Food Research Ireland - Department of Agriculture

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Marine origin foods Research Agenda Thematic Area Key Investment Area Potential areas for publicly funded research projects to address Expected Impact Food Innovation Novel technologies “Increasing convenience through novel processing, Competitiveness including packaging” “New routes to efficiency (Lean Manufacturing)” “Novel processing and retention of nutritional quality” Competitiveness “Functional foods – Algae and other species as a source Functional products of functional ingredients” and processes Food Processing Food Structures “Understanding the science behind ingredient interactions to Product development technologies develop a structured approach to product formulation/reformulation with a view to developing improved healthy sea food products”. “Knowledge about the interaction of ingredients (salt, fat, Product development proteins, hydrocolloids, phosphates, etc.) in various marine food systems to enable a more structured approach to product development”. Food Innovation Food Formulation “New routes to added value seafood products” Competitiveness Food Research Ireland “Project on functional peptide research”. Extracting value from meat processing Food Safety Food Safety “Aquaculture standards – verification and influencing Resource sustainability & Quality & Quality market penetration” “Traceability” Seafood safety “Shelf life extension and quality retention” Competitiveness “Microbial environment in marine foods – HACCP controls” Seafood safety “Listeria in salmon” Seafood safety ▼ 65 2
Marine origin foods Research Agenda Thematic Area Key Investment Area Potential areas for publicly funded research projects to address Expected Impact “Emerging pathogens” Seafood safety “Research and assessment of marine toxins and development Seafood safety of autonomous forecasting systems for harmful and toxin producing phytoplankton to prevent toxin containing shellfish entering the marketplace” Food Chain Food Chain “Risk assessment models for marine foods” Seafood safety Integrity Integrity Food Chain Food Chain “Definition of the metrics of sustainability Resource sustainability Sustainability Sustainability of marine species” “Indicators of environmental quality as a unique selling point Resource sustainability Food Research Ireland “Non-food use of marine bioactives” Functional products and processes “Waste utilisation and new products” Functional products and processes Food and Health Nutrition “Nutritional properties of marine foods” Functional products and processes “Peak mental and physical performance diets from marine foods” Functional products and processes “Bioactivity of marine organism extracts” Functional products and processes Food Business & Consumer research “Gap analysis of consumer needs versus scientific projects” Consumer sciences Consumer Science “Consumer awareness of sustainable marine resources” Consumer sciences “Consumer attitudes to aquaculture products” Consumer sciences “Defining future buying trends and issues for marine products” Consumer sciences ▼ 66 2
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Food Research Ireland Meeting the n
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MINISTER’S FOREWORD Food Research
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TABLE OF CONTENTS PAGE NO Minister
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3. Developing a mechanism to monito
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The agri-food and fisheries sector
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The identified opportunity areas we
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2.1 ACTING SMART, THINKING GREEN AN
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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 and 46: Microbial hazards, including foodbo
Page 47 and 48: CHAPTER FIVE: REALISING FOOD RESEAR
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: Dairy Research Agenda Thematic Area
Page 71 and 72: Fresh Cut Produce & Cereals Researc
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Food Research Ireland - Department of Agriculture

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