2004 IRISH SCIENTIST YEAR BOOK

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RELAY: One-Stop-Shop for Irish Food Research
Aisling Aherne
Linking food industry with Irish research

The Irish food industry is part of a constantly changing and competitive environment. New product development is essential to ensure business survival, however, developing new and innovative products is a continuous challenge. A key component needed for the formulation and production of successful new food products is progressive food science and technology research. Therefore, keeping industry informed of this research can be a powerful tool in process and product development.

Irish food companies must be kept up-to-date on the latest research developments in order to remain competitive, and they need look no further than their own doorstep. In Ireland, there are over 18 research institutions and universities involved in food research, covering a wide range of topics � including food quality and safety, product and process innovation, consumer foods, and nutrition, among others.

Although Irish food research is published in scientific literature, it is important to ensure that this information is relayed to other audiences who can also benefit from this knowledge. Communication between researchers, research institutions and the Irish food industry must be strengthened in order to support Irish research and to promote the growth of a competitive manufacturing and marketing sector in Ireland.


RELAY is the one-stop-shop for Irish food research information


RELAY: one-stop-shop for Irish food research information

The Department of Agriculture and Food provided funding under the National Development Plan (NDP) for a food research initiative called the Food Institutional Research Measure (FIRM). It was established to support research, development and innovation in the Irish food industry. Part of this initiative involved setting up a national food research dissemination project called RELAY. By providing such a service, food companies, researchers, state agencies, and the media are kept up-to-date on the latest developments in food science and technology research.

There are several ways in which RELAY disseminates the results of Irish food research projects � including workshops, written reports (research updates), company visits, as well as an informative e-newsletter and an easy-to-use website, www.relayresearch.ie.

At workshops, researchers are invited to present their research results to members of the food industry, and the potential application of these findings is discussed. Workshops give researchers and food companies an opportunity to meet in person, and a chance to discuss any relevant issues relating to food research and industry's research needs.

Research updates are two-page reports detailing the latest research results. Each update summarises a research project in an easy-to-read format and provides information on the relevant researchers involved.

RELAY offers a personal service to food companies by meeting with company staff. From these visits, companies are informed of the latest research project results relevant to their business. RELAY encourages and organises meetings between a company and researchers, as required.



� RELAY service provides:

� Workshops
� Research updates
� Company visits
� User-friendly website
� e-newsletter

In July 2004, the first issue of the RELAY e-newsletter was launched. It will be published three times a year: June/July, October/November and February/March. Each issue contains plenty of information and a variety of articles including comment from industry and R&D issues, news from the istitutions, expert analysis on areas of national interest, technology, forthcoming workshops/events as well as the latest news from RELAY. The e-newsletter can also be accessed via the RELAY website.

The RELAY website, www.relayresearch.ie , was launched in 2002 and has become a 'one-stop-shop' for information on all Irish food research. Those interested in using the website can register for free. Once registered, users can access information on research projects, researchers, research institutes, and forthcoming workshops and relevant conferences. A links section directs users to other useful websites.

By providing a link between researchers and the food industry, results of Irish food research can be put to good use in developing new processes and products.


Contact: Dr Aisling Aherne, RELAY, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork;
Tel: 025 42294
; E-mail: [email protected] ; Web: www.relayresearch.ie