The event was organised by Teagasc, in partnership with University College Dublin, Bord Bia and Dublin Institute of Technology, showcasing the unique combination of Irish food culture and tradition with the best of Irish food science and technology.
BACCHUS is focusing on the action of bioactive substances found in foods that are common in European diets including apple, chokeberry, sweet oranges, pomegranate, cured pork products and wheat.
The survey was carried out as part of the FSAI’s routine monitoring and surveillance programme on labelling of foods. DNA profiling was used to test for the presence of DNA from pigs, cattle and horses in beef meals, beef burgers and salamis.
Predictive microbial models can be deployed to help to understand the behaviour of pathogens in products. However, there is no one-size-fits-all model for predictive microbiology.
Phenolic compounds are secondary metabolites synthesized by plants that may have beneficial effects on human health and provide protection against chronic diseases.
When it comes to healthy eating, there are plenty of different opinions, information and myths out there. No other scientific topic, affecting everybody, seems to be discussed this controversially than the optimal ingredients for a healthy diet.
The first-ever World Food Safety Day, adopted by the United Nations General Assembly in December 2018, is celebrated TODAY! Our Head of Food Safety & Nutrition Sandrine Pigat as well as Food Scientist Foteini Bompola took some time out to answer a few pressing questions on food safety in 2019.
The latest consumer and innovation trends impacting the food industry. The first in-person IFT FIRST conference in a while kicked off in Chicago this week and it was a joy […]