There is an almost infinite amount of interesting reading material at the touch of a button these days, but what happens if you’re blind or visually impaired?
“It's important that information is imparted and provided to people in a format they're able
Ita White is a trainer consultant in the Food Industry Development Department,Teagasc.
Where do you work?
I work in the Food Industry Development Department and we're based within the Research Programme in Teagasc. A key part of our job is to transfer
Niamh is a research fellow in the Biomedical Diagnostic Institute and Applied Biochemistry Group led by Professor Richard O’Kennedy and based in the DCU School of Biotechnology.
For the past few years, I have worked on a project called BioliSME [proje
We’d love to hear from you. Would you like us to feature your research or industry sector? What else would you like us to cover in the world of food safety? Send your letters, article ideas, feedback and suggestions to networks@safefood.eu or contact
(L-R: Dr Kieran Jordan (Teagasc), Dr Wayne Anderson (FSAI), Ms Dara Leong (Teagasc), Dr Gary McMahon (Moy Park), Dr Áine Regan (UCD) and Dr John Holah (Holchem Laboratories Ltd, UK))
New processing technologies and the benefits of whole genome sequen
“The food industry needs to work harder to keep up with consumer trends and many existing brands need to change their ways.” That’s according to Dr Kenneth McKenzie, Strategic Planning Director with Dublin-based ad and marketing agency Target McConne
One of the biggest challenges for the food and drink industry in Northern Ireland is currency movement, according to Michael Bell, Executive Director of the Northern Ireland Food & Drink Association (NIFDA).
“The average net margin for most food manu
The island of Ireland has a massive opportunity in the agri-food sector, as our abundance of grass and temperate climate are the envy of other countries, according to broadcaster Ella McSweeney. If we don’t protect farmers and biodiversity, and if we
Dr Declan J Bolton is a Principal Research Officer, Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15.
Verocytotoxigenic E. coli (VTEC), also called Shiga toxin-producing E. coli (STEC), are now one of the most common causes of
(L-R: Prof Francis Butler, UCD; Prof Lisa Alban, University of Copenhagen; and Dr Joost Smid University of Utrecht)
How can we optimise meat inspections for Salmonella? Or trace bacteria back along the food chain if an outbreak erupts? And how can we
Professor Séamus Fanning, Director of the UCD Centre for Food Safety, received funding from the safefood Training and Mobility Programme to attend the 4th ASM Conference on Antimicrobial Resistance in Zoonotic Bacteria and Foodborne Pathogens in Wash
Food Integrity Calls for project Extension (4 call Topics)
Today, the European Commission has published the results of border checks carried out by EU countries in 2014 on imports of fruits and vegetables that are subject to an increased level of official controls. The report presents the results of controls
Long-term exposure to chlorate in food, particularly in drinking water, is a potential health concern for children, especially those with mild or moderate iodine deficiency. But the total intake on a single day even at the highest estimated levels is
The Division for Science, Evidence and Research (SERD) provides strategic analysis and evidence across the FSA’s remit. It comprises a multi-disciplinary team of about 75 scientists, economists, statisticians, social scientists and operational resear
The Commission is organising a selection procedure to replace 7 out of 14 members of the Management Board of the European Food Safety Authority (EFSA) whose mandates will expire on 30 June 2016.
The call for expressions of interest is published in th
The Role:
The Senior Research Assistant will work on multiple tasks from different research projects which are associated with the quality of compost and casing. The SRA will also be responsible for managing the quality management system, health and
Job Description:
Science and technology:
The main activity within this role is the completion of pilot trials within our dedicated S&I innovation facility. This requires a high level of understanding of both food science (meat & functional ingredients)
Irradiation, carried out under conditions of Good Manufacturing Practice, is an effective, widely applicable food processing method judged to be safe on extensive available evidence, that can reduce the risk of food poisoning, control food spoilage a
The Food Standards Agency (FSA) is the government department that protects public health and consumer interests in relation to food.
The Chemical Risk Assessment Unit (CRAU) needs to respond to requests for advice on chemical risk assessment from acr
