Food research alliance established

LIKE many good ideas, the creation of a new Strategic Food Research Alliance between University College Cork and Teagasc began to develop from a letter and a positive reply.

The letter writer was Teagasc Director Professor Gerry Boyle, who outlined the need for the alliance to support innovation and development in the country’s €25 billion turnover food and drink industry.

UCC president Dr Michael Murphy, who responded, also accepted the wisdom of bringing the strong links between both institutions to a new level through sharing resources, infrastructure and facilities.

The alliance aims to underpin the development of a sustainable, competitive and innovative Irish food industry and to consolidate Ireland’s strengths in food science, technology and innovation.

UCC and Teagasc resources will now be deployed to build a common food research and innovation programme on the themes of food and health, food science and technology and food and the consumer.

More than 250 researchers, post-doctorates, and post-graduates are currently working across a wide variety of disciplines in food science, food technology, nutrition, food for health and food business.

A work plan and management framework for the alliance is now being prepared by a steering committee headed by Professor Michael Dowling, who chaired a joint working group that helped bring the idea to fruition.

Dick Lenehan, manager, food division, Enterprise Ireland, said the alliance will benefit the development of the food industry.

Agriculture, Fisheries and Food Minister Brendan Smith, who formally launched the alliance, said he welcomed the fact that it may be opened up to other institutions at a later date.