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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.
Telephone Survey of Infectious Intestinal Disease in the Republic of Ireland
This project investigated the self-reported incidence of infectious intestinal disease (IID) in the Republic of Ireland (ROI).
A Survey of Health Professional Attitudes to Body Weight Status
Health professionals working in primary care and public health have opportunities to address body weight status issues with their patients through face-to-face contact. This project considered how best to support health professionals identify and treat overweight and obese patients.
Survey of Artificial Colours in Selected Ethnic Foods in Takeaways
The use of added food colours in Indian restaurants.
The Cost of Overweight and Obesity on the Island of Ireland
A comprehensive assessment of the cost of overweight and obesity on the island of Ireland.
Bodyweight Perception on the Island of Ireland
Being overweight has become a social norm and, as a result, people often no longer recognise that they are carrying excess weight.
Consumer Focused Review of Food Behaviours
An overview of the current understanding of the environmental, socio-economic and personal factors that influence food behaviour on the island of Ireland and the knowledge gaps that exist.
Nutrition Take Out Series – Pizza, Burgers and Chinese Takeaways
This project aimed to provide up-to-date information on the nutrient content of takeaway foods.
An Investigation Into the Usage of Monosodium Glutamate in the Ethnic Food Catering Industry
An investigation into MSG usage in Chinese, Indian and Thai restaurants and take-away outlets in Cork and Belfast.
Examining Nutrition Surveillance on the Island of Ireland
Recent and current activities contributing to nutrition surveillance on the island of Ireland.
Consumer Focused Review of the Chicken Food Chain
While levels of Salmonella in chicken and chicken products have fallen in recent years, levels of Campylobacter remain static. Consumers must ensure that chicken is cooked and handled properly to avoid food borne illnesses.
