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Latest Outputs
Here you can explore our research outputs which cover the food chain, food allergies, food marketing, microbiology and food hygiene, food skills and reviews, nutrition and obesity.
Lifetime Costs of Childhood Overweight and Obesity
Given the scale of the estimated costs associated with current levels of excess body weight in adults, and given the high current rates of overweight and obesity in childhood, there is a clear need to address the projected lifetime costs of childhood overweight and obesity.
Understanding Consumer Behaviour in the Usage of Hand Sanitisers
The efficacy of hand sanitisers compared to hand washing with soap and water in removing foodborne pathogens from hands.
Minimum Nutritional Standards for Catering in Health and Social Care
For staff and visitors across all catering and retail outlets and vending in health and social care settings in Northern Ireland.
Managing Food on Shift Work
Due to changes in society and economic pressures, approximately 13% of the Irish population is employed in shift work. Internationally, shift work is reported to have negative consequences for the health of employees; however, little data exist on the lifestyle behaviours or the barriers and motivators to a healthy lifestyle among shift workers on the island of Ireland.
Assessment of Antibiotic Resistant Escherichia Coli in Meat Production Systems on the Island of Ireland
An investigation of the source, pathogenic potential and potential risks of antibiotic-resistant E. coli
Development of a Risk Register for the Pig and Poultry Meat Sectors on the island of Ireland
The development of a risk ranking framework for chemical and microbiological hazards in poultry and pork production.
Protecting Consumer Choice: Ensuring the Provenance of Artisan Foods Produced on the Island of Ireland
An investigation into whether isotopic and elemental analysis can be used to identify the provenance of artisan foods.
Energy Drinks in Ireland – A Review
The main active ingredient in energy drinks is caffeine, the focus of this research.
Persistence and dissemination of Salmonella and Campylobacter in domestic kitchen environments
How foodborne pathogens survive and spread in the domestic kitchen.
