Innovation, Technology Transfer, Dissemination
Innovation, technology transfer and dissemination are three strategic activities in the utilisation of research outcomes by end-users. The future success of Ireland’s food sector depends largely on its ability to be at the forefront of scientific and innovative activity. The goal at AFRC is to provide key support to established companies and potential entrepreneurs wishing to innovate successfully. The innovation activity (covers all Departments at AFRC) is underpinned by strong science and technology, and innovation management procedures are incorporated in each research project to facilitate uptake of the results.
Innovation and technology transfer
There has been a re-focus on innovation at AFRC and the Innovation Unit is now staffed by an innovation manager (ciara.mcdonagh@teagasc.ie), sensory specialist, Phys-Chem specialist and two microbiology operatives. The unit also draws on the knowledge and expertise of research scientists, technologists and technical staff within the AFRC and elsewhere. The Innovation Unit is delivering product-process-package expertise to a number of food companies and other end-users on a confidential basis and provides state-of-the-art facilities (technology hall, meat products hall, incubation units, bakery, test kitchen, sensory suite) as required by food companies and by researchers/technologists from AFRC.
A major development in early 2006 was the coming on-stream of the Seafood Innovation Link (SIL) with Bord Iascaigh Mhara (BIM) (www.bim.ie) where BIM and AFRC are collaborating in a new seafood innovation programme. Irish seafood companies will be the main beneficiary of the SIL which has been established to assist the sector in meeting market demand for innovative, value added products that adhere to the highest international food safety and quality standards. The Link will draw on the specialist knowledge of BIM and AFRC in the innovative development of products for identified niches in the global market. This activity will also be conducted in association with Enterprise Ireland (fagan@bim.ie), (ciara.mcdonagh@teagasc.ie).
Personnel from AFRC have a major role in the ongoing (2006-2008) EU FunctionalFoodNet project (www.functionalfoodnet.eu) which distils innovative outcomes from functional food research projects (funded by the EU and others) for transfer to over 150 companies Europe-wide involved in functional foods. The strategic aim of the FunctionalFoodNet (FFNet) project is to strengthen food industry innovation in functional and healthier foods (ronan.gormley@teagasc.ie).
A project on ‘technology transfer in the Irish meat sector’ is underway with the aim of defining, developing and disseminating technology transfer methodologies to organisations within the Irish meat sector, which can eventually be applied to the food sector in general. Expected outcomes include:
- A report on the comparison of the Irish innovation system and technology transfer methods with those in other selected European countries.
- Best practice methodologies on the exploitation of ideas from meat research results and the development of technological ideas.
- Preparation of a best-practice methodology on commercialising technologies
The successful implementation of technology transfer initiatives within the meat sector will enable Irish companies to compete in foreign and national markets, leading to an increase in turnover and profit. (ciara.mcdonagh@teagasc.ie)
Dissemination
The Food Institutional Research Measure (FIRM) (funded by The Department of Agriculture and Food) provides a framework for research that supports innovation and product development in the Irish food industry. The RELAY project is the dissemination arm of the FIRM programme and diffuses results to Irish food companies and other end-users via technical updates, workshops, company visits, an e-Newsletter, and the project website (www.relayresearch.ie). RELAY is operated from Moorepark Food Research Centre (info@relay.teagasc.ie) by Derbhile Timon while ronan.gormley@teagasc.ie in Ashtown Food Research Centre is the overall leader.
Manuals have been produced by the FLAIR-FLOW EUROPE (F-FE) dissemination projects (1991-2003) on factory cleanability (see more--), managing the cold chain (see more--), fish quality (see more--), microbial control in meat (see more--), ready-to-use vegetables (see more--), and on SME participation in food R & D (see more--). The first three (9-year span) F-FE projects were coordinated by ronan.gormley@teagasc.ie
