Our Partners

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.

Our industry partners are Carbery, Dairygold, Glanbia Ingredients Ireland Ltd., Kerry Group and Ornua.