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The National Food Centre

 

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What’s inside cheese?

31 January 2005 | By Dr Gerard Downey, TEAGASC, The National Food Centre, Ireland

NIR is widely used in food analysis with application to many sectors. In this article Gerry Downey addresses its value to the dairy industry. The dairy industry is of enormous financial significance in Ireland and many other European countries and it is currently undergoing a period of large scale rationalisation…

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Tools for safe food

31 January 2005 | By Geraldine Duffy and Terese Catarame, Teagasc, The National Food Centre, Ireland

The microbiological analysis of food has an important role in assessment of the quality and safety of foods. There is a direct relationship between bacterial numbers and product shelf life as growth of bacteria can result in organoleptic changes in the food, including off-colours and off-odours, rendering it unacceptable to…