FIRM Funded Cereals Projects
PROJECT TITLE |
COLLABORATING INSTITUTIONS |
PROJECT CO-ORDINATOR |
PROJECT STATUS |
FINAL REPORT |
| Development of a new generation of fermented (non alcoholic) functional cereal beverages produced with a flexible industrial fermentation system. | UCC | Dr.Jorge Oliveria, Dept of process and chemical engineering, University College Cork, Cork. | Ongoing | |
| Development of biodegradable chewing gum based on cereal proteins | UCC | Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University College Cork | Ongoing | |
| Development of gluten free cereal based convenience foods. | Teagasc AFRC , UCC | Dr.Elke Arendt,Department of Food Science and Food Technology and Nutrition,UCC,Cork. | Complete | |
| Development of organic breads and confectionery. | TAFRC, UCD, DIT | Ms Eimear Gallagher,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. | Complete | |
| Evaluation and application of lactic acid bacteria to improve the quality and safety of the malting and brewing process. | UCC | Dr.Elke Arendt,Department of Food Science and Food Technology and Nutrition,UCC,Cork. | Complete | |
| Functional properties of beta glucan from oats, barley and seaweed | UCC, AFRC, CIT, UCD | Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University College Cork | Ongoing | |
| Generation and characterisation of novel health enhancing ingredients from brewers' spent grain. | UL, UCC | Professor Richard Fitzgerald,Life Sciences Department University of Limerick Limerick | Ongoing | |
| Healthy cereal-based snacks for the elderly | TAFRC, UCC | Dr Eimear Gallagher,Teagasc, Ashtow Food Research Centre,Dunsinea,Castleknock,Dublin 15. | Ongoing | |
| Healthy cereal-based snacks from byproducts of the milling, malting, brewing and cider industries | TAFRC, UCC, UCD, DIT | Dr Eimear Gallagher,Teagasc, Ashtow Food Research Centre,Dunsinea,Castleknock,Dublin 15. | Ongoing | |
| Hemicellulase treatment of flour: a route to innovative bakery products. | NUIG, TAFRC | Dr.Gerard Downey,Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15. | Complete | |
| Innovative processes in malting and brewing | UCC | Dr. John Morrissey,Department of Microbiology, University College Cork Cork | Ongoing | |
| Isolation and characterisation of network forming enzymes and their application to improve the nutritional value and overall quality of cereal products | NUIG,UCC | Dr. Elke Arendt,Dept. of Food and Nutritional Sciences, University College Cork | Ongoing | |
| Meat & related products as novel sources of 25-hydroxyvitamin D - a novel food-based bioactive with multiple health benefits | UCC | Professor K.Cashman, Department of Food and Nutrition Sciences, University College Cork, Cork. | Ongoing | |
| New and rapid methods for evaluating the baking characteristics of Irish grown wheat varieties. | Teagasc AFRC,UCD | Ms Eimear Gallagher, Teagasc, The National Food Centre, Ashtown, Dublin 15 | Ongoing | |
| Product reformulation and in vitro testing of low glycaemic breads | Teagasc AFRC, UCC | Dr. Eimear Gallagher,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 | Ongoing | |
| Reduced salt-breads for enhanced health: safety, consumer acceptance and health outcome efficacy | UCC | Prof Kevin Cashman,Dept. of Food and Nutritional Sciences University College Cork Cork | Ongoing | |
| Replacement of gluten with a functional casein-bases ingredient in bread | Teagasc AFRC, MFRC | Dr.Brendan O'Kennedy,Teagasc, Moorepark, Fermoy, Co Cork | Ongoing | |
| The use of novel processing technologies for improving the quality and accelerating the processing of meats | UCD, TAFRC | Dr.James Lyng, Department of Food Science, UCD, Belfield, Dublin 4 | Ongoing |
Should you require further information on any of the projects listed above, please send an email to research@agriculture.gov.ie
