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TECHNOLOGY CENTRES
FOOD FOR HEALTH IRELAND ENTERS SECOND PHASE OF ITS WORK WITH €21M IN FUNDING
A second term of funding worth €21m is being injected into the Food for Health Ireland (FHI) technology centre. The Department of Jobs, Enterprise and Innovation, through Enterprise Ireland, will invest €16m in FHI, with the remaining €5m being provided by the companies involved in the research centre – Carbery, Dairygold, Glanbia, Kerry Group and the Irish Dairy Board.
FHI ‘mines’ milk to identify novel bioactive ingredients to develop functional foods that will offer health benefits to consumers. It is increasing its focus on infant nutrition, healthy cheese, sports drinks, ‘healthy aging’ drinks and products that can be used to manage
L–R: Lorcan Jordan, Heystaks; Peter Gillis, Learnovate Centre; and Martyn Farrows, also from Learnovate Centre
INCREASING REQUIREMENT FOR ‘LEARNING ON DEMAND’
Social media and collaboration online through devices in people’s pockets are being applied more broadly now in the learning context, according to Dr Martin Farrows, director, Learnovate Centre, which is based at the Trinity Technology & Enterprise Campus.
“In this context in the corporate market there is a particular emphasis on tapping into tacit knowledge and point of need learning – whether this is in manufacturing or the financial services sectors, there is an increasing requirement for information that adds value to the individual at the point of need – so-called learning on demand,” he notes.
Learnovate aims to establish Ireland as a global leader in learning technologies in the two key areas of schools and the corporate market, focusing on how to use technology to support learning innovation.
It has completed 12 projects to date and has 40 industry partners, ranging from start- ups through to multinationals. “Our research is all about exports. Most of the industry partners are looking at export markets, mainly the English speaking markets of the UK, US and Australia, but also Southeast Asia – anywhere really where a large learning need exists,” says Farrow.
16 INNOVATION IRELAND REVIEW Issue 7 Autumn/Winter 2013
Type 2 diabetes and obesity, using the €21m it has received for its second research phase.
“The first five-year term of FHI has shown, for example, how milk protein- based nutritional supplements can assist in the prevention of age-related muscle loss in people aged 50–70 years,” says Jens Bleiel, CEO, FHI.
“We’ve also seen interesting results from our second human intervention study into the effects of a new milk-based ingredient on glycemic management in 40–65 year olds that are either overweight but healthy, or have Type 2 non-insulin dependent diabetes.
“Through the research conducted by research teams at University College Dublin, University College Cork, University of Limerick, Teagasc, NUI Galway, NUI Maynooth and Dublin City University, FHI is bringing an array of promising ingredients into this second phase of our work and an important part of our funding will be used to conduct human intervention studies to test the health benefits of these ingredients.”
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