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Bycatch of dolphins and porpoises was an issue highlighted by high-profile documentary Seaspiracy, and scientists are now calling on countries to do more to protect cetaceans in European waters.
Handheld devices could enable food manufacturers to perform routine surveillance quickly and has advantages over traditional lab-based methods – though there are hurdles to overcome.
1 May 2018 | By Dr Lizhe Wang, Biomaterial Scientist and Dr Joe P. Kerry, Head of the Food Packaging Group, Department of Food and Nutritional Sciences, University College Cork
As traditional food packaging materials show shortcomings in terms of their environmental pollution impact and in their manufacturing requirements for non-renewable resources, the need for alternative packaging materials and packaging formats is now required more than ever.
15 June 2016 | By Victoria White, Digital Content Producer
Scientists have identified a heat-loving bacterium, called Thermus as the cause of pink discolouration defects in cheese...
1 November 2011 | By Dr. Seamus O’Mahony, School of Food and Nutritional Sciences, University College Cork
Pasteurisation is a relatively mild heat treatment designed to inactivate vegetative pathogenic microorganisms in milk. Pasteurisation, coupled with refrigerated storage of pasteurised product, makes milk safe for human consumption and also extends the shelf-life of the product. Pasteurised milk is not sterile, with refrigerated storage inhibiting / retarding the growth…
18 October 2011 | By University College Cork
On 21-23 February 2012, an international Ice Cream Science and Technology Training Workshop will be hosted...
13 May 2011 | By Maurice G. O’Sullivan, Mary P. O’Sullivan and Joseph P. Kerry, Food Packaging Group, School of Food and Nutritional Sciences, University College Cork and Derek V. Byrne, Department of Food Science, Sensory Science, University of Copenhagen
Increasingly, food preference has become based on the mantra ‘we taste therefore we eat’, with consumers consistently seeking quality information across the product spectrum1. Thus, the use of ranking indications from food awards has become important to a product’s impact in the marketplace, particularly artisanal foods2. However, do these awards…
28 February 2008 | By Pramod.V. Mahajan, Oliveira, F.A.R., Montanez, J.C., and Iqbal, T., Department of Process and Chemical Engineering, University College, Cork, Ireland
Ready-to-eat, fresh-cut consumer products are one of the few segments within the industry that has shown consistent growth within the last few years. Cutting however, increases senescence rate and the shelf life of the products can be very limited. Modified atmosphere packaging (MAP), combined with a good cold chain can…
