Nutritional characteristics of meat and dairy products
Research is conducted on enhancement of nutritional characteristics of meat and dairy products. The link between animal production and the health-giving properties of meat and dairy products is of increasing interest with the awareness that many people are insufficient in common micronutrients such as vitamin D and trace minerals. Collaborative research with Ulster University (UU) NI Centre for Food & Health (NICHE) is investigating how to improve the nutritional status of humans through primary production.
New research with AFBI-Hillsborough is investigating the links between animal husbandry methods and the micronutrient content of vitamins and minerals in meat and dairy products.
Contact: Food chemistry group
Title. Spreadable butter arising from AFBI research from farm to product quality.