Food Research Ireland - Department of Agriculture

■ Evaluating the effectiveness of alternative heating methods for
reducing energy consumption (with reductions in associated
GHG emissions and benefits in terms of leaner manufacturing) in food
processing environments while producing high quality products;
■ The development of novel sensing technology for improved
process control based for example, on hyperspectral imaging.
4.1.4 KEY INVESTMENT AREA - ENCAPSULATION
Microencapsulation was a key focus of earlier national food research
efforts, including large industry-led initiatives to protect and deliver
bioactive compounds. Research expertise and a significant research
infrastructure was established through nationally funded projects.
Excellent progress has been made in the design and manufacture of
encapsulating matrices and novel methods have been developed to
assess bioavailability and to enhance the absorption of bioactives. New
encapsulation technology research will be able to position Ireland’s
ingredient industry as market leaders in encapsulated bioactive
ingredients capable of supplying the global food industry. This research
will also deliver on the opportunity to develop novel nano-vectorised
delivery systems. To realise these major opportunities, further
development of encapsulation technology is required.
Research objectives
■ Protect heat sensitive ingredients such as enzymes and bioactives
during heat processing and other harsh regimes used in the
industrial manufacture of food products;
■ Control the interaction of bioactives with the food matrix, ensuring a
timed-release delivery;
■ Protect ingredients from early digestion in the gastro-intestinal tract;
■ Target release the ingredient in order to optimise bioavailability in
the gut;
■ Mask the taste of ingredients that have a strong or unacceptable taste
by providing a barrier between our taste buds and the ingredient;
■ Use of novel technologies to enhance shelf life of seafood products.
4.1.5 KEY INVESTMENT AREA - NANOTECHNOLOGY
State investment in research to support the development of
nanotechnology is on a par with that of the US and Germany; as a result,
the quality of Irish nanotechnology research is recognised internationally.
Public health and life science are the main economic drivers of
nanotechnology. Despite having expertise in nanotechnology research,
there remains a limited application in food related areas in Ireland. This
is in direct contrast to the activities in other European countries where
food companies have a direct involvement in nanotechnology research.
Nanotechnology offers the potential to enhance the safety, shelf-life and
health benefits of food and offers the industry new processing
capabilities, which can enhance competitiveness. To ensure that Ireland’s
investment in nanotechnology can be translated in to food research,
investment is required.
Research objectives:
■ Risk/Benefit assessment of nanotechnology in foods;
■ Identification of the safety aspects of nanotechnology in food
product development and processing;
■ Nanoprocessing as a means of concentrating bioactives;
■ Targeted delivery of nutrients using nanocapsules;
■ Detection of food contamination using nanosensors for shelf life
improvement;
■ Nanotechnology to create packaging which will extend the
shelf-life of food and enhance food safety.
Food Research Ireland
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