Teagasc is a development agency of the Department of Agriculture, Food and the Marine which exists to support science-based innovation in the Agri-food sector and the broader bio-economy. The Teagasc Food Programme is one of four programmes that form part of the research and knowledge transfer capability of the organization and is located across two research locations of approximately equivalent size. One Food Research Centre is based at Ashtown, Dublin 15 while the other centre is located at Moorepark, Fermoy in County Cork. The Food Programme covers a wide range of topics in the Agriculture/Food arena focused on research, development and innovation activities supporting meat and dairy processing, cereals and marine food sectors, in addition to food training and technology transfer activities. The Food Programme embraces many aspects of food science and technology, and is supported by an elaborate infrastructure at both geographical sites. Moreover, there has been considerable capital investment in buildings, facilities and equipment at Teagasc Food Research Centre (TRFC) Moorepark and TFRC Ashtown, particularly in the last decade. Furthermore, the Food Programme encompasses Moorepark Technology Limited (MTL), a state-of-the-art food pilot plant, which runs as a separate company, Food Innovation Hub and Prepared Consumer Food Centre (PCFC). The Teagasc Research Programme spans the entire agri-food chain from farm production to food processing and innovation. Recently, established PCFC by the Department of Agriculture, Food and the Marine in consultation with Teagasc, Food Drink Ireland’s Prepared Consumer Food company members, Enterprise Ireland and Bord Bia.

TEAGASC – National Prepared Consumer Food Centre

The National Prepared Consumer Food Centre (NPCFC) has been established by the Department of Agriculture, Food and the Marine in consultation with Teagasc, Food Drink Ireland’s Prepared Consumer Food company members, Enterprise Ireland and Bord Bia, to support research, development and innovation in the Prepared Consumer Food sector. The vision for the NPCFC is to support companies in piloting industry-led collaborative research and innovation capability, to maximise value creation opportunities and address the challenges across the industry. It will enable the adaption of technology to enhance consumer demands, increase competitiveness and ensure sustainability. Centre incorporates a large food processing pilot plant, a dedicated meat unit, a food packaging facility, development kitchens and a sensory analysis suite.  It also encompasses access to modern analytical laboratories to characterise foods in terms of nutritional, compositional, microbial and sensory profiles allowing complete product and process development. Innovation is a key driver of economic growth and Teagasc continues to be committed to supporting science-based innovation and the delivery of related services to the Irish Prepared Consumer Food (PCF) sector. Teagasc recognises the diversity and complexity of the sector and offers specialist know-how, facilities and services from its Ashtown Food Research Centre in the broad areas of: Meat products; Cereal, breads, biscuits and bakery technology; Fruit and vegetable-based products; Savoury snacks; Other food preparations including ready meals, sauces, confectionary and Non-alcoholic beverages. The Centre contains state-of-art pilot scale processing equipment which PCF companies can use for research and development in collaboration with Teagasc and other innovation support organisations. It also encompasses access to modern analytical and sensory laboratories to characterise foods in terms of nutritional, compositional, microbial and sensory profiles allowing complete product and process development.

Role in the Up4Food project

TEAGASC/NCPCF will be involved in all WPs, but one of the mains tasks is to investigate a range of novel technologies for the extraction of high value ingredients from side streams. State-of-the-art technologies including hydrodynamic cavitation, microwave and enzyme assisted extraction, supercritical fluid extraction for proteins, lipids, fibers and antioxidants. Liquid streams including process water streams will be subjected to sequential membrane processing technologies to obtain soluble proteins and other bioactivities of interest. Side-streams from primary potato production (e.g. oversize and undersize) as well as potato process water arising from starch production will be subjected to extraction of proteins and soluble fibres. These proteins will be obtained by coagulation process due to heat or acids (isoelectric point separation). Novel technologies e.g. cavitation, microwave alone or in combination with enzymes will employed.

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