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Featured Researcher

UCD School of Agriculture and Food Science
Professor James Lyng is Associate Professor of Food Science. His research focuses on the use of emerging thermal and non-thermal technologies in the processing of foods, in particular on the assessment of these technologies for preservation while also evaluating their impact on product quality/nutritional value. More recently he has started to focus on the use of some of these technologies for the extraction of bioactive compounds from foods.

Current Projects

SAFE will develop a new state-of-the-art food safety and quality decision making software toolbox to mitigate against the risk of bacterial contamination in the food supply chain in a smarter, faster and in a more specific and sustainable way.
Researchers will explore the development and acceptance of the concept of the 'nutritype' - the expression of dietary intake in a metabolomics profile. This concept will be further developed within A-DIET.

News & Events

27th July 2017
Research Masters Opportunities within the Dairy Processing Technology Centre and Food for Health Ireland
14th June 2017
Congratulations to Dr Tom Curran who was recently awarded Fulbright-TechImpact Scholarship
Wednesday 24th May 2017
Policy Seminar Series: Over 90 people attended the event held in the UCD William Jefferson Clinton Auditoriurm on 17th May 2017
25th April 2017
The Institute is looking for a PhD Student to join new SFI project within the Institute
30th March 2017
The Institute is looking for volunteers to take part in a study to identify dietary biomarkers of commonly consumed foods.
Wednesday May 17th 2017
Leading experts from the food industry and academia will discuss the latest knowledge in Sensory Science
15th March 2017
A Post Doctoral reseacher is required to join the Sensory Science team at UCD to recruit and train new external Sensory Panels to assess meat and dairy Products
15th December 2016
The Department of Agriculture, Food and the Marine today announced a research investment of over €28m in Agri-Food of which over €2m was awarded to Institute Researchers.
9th December 2016
Institute researcher, Prof Colm O'Donnell, once again listed among the world's top scientists.
1st December 2016
UCD and University of California, Davis, honour Professor Michael Snyder, at the 2016 John E Kinsella Memorial Lecture
8th August 2016
Congratulations to Prof Aoife Gowen and Dr Amalia Scannell who have receieved funding through the SFI Investigator Programme for the project Development of a one-step germ-detection device for use on foods and solid surfaces
28th June 2016
Prof Shane Ward, Institute and UCD School of Biosystems and Food Engineering PI, will lead an €8 million Horizon 2020 research project involving a consortium of 26 partners from the EU, China and Hong Kong, to create a protocol for the implementation of the ‘circular economy’ across the agri-food sector.
17th June 2016
The UCD Nutrition, Biomarkers and Health Research Group led by Professor Lorraine Brennan has just launched its new website
27th April 2016
Prof Shea Fanning leads new EI Food Industry Partnership, SAFE, with leading Irish and international companies
11th April 2016
Congratulations to Prof John O'Doherty who received the BSAS Sir John Hammond Award in recognition of his research in animal science
16 February 2016
The Institute is looking for male volunteers to take part in a study which will look at the benefits of a milk-based drink on health.
Wednesday 3rd February 2016
Congratulations to Aoibheann McMorrow and Claire Lyons who have been nominated as finalists for the American Society for Nutrition's 'Emerging Leaders in Nutrition Science' Award.
10 December 2015
UCD and University of California, Davis, honour Professor Wim Saris, at the 2015 John E Kinsella Memorial Lecture
17th November 2015
FHI is currently recruiting for a part-time Research Manager and a number of Research Assistants
Monday 21st September
Professor Helen Roche has recently been elected chair of the European Healthy Diet for a Healthy Life (HDHL) Joint Programming Initiative (JPI) Scientific Advisory Board (SAB).
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Featured Publication

Liran C. Shan, Aoife De Brún, Maeve Henchion, Chenguang Li, Celine Murrin, Patrick G. Wall, Frank J. Monahana
Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meat.