Scientific & Technological Food & Drink Research (Lead PI: Dr G O’Neill)

Innovative, competitive food and drinks systems

• Natural Product Research for Health and Welfare: Investigating bioactive molecules from natural sources and conducting quality control studies of natural product via metabolomics.
• Fermentation in the brewing and distilling sector.
• Food Ingredients research examines the functional role of ingredients within a foods structure. The research examines the potential of ingredients to stabilise interfaces, modify viscosity and develop new textures. Research work also examines the role of different process technologies on the functionality of ingredients. 
• Food processing.
• Development of nutraceutical formulations using Silicon and ACE inhibitor peptides, formulation of bread and analysis of quality of horticultural and meat products.
• Food Science, Food chemistry, Food Processing,
• Nutraceuticals & Functional foods.
• Molecular Gastronomy – research on recipe development and food design
• Computational research to further understand the properties and pharmacology of nutraceuticals. Optimisation through the synthesis and biological assessment of bioactive derivatives.