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.