|Sunday 12 October||Arrival at Cork, Ireland|
|Monday 13 October||University College Cork, Cork.|
|Tuesday 14 October||TEAGASC, Fermoy.|
|Wednesday 15 October||Travel to Dublin|
|Thursday 16 October||Food Safety Authority Ireland, Dublin.|
|Creme Global, Dublin.|
|Friday 17 October||University College Dublin|
|Saturday 18 October||Travelling back to Amsterdam.|
Monday 13 October
University College Cork – Dept. of Food Microbiology
UCC is one of Ireland’s oldest institutions of higher education, the first Irish 5 Star University and the Sunday Times Irish University of the year 2011-12. Microbiology in UCC can trace its history to 1924 and they are now the leading microbiology academic centre in Ireland (based on publication output).
One of the main aims of the Microbiology department at UCC is to foster RESEARCH of the highest international quality while promoting collegiality and collaboration. The department places a high priority on the promotion of high quality research, a function that overlaps with our teaching ethos. The microbiology department has a vibrant research programme, generally centered around the research interests of individual staff members. Microbiology department staff have been consistently successful over the last decade in competing for research funding from a range of sources (e.g. Science Foundation Ireland (SFI), Enterprise Ireland (EI), Department of Agriculture & Food (DAF), The Health Research Board (HRB), Environmental Protection Agency (EPA), EU, and Industry). Research income has averaged approximately €8 million per annum over the past six years. A key driver for the success of the department is the network of collaborations within the department, within the University, within Ireland, and with other labs throughout the EU and the US. These have played a very important part in making the department’s research programmes internationally competitive. The collaborations are either formal (e.g. such as through research centres like the ERI, APC, CCRC, Tyndall Institute, National Functional Foods Research Centre and BIOMERIT, or through EU transnational programmes) or informal. They provide opportunities for a more dynamic approach to research; they fuel innovation; and they provide the opportunity for graduate students and research scientists to work in an environment with new and different stimuli.
Tuesday 14 October
Teagasc is the agriculture and food development authority in Ireland. Its mission is to support science-based innovation in the agri-food sector and the broader bioeconomy that will underpin profitability, competitiveness and sustainability.
The Teagasc Food Programme focuses on quality, safety and food product innovation. It is undertaken in collaboration with universities and research institutes in Ireland, the European Union and the USA.
The Food Programme is internationally competitive from a scientific point of view while being targeted and applied to generate new opportunities for the Irish food industry
The Teagasc Food Programme encompasses many aspects of food science and technology:
- Food Processing and Functionality
- Food Safety
- Foods for Health
- Food Cultures
- Food Quality and Structure
- Meat and Meat Products
- Prepared Consumer Foods
Thursday 16 October
Food Safety Authority Ireland
The Food Safety Authority of Ireland (FSAI) was established under the Food Safety Authority of Ireland Act, 1998. The Act was enacted in July 1998 and came into effect on 1st January 1999.
The principal function of the Food Safety Authority of Ireland is to take all reasonable steps to ensure that food produced, distributed or marketed in the State meets the highest standards of food safety and hygiene reasonably available and to ensure that food complies with legal requirements, or where appropriate with recognised codes of good practice
The Authority is a statutory, independent and science-based body, dedicated to protecting public health and consumer interests in the area of food safety and hygiene. It comes under the aegis of the Minister for Health and currently has a board of ten. It also has a 15 member Scientific Committee that assists and advises the Board. Therefore, decisions relating to food safety and hygiene take account of the latest and best scientific advice and information available.
With over fourteen years of experience developing cloud based software in the area of predictive intake modelling, Creme Global has gathered unique data sets on consumer habits, practices, consumption and chemical occurrence from all over the world. These data sets have been installed and validated in their regulatory accepted and employed models.
Their experts in mathematical modelling, statistics, software development, food science and nutrition develop and deploy their software models for consumer intake modelling, product safety assessment, regulatory affairs and innovation projects.
Friday 17 October
University College Dublin
Research at UCD addresses the challenges and opportunities that are shaping the future of Ireland and the wider world. We are creating a continuum across science, engineering, humantities, business and the arts through interdisciplinary programmes that are underpinned by fundamental research and scholarship. Our programmes partner with over 350 companies and with voluntary bodies and government, to address national research priorities and to maximise their impact on Ireland’s social and economic development.
- Culture, Economy & Society
- Information, Computation & Communications
- Energy & Environment