Teagasc Food Technology Demonstrated to EU Commissioner
20 October, 2003
New Teagasc technology on food product development and food safety blueprints was demonstrated to the EU Commissioner for Research, Philippe Busquin during a visit to the Teagasc National Food Centre, today, Monday 20 October.
Mr Busquin, who was on his first visit to Ireland, is responsible for a multibillion research budget which is allocated to research institutes throughout the EU, based exclusively on scientific merit. The research programme at the Teagasc National Food Centre is a substantial beneficiary of this budget, indicating the acclaimed scientific excellence of the centre's scientists.
Commissioner Busquin was updated on an EU-funded project aimed at developing EU-wide food safety blueprints on meat production, processing, catering and retailing. The project is being led by scientists at the Teagasc National Food Centre and involves scientists and industry personnel in 13 EU states as well as Poland, Hungary, US and Canada. It is being funded under the EU 6th Framework Programme which is investing almost €700m in research on food quality and safety over the next five years.
The Director of the Teagasc National Food Centre, Dr Vivion Tarrant said the project will develop new methods of assessing the risk to consumers of food poisoning by combining all of the scientific knowledge on food borne pathogens into a strategy that targets the critical steps in the food chain.
The outcome of new research by the Teagasc National Food Centre, in combination with scientists in France and Wales, on the production of beef with a healthy nutritional profile was also demonstrated to Commissioner Busquin.
"Our scientists have found that cattle fed on a diet of fresh grass produce a tender and flavoursome meat that is leaner than beef produced from grain. This beef has a nutritional profile that is more compatible with current human dietary recommendations," said Vivion Tarrant.
"The Commissioner also showed keen interest in Teagasc work aimed at identifying the gene sequences that are linked to tenderness and nutritional composition of beef. This work, which is at the forefront of biotechnology, involves collaboration between our scientists and the world-acclaimed Meat Functional Genomics Group in Michigan State University," said Dr Tarrant.
A wide range of prepared consumer foods developed by Irish companies with the assistance of Teagasc technologists were also demonstrated to the EU Commissioner.
Dr Tarrant said the development of functional foods with the ability to deliver particular health benefits is an important part of the Teagasc research programme.
Our scientists have been heavily involved in the production of gluten-free breads for people suffering from coeliac disease.
"About 1% of Irish consumers are allergic to the ingredients in wheat flour. The Teagasc National Food Centre is developing breads using non-wheat ingredients," said Dr Tarrant.
During his one-day visit, Commissioner Busquin also had discussions on Ireland's science and technology policy with Mary Harney, Tanaiste and Minister for Enterprise, Trade and Employment.
