Infrastructure & Facilities
The research performed within the School of Food and Nutritional Sciences is largely conducted within dedicated, state of the art facilities within the Food Science Building on the main UCC campus. These facilities extend to 2834 m2, and includes a unique, custom-designed, well-equipped, pilot scale Food Processing Hall and associated laboratories, extending to 1848 m2 alone. This combination of laboratory and pilot-scale facilities is an important enabler of cutting-edge research at the interface between academia and industry, in addition to supporting the training of research staff and students on industrially relevant equipment and processing facilities, empowering them in advancing their research careers.
The research infrastructure and facilities have been developed, and are continually upgraded, to support the thematic research areas of our staff, and include the following:
- Brewery and Bakery
- Dairy Processing Hall
- Muscle Food Processing Hall
- Thermal Food Processing Hall
- Fermentation Science
- Food Packaging Materials and Analysis
- Tissue Culture & Nutritional Biochemistry Unit
- Sensory Kitchen & Booths
- Human Nutrition Studies Unit
- Clinical Research Facilities
- Advanced Food Analytical Capability
Photographs of selected research infrastructure and facilities include:
