Scientific research and data is essential to identify and validate novel ingredients, support new product development, product efficacy and trouble-shooting processes.
The Centre for Applied Bioscience Research food and drink research is predominantly focused on ingredient development, and determining efficacy and impact of these ingredients. The types of ingredients and raw materials research that the Centre for Applied Bioscience Research have received funding for includes:
- Edible mushrooms
- Microaglae
- Seaweed
- Seaweed extracts
- Oyster powder
The core research that the Centre for Applied Bioscience Research carries out is intended as use-inspired research; it is research with an application in mind. The types of efficacy that we have studied for food and drink applications include:
- Prebiotic
- Anti-oxidant
- Anti-inflammatory
- Bioavailability
- Anti-diabetic
- Heart health
Dr Tracey Larkin heads up the final product testing at the Centre for Applied Bioscience Research working with companies to test final products, conduct shelf life testing and nutritional analysis. the Centre for Applied Bioscience Research is a member of Irish Food Tech, a consortium of Technology Gateways operating within the Food and Drink sector.
