Welcome to the Food Ingredients Research Group – one of the largest, multi-award winning, globally-connected, research groups within Food at UCC. The research activities of our team are focused on four main platforms, namely, (1) ingredient development and functionality, (2) formulation science and technology, (3) powder technology and engineering, and (4) bio-functional food ingredients.

This cutting-edge scientific research is of practical and commercial relevance in the formulation, processing, development and optimisation of food ingredients for various applications, mainly in food, and especially in premium nutritional products, such as infant, clinical and medical nutrition, but also in cosmetics, therapeutics and pharmaceutical applications. While our research is focused heavily on fundamental science and technology, it does span all Technology Readiness Levels, ranging from food protein biochemistry, through industry-informed research, to industry-led technology transfer, commercialisation and consultancy. The outputs of our research are highly impactful across the international scientific community, as evidenced by invited conference contributions, collaboration invitations, requests for researcher hosting and research awards. Beyond academia, these research outputs and outcomes have major positive implications for human nutrition, health and wellness and industry end-users. People are at the centre of scientific excellence, and one of the aspects of my research programme I am most proud of, is the training, development, mentoring and coaching of the next generation of students and research staff.

Dr Seamus (James) A. O’Mahony

Principal Investigator, Food Ingredients Research Group