Food for Health Ireland (FHI) has a multidisciplinary team of 75 scientists. This includes experts in 7 major Irish public research organisations (UCD, UL, DCU, UCC, NUI Maynooth, NUI Galway and Teagasc), and a management team based in University College Dublin. Our research partners bring the following expertise:
- UL: Expertise in enzyme hydrolysis and protein chemistry. State of the art facilities to research the effect of functional ingredients on ageing and performance
- UCC: A long history of research in dairy and science. The FHI researchers based in UCC also bring their pharmacological approach to using food to prevent or treat diseases
- Teagasc Moorepark: Expertise in dairy processing and dairy chemistry. Researchers in Teagasc have expertise in food oligosaccharides and their use in functional foods
- UCD: Researchers in UCD bring their experience in sensory evaluation, analytic chemistry, encapsulation as well as experience in developing human intervention trials to investigate the impact of diet on health
- DCU: Expertise in mining food for new ingredients that can change the immune response
- NUIM: Novel Food Immunology- using new humanised model systems to assess novel food impact on human health whether positively (customer defined biomolecules or broad screens) or negatively (allergic reactions)
- NUIG: Their research focuses on complex sugars (glycans) which are present on every living cell and are key modulators of chemical communication between molecules and cells.