish Food Industry in a global market.
In the future, new product innovation will be driven by the development
of new flavours and textures in food and/or development of food
components which can be exported as Smart ingredients for export
elsewhere in the global food market. Ultimately, innovation based food
research will need to be supported by realistic scale up, development
and commercialisation opportunities taking into account sustainability
and geographical constraints.
Research Objectives:
■ Use the new chemistry and processing infrastructure to support
physical and colloidal sciences to develop new food structures;
■ Development of new capability for shelf life studies through analysis
of kinetic data – critical for development of dried ingredients for
export;
■ Strengthen scientific and technological expertise in food ingredients
and nutritional beverages including infant, elderly, medical and sports
formula;
■ Develop a capability in meat science to enable the extraction and
purification of innovative ingredients from primary production and
waste streams;
■ To mine the national food consumption databases to establish
the population impact of the re-formulation of the nutritional
composition of processed foods;
■ To develop rapid on-line physical and chemical methodologies
for measurement of food safety and quality in particular meat
eating quality;
■ To develop science based technologies to reduce the need for salt,
fat and sugar in food manufacturing while maintaining consumer
acceptance.
4.1.2 KEY INVESTMENT AREA - SENSORY SCIENCE
Ireland is well positioned to continue to develop basic sensory research
expertise. National and international research and capital funds have
enabled the establishment of some research infrastructure, in terms of
state of the art sensory suites, and bespoke analytical equipment. A wide
range of projects involving sensory science supported by national funds
allowed Ireland to develop expertise in sensory evaluation of foods.
Likewise there has been some investment in advanced technology to
support flavour and taste chemistry. However, further investment is
required to improve consumer and preference testing through advanced
methodologies including flavour chemistry. A national food industry
requirement is to expand Ireland’s capabilities in these areas.
Food Research Ireland
▼
27