Food Research Ireland - Department of Agriculture

Using advanced proteomics techniques, researchers have developed a
more fundamental understanding of many aspects of milk proteins. A
rapid and cost effective method to assess the relative bioavailability of
vitamins has been developed, e.g. α–tocopherol (vit E) and retinol (vit
A) in meat, dairy products and fortified fruit juice.
Researchers with expertise in mining milk for bioactive ingredients are
working with marine biological scientists to identify bioactive ingredients
from seaweeds, micro-algae, fish – including, shellfish and from fish
processing waste streams. Particular expertise exists in identifying
peptides, enzymes, polymers, lipids and protein hydrolysates and
materials possessing anti-oxidant, probiotic and prebiotic properties
from marine species.
Microcapsules (microgels) from marine polysaccharides, e.g. seaweed
and alginates which are used to encapsulate materials such as food
ingredients and are designed to release their contents at a certain
destination either within the food product or human body where the
beneficial effects can be realized have been developed. When added to
foods the microgels do not affect their quality or texture and act as
vehicles to enhance their flavour and nutritional properties.
Research on extracellular polysaccharide (EPS) and its association with
lactic acid bacteria with a view to establishing their functionality in dairy
and cereal-based products is ongoing.
Beverage technological development supports two distinct sectors i.e.
alcoholic and non-alcoholic beverages. Irish scientists are uniquely
positioned through years of research to help beverage companies
(alcoholic and non-alcoholic) improve the efficiency of production
processes, characterise existing products and/or develop new beverages
based on novel concepts or added functional ingredients. They have
considerable expertise in brewing & malting technology, beverage
formulation, process technology and product development.
Research expertise is available in brewing beer with yeast that produces
an anti-microbial peptide (AMP) to kill beer-spoiling microbes, a
technology aimed at helping to improve the shelf life of beer and
innovative ways of eliminating beer spoilage, caused by beer spoiling
microbes is being investigated. Human defensins that can kill beer
spoiling microbes without affecting the yeast that ferments the beer
have been identified. This technology will be a step towards improving
the shelf-life of beer.
In the area of meat, technologies for improved efficiencies and enhanced
product quality, e.g. Tenderbound (hot boning and PiVac), electrical
stimulation etc. have been developed and researchers are also working
on methods to investigate the structural, biochemical and molecular
basis for variation in quality. A patent has been filed which identifies the
organisms that cause blown pack spoilage (major cause of loss); this test
is currently being supplied as a service to industry. Work has been
completed on DNA markers for meat quality traits, use of genetics to
predict meat quality and the interaction of gene expression, breed and
diet on the nutritive and flavour aspects of meat. Research is also
ongoing to examine and explain the effects of ingredient addition and
processing interventions on meat product structure and function. The
functional peptides in beef, offal and fermented beef products are being
investigated and this research could add value to these meats.
The application of high voltage pulsed electric fields (PEF) and high
intensity ultrasound (US) to beef and ham products to assess if they can
speed up tenderisation and curing is being investigated. Work has
recently been completed in the area of electroheat applications for meat
processing and radio frequency heating. Isotopes are being used to
predict the geographical origin of meat, its rearing system and the diet
history of animals. So far data is showing that stable isotope ratio analysis
is a powerful tool in meat authentication. The health benefits of high CLA
beef are being investigated. Research expertise also exists in computer
vision systems based on image analysis which could be used as a rapid,
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