UCC-Teagasc Strategic Alliance
UCC-Teagasc Strategic Alliance in Food Research
The UCC-Teagasc Strategic Alliance
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 :
- Professor Michael Dowling (Chair)
- Professor Paul Ross (Head of the College of SEFS, UCC)
- Professor Thia Hennessy (Head of CUBS and the Department of Food Business, UCC)
- Professor Joe Bogue (Food Business & Development, UCC)
- Professor Alan Kelly (Food Science, UCC)
- Professor Joe Kerry (Food Science, UCC)
- Dr Seamus O’Mahony (Food Science, UCC)
- Dr Lance O’Brien (Strategy & International Relations, Teagasc)
- Dr Declan Troy (Director of Technology Transfer, Teagasc)
- Dr Frank O'Mara (Director of Research, Teagasc)
- Dr Mark Fenelon (Head of Food Research, Teagasc)
- Dr Karen McCarthy (Manager, UCC-Teagasc Strategic Alliance)
Food processors are facing an extraordinary dilemma as they try to address consumer demands for healthy, minimally-processed foods, while, at the same time being required to meet ever-increasing microbial safety standards. The options available to food processors wishing to employ natural food preservatives for safety applications or the prevention of food spoilage are limited. This is despite the fact that chemical preservatives have become increasingly unpopular with consumers. However UCC, Teagasc and TCD researchers have developed innovative solutions to try address these issues.
UCC hosted the Irish industry briefing for the upcoming Food Matters Live conference, which takes annually in London's ExCel arena.Read more
UCC hosts unique food conference, entitled "Innovation in Irish Food & Drink : Past, Present and Future"04 Mar
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.Read more