Behind the Scenes at Dublin’s Food Innovation Hub

Teagasc Food Research Centre (TFRC), Ashtown is one of Europe’s most advanced food development and research facilities, and the great news is that it is Dublin based, and Dublin Food Chain members are being invited for an inclusive look behind the scenes. 

What equipment is at the centre?

The Prepared Consumer Food Centre at Ashtown contains an array of equipment which allows for pilot scale testing across multiple food and beverage categories including:

• Dairy
• Ready meals
• Cooked meat products
• Smoked foods
• Fermented products
• Bakery products
• Ingredient preparation
• Slicing and cutting equipment
• Dehydration equipment
• Freeze drying technology
• Product extrusion equipment for snack foods
• Blending technologies

You will have the opportunity to visit these pilot plant and kitchen facilities and find out how the equipment can be used to help develop and refine your food offerings.

What about packaging?

The centre also houses a packaging suite with equipment for canning, thermo forming and producing an array of different types of packs including some that will allow for ‘gas flushing’ to extend shelf life. You will have an opportunity to visit this packaging suite.

But will my customers like the taste?

Part of the service offered by the Teagasc is a sensory analysis/consumer testing facility to gauge consumer, and expert panel feedback on new food products. You will visit this on the tour.

What experts will I hear from?

Teagasc Food Research Centre has a team of experts across many of the food disciplines. As part of this Dublin Food Chain event you will hear from the Product Development and Sensory Team who will lead you on a tour of the facility and are on hand to answer your questions.

Will there be a practical case study?

You can’t beat seeing a project in action. Dublin Food Chain are delighted to announce as part of this event that Darragh Flynn from leading food innovators, the Happy Pear, will provide an overview of the role innovation plays within their business, and will suggest how producers might be able to harness some of the facilities at the Prepared Consumer Food Centre, Teagasc, Ashtown.

Programme:

• 8.00 - 8.30 Tea/Coffee and Networking in the Training & Conference Centre
• 8.30 – 8:40 Welcome and introduction to Teagasc and the facility by Carol Griffin
• 8:40 – 8.55 Overview of what is innovation by Carol Griffin
• 8.55 – 9:20 Case study (Darragh Flynn – The Happy Pear)
• 9:20 – 9:25 Transfer to tour building and break into 3 groups
• 9:25 – 9:55 Tour of 3 separate parts of the Prepared Consumer Foods Innovation centre:
  • PCFC Pilot Plant facility (Shay Hannon)
  • Packaging Suite (Shavani Pathania)
  • Sensory Suite (Carol Griffin )
• 9:55 – 10.00 - Close