Teagasc 2001 - 2006
The integrated research, advisory and training services provided by Teagasc are directed to achieving the following goals over the period 2001 - 2006.
- The production and manufacture of food products of assured safety and consistent quality and food ingredients with improved functional attributes.
- The further development and more extensive application of sustainable grass-based milk, beef and sheep production systems and also crop and pig production systems.
- The provision of policy analysis in relation to the agri-food industry and rural development and support the establishment of alternative farm enterprises and rural businesses.
Teagasc's national role is the continued development of the broad spectrum of enabling scientific, technological and econometric capabilities required to support the international competitiveness of the agriculture and food industries.
Through the strategic deployment of the funding provided under the National Development Plan (2000-2006) Teagasc's research, advisory and training services are being redirected to address the formidable array of challenges the agri-food industry and rural communities in the rapidly changing economic environment. Core competencies are being built-up in the following areas: food processing; food safety; economic analysis and projections; agri-food competitiveness; biotechnology; environmental sustainability; rural viability.
Research Goals
Teagasc's research goals are to provide the scientific, technological and analytical capabilities required in:
- Food Processing: To ensure that the highest standards in terms of consumer safety, quality and nutrition are consistently achieved.
- Agriculture: To support internationally competitive and environmentally sustainable farm production.
- Rural Economics: To protect the impact of policy and markets on the agri-food industry and analyse the dynamics of economic and structural changes in rural areas.
Food Processing
The objectives of Teagasc's food processing research, technology development services and training programmes are to ensure that the highest standards of safety, quality and nutrition are consistently achieved in food products and to provide the necessary scientific and technological enabling capacity in food products and ingredients. It comprises the following seven sub-programmes.
Food Safety:
- Develop preventative measures to ensure the microbiological and chemical safety of Irish food products.
- Assist the industry to put in place effective food safety assurance systems both on farms and in food companies.
Cheese and Fermented Dairy Products
- Improve the consistency, flavour, texture, functionality and yield of cheeses and fermented dairy products and the stability, shelf life, microbiological quality and safety of short life cheeses and fresh dairy products.
- To harness advances in biotechnology to develop improved food cultures and novel enzymes to enhance the quality and safety of food products.
Food Ingredients
- Identify the compositional and processing determinants of the functionality of food ingredients
- Develop technologies, which improve the functional and nutritional attributes of ingredients
- Use recent developments in biotechnology to produce nutritional and functional food ingredients.
Meats Products
- Develop technologies for the efficient production of fresh meat products of consistent quality, and convenience meat products that are both wholesome and nutritious.
- Investigate the influences that are forming consumer attitudes and are determining the demand for specific foods in different export markets.
- Improve the texture, flavour, colour, safety and nutritional attributes of beef and lamb produced from grass.
Prepared Consumer Foods
- Identify the major factors which determine the quality of prepared food products.
- Evaluate processes and functional ingredients for the improvement of existing products the development of new products, including ready prepared foods, chilled foods, frozen pizzas and pasta.
Nutrition
- Investigate new technologies for the nutritional enhancement of food products.
- Support product development and marketing strategies that are better informed of diet-health relationships.
Technology Transfer
- Raise the innovative capacity of the major food companies.
- Support the development of small and medium scale food businesses through training; contract research and consultancy services.
Agriculture
The objective of Teagasc's research in agriculture is the development of livestock and crop production systems designed to reduce production costs and produce food of assured safety and consistent quality. It comprises the following three sub-programmes:
Livestock
- Develop low cost production systems for milk, suckler beef and lamb of the required quality and safety with minimum impact on the environment and that are conductive to both animal health and welfare.
- Develop nutritional regimes for the efficient production of consistent quality milk, beef, sheep and pig meats.
- Improve the reproductive efficiency of farm animals, particularly high yielding dairy cows.
- Identify the most suitable breeds and/or genotypes for different feed and management systems.
- Use recent advances in biotechnology to establish a better understanding of animal reproduction mechanisms, to improve animal breeding and growth efficiency together with meat and milk quality and to develop new DNA based diagnostic tests for animal diseases.
Crops
- Develop production systems with increased efficiency and improved product quality while reducing environmental impacts.
- Assess both the agronomic performance and environmental risks of growing genetically modified crops under Irish conditions.
- Use recent developments in biotechnology to develop new DNA based diagnostic tests for plant diseases and to identify genetic markers to improve plant breeding and crop efficiency.
Rural Environment
- Develop agricultural systems that are both economically and environmentally sustainable, with particular attention to qualifying and modelling the agronomic performance and environmental impacts of production systems in different geographical locations.
Rural Economics
The objective of Teagasc's rural economics research is to project the impact of policies and other changes on the agri-food sector and rural areas, to assess the performance of farm enterprises and changes in market demand for food products and to analyse adjustment processes in rural areas. It comprises the following three sub-programmes.
Agri-Food Economics
- Project the impact of policy developments and changes in the economic performance of farm enterprises and consumer markets on the competitiveness of the agri-food industry.
Rural Development
- Provide the strategic knowledge base to support the continued viability of rural areas.
- Develop models to project the future structure of different rural areas and the impact of policy, demographic and other changes.
- Quantify the factors which influence the establishment and viability of alternative employment opportunities and enterprises in rural areas including organic farming, rural tourism, small food enterprises, small and free range poultry units, deer and sport horses.
Databases
Compile and manage interactive agri-food industry and rural development related databases using the National Farm Survey, soil analysis and other data resources.
Provide up-to-date statistics and analyses to external users, including government departments, the central statistics office (CSO), private consultants and university researchers.
Advisory Goals
Teagasc has two advisory services; each targeted on different segments of farmers. These are the:
- Technology and Business Service for the full-time and more commercial farmers.
- Rural Viability Service for the less intensive and smaller scale farmers, both part-time and full-time.
Four priority programmes are delivered by the advisory services.
- Improved Competitiveness: The main thrust of this programme is the adoption of low cost technologies and improved business practices by the full-time and more commercial farmers. The Technology and Business Service deliver the programme.
- Rural Viability and Diversification: The aim of this programme is to assist farming businesses that are under pressure to improve the viability of their farms; to undertake diversification and exploit opportunities for additional income both on and off the farm. This is delivered by the Rural Viability Advisory Service.
- Sustainable Farming: The programme is focused on minimising the environmental impacts of agricultural practices, with particular attention to improving fertiliser utilisation, better waste management and protection of important natural habitats. The programme is relevant to all farmers.
- Food Safety and Quality: The aim of the programme is to ensure that farmers have the knowledge, skills and technology to meet the new standards of food safety and quality assurance. The programme is targeted at all farmers, in particular those participating in quality assurance schemes.
Training Goals
Education and training programmes for young people entering careers in agriculture, horticulture and related land based enterprises have been evaluated, upgraded and benchmarked to the best international standards.
The four important features of these programmes are:
- National Accreditation: The accreditation of the education and training programmes by the National Qualifications Authority of Ireland has raised the standing of the qualifications, both nationally and internationally.
- Third Level Courses: Third level education programmes, with recruitment through the Central Applications Office (CAO) system, are provided jointly with Institutes of Technology. Students who secure the necessary merit have the opportunity to advance into university with a one-year reduction in qualification time.
- Flexibility of Access: To meet the needs of different categories of young people embarking upon careers in agriculture, horticulture and related land-based enterprises both full and part-time courses are provided.
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- Full-time: These courses are specifically designed to meet the needs of school leavers who do not wish to pursue the higher education programmes. Students have the opportunity of transferring to the National Certificate in Agriculture or the National Diploma in Horticulture.
- Part-time: Courses are provided to meet the needs of the growing number of young people taking over part-time farms and who have off-farm employment. And for mature students (over 23 years). Courses are scheduled at night, weekends and during annual holiday periods. They are offered jointly by VEC's and FAS.
- Food Industry Courses: Teagasc is developing nationally accredited food industry training programmes. The need for such programmes is greatly enhanced by the new science-based food systems that are becoming mandatory throughout the entire food chain. Therefore a prime objective of the Teagasc programme is to encourage a food safety culture at all levels in the agri-food industry.
