NI Food Industry updated on novel shelf-life enhancing technologies
Novel technologies that could naturally extend shelf-life were some of the issues discussed at a “Shelf-life – Making Food Last Longer” event held at AFBI Headquarters recently.
Dr Margaret Patterson (AFBI) demonstrates how high pressure processing affects the shelf-life and shuckability of oysters during the ShelfLife event organised by AFBI, DARD and Invest NI
Delegates heard presentations on a variety of issues that can influence the shelf-life extension of foodstuffs as well as improving the overall safety and quality. The relationship between shelf-life extension and minimisation of food waste, including packaging, was also highlighted. The event concluded with delegates being given a demonstration of the treatment of foodstuffs by high pressure processing.
The event was part of current work being undertaken by the joint Food Innovation Team of AFBI, THe College of Agriculture, Food and Rural Enterprise (CAFRE: Loughry Campus), The Department of Agriculture and Rural Development (DARD) and Invest NI. The Northern Ireland food industry were well represented as evidenced by significant number of delegates who attended from across a wide range of sectors within the industry.
Support for Northern Ireland food businesses with regard to Research and Development (R&D) in terms of scientific, technical and financial support was also covered. Invest NI provides a wide-ranging programme of support towards R&D including Near Market & Process Development, Industrial Research, Research Infrastructure, Knowledge Transfer and Technology Collaboration. Scientific and technical support for R&D can be provided by organisations such as AFBI, CAFRE, the Institute of Agri-Food & Land-Use at Queen’s University, Belfast and the University of Ulster.
Speakers at the ShelfLife event were (L-R) Clare Passmore (Matrix), Eileen Stewart (AFBI), Margaret Patterson (AFBI), Sam Kinghan (Invest NI), Mary Ireland (CAFRE – Loughry Campus), Peter Wareing (Leatherhead Food International), Irene Grant (Institute of Agri-Food and Land-Use, QUB), Philip Richardson (Campden and Chorleywood Food Research Association) and Lucy O’Neill (Tesco Ireland).
For more information on the work of the Food Innovation Team please contact Michael McCleave at Invest NI
(telephone 028 9069 8675 or email firstname.lastname@example.org