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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

Identifying foods with specific health benefits, or indeed components within those foods, is central to much of the work conducted within the Institute.
Personalised nutrition involves the delivery of nutritional advice, which takes into consideration both the genotype and the phenotype of an individual.

News & Events

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).
27th March 2015
Congratulations to Professors John O'Doherty and Torres Sweeney who have received an SFI Investigator Award.
9th April 2015
The Nutritional Metabolomics group at the UCD Institute of Food and Health is seeking to recruit a PhD student to work on a European Research Council (ERC) funded project.
18th March 2015
Congratulations to Dr Lorraine Brennan who has been award over €2M through the European Research Council (ERC) to develop new nutrition research tools.
20th March 2015
There are currently several Research MSc opportunities available within the Institute in two of its large research programmes
18 March 2015
PostDoctoral Research Positions Available within the Nutrition Group
16 April 2015
"Supply Chain Management Issues in the Meat and Dairy Industry."
8th January 2015
Over 100 people recently attended the latest in the Institute's series of high level workshops.
10th and 11th December 2014
Food Research Conference
16 December 2014
Policy Seminar Series
29 September 2014
UCD and University of California David honour Dr Catherine Woteki, USDA Chief Scientist, at the inaugural John E Kinsella Memorial Lecture
5 August, 2014
Institute researcher, Prof Colm O'Donnell, listed among the world's top scientists.
14th April, 2014
Over 100 people recently attended the latest in the Institute's series of high level workshops.
12 February, 2014
Prof Séamus Fanning discusses the significance of antimicrobial resistance in the Food Chain on Ear to the Ground
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Featured Publication

Áine M. Egan, Torres Sweeney, Maria Hayes & John V. O’Doherty
The potential of natural products to prevent obesity have been investigated, with evidence to suggest that chitosan has anti-obesity effects. The current experiment investigated the anti-obesity potential of prawn shell derived chitosan on a range of variables relevant to obesity in a pig model.