Smarter food: How AI is shaping the future of Ireland’s food industry

The Teagasc Food Innovation Gateway event heard how AI can promote sustainability, ensure traceability, and reduce energy consumption and waste

(Left to right) Dr Norah O'Shea, senior research officer Food Chemistry and Technology Department Teagasc, professor Mark Fenelon, Teagasc Head of Food Research Programme, Timmy Dooley, minister of state at the Department of Agriculture, Food and the Marine, Liam Herlihy, Teagasc chairman and Dr Siobhán Jordan, Teagasc head of technology transfer and commercialisation arriving at the 'Smarter Food: How artificial intelligence is shaping the future of Irelands' food industry' event in Teagasc's Moorepark Food Research Centre in Fermoy, Co. Cork. Picture: O'Gorman Photography

Teagasc has brought together industry representatives and researchers to hear how artificial intelligence (AI) could shape the future of the food industry at the Teagasc Food Innovation Gateway event. 

The event, “Smarter Food: AI for Ireland’s Food Industry,” which was held at the Teagasc Food Research Centre, Moorepark, in Fermoy, highlighted the intersection of agri-food innovation and digital transformation; showcasing how artificial intelligence is redefining food processing, precision nutrition and manufacturing automation.

Speakers included leading international and Irish industry and scientific experts from across AI, food science and engineering. Together, they explored the transformative potential of AI for the Irish food and drink industry. 

The event also featured live demonstrations highlighting applications of AI where data-driven insights are creating greater efficiency, quality and sustainability.

Opening the event, Timmy Dooley, minister of state at the Department of Agriculture, Food and the Marine, and at the Department of the Environment, Climate and Communications, noted: “Artificial intelligence presents a huge opportunity for Ireland’s food sector. 

From enhancing traceability and reducing waste to creating entirely new food experiences, collaboration between research, enterprise and government will be essential to realise its full potential. 

Speaking at the Teagasc Gateways event, Teagasc Director professor Frank O’Mara, said: “As the national body for agri-food research and innovation, Teagasc plays a convening role in bringing together expertise across research, technology and business. 

"This event reflects how artificial intelligence, when responsibly applied, can accelerate innovation and strengthen the productivity and competitiveness of Irish food companies both nationally and globally.”

For the Irish food sector, the opportunities include:

• Accelerating product/process development and innovation, promoting sustainability, ensuring traceability, and reducing energy consumption and waste.
• Harnessing AI to generate productivity gains, reduce input costs and lower environmental footprint,
• Accessing global markets with differentiated, high-value food and drink products driven by data insights,
• Building resilient value chains and supply systems that can respond to changing consumer demands and sustainability expectations.

Teagasc’s Food Innovation Gateways series continues to act as a bridge between scientific discovery and commercial application; fostering collaborations that ensure Ireland’s food sector remains at the forefront of global innovation.