Overview - UCD Food Research

Transcription

1 Overview - UCD Food Research Professor Colm O Donnell School of Biosystems Engineering

2 Agri- Food is a research priority for UCD

3 What is the UCD Ins9tute of Food & Health? Creates a central hub for food & health research in UCD Promote an interdisciplinary approach to food & health research Foster internationally competitive research excellence Facilitate an interface with the food industry & stakeholders

4 Main Cons9tuent Schools Agriculture and Food Science Public Health Physiotherapy and Population Science Biosystems Engineering Institute of Food and Health

5 Core Disciplines Food Chemistry Consumer science Food engineering Food production sciences Nutrition Food Microbiology

6 UCD Collaborators Institute for Sports and Health Earth Institute Connected Health Smurfit Business School Institute of Food and Health Geary Institute UCD Engineering Schools

7 Na1onal and Interna1onal Collabora1ons Food Safety Authority of Ireland University of Minho

8 Research Income Funding sources Financial Year Value to UCD k 2009/10 4, /11 6, /12 7, /13 21, /14 10,007 Total 49,901

9 How do we interact with Industry? Enterprise Ireland: Innovation vouchers Innovation partnerships Technology Centres Contract Research Work placements Graduate students - IRC scheme SFI Industry Fellowship Research Partners DAFM, SFI

10 Food for Health Ireland v Partnership between: v ² ² 6 Universities & Teagasc 5 Irish Dairy Companies Funded by ² ² Enterprise Ireland and Industry Total budget phase 2: 20 million -52% UCD - 46% Staff Aimed at developing, manufacturing, and selling functional food products to improve people s health and wellness v Industry-led research agenda

11 Ranked 7 th globally for research impact Rank Institution Impact 1 UNIV MASS AMHERST UNIV MASS SYSTEM RUTGERS STATE UNIV UNIV EAST ANGLIA TECH UNIV DENMARK UNIV LLEIDA UNIV COLLEGE DUBLIN UNIV VALENCIA UNIV CALIF SYSTEM UNIV COMPLUTENSE MADRID SWEDISH UNIV AGR SCI UNIV ALBERTA CORNELL UNIV CHUNG SHAN MED UNIV WAGENINGEN UNIV & RES CTR 1.44

12 Research Infrastructure - A bespoke suite of analytical equipment to assess the physical and chemical properties of food ingredients including HPLC, HPLC/MS, GC, GC/MS, NMR etc - State of the art facilities including a dedicated sensory suite with expert individuals and trained sensory panels - Novel processing technologies for improving stability and shelf life - Technologies to protect and deliver bioactives, to enhance their functions and improve bioavailability and processing including encapsulation

13 Research Ac9vi9es Molecular Nutrition Public Health Nutrition Personalised Nutrition Bioactive Ingredients Food Structure Optimised processes Personalised Nutrition & Health Lifestage Health Food Quality and Processing Consumer Food Chain Sustainability Healthy foods Food Safety Food production Sustainable Environment Sustainable Processing Risk Analysis Microbial safety Chemical Safety

14 Current Research Pillars Food Quality and Processing Food Safety Personalised Nutrition and Health 35 Academic staff 45 post- doctoral fellows 130 postgraduate students Sustainable food production

15 Analy9cal Strengths Product Characterisa9on Chemical Proper1es LC/GC, LCMS/GCMS Protein characterisa9on and frac9ona9on Flavour Physical proper1es Water mobility Light scawering NMR, DSC Rheology Texture measurement - acous9c Microscopy light /SEM Sensory proper1es trained dairy panel

16 Food Quality Safety Sensory Ingredient interaction Milk and Milk Bioactives Food Quality Shelf Stability Health benefit Cost Latest encapsulation technologies

17 Processing technologies Technology Toolbox

18 EU FP7 - Milk based projects ü Microbial testing The SMARTMILK prototype ü Quality attributes ü Shelf life studies ü Scale up parameters An alternative treatment method for milk pasteurisation based on a combination of TS (thermosonication) and PEF (pulsed electric fields) ü effective in microbial inactivation ü maintaining the nutritional quality

19 SFI Precision Project- Meat Packaging Active citrus-based antioxidant packaging for cooked meats Plasma activation of PET to enhance effectiveness Migration and kinetics of release of antioxidant compounds into food Sensory evaluation

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21 Development and evaluation of Process Analytical Technology (PAT) tools for improved monitoring and control of milk powder manufacture Projects include: - Development of PAT sensors & chemometric models. - Characterisation of the drying process to enable model predictive control. - Demonstration studies in industry

22 Food safety Monitoring raw materials and production processes Microbial: use of conventional and molecular techniques -

23 Environmental Sustainability of Food Produc9on Feeding strategies (grazing and indoor) to reduce environmental impact of dairy, beef and pig production Reduce Methane, nitrogen excretion, ammonia and nitrous oxide. Reduce Odour Precision dietary formulation reduce nutrient excretion/gaseous emissions without compromising production levels Economic sustainability This research combines animal nutrition and functional genomics to enhance the quality of beef and milk yet minimise production costs

24 UCD Ins9tute of Food and Health Food Quality and Processing Food Safety Personalised Nutrition and Health 35 Academic staff 45 post- doctoral fellows 130 postgraduate students Sustainable food production