Food Research Ireland - Department of Agriculture

Fresh Cut Produce & Cereals Research Agenda
Thematic Area Key Investment Area Potential areas for publicly funded research projects to address Expected impact
Novel processing technologies “Optimization of bioactive recovery. Up-scale Competitiveness
processes for Industry.”
Food Research Ireland
Food structures “Assessment of structure-activity relationship of Input to product development
common Irish phytochemicals.”
Food chemistry and formulation “Development of new specific in-vitro, in-vivo and in silico Competitiveness
bioassays for elucidating bioactive mechanism of action.”
Food processing technologies “Assessment of factors during production, processing and Input to product development
storage that impact the levels of Vitamin D in fresh cut produce.”
“Post harvest strategies for increasing the nutritional and Input to product development
technological profile of Irish origin plant foods.”
Nutrition “Intervention studies to back up the benefits of mushrooms Food and health
against obesity, CVD and other chronic diseases.”
“Cereal foods for specific dietary needs.” Product development
Food processing Novel processing “New processing technologies (HPP, PEF, US, plasma, ozone, Competitiveness
technologies technologies replacing chlorine). Use of hurdle technologies to improve quality. “
“Modified Atmosphere Packaging” Competitiveness
“New packaging technologies/systems. Active and Competitiveness
intelligent packaging.”
“Development of novel polymers that enhance fresh produce Competitiveness
(including mushrooms) through the logistical chain.”
Food chain integrity “Development of new smart sensing systems for the Competitiveness
food industry. On-line monitor sensing.”
“Evaluation of new and adapting existing sensor systems for Competitiveness
rapid testing in raw materials and in processed material.
On-line sensing.”
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