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Food Chemistry & Technology : [132]

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The Food Chemistry & Technology programme is carried out at both the Teagasc Food Research Centres. Dairy science is carried out primarily in Teagasc Moorepark, with meat and cereals research at Ashtown. Dairy research focuses on cheese, infant formula and dairy based ingredients. Meat research focuses on quality, whole chain management and recovering value from meat processing streams. Cereals research focuses on product quality and innovation in the bakery industry. The objectives are: (1) To understand proteins, minerals and other ingredient interactions in food systems; (2) To understand the impact of ingredient composition, processing and storage conditions on micro- and macro-structural properties, and how this impacts the quality of dairy, meat and cereal products; (3) To facilitate product modification and process optimisation through intelligent process design; (4) To extract value from meat processing waste streams and by-products; (5) To add value to an expanding milk pool.

 

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