Food Research Ireland - Department of Agriculture

More documents

Recommendations

Info

Chemical contaminants encompasses a broad range of substances such as veterinary drugs, feed additives, growth promoting agents, pesticides, natural toxins (incl. marine) and persistent organic pollutants present in the environment. These substances have the potential to contaminate food, impact negatively on food trade and damage Ireland’s international reputation. In addition, the National Food Residue Database (NFRD) and the National Food Consumption databases are invaluable tools that should be further exploited for the benefit of the food industry, public health and regulatory authorities. Research Objectives: ■ Prediction and monitoring of the behaviour and fate of relevant known and emerging chemical hazards including toxins of biological origin; ■ Development and validation of analytical methods including multi-residue veterinary drug analytical methods; ■ Development of ‘real time’ analytical test kits for use in industrial settings to use in verification of HACCP systems; ■ Exploitation of the existing databases of food consumption and related databases for the purpose of probabilistic modeling of human exposure to chemical contaminants; ■ Databases of food consumption and related databases need to be updated on a regular basis to ensure the currency of the data for addressing food safety issues related to food chemical exposure. Quality, traceability and authenticity - consumers increasingly seek guarantees of quality, traceability, authenticity and safety from the point of purchase and to consumption. For example, there is presently no incentive for farmers to produce meat which meets the consumer’s requirement for sensory or nutritional quality (flavour, tenderness, 31 The research objective should be addressed in a joint RSF/FIRM research initiative marbling, fatty acid profile and conjugated linoleic acid (CLA) content). Addressing this issue requires food scientists, animal scientists (breeding/genetics expertise) and the food industry to engage in collaborative research. Food Harvest 2020 clearly identifies the need to provide all consumers with guarantees of provenance/authenticity. Supporting this goal requires research which addresses challenges identified by the industry and the concerns of all food consumers for such guarantees of overall quality. Research Objectives: ■ Support research involving animal production through to food science with a focus on animal/plant breeding/genetics 31 ; ■ Support the development of analytical capabilities focused on food provenance/authenticity and traceability by harnessing the current expertise through collaborative research to avoid any duplication of effort or technologies; ■ Enhancement of product quality through animal/plant breeding and processing practices; ■ Support research that can provide tools to monitor and validate the quality and safety of the primary assets underpinning the food industry. Food Research Ireland ▼ 44
CHAPTER FIVE: REALISING FOOD RESEARCH IRELAND- IMPLEMENTATION AND MEASURING SUCCESS
Page 1 and 2: Food Research Ireland Meeting the n
Page 3 and 4: MINISTER’S FOREWORD Food Research
Page 5 and 6: TABLE OF CONTENTS PAGE NO Minister
Page 7 and 8: 3. Developing a mechanism to monito
Page 9 and 10: The agri-food and fisheries sector
Page 11 and 12: The identified opportunity areas we
Page 13 and 14: 2.1 ACTING SMART, THINKING GREEN AN
Page 15 and 16: FOOD SECURITY Food security is a co
Page 17 and 18: A COMPETITIVE INDUSTRY A globally c
Page 19 and 20: Achieving smart, green and sustaina
Page 21 and 22: Figure 3.1: The process employed in
Page 23 and 24: CHAPTER FOUR: STRATEGIC RESEARCH AR
Page 25 and 26: The food innovation system is drive
Page 27 and 28: 4.1 FOOD PRODUCT DEVELOPMENT AND IN
Page 29 and 30: More in-depth research is required
Page 31 and 32: ■ Evaluating the effectiveness of
Page 33 and 34: Sensory analysis is a cross-cutting
Page 35 and 36: 4.3 FOOD AND HEALTH ALIGNMENT OF TH
Page 37 and 38: lactoferrin, immunoglobulins, growt
Page 39 and 40: The available suite of Irish dietar
Page 41 and 42: 4.4.1 KEY INVESTMENT AREA - CONSUME
Page 43 and 44: 4.5.1 KEY INVESTMENT AREA - FOOD CH
Page 45: Microbial hazards, including foodbo
Page 49 and 50: Table 5.1: Proposed engagement acti
Page 51 and 52: Other industry-Academic Collaborati
Page 53 and 54: Although FP7 is the largest funding
Page 55 and 56: APPENDICES
Page 57 and 58: The MI is the National Reference La
Page 59 and 60: Researchers have also worked to opt
Page 61 and 62: consistent, accurate, objective and
Page 63 and 64: Food-borne viruses have been charac
Page 65 and 66: APPENDIX 2 INDUSTRY STRATEGIC RESEA
Page 67 and 68: Dairy Research Agenda Thematic Area
Page 69 and 70: Marine origin foods Research Agenda
Page 71 and 72: Fresh Cut Produce & Cereals Researc
Page 73 and 74: Fresh Cut Produce & Cereals Researc

Food Research Ireland - Department of Agriculture

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?