| Update | Project | Date Issued |
|
Starch / protein interactions influence digestion in the stomach (FI014-2) |
(FI014) In-situ starch modifications in food formulations using protein (2008-2012)
|
20/02/2012
|
|
Rapid methods to detect anti-protozoan drugs (FS051-Final) |
(FS051) Rapid methods for detection of anti-protozoan drugs (2006-2010)
|
14/02/2012
|
|
Potential of potato peel (FI015-2) |
(FI015) Exploring the potential of potato peel waste as a source of phytopharmaceuticals, bio-active peptides and as a control measure for potato nematodes (2008-2012)
|
13/02/2012
|
|
Meat matrix – a molecular approach to improving quality (MQ019-2) |
(MQ019) Understanding the physico-chemistry of the meat matrix and its potential as a delivery system for added bioactive compounds (2008-2012)
|
10/02/2012
|
|
Seaweed-based functional beverages/food (CO033 - BE006) |
(BE006) Novel Functional beverages based on Polysaccharide additives of algal origin (2006-2010)
|
07/02/2012
|
|
Exploiting seaweed for its health benefits (BE006-Final) |
(BE006) Novel Functional beverages based on Polysaccharide additives of algal origin (2006-2010)
|
07/02/2012
|
|
Potential of enzymes to improve the texture of baked goods (CF030-Final) |
(CF030) Isolation and characterisation of network forming enzymes and their application to improve the nutritional value and overall quality of cereal products (2006-2010)
|
07/02/2012
|
|
Whey-based streams as a source of functional oligosaccharides (BE007-Final) |
(BE007) Functional beverages containing health-promoting prebiotic milk oligosaccharides. (2006-2011)
|
02/02/2012
|
|
Strategies for reducing cheese variation (CD014-2) |
(CD014) Novel Strategies for optimisation of the Cheddar cheese manufacturing process (2008-2012)
|
01/02/2012
|
|
Technology to enhance the structural properties of dairy proteins in foods and packaging (NI008-Final) |
(NI008) Nano-fibrillar milk protein assemblies as precursors to novel food structures (2006 - 2010)
|
01/02/2012
|
|
Healthier, low salt ready-meals (CF018-Final) |
(CF018) Reformulation of reduced sodium chilled ready meals with improved nutritional, safety and sensory properties through inclusion of health enhancing ingredients. (2006-2012)
|
01/02/2012
|
|
Prebiotics from seaweed (FI016-2) |
(FI016) Pre-commercialisation Evaluation of Algal Derived Prebiotic Poly and Oligosaccharides using Phenotype Microarray Technology (2008-2011)
|
31/01/2012
|
|
Tracing Irish grass-fed beef (CO032-MQ016) |
(MQ016) Biomarkers to Authenticate Irish Grass-fed Beef (2006-2010)
|
31/01/2012
|
|
Brewing at UCC: improved performance, natural and low alcohol beers (BE010-F) |
(BE010) Innovative processes in malting and brewing (2006-2010)
|
27/01/2012
|
|
Progress is being made to exploit bioactive compounds from marine sponges (FS067-2) |
(FS067) Discovery and Application of Novel Bioactive Substances from Marine Sponges for the control of Major Food Pathogens (2008-2011)
|
26/01/2012
|
|
UCC food and nutritional scientists produce low-salt breads that can improve heart health (CF024-Final) |
(CF024) Reduced-salt breads for enhanced health: evidence of safety, consumer acceptance and health outcome efficacy (2006-2011)
|
24/01/2012
|
|
Mining by-products of fruit, vegetables and fish (NU022-Final) |
(NU022) Development of functional foods with waste/by-products of fruit, vegetable and fish processing (2006-2010)
|
24/01/2012
|
|
Technological solutions to protect sensitive compounds in foods and beverages (FI018-2) |
(FI018) Biosensitives Advanced Stabilisation (BAS)(2008-2012)
|
20/01/2012
|
|
Improving poultry safety and quality (FS063-Final) |
(FS063) Technologies and Systems to Enhance Poultry Safety and Quality (2008-2011)
|
19/01/2012
|
|
Cleaner treatment options for dairy waste (FW004-F) |
(FW004) Investigation of a novel biotechnological approach to the removal of phosphates and nitrates from Irish food industry wastewater (2006-2010)
|
18/01/2012
|
|
Scones with pre- and pro-biotics (CF035-2) |
(CF035) Healthy cereal-based snacks for the elderly (2008-2012)
|
18/01/2012
|
|
Technology to produce healthier oils/spreads (NU013-Final)
|
(NU013) Development of healthy spreads enriched with beneficial omega-3 fatty acids and low in trans fatty acids (2006-2011)
|
17/01/2012
|
|
Using light to monitor growth of pathogenic and spoilage organisms (FS066-2) |
(FS066) Shining light on food microbiology (2008-2012)
|
17/01/2012
|
|
Heart friendly functional foods (NU012-Final) |
(NU012) HEART FRIENDLY FOODS: Identification and exploitation of food components linked to heart health (2007-2010)
|
11/01/2012
|
|
Hyperspectral imaging and metabolic profiling: tools for testing quality (CO031-CF027) |
(CF027) Hyperspectral imaging system for the non destructive assessment of mushroom quality and shelf-life prediction (2006-2010)
|
21/12/2011
|
|
Can genes influence healthy eating? (NU019-Final) |
(NU019) Genetics of healthy eating – fruit and vegetable intake in children (2006-2010)
|
21/12/2011
|
|
How MRSA is transmitted in pigs (FS065-2) |
(FS065) Meticillin-resistant Staphylococcus aureus in pigs: investigation of an emerging pathogen of public health significance (2008-2012)
|
21/12/2011
|
|
Enzymes: exploiting their potential in food applications (NI010-F) |
(NI010) Exploitation of microbial enzymes from uncultured microbes for the indigenous Irish food industry: Meta-zymes project (2006-2010)
|
16/12/2011
|
|
Food packaging expertise and facilities
at University College Cork (C0030-CF033) |
(CF033) Manufacture, application and assessment of smart packaging concepts consisting of novel nanoparticle and gas sensor technologies in conventional food packaging systems (SMARTPACK)(2008-2012)
|
13/12/2011
|
|
Irish Phytochemical Food Network -Newsletter 2 (RN001-3) |
(RN001) Integrated Irish Phyto Food Network: Tracing phytochemicals from farm to fork (2008-2012)
|
08/12/2011
|
|
Scientific understanding of powder stickiness (FQ006-Final) |
(FQ006) Investigation of stickiness of milk powder for the purpose of improved process control in milk powder manufacture (2006-2009)
|
05/12/2011
|
|
Irish Phytochemical Food Network - Newsletter 2 (RN001-3) |
(RN001) Integrated Irish Phyto Food Network: Tracing phytochemicals from farm to fork (2008-2012)
|
01/12/2011
|
|
Reducing the glycaemic index (GI) of bread (CF025-Final) |
(CF025) Product reformulation and in vitro testing of low glycaemic breads (2006-2009)
|
24/11/2011
|
|
Technology to produce robust, cost effective oxygen sensors for use in packaged foods (CF028-Final) |
(CF028) New analytical systems for quality and safety assessment of packaged foods based on optical oxygen sensing (2006-2009)
|
22/11/2011
|
|
Technology to produce biodegradable chewing gum (CO029-CF029) |
(CF029) Development of biodegradable chewing gum based on cereal proteins (2007-2010)
|
04/11/2011
|
|
High pressure processed chilled ready meals (FQ008-F) |
(FQ008) Developing novel convenient meat based products by application of High Pressure Processing (HPMeat)(2006-2009)
|
28/10/2011
|
|
Biocide-tolerant bacteria - a challenge to the modern food chain (FS064-2) |
(FS064) Emergence of pathogens with resistance to biocides in use in the food industry (2008-2011)
|
27/10/2011
|
|
Nutritious cereal snacks (CF036-2) |
(CF036) Healthy Cereal-based snacks from by-products of the milling, malting, brewing and cider industries (2008-2012)
|
21/10/2011
|
|
Predicting pigmeat quality traits (MQ018-Final) |
(MQ018) Identification and molecular characterisation of genes influencing Irish pork meat quality (2007-2010)
|
17/10/2011
|
|
Adding value to milk protein ingredients – an opportunity for milk processors (CO026-FI011) |
(FI011) Generation and characterisation of novel functional and bioactive casein hydrolysates (2006-2011)
|
30/09/2011
|
|
Technology to produce low-fat yoghurts (NI011 Final) |
(NI011) Characterization of creaminess perception in multiphase food emulsions by dynamic microstructural and rheological analyses (2006-2010)
|
22/09/2011
|
|
Anti-diabetic effects of beef CLA (NU018-Final) |
(NU018) Nutrigenomic technologies and functional food development: High-CLA beef as a model functional food (2006-2009)
|
07/09/2011
|
|
Exploiting by-products of the brewing industry(FI017-2) |
(FI017) Generation and characterisation of novel health enhancing ingredients from brewers’ spent grain (2008-2012)
|
31/08/2011
|
|
Controlling the behaviour of milk proteins in food and beverages (FQ007-Final) |
(FQ007) Controlling Aggregation of food protein particles (2006-2010)
|
30/08/2011
|
|
Bioactive search and identification – capabilities and facilities (CO025-ST006) |
(ST006) Quadrupole time of flight mass spectrometer. (2007-2013)
|
02/08/2011
|
|
NMR for 3-D structure of food constituents (CO024-ST005) |
(ST005) Nuclear magnetic resonance (NMR) (2007-2013)
|
02/08/2011
|
|
Non-thermal beverage preservation strategies (FQ005-Final) |
(FQ005) The impact on product quality of using combinations of emerging non thermal preservation technologies (ultrasound (US), high intensity light pulses (HILP), ultraviolet light (UV) and high voltage pulsed electrical fields (PEF)) in hurdle strategies for the preservation of minimally processed liquids (2006-2009)
|
26/07/2011
|
|
Uses of food by-products – expertise and capabilities (CO023 - NU020, 22, CF036) |
(NU022) Development of functional foods with waste/by-products of fruit, vegetable and fish processing (2006-2010)
|
22/07/2011
|
|
Improving the yield, flavour and functionality of Cheddar cheese (CD011-Final) |
(CD011) Exploitation of Cheese Flora for Flavour Diversity and Functionality (FloFlaFun)(2005-2009)
|
13/07/2011
|
|
Low lactose dairy-based ingredient can imitate gluten in gluten-free baked goods (CF022-Final) |
(CF022) Replacement of gluten with a functional casein-based ingredient in bread (2006-2009)
|
06/07/2011
|
|
Keeping anti-cancer bioactives in vegetables (NU021-Final) |
(NU021) Technology and process optimization to minimize losses of polyacetylenes in carrots (2006-2010)
|
04/07/2011
|
|
Pork quality genes (MQ013-Final) |
(MQ013) Interaction of gene expression pathways, breed and diet on the nutritive and flavour aspects of pigmeat (2005-2008)
|
28/06/2011
|
|
Flavour chemistry: expertise and facilities (CO022-CD015) |
(CD015) Natural Ingredient Cheese Solutions (2008-2011)
|
02/06/2011
|
|
Harvesting bioactive peptides from meat (NU020-Final) |
(NU020) Nutraceutical and Functional Food Bioactive Peptides in Beef, Bovine Offals and Fermented Meat Product (2006-2009)
|
18/05/2011
|
|
Animals are what they eat: novel methods to authenticate Irish grass-fed beef (MQ016-F) |
(MQ016) Biomarkers to Authenticate Irish Grass-fed Beef (2006-2010)
|
17/05/2011
|
|
Real-time monitoring of mushroom quality saves money (CF027-F) |
(CF027) Hyperspectral imaging system for the non destructive assessment of mushroom quality and shelf-life prediction (2006-2010)
|
03/05/2011
|
|
Seaweed extracts can reduce Campylobacter in chickens three-fold (FS058-Final) |
(FS058) BIA-SLAN: Bioactive Ingredients from Algal Sources - novel Antimicrobial tools to limit Campylobacter infection of poultry (2006-2010)
|
13/04/2011
|
|
Rapid detection of anti-parasitic drug residues (FS038-Final) |
(FS038) Advanced systems for the rapid detection of anti-parasitic drugs in food (2006-2009)
|
30/03/2011
|
|
Safety and nutritional quality of the diets of Irish children and teenagers (FS033-Final) |
(FS033) Safety and nutritional quality of the diets of Irish children and adolescents (2006-2009)
|
29/03/2011
|
|
Potential of toxins from ragwort to contaminate food (FH002-2) |
(FH002) National Food Safety Database Programme (2007-2012)
|
08/03/2011
|
|
How bacteria and yeast adapt and survive food processing (FS054-Final) |
(FS054) Investigating the molecular basis of cross-protection from stresses in food of spoilage and pathogenic microbes (2006-2009)
|
02/03/2011
|
|
UCC data used to develop new dietary recommendations for Vitamin D, published by US Institute of Medicine (NU014-F) |
(NU014) Efficacy of vitamin D as a functional food ingredient for disease prevention during the life cycle (2006-2010)
|
18/01/2011
|