(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
The Minister for Agriculture, Food and the Marine, Simon Coveney, TD, Ministers of State Tom Hayes TD and Ann Phelan TD today announced plans for a new ten year strategy for the agri food sector, aptly named Food Wise 2025.
Food Wise 2025 was officia
Job description
Context of the role:
Following the recent publication of the organisation’s new strategic priorities for the next five years, the Belfast Comms team requires additional resource, in the area of Media Relations and Events.
The Agency’s
Storage times and CO2 content in packaging are the two main factors that influence the effect of temperature on histamine formation, the main temperature – dependent hazard. Scientists have identified combinations of these two factors that meet the E
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
Food producers are choosing to monitor more of their production and handling operations by utilizing sensors connected to the “Internet of Things” (IoT), the vast network of devices communicating over the Internet without the involvement of humans.
W
