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Articles 1 - 9 of 9
Full-Text Articles in Agribusiness
School Of Culinary Arts & Food Technology, Tu Dublin Newsletter - Spring Edition 2023, James Murphy
School Of Culinary Arts & Food Technology, Tu Dublin Newsletter - Spring Edition 2023, James Murphy
Other resources
The School of Culinary Arts and Food Technology, TU Dublin, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Spring period of 2023. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters), our school's industry association supporters and our school's fantastic academic, laboratory assistants, technical support and administrations teams across our (3) three TU Dublin campuses in …
Irish Agricultural Land Sales And Rental Prices, Frank Harrington
Irish Agricultural Land Sales And Rental Prices, Frank Harrington
Articles
There have been many commentaries on the Irish agricultural land market, but regrettably for those of us interested in it there have been limited reliable data to test our theories. Given the importance of agriculture to the Irish economy and society, it is surprising how little reliable primary data exists about the Irish agricultural land market. To help address this lack of data the Society of Chartered Surveyors Ireland (SCSI) and Teagasc are publishing a 50-year dataset of agricultural land sales and rentals to complement the SCSI member survey data.
Drinking Wine And Saving Ancient Steep Vineyards: Interview With Winemaker Martin Müllen (Mosel), Anke Klitzing
Drinking Wine And Saving Ancient Steep Vineyards: Interview With Winemaker Martin Müllen (Mosel), Anke Klitzing
Articles
I spoke with winemaker Martin Müllen about the challenges and rewards of cultivating and maintaining the ancient steep vineyards along the Mosel river, which yield amazingly complex Riesling wines and have been renowned for centuries.
Bio-Waste To Bio-Based, Anushree Priyadarshini, Gaurav Rajauria, Wen Le, Brijesh K. Tiwari
Bio-Waste To Bio-Based, Anushree Priyadarshini, Gaurav Rajauria, Wen Le, Brijesh K. Tiwari
Articles
Research projects are currently underway in Teagasc and UCD todevelop cleaner and greener pre-treatment technologies forconversion of ‘bio-waste’ into ‘bio-based’ products withpotential applications in food, feed and biofuel. These projectshave the potential to significantly reduce the burden on land usefor protein and biofuels, not only in Ireland/Europe butworldwide, along with dramatically improving the conversionefficiencies of current bio-based production technologies.Moreover, these can significantly reduce the ever-increasingenvironmental problem of waste management and landfill usefor waste deposition.
Trends In Product Development – The Supermarket Shelf Revisited, Anna Cruickshank
Trends In Product Development – The Supermarket Shelf Revisited, Anna Cruickshank
Other resources
In a rapidly changing environment the survival of the food service industry and the food retail markets depend to a large extent on their capacity to develop and market new or radically improved products. The identified product development tends provide insight into the new and novel food products available to facilitate the growing demands of the food industry in Ireland and the ever-changing fashions in food requirements world-wide.
Turning To Case Studies As A Mechanism For Learning And Evaluation In Action Learning, Denise O'Leary, Paul Coughlan, Clare Rigg, David Coughlan
Turning To Case Studies As A Mechanism For Learning And Evaluation In Action Learning, Denise O'Leary, Paul Coughlan, Clare Rigg, David Coughlan
Conference papers
Case studies are a useful means of capturing and sharing experiential knowledge by allowing researchers to explore the social, organisational and political contexts of a specific case. Although accounts of action learning are often reported using a case study approach, it is not common to see individual case studies being used as a learning practice within action learning sets. Drawing network action learning project this paper explores how the process of coaching, articulating, authoring, sharing and editing case studies provided a vehicle for learning and research within the network action learning sets. The intended contribution of this paper to the …
Food Island, The Irish Times, A Special Report, The Irish Times
Food Island, The Irish Times, A Special Report, The Irish Times
Pamphlets
No abstract provided.
An Investigation Into Factors Influencing The Sensory Properties Of Selected Irish Grown Organic And Conventional Vegetables, Clare Gilsenan
An Investigation Into Factors Influencing The Sensory Properties Of Selected Irish Grown Organic And Conventional Vegetables, Clare Gilsenan
Doctoral
Research studies conducted on organic produce have given conflicting results whether they have superior sensory qualities when compared to conventionally cultivated produce. The development and implementation of a reliable testing system is therefore required. In this study Irish grown organic and conventional carrots (cv. Nairobi), potatoes (cv. Orla) and tomatoes (cv. Amoroso) were selected for physicochemical (size, colour, dry matter, texture, sugars, o Brix & pH), volatile emissions and sensory analysis (trained and consumer panels). All vegetables were tested in both a raw and cooked state. Few significant differences were apparent between the organic and conventional vegetables for the physicochemical …
The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan
The Tenderisation Of Shin Beef Using A Citrus Juice Marinade, Roisin Burke, Frank Monahan
Articles
The effectiveness of organic acids (acetic, citric, lactic) and a citrus juice marinade as tenderising agents in shin beef muscle was investigated. At 0.2 M, citric acid was more effective as a tenderising agent than acetic or lactic acid. Immersion of shin beef strips in citric acid (0–0.05 M) showed that a significant tenderising effect was obtained above a concentration of 0.013 M. When shin beef strips were immersed in the citrus juice marinade (31% orange juice, 31% lemon juice, 38% distilled water) mean pH decreased from 5.7 to 3.1 and mean sample weight increased by ∼65%. The mean Warner–Bratzler …