Teagasc hosts ‘Meat Matters’ food innovation event
From left: Dr Ruth Hamill, head of food quality and sensory, Teagasc; Dr John Colreavy, director, Meat Technology Ireland; Dr Eva Gocsik, Rabobank Food and Agribusiness; Professor Frank O’Mara, Teagasc director; and Dr Geraldine Duffy, Teagasc Ashtown enterprise leader, at the Teagasc Ashtown Food Research Centre, Dublin. Picture: John Ohle Photography
Industry leaders, policy makers and researchers convened at the Teagasc Food Innovation Gateways event recently in Dublin.
The event ‘Meat Matters: Shaping the Future of Fresh, Value-Added, and Meal Innovation’ brought leaders from across the meat and prepared consumer food sectors to explore future innovation opportunities in fresh meat, value-added products and meal solutions.
