- 17 Jul 2017
There was award success for UCC and Teagasc last June with two longstanding champions receiving awards from their respective disciplines.
Teagasc and UCC enjoy a long history of collaboration in food science and technology to the benefit of the food and related industries in Ireland. There was, and continues to be a need to build greater scientific critical mass and enhance the efficiency and effectiveness of our two organisations in the use of public funding and in underpinning innovation in the food industry. To this end, UCC and Teagasc agreed to establish a formal Strategic Alliance in Food Research.
The Alliance has allowed increased close interaction between Teagasc and UCC, resulting in a number of highly successful partnerships and resource-sharing. Together, this collaboration enhances Ireland’s reputation as a world centre for fundamental and applied research focused on excellence, innovation, development of human capital and technology transfer to industry. Additional information about the origin of the Alliance and it's strategic aims can be found here through the Teagasc website.
The Chair of the Alliance is Professor Michael Dowling, who chaired the Joint Working Group and brings a wealth of experience and knowledge to supporting this prosperous partnership.
For further information, please contact Dr Karen McCarthy, Manager UCC-Teagasc Strategic Alliance.
Members of the UCC-Teagasc Strategic Alliance Executive Board :
UCC hosted the Irish industry briefing for the upcoming Food Matters Live conference, which takes annually in London's ExCel arena.
Organised by food historians Dr. Chad Ludington (Marie Curie Senior Research Fellow/School of History) and Regina Sexton (Adult Continuing Education/School of History), the conference featured food historians, food geographers, food scientists, business leaders, food producers, restaurateurs, and food writers in an unique mix.