Innovation Support in Northern Ireland for the Agri-food Industry

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Contents page Invest Northern Ireland

Page 3 - 18

DARD Rural Development Division

Page 19 - 25

College of Agriculture, Food and Rural Enterprise (CAFRE)

Page26 - 39

Agri-Food and Biosciences Institute (AFBI)

Page 40 - 52

Northern Ireland Centre for Food and Health (NICHE)

Page 53 - 58

Queen‟s University of Belfast

Page 59 - 63

Connected 2

Page 64 - 65

InterTradeIreland

Page 66 - 68

Food Standards Agency (FSA)

Page 69 - 71

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INVEST NORTHERN IRELAND

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Commercialising innovation The extent and scope of our programmes of support for research and development (R&D) reflects the significance we place on this key driver of industrial competitiveness. The benefits of increased commercialisation of science and knowledge, of innovation, invention, or knowledge creation and exploitation could be immense for Northern Ireland. That is why we want businesses to invest more in R&D. We want to change attitudes to R&D. We want businesses, universities and other organisations to see the possibilities and the potential. Businesses that embrace R&D concepts are usually the ones that are going somewhere. Our programmes can help you get there. Areas of support We have a wide-ranging programme of support for R&D in Northern Ireland. The programmes are organised into categories. Within each category there are further suites of initiatives tailored to the needs of various businesses and R&D situations. Innovation Advisers Could you use free independent advice to help to scope your R&D project? If so please visit our website www.investni.com or call 08001814422 to get more help andto arrange a visit from one of our Innovation Advisers. You should note that any discussions you may have will be in strict confidence as the Innovation Advisers are bound by confidentiality agreements within their contracts.

Grant for R&D Supports companies undertaking innovation in services, products and processes. It is open to existing and potential Invest NI clients that are in manufacturing or internationally traded services. Why is R&D important for business success? If your business is serious about growing market share, you should be investing in research and development (R&D). Now, more than ever, businesses need to differentiate themselves or risk an uncertain future due to shorter product life cycles, intensifying competition and increasingly sophisticated customers. Innovative products, services and processes can help increase sales, improve profits and maximise operational efficiencies. Invest NI can help your business become more innovative and competitive by offering a range of financial and advisory R&D support through a single gateway, the Grant for R&D.

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We have simplified the process to make it easier for your business to apply for R&D support. Under the Grant for R&D you only need to submit a single application that covers the R&D continuum from industrial research through to experimental development. What type of support is available? We offer support that covers two stages of project development: 1. Project Definition Whilst this is not a prerequisite for accessing support under Grant for R&D, small to medium sized enterprises* can undertake a Project Definition exercise to help plan and clearly define an R&D project. 2. Grant for R&D If you have already defined an R&D project and can meet the selection criteria, your business can access the appropriate level of financial support under Grant for R&D without undertaking the Project Definition stage. The actual level of funding offered will be at the discretion of Invest NI and will be determined following a comprehensive appraisal and an assessment of need for each individual project. The level of funding will also be dependent on the type of project and size of your business. Invest NI's Grant for R&D can provide assistance to support:

Industrial Research: Planned research to acquire new knowledge and skills to develop new (or significantly improve existing) products, processes or services (excluding prototypes). Experimental Development: Existing knowledge/skills used to plan/design new or improved products, processes or services. * Small Enterprise: A small enterprise is defined as a business that has fewer than 50 employees and an annual turnover or an annual Balance Sheet not exceeding €10 million. Medium Sized Enterprise: A medium sized enterprise is defined as an enterprise that has between 50 employees and 249 employees and has either an annual turnover not exceeding €50 million or an annual Balance Sheet not exceeding €43 million. Large Enterprise: Any company that exceeds the upper limit of the medium sized enterprise is automatically classed as a large enterprise.

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Additional Support Available If you are new to R&D If your business has never invested in R&D and has fewer than 50 employees you could be eligible for enhanced support for eligible project costs to help your business undertake an R&D project for the first time. This support is also available for entrepreneurs who want to establish new and innovative businesses with the potential to export to international markets.

If you want to collaborate with other businesses, universities or research bodies Grant for R&D provides additional assistance for companies wishing to collaborate. Collaborative projects build on effective partnerships between industry, academia and research bodies to promote research that can be commercialised. Collaboration allows smaller businesses to develop innovative technologies without having to invest in large R&D departments. If you want your business to collaborate with universities, research bodies or other businesses, you may be eligible for additional support. How can your business apply? Accessing support under Grant for R&D couldn‟t be easier and our specialist teams of experts and advisors are on hand to guide you through every stage of the application process. Application enquiries should be forwarded to: E: [email protected]

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Invest NI Design Service Invest Northern Ireland‟s Design Service enables companies to access design help to make their business more competitive. Ranging from free advice to design projects that deliver results, the service shows your company the importance of using design strategically and as a business tool. Design opens up valuable opportunities for businesses. Its importance is often underestimated, but effective design can bring significant business benefits. While design can be used as a business tool to improve many product characteristics, and many aspects of a business, some key themes continue to emerge when companies are asked about the benefits of design, these include: Product development makes products more competitive. It keeps production costs down but allows higher prices to be passed onto the customer. Effective design keeps the customer satisfied and encourages them to recommend the products or services to others. A strong brand identity delivered through effective design provides a consistent message to the end user about businesses. From relatively simple measures such as revamping a sales brochure or updating your packaging, through to a full-scale brand redesign and developing completely new products or processes, effective design is a powerful business tool which delivers top and bottom line benefits. All businesses, from small, early stage start ups, through to larger, established ones can benefit from a wide range of support through Invest NI‟s Design Service, tailored to meet their individual needs. Below is a short synopsis of the four support mechanisms offered to businesses through Invest NI‟s Design Service: 1. Design Clinics These monthly Design Clinics are held in Invest Northern Ireland's five Regional Offices (Belfast, Ballymena, Londonderry, Newry and Omagh) Open to all businesses free of charge. The Design Clinics provides one hour design advice appointments with Invest NI's design experts to discuss your company's design queries (appointments must be booked in advance). See the design pages of the Invest NI website for Invest NI Regional Office contact details and Design Clinic dates: http://www.investni.com/design or contact the Design Team ([email protected]) 2. Design Advice Service Our free Design Advice Service (DAS) can be booked through our design department and is usually held at the businesses premises. This service is open to Invest NI client businesses free of charge. 7

DAS provides up to one half day‟s free design advice with Invest NI's design experts to discuss your company's design queries\needs. DAS is available throughout the year. For more information and to set up an advice session contact your Client Executive or contact the Invest NI Design Team ([email protected])

Advice for both the Design Clinics and Design Advice Service (DAS) ranges from specific project related issues to high-level strategic assistance and can encompass many areas including: design management material selection or testing graphic design packaging and brand design textile and fashion design interior and furniture design engineering and product design 3. Main Design Development Programme (Main DDP) The Main Design Development Programme (Main DDP) aims to develop understanding within businesses of the importance of design in developing commercial success. It offers an introductory insight into the value of design and offers company participants an opportunity to work with experienced mentors and design professionals on their own design project. The Main DDP comprises of two key elements: A series of workshops and networking opportunities to promote better understanding of design in terms of strategy and applied knowledge. Participants are then paired with an experienced design consultant on a one to one basis (for a period of 7 days) to develop their own concepts to meet their specific design need. A fee of £500 + VAT per client company is required to join the programme. 4. Mini Design Development Programme (Mini DDP) The Mini Design Development Programme aims to inspire and create understanding within businesses of the importance of design in developing commercial success. It offers and introductory insight into the value of design and offers company participants an opportunity to work with experienced mentors and design professionals on their own small scale and group projects. This programme comprises of two key elements:

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A series of workshops and networking opportunities to promote better understanding of design in terms of applied knowledge Pairing with an experience design consultant on a one to one basis (for a period of up to 3 days) to develop their own concepts to meet the specific design need. A fee of £250 + VAT per client company is required to join the programme. __________________________________________________________________ __________________________________________________________________ ____________ For more details on the DDPs visit the design pages of the Invest NI website (http://www.investni.com/design) where you can view video case studies of local businesses who have participated on these programmes. Alternatively you can contact the Design Team on [email protected]

Competence Centre Programme To support industry led collaborative research entities to conduct market focused strategic research. Competence Centres are collaborative entities established and led by industry that are resourced by highly-qualified researchers associated with research institutions who are empowered to undertake market focused strategic R&D for the benefit of industry. Member companies will have a long term commitment to work together as a group, engaging in higher-risk, longer-term research. In return, companies will have early access to the Intellectual Property produced and engage in extended networks of companies and researchers stimulating further collaborations. Who is eligible? Any Northern Ireland based company with an R&D strategy or vision that is open to working with like-minded companies and prepared to collaborate with research performers. Other companies that can demonstrate that they will strengthen the consortium and bring technical and economic benefit to Northern Ireland. Northern Ireland‟s research organisations. Contact Geoff Goligher T: 028 9069 8555 E: [email protected] 9

Venture Capital Funds Venture capital funding supports early stage commercialisation of research and technology, helping to bring innovative concepts and business models to life. If your business has innovative technology and can demonstrate a clear commercial opportunity we can help you get the venture capital funding that meets your needs. The Northern Ireland Spin-Out Fund (NISPO) provides a comprehensive range of support services for early stage technology companies including the creation of venture capital funds and a proof of concept grant for non-university projects. The Fund Manager can also provide intensive investor readiness support including IP exploration. We can also help your business become investor-ready and provide mentoring.

Technology Transfer Technology transfer can help forward-thinking businesses and organisations accelerate the pace of innovation and bring competitive advantage in the marketplace. Collaboration breeds competitive advantage. Knowledge transfer partnerships are about transferring good ideas, research results and skills that reside within higher education, into business to enable innovative new products and services to be developed. They can provide your business with the resources and expertise you need to help you to innovate, expand and improve your profitability. Our Enterprise Europe Network offers support and advice to help businesses make the most out of business development opportunities in the European Union. The R&D Collaborative Service provides support to businesses and universities to participate in collaborative R&D projects particularly those funded by the EU Framework Programme and the Technology Strategy Board Programme.

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Enteprise Europe Network The Enterprise Europe Network offers support and advice to businesses across Europe and helps them make the most of the opportunities in the European Union. Our services are designed for small and medium enterprises (SMEs) but are also available to all businesses, research centres and universities across Europe. There are nearly 30 contact points in the UK network, and almost 600 partner organizations in more than 40 countries in Europe and beyond. Enterprise Europe Northern Ireland is hosted by Invest NI. Its activities are complemented by other programmes and services offered by Invest NI‟s Innovation and Capability Development Group. It works with the key business support organizations throughout Northern Ireland. This ensures that any member of the business community in Northern Ireland can quickly find the most suitable business development solution for their requirements. We also work together with colleagues in Enterprise Europe Network Ireland, to encourage partnerships between companies in Northern Ireland and the Republic of Ireland, so that they can exploit the opportunities in their nearest export markets, and to exchange best practice and knowledge. Our activities in this area are supported by Intertrade Ireland. Launched in January 2008, Enterprise Europe Northern Ireland combines and builds on the former Innovation Relay Centres and Euro Info Centres (established in 1995 and 1987 respectively). To find out more about the services we offer, click here. Business Information Services Free-of-charge access to wealth of business information and commercial intelligence US-Ireland R&D Programme An initiative to link scientists and engineers from Northern Ireland, the United States and the Republic of Ireland EU Framework Support for research, technological development and demonstration activities in the European Community Contact Your Client Executive, or: Andrew Millar T: 028 9069 8824 E: [email protected] 11

Knowledge Transfer Partnerships A Knowledge Transfer Partnership brings together businesses, research bodies and recent graduates to work on mutually beneficial company-based projects. Benefits Companies • • • •

Streamlined operations and processes Improved product quality New product development Increased sales

Knowledge Base Partners (including universities) • Business relevant teaching materials • High quality research papers • Ideas and business support for further research and consultancy Graduates • Business-related training and experience • Personal and professional development • Nationally recognised management qualification How it Works Graduates work in host companies on a project central to their needs, drawing on knowledge and expertise from the Knowledge Base Partner. Project duration is between ten to forty weeks for the „Shorter KTP‟, or one to three years for the „Classic KTP‟. Interested? For further information contact: Maureen McGuigan at Invest NI 028 9069 8253 [email protected]

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Business Health Check Because it is the gateway to other types of help, the Business Health Check is a vital part of the Invest NI portfolio of assistance. By determining what your business improvement needs are we can work with you to decide what other level and type of support might be appropriate. Review your performance This service is a valuable tool that will help you identify your business‟ strengths, weaknesses and priorities. Free of charge, the health check reviews your present performance against similar businesses in the United Kingdom, Ireland, Europe and beyond. It will help you: identify industry benchmarks, key themes and areas for improvement develop a plan to support growth, profitability and business value define the right level and type of support (or advice) needed to help your business grow and become more profitable Who is eligible? Free Business Health Checks are available to all Invest NI clients. Find out how to become an Invest NI client. Contact Your Client Executive, or: Business Improvement Service T: 028 9069 8100 E: [email protected] What some participants have said about the Business Health Check: “We felt the Business Health Check was a worthwhile exercise, highlighting areas for improvement within our business. Our client executive was very helpful and explained the process exceptionally well.” Chris Dees, Complete Beverage Service “The Business Health Check process meant taking the time to stand back and look at the direction in which the business is going; that was very useful.” Gary Castles, Director, Geoff Castles Boilers “The BHC helped us look at al operational matters of the business with a fresh pair of eyes.” M Ferguson, Director, Vector Environmental “The Heath Check is based on a sound framework hence it was structured and focused on relevant topics.” Hugh McAllister, Head of OSD, Gallagher Ltd

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Technical advice and support The Technical Advisory Unit (TAU) supports business growth by providing specialised guidance on a wide range of issues including technical, environmental, intellectual property and product/process development. TAU advice and services are free. The unit is staffed by scientists and engineers equipped to deal with the challenges encountered by today‟s businesses in areas such as: environmental regulation intellectual property product, process control and development engineering and manufacturing issues workplace health and safety The team‟s expertise can help you to implement best practice, secure product approval, and provide solutions to technical, production and environmental problems within your business. The TAU carries out technical audits to assess the performance of your business in areas such as: waste management, effluent treatment, production and process control, energy and environment materials usage. (For this service please contact your Client Executive) Our technical assistance is underpinned by a number of programmes (CE Marking, Technical Development Incentive and Innovation Vouchers) where financial support for technical improvement, product conformance and first-steps innovation is available to NI companies, particularly our small enterprises. If you need information on intellectual property issues (patents, trademarks, copyright and design) or industrial standards you can access the Unit‟s Intellectual Property team. email: [email protected] Who is eligible? The TAU‟s services can be accessed by Invest NI clients, and other NI businesses requiring technical assistance as part of their on-going operational and development activities. Contact Contact your Client Executive, or: TAU T: 028 9069 8819 E: [email protected]

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CE Marking Our CE Marking programme is designed to help businesses manufacturing machinery, electrical or electro-mechanical equipment for export into Europe. CE Marking is a manufacturer‟s declaration that its product complies with the essential requirements of the relevant European product safety legislation. CE Marking is required if you manufacture and/or supply product, which comes under the legislation, within the European Union. The CE Marking programme consists of a series of seminars, on-site training and one-to-one practical consultancy support. How will it help me? The CE Marking Programme will increase your knowledge of EU product directives, the relevant health & safety and legal standards, and the CE Marking self-certification process. It will also help your business to: ensure product compliance improve product safety increase marketability gain easier access to European markets confidently affix CE Marking Who is eligible? CE Marking is available to all Invest NI clients. CE Marking programme are run periodically please contact Martin Mc Ateer to find out when the next programme will be available. Contact Contact your Client Executive, or: Martin McAteer T: 028 9069 8825 E: [email protected]

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Intellectual Property If you develop a new product, service, brand or process, it makes sense to protect your intellectual property (IP). We can give you advice on patents, trademarks, designs, copyrights and technical standards including EN standards. Our support includes carrying out an IP audit to establish what elements of your business may need IP protection. We can then advise on the appropriate IP protection and recommend how to acquire this. We also offer a series of workshops at which you can learn about best practice and strategy in this important area. Who is eligible? The Intellectual Property services can be accessed by Invest NI clients, and other NI businesses requiring technical assistance as part of their on-going operational and development activities. Contact Contact your Client Executive, or: Colin Graham T: 028 9069 8790 E: [email protected]

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Technical Development Incentive (TDI) Scheme Invest NI‟s Technical Advisory Unit (TAU) manages the Technical Development Incentive (TDI) scheme. This assists companies to overcome many obstacles by providing appropriate technical and process service support. Areas that can be supported (subject to TAU eligibility assessment) include: investigating new technologies or processes product and process problem resolution product approval and compliance quality/integrated management systems intellectual property improved product design and performance How will it help me? The scheme assists small enterprises (less than 50 full-time employees) with technical development support to solve problems or address issues. Ideally it may then accelerate companies towards Invest NI‟s larger Research & Development & Innovation schemes, to further improve competitiveness. Who is eligible? Invest NI clients or potential clients with less than 50 full-time employees are eligible to apply: For further details on TDI, e.g. project eligibility and application process Contact Pearse McAnallen T: 028 9069 8784 E: [email protected] If you are an Invest NI client you may also contact your Client Executive if you feel your business will benefit from this service.

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Innovation Vouchers Innovation Vouchers are designed to enable small Northern Ireland registered enterprises to access knowledge and expertise to develop innovative solutions to business issues. The programme provides a voucher of up to £4000 to enable small enterprises to engage with one of the 38 universities, colleges and other publicly funded research organisations throughout Northern Ireland and the Republic of Ireland. The key benefits for the small enterprise might include: · Increased profitability · Better informed business decisions · Improved processes · Business model development · Improved service delivery · Efficiency savings · Increased market share · A fresh source of ideas A company may apply for up to three vouchers for different projects. A 2nd or 3rd voucher can be applied for once the previous project is completed and the voucher has been redeemed. It is only possible to have one „live voucher‟ at a time. Contact Claire Herron Innovation Vouchers Programme Manager Invest NI Tel: 028 9069 8158 Or Andrew Jebb - Innovation Vouchers Programme Officer Tel: 028 9069 8402 Email: [email protected]

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DARD RURAL DEVELOPMENT DIVISION

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Rural Development Division (RDD) in DARD exists to implement EU and Government rural development policies and programmes with the aim of achieving a sustainable rural community. The Division has offices in Omagh, Newry, Ballymena and Dundonald House, Belfast. Through management of EU and Government rural funding programmes, the division contributes to the Department's strategic goals of strengthening the social and economic infrastructure of rural areas, developing a more sustainable environment and improving the performance of farm businesses in the market place. To find out more, visit the dedicated Rural Development Programme Website The overall objective of Axis 1 of the Northern Ireland Rural Development Programme 2007 – 2013 is to improve the competitiveness of the Agriculture, Horticulture and Forestry sectors. Measure 1.2 is part of this programme, and actively targets processors, groups of producers and processors to develop markets and ultimately increase their economic competitiveness. There are two schemes under this measure; EU Agricultural and Forestry Marketing Development Grant Scheme EU Agricultural and Forestry Processing and Marketing Grant Scheme details of which are set out below:

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EU Agricultural and Forestry Marketing Development Grant Scheme (MDG) The MDG Scheme is an element of the Northern Ireland Rural Development Programme 2007/2013 and is part financed by the EU. The Scheme provides financial support for businesses engaged in the marketing of the produce of agriculture (including horticulture) and forestry. The key aims of the scheme are to benefit primary producers and improve the economic performance of the agri-food and forestry sectors. Q How do I apply? A You should visit the website at www.rdpni.info and read the Information Brochure. You can fill in the application form on-line. Or you can download an application form and fill it in and send it to us. You can contact us by telephone, in person at a DARD office, email or in writing if you have any queries. Q What can the Scheme fund? A Some examples are feasibility studies into identifying new markets, the impact of new processing methods or a quality assurance system on a market, or the possibility of producer groups collaborating to market a product. Staff costs to implement marketing, or a new quality assurance system are also possible. Q Who can apply? A The Agricultural and Forestry Marketing Development Grant Scheme is open to micro, small and medium sized agri-food enterprises and individual producers. In the case of forestry, support will be limited to micro enterprises. Q What funding is available? A A grant rate of up to 40% for eligible costs is available. The maximum grant payable on a project is £150,000. Applicants must be able to demonstrate that they are financially viable and that grant is needed for the project to proceed. Q What type of produce? A Projects must concern the processing and marketing of primary agricultural products or forestry products (other than fishery products). Investments must fall within the following sectors; Red Meat, Pig Meat, Poultry Meat, Eggs, Milk and milk products, Potatoes, Horticulture (including flowers, fruit and vegetables), Cereals, Forestry. Q Is there a need for the project? A A need for the project must be demonstrated. Your project must meet one or more of the following objectives: Guide production in line with foreseeable market trends; Encourage greater collaboration between producers and others in the supply chain; Encourage the dissemination of marketing information between processors and producers; Encourage the development of innovative, speciality or organic products; or Develop regional distinctiveness. You must be able to declare that the project will comply with relevant national and EU legislation. 21

Q When can I start? A Work on project must not be started until written authority from the Department of Agriculture and Rural Development (DARD) has been given. Any project which breaches this rule will not be considered for a grant. Q How will my Project be assessed? A Your application will be assessed competitively by a Selection Panel. Only those projects that best meet the Scheme objectives will be awarded a grant. This summary provides a general overview of the Scheme. If you wish to receive more detailed information please visit the DARD website www.rdpni.info or alternatively you can contact: Department of Agriculture and Rural Development Rural Development Division Dundonald House Upper Newtownards Road Belfast BT4 3SB Telephone: 028 9052 5209 Fax: 028 9052 4776 E-mail: [email protected] Website: www.rdpni.info

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EU Agricultural and Forestry Processing and Marketing Grant Scheme (PMG) The PMG Scheme is an element of the Northern Ireland Rural Development Programme 2007/2013 and is part financed by the EU. The Scheme provides financial support designed to improve the economic performance and international competitiveness of the agri-food processing, horticulture and forestry sectors through the application of appropriate technology together with sound manufacturing and environment management practices. It also aims to encourage greater integration and collaboration between producers and processors. Q What can the Scheme fund? A Processing and Marketing Grants provide support for capital investment to erect new buildings, refurbish old premises and buy new equipment. Q How much can it fund? A Applications can be made for grant on investments of any size. Grant rates from the EU will vary depending on the size and turnover of the enterprise.The maximum grant payable is at a rate of 40% of eligible costs subject to a maximum of £0.5 million. Q Who can apply? A The Scheme is open to micro, small, medium and intermediate sized enterprises with less than 750 employees in the agricultural and horticultural sectors involved or wishing to become involved in processing including: processors; groups of producers who market their produce collaboratively; individual producers who want to process and market their own produce. In the case of the forestry sector the Scheme is limited to micro enterprises. Q What type of produce? A Projects must primarily (at least 90%) concern the processing of primary agricultural products or forestry products (fishery products are not included) covered by Annex 1 to theTreaty of Rome. Q Which sectors are covered? A Investments must fall within the following sectors: • Red meat; • Pig meat; • Poultry meat; • Eggs; • Milk and milk products; • Potatoes; • Horticulture (including fruit and vegetables); • Cereals; • Forestry. Q Does the project benefit primary producers? A You must be able to demonstrate that the project benefits primary producers from the sector providing the raw material for processing and that an adequate share of the economic benefits of the project will accrue to primary producers.

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Q What are the objectives? A Your project must meet one or more of the following objectives: • guide production in line with foreseeable market trends; • encourage greater collaboration between producers and the rest of the supply chain; • improve the uptake of technology/innovation which will make the business more competitive; • encourage better use/ elimination of by-products/waste; • encourage the development of added value products; • promote the production and processing of renewable energy. Q Have I a market outlet? A You must be able to demonstrate that you have identified a normal viable market outlet for the product(s) of your project. Q When can I start? A Work on a project must not commence until written approval from the Department of Agriculture and Rural Development (DARD) has been given. Any project which breaches this will not be considered for a Processing and Marketing Grant. Q What other requirements must I meet? A You must be able to declare that the project will comply with relevant national and EU legislation on: • equal opportunities; • environment; • food safety; • hygiene and animal welfare. You must be able to demonstrate that your business is financially viable, that the project will be profitable and that the project would not proceed as planned without grant. Planning permission or a letter from the Planning Service stating that planning permission is not required must be obtained and forwarded to DARD before a project will be considered for an award of grant. Veterinary certificates are required for projects in the meat/poultry sectors. Q How will my project be assessed? A Applications will be technically and financially appraised by DARD and Invest NI. All applications which have been fully appraised will be considered by a selection panel and compete for an award of grant. Only those projects that best meet the Scheme priorities will be awarded a grant.

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Q How can I apply? A Applications will be accepted at any time while the Scheme remains open. This summary provides a general overview of the Scheme. If you wish to receive more detailed information please visit the DARD website www.rdpni.info or alternatively you can contact: Department of Agriculture and Rural Development Rural Development Division Dundonald House Upper Newtownards Road Belfast BT4 3SB Tel: 028 9052 4880 or: 028 9052 4219 Fax: 028 9052 4776 E-mail: [email protected] Website: www.rdpni.info

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DARD RESEARCH CHALLENGE FUND

The RCF is a key element of the DARD Evidence and Innovation Strategy (20092013)1. The Fund provides grants to enterprises to carry out collaborative projects with research providers. Grants of up to 50% may be awarded for suitable innovative, pre-commercial research and technological development projects. Tranche 1 projects Tranche 1 of the RCF was open to applications between 7 April and 5 May 2010. Four successful projects were selected following a competitive process, including economic appraisal. Details of these projects are as shown in the table below. Project Title Survey to determine prevalence of NI suckler and dairy herds with evidence of current or recent infection with BVD virus. Main title: On-farm research to direct low carbon beef production in the Northern Ireland beef industry. Sub title: The development of management tools and mitigation strategies to reduce greenhouse gas emissions in beef production through improvements in biological efficiency. Reducing Greenhouse Gas Emissions from the Northern Ireland dairy sector through the development of (1) an on-line management tool, and through (2) an on-farm research programme targeted at improving dairy cow health, reproductive efficiency and longevity, via the adoption of improved management strategies during the „transition period‟. Short Title: Reducing the risk of salmonella prevalence on pork and pork products through the integration of on-farm and processing plant strategies.

Lead Industry Partner

Research Partner

Additional Industry Partner

AgriSearch

AFBI

Ulster Farmers‟ Union

AgriSearch

AFBI

N/A

AgriSearch

AFBI

N/A

Pig ReGen Ltd

AFBI

Ulster Pork and Bacon Forum

Following a short review of Tranche 1, we have made various changes to the Fund, including increasing the application window and simplifying the application documents. The second tranche of the RCF is open for applications from 27 October 2011 and closes on 04 January 2012 at 5.00pm. The maximum public funding available for any individual project is £250k. The Fund is targeted at groups of 2 or more small and medium sized businesses (SMEs); levy bodies and industry representative groups. Large enterprises are eligible to participate provided they collaborate with at least one SME. 1

DARD Evidence and Innovation Strategy 2009-2013 http://www.dardni.gov.uk/e_i_strategy_20092013_final.pdf.pdf

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Industry partners must be from the agri-food and rural sector and at least one of the industry partner(s) must have manufacturing or processing capability or other rural economic activity in Northern Ireland. Research partners must be public sector research establishments. It is not essential for the research partner to be located in Northern Ireland, but there must be a clear benefit to the region from the proposed research. Grant will be awarded on a competitive basis until current funding is exhausted. The closing date for receipt of completed applications is 5.00pm on 4 January 2012.

Further Information For further information, please contact the RCF team as below: Research Challenge Fund Team Department of Agriculture and Rural Development Room 359, Dundonald House Upper Newtownards Road Ballymiscaw BELFAST BT4 3SB Telephone: 028 9052 5036 Email: [email protected]

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COLLEGE OF AGRICULTURE, FOOD AND RURAL ENTERPRISE

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College of Agriculture, Food and Rural Enterprise SUMMARY OF INNOVATION SUPPORT Introduction The College of Food, Agriculture and Rural Enterprise (CAFRE) is an integral part of the Northern Ireland Department of Agriculture and Rural Developments‟ Service Delivery Group. The College supports technology transfer and innovation within the agriculture production sector through its Greenmount campus in Antrim and to the food industry through the work carried out at its Loughry Campus in Cookstown. Loughry‟s Technology Transfer and Innovation Programme aims to improve the overall competitiveness of the local agri-food industry by developing the capability of the people working within the industry. Our dedicated team of technologists work with over 250 businesses each year, across all the key sectors, encouraging innovation, promoting the adoption of appropriate technology and providing a comprehensive range of accredited training. We tailor our technological advice and support packages to meet both the needs of individual businesses and the Industry as a whole, with a client base ranging from business start-up through to multi-national companies. Our technologists have access to world-class facilities in our Food Technology Centre and Food Business Incubation Centre. With more than 20 years experience of working with food businesses, we treat client confidentiality as a key priority. If you require assistance, please don‟t hesitate to contact us. Interested? If you would like to know more about the work of the Food Technology Development Branch please visit our website at: http://www.cafre.ac.uk/index/information-for/industry/food-industry/industryadvice.htm Or contact: Joy Alexander Head of Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown Co. Tyrone BT80 9AA Tel: 028 867 68132 E-mail: [email protected] 29

Support for the Meat Industry The meat industry is vital to the local economy, achieving 49% of the gross turnover of the food processing sector (£1371 million) in 2007. With added value products contributing only £232 million towards this figure there is much potential to increase new product and process development within the sector. Our committed team of food technologists provide technical advice across all meat sub-sector businesses including beef, lamb, pork, poultry and fish. Our programme of assistance encompasses a wide range of technical issues including , training in meat technical skills,. We have expertise and well equipped pilot facilities to investigate a wide range of meat processing systems including; size reduction, forming, enrobing, injection, tumbling, cooking (conventional, steam, water), smoking, and packaging (modified atmosphere and vacuum). Sauce manufacturing equipment and sous-vide/post packaging pasteurisation are also used extensively in the development of ready meals with extended shelf-life. Examples of work undertaken: • New meat product and process development • Delivery of training in meat technical skills leading to BTEC Advanced Award/Certificate in Meat Technical Skills • Review of quality management systems • Sensory evaluation and product benchmarking • Factory design • Meat labelling and legislation Interested? If you are interested in working with our Meat technologists to improve your business, or would like more information on what we have to offer, contact: Joy Alexander Head of Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown Co. Tyrone BT80 9AA Tel: 028 867 68132 E-mail: [email protected]

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Support for the Dairy Industry Northern Ireland produces approximately 1.9 billion litres of milk annually which is converted into liquid milk, powders, cheese, ice cream and butter. Our team of milk technologists are available to assist existing companies and those considering farm diversification. Assistance ranges from technical problem solving, product and process development through to quality management systems and quality evaluation. Our pilot processing facilities have incorporated the latest Supervisory Control and Data Acquisition (SCADA) technology to demonstrate automation. Examples of work undertaken: • The incorporation of functional ingredients in dairy products. • Development of innovative dairy products. • The application of new starter cultures / other ingredients in fermented dairy products. • Shelf life evaluation of probiotic products • Programmes to review and enhance milk quality • Milk Skills Training Programmes Interested? If you are interested in working with our Milk technologists to improve your business, or would like more information on what we have to offer, contact: Rosemary McKee Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown Co. Tyrone BT80 9AA Tel: 028 867 68163 E-mail: [email protected]

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Support for the Cereal, Fruit and Vegetable Industry The cereal, fruit, vegetable and egg sub-sector consists of approximately 45 companies covering a broad spectrum from micro-businesses to large companies. In 2007, over 5057 people were employed in this sector and the gross turnover of these companies was £294 million. Our team of food technologists provide information and advice across a range of technical areas. We use our modern processing equipment to facilitate the pilot scale commercial production of bakery, fruit, vegetable and egg products and have extensive knowledge of legislation specific to each commodity. The team also has experience of farm diversification and technical evaluation of potential new products/ companies and regularly assist companies to innovate and develop their products and processes. Examples of work undertaken include: New product development Review of allergen awareness Shelf life extension through modified atmospheric packaging The development of fortified products Review and evaluation of quality systems Factory design and layout Evaluation of process controls and packaging Development of clean label products Lean manufacturing Development of traceability systems Interested? If you are interested in working with our experienced technologists to improve your business, or would like more information on what we have to offer, contact: Christine Haydock Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown Co. Tyrone BT80 9AA Tel: 028 867 68143 E-mail: [email protected]

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Support for Innovation The Innovation Team works to promote the importance of innovation within the local food industry. There are opportunities for much higher levels of adoption of new products and processes to meet the needs of an evolving market. The team identifies key drivers for change, develops new product concepts in line with market opportunities and reports on new & emerging technologies, which may benefit food businesses in Northern Ireland if adopted. New product development facilities include an NPD kitchen, sensory analysis suite and an extensive range of food processing equipment. Examples of work undertaken: • Application of functional ingredients in food products • Reducing salt in foods The innovation team also link with INVESTNI on the Knowledge Transfer Partnership programme (KTP), which brings together businesses, research bodies and recent graduates to work on mutually beneficial company-based projects. Loughry has mentored a number of graduate projects within food companies on areas such as; new product development, business improvement and waste management. Interested? If you are interested in working with the Innovation team to improve your business or would like more information on what we have to offer, contact: Fiona Ferguson Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown Co. Tyrone BT80 9AA Tel: 028 867 68148 E-mail: [email protected]

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Facilities Food Technology Centre Underpinning the technology support is the wide range of excellent facilities available on site, including a world class Food Technology Centre, 4,000 square metres in size, and featuring: • • • • •

Latest design and materials for construction of food premises An extensive range of pilot & industrial scale food processing equipment A New product development kitchen Sensory Analysis suite including computerised taste panel facilities. Best practice in Energy management systems

Associated facilities 1. A Food Packaging Testing Centre incorporating distribution and materials testing laboratories. 2. Microbiological and Chemical Analytical Laboratory Services Work undertaken: Companies may make use of all these facilities as part of a package of support and advice from their client adviser from the technology transfer teams. Client confidentiality is assured at all times. Interested? If you are interested in using the facilities contact the technology transfer team appropriate to your business, or: Rosemary McKee Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown Co. Tyrone BT80 9AA Tel: 028 867 68163 E-mail: [email protected]

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Food Business Incubation Centre (FBIC) The FBIC supports potential food processing entrepreneurs. There are eight food factories at the FBIC. These were designed to provide start-up businesses with a supportive environment in which to test and commercialise their business ideas. Existing companies can also use the Centre for off-site development work. Unit size is 175 m2 or 225 m2 and units are fitted out to the highest standard. Each unit has:

Intake areas, shills and stores Changing rooms Processing Area Temperature control In-house cleaning system

Central Features: Packaging, chill & frozen storage Canteen facilities Administration support Key Feature:

Close access to expertise in food manufacture

Food Enterprise Development Programme (FEDP) Some new business ideas may not be ready for full time manufacturing - or for some micro businesses the idea of fully commercialising their idea in an incubation unit or elsewhere may not be possible. The Food Enterprise Development Programme provides entrepreneurs with an opportunity to manufacture product and market test their ideas without the initial investment in food manufacturing equipment and facilities. There are two phases to the FEDP. The initial phase provides the client with a number of key skills and competences related to food manufacture and business. The business elements are delivered through linkages with Cookstown Enterprise Centre and Invest NI. The second phase provides „production capacity‟, during which the client has access to the Food Technology Centre at Loughry on a limited basis to manufacture product. This manufactured product can be used for market testing. In addition the client can access Loughry‟s technical support services..

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Interested? If you are interested in using these facilities to develop a new business, contact: Leona Hawkes Food Business Incubation Centre 45 Tullywiggan Road Cookstown Co. Tyrone BT80 8SG Tel: 028 867 68960 E-mail: [email protected]

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Industry Training The supply of safe and wholesome food products to retail and food service markets requires knowledgeable and skilled people at all levels and links in the supply chain. Loughry offers a wide range of accredited training programmes* aimed at developing the capability of those working within the industry. Training Programmes include: • • • • • •

Level 4 Award in Food Safety (CIEH) Level 3 Award in Food Safety (CIEH) Level 2 Award in Food Safety (CIEH) HACCP for Manufacturing (CIEH) Professional Trainer's Certificate (CIEH) Professional Award in Auditing Food Quality Management Systems (Edexcel)

Bespoke Programmes Flexibility and ability to react quickly to changing circumstances are key features of Loughry‟s approach to training. Bespoke training programmes can be designed with individual companies to meet the specific training needs of employees, these courses can be delivered at a time and place to meet company needs. *the courses on offer can be seen at:- http://www.cafre.ac.uk/food-industrytraining-brochure-07-08.pdf Interested? If you are interested in any of the existing training programmes, or in developing a bespoke programme, contact: Catherine Devlin Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown Co. Tyrone BT80 9AA Tel: 028 867 68114 E-mail: [email protected]

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Training: Challenge Programmes A sustainable Agri-food industry faces many challenges. These include:- ensuring food safety and quality, increasing innovation, reducing waste and maintaining a skills base. Loughry has worked with industry representatives to develop a number of programmes to help provide the key knowledge and skills to meet these „Challenges‟ . These include • • • • •

Food Product Innovation Competitive Food Quality Competitive Food Manufacture Milk Technology Skills Meat Technology Skills

These Programmes incorporate a nationally recognised qualification - the BTEC Advanced Award and/or Certificate- and are specifically aimed at those working within the local food industry. Skills Development Our technologists provide practical workshops delivering skills development and underpinning knowledge in technical areas such as: • • • • •

Milk Pasteurisation, Ice Cream Manufacture Meat-based Ready Meals Functional Additives for Meat Workshops on Auditing for the Cereal, Fruit and Vegetable Sector

These courses are designed to be practical and interactive and to demonstrate best practice. Loughry can also provide company-specific training courses either at the Campus or at the Company. Other Programmes Cadetship Programme: This programme aims to develop market-oriented, innovative people to make a significant contribution to local food businesses. Recent graduates from a range of disciplines are recruited onto this programme and will receive training in elements of both food technology and management, prior to undertaking a placement in industry. For further information on how your company might benefit from this programme, contact Fintan McCann (028 867 68149).

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Owner / Manager Programme: A corporate management training programme for the owner managers and decision makers in local food businesses has been designed. It was developed specifically for the Northern Ireland food sector following recommendations in the “Fit for Market “report. To date more than 20 business leaders have already reported significant benefits from taking part. The unique combination of group sessions, individual coaching and visits to exemplar companies has led to an increase in personal leadership effectiveness and tangible business improvements. Further information may be obtained from Teresa McCarney (028 867 68152).

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Education Programmes CAFRE continues to develop its portfolio of programmes for the food industry available on both a part-time and full-time basis. Recently, we have introduced a number of options in nutrition and health at National Diploma level and at Foundation Degree level. Programmes are designed to meet industry needs and a common theme across all courses is the need to develop skills in innovation and entrepreneurship. Loughry also works in partnership with the University of Ulster and Queens University Belfast in NICENT (Northern Ireland Centre for Entrepreneurship) to drive, promote and support entrepreneurship in the food sector and to embed entrepreneurship into all of the campus education programmes. Further information on all the education programmes on offer may be obtained from Sandra Witherspoon (028 867 68121). Interested? If you wish to contribute to these initiatives, or would like more information, contact: Teresa McCarney Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown BT80 9AA Tel: 028 867 68152 Email: [email protected]

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Waste and Energy Management There is increasing pressure on companies to improve their environmental performance, to enable them to create more cost effective (and hence more competitive) operations, fulfil environmental requirements of customers, meet current and future legislative requirements and improve the image of the region. Implementation of a waste minimisation strategy within a business involves the full spectrum of the company‟s activities, from the purchase of appropriate raw materials in relevant packaging, through processing, storage, despatch and returned goods. It also involves the efficient use of services (water, electricity, fuels etc.) and the minimisation of effluent and waste streams. In light of current and forthcoming legislation technologists at Loughry are involved in the development and demonstration of new waste treatment technologies and can assist companies implement a waste minimisation strategy through sharing and promoting best practice. Interested? If you are interested in implementing a waste minimisation strategy within your company please contact: Teresa McCarney Food Technology Development Branch College of Agriculture, Food and Rural Enterprise Loughry Campus Cookstown Co. Tyrone BT80 9AA Tel: 028 867 68152 E-mail: [email protected]

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AGRI-FOOD AND BIOSCIENCES INSTITUTE

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The Agri-Food and Biosciences Institute (AFBI), is a leading provider of scientific research and services to government, non-governmental and commercial organisations. With our unique breadth of facilities and scientific capability in agriculture, animal health, food, environment, biosciences and economics AFBI conducts a wide range of valuable projects for both the public and private sectors The Corporate Aims of AFBI are to: •

Deliver high quality, best value, statutory, diagnostic and analytical scientific programmes in the areas of agri-food, animals (including fish), plant health and the environment.

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Provide access to specialist expertise and facilities for both industry and public sector bodies for contracted scientific services, including both basic and applied R&D.

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Maintain a critical mass of appropriate skills to provide an emergency response capability for DARD and other agencies.

AFBI is uniquely positioned to address all aspects of food production from primary producer through processing to the consumer, ensuring environmentally sensitive management and protecting public safety. The following pages provide an overview of some aspects of scientific work on food conducted within AFBI.

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FOOD CHEMISTRY & FOOD MICROBIOLOGY @ Agriculture, Food & Environmental Science Division (AFESD) RESEARCH Fundamental and strategic research on the safety and quality of foods is undertaken to underpin other functions of the Division: analysis of foods to ensure safety and quality and advice to Northern Ireland's agri-food industry. Examples of research undertaken include the following: Food Chemistry • Meat is a major product of Northern Ireland and the effects of husbandry and meat processing on meat quality are studied. Of particular interest is the connection between animal welfare and quality. • Research on flavour chemistry is determining how the natural desirable flavour of meat, and other foods, is formed and how it might be optimised to enable the production of a consistent, well-flavoured product. • Studies on the modification of lipid composition aim to improve the nutritional and functional properties of eggs and dairy products. • Research on the benefits of using high pressure processing in milk and starch systems investigates the benefits of this new technology for the dairy industry. • The potential benefits of using natural antioxidants such as flavonoids to overcome the effects of oxidation in foodstuffs and improve product quality is under investigation. • Studies on mechanisms of production and degradation of halogenated compounds by plants, fungi and bacteria are relevant both to pectin containing fruits and vegetables and also the possible role of organohalogen compounds in the environment. • Eating quality includes appearance, texture and flavour and these attributes are studied using both instrumental and sensory evaluation techniques. Factors affecting the eating quality of meat, low-fat meat products, high pressure-treated foods, potatoes, garlic, tomatoes and many other products have been investigated. • A current project is focusing on systems for predicting and managing the eating quality of beef produced in Northern Ireland. • Irradiated foods on sale must be labelled as such. It is, therefore, necessary to be able to test whether or not foods have been irradiated. The Division has been at the forefront of the development of methods for identifying irradiated foods.

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Food Microbiology Research undertaken can into three areas which are aimed at answering the following questions: • How quickly can we detect and categorise microorganisms? • How can we control their growth?

•

Are there ways we can exploit the beneficial effects of microorganisms? Investigations are conducted in the areas of food safety, food spoilage, food processing and food biotechnology. • Novel culture and molecular methods are being developed for detection of Mycobacterium avium subsp. paratuberculosis (MAP) in dairy and meat products. • Extension of shelf-life and enhancement of safety by treatment of foods with high pressure, irradiation or other novel processing technologies has been pioneered in the Division. • Traditional methods for detecting or strain-typing microorganisms relied on our ability to grow them on an agar medium. However, with the development of modern molecular biology techniques this is no longer essential. • The presence of bacteria can be confirmed serologically or by the detection of traces of DNA. For example, a method for assessing the microbial populations in the gastro-intestinal tracts of poultry and pigs has been developed. • As microorganisms are not all harmful, investigations are undertaken to study how they can be used to pre serve foods by producing acid and antimicrobial peptides, and also on the production enzymes of use to the food industry.

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ANALYSIS A range of analyses can be undertaken to ensure that the food we eat continues to be safe and of high quality. Laboratories are accredited to perform a range of tests to recognised standards. Examples of analyses undertaken include the following: • Food surveillance for a range of food safety and quality parameters is conducted by the Food Chemistry Analytical Unit. Foods are monitored for a wide range of pesticides, herbicides, heavy metals and organic contaminants. Work is carried out to UKAS and/or GLP accredited standards. The Unit is an EU National Reference Laboratory for pesticide residues and heavy metals analysis. Along with the Dairy Technical Laboratory in Food Microbiology Branch (a National Reference Laboratory for milk), milk is tested to ensure that it meets statutory requirements. • Methods have been developed to detect irradiated foods. This means that irradiated foods which have not been labelled as such can be identified. Small quantities of products can be irradiated for experimental purposes. • The Sensory Evaluation Unit evaluates the eating quality of food for research and industry, using British Standard/ISO techniques. Such methods are valuable for assessing production problems, off-flavours, and product development. Industry staff are also trained in sensory methods suitable for their organisation. • Radionuclide analysis was introduced following the Chernobyl disaster in 1986. Currently there is a programme of background reassurance monitoring, as well as an analytical service to support exports from Northern Ireland. • Spoilage and pathogenic microorganisms are monitored in meat and dairy products, in order to protect public health and assist the food industry. Specialist UKAS accredited laboratories are available for containing pathogens and for mycotoxin detection.

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EXAMPLES OF OTHER FOOD SERVICES AVAILABLE @ Agriculture, Food & Environmental Science Division (AFESD) High Pressure Processing of Foods High pressure processing is a non-thermal food processing technology which can improve the safety and shelf-life of many foods without adversely affecting sensory or nutritional quality. It can be used to produce new food products which cannot be made using conventional treatments such as thermal processing. The facilities available within the Division are uniquely designed to help food companies assess the potential benefit of the technology to their business with a view to developing new innovative food products and/or improv-ing current processing methods. Facilities • • • •

Commercial scale high pressure food press Laboratory scale pressure equipment Complementary food sample preparation areas Microbiology laboratories and sensory evaluation unit

Services • • • •

Services tailor-made to meet individual company needs High pressure processing of pre-packaged foods Assistance with preparation and packaging of products Testing for shelf-life and sensory quality

Potential Applications • Dairy products e.g. 'raw milk' soft cheeses with improved assurance of microbiological safety, improved functional properties in yoghurts and certain cheeses • Fruit products e.g. juices, dairy and non-dairy smoothies, jams, sauces with improved nutritional and sensory qualities • Meat products e.g. cooked meats with improved safety and shelf-life • Seafood e.g. improved microbiological safety, shelf-life, and yield of shellfish

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Sensory Evaluation of Foods Appearance, odour, flavour and texture are extremely important for the enjoyment of foods. Sensory eval-uation is a scientific method of assessing the eating quality of food under controlled conditions. Sensory evaluation is undertaken for the purposes of... Research • ooking at ways to improve the quality of food • identification of production factors important for eating quality Industry • product development, problem solving and prevention of off-flavours • management of quality by understanding factors affecting it and consumer requirements Training •

training industry personnel to assess quality

Examples of Sensory investigations undertaken include... Chicken: effect of production factors, high pressure processing on eating quality Beef, pork: effect of bull versus steer, breed age and welfare of animal Milk and Dairy Products: identification of off-flavours, spreadability of butter Lamb: production flavours, varying salt levels for preservation in hot countries Salmon: influence of wild versus farmed and sea versus river Potatoes: effect of variety, attributes most important for acceptability

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BACTERIOLOGY @ Veterinary Sciences Division (VSD) RESEARCH Research at the Bacteriology Department is directed towards improving detection of food-related pathogens, elucidating the epidemiology associated with such pathogens in animals and developing improved control measures and control programmes. Examples of research being undertaken include the following: Food-borne pathogens Salmonella • Much of the on-going research on Salmonella relates to increasing the current understanding its epidemiology in food animals. •

Studies are underway to determine the prevalence of Salmonella spp. in pigs at slaughter.

•

In response to questions raised following outbreaks of Salmonella infections in humans, a study has been undertaken to investigate the occurrence of Salmonella in table egg production flocks. The Bacteriology Department has continued to develop and refine a database of Salmonella spp. isolated from animals in Northern Ireland which provides useful information on Salmonella trends in food animals.

•

VTEC •

Research undertaken on the verotoxigenic Escherichia coli (VTEC) was initiated in response to concerns for public health.

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Studies of the pathogenic mechanisms of VTEC strains are on-going.

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Development of methods of rapid detection and identification of these organisms have been developed.

Campylobacter

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•

A collaborative multidisciplinary research project is investigating the epidemiology and control of Campylobacter spp. in commercial broiler flocks. It aims to devise strategies to reduce the prevalence of this common food pathogen in Northern Ireland thus providing safer food.

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The poultry industry is heavily epidemiological field studies.

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Molecular techniques are being developed and assessed for specifically identifying Campylobacter spp. from poultry and for tracking their movement in the poultry food chain.

involved

with

the

laboratory

in

•

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Detection methods involving traditional culture, monoclonal antibody and molecular techniques have been developed and refined in an attempt to improve detection of this pathogen.

ANALYSIS The Bacteriology Department contributes towards safeguarding human health through surveillance for bacteria that may have food safety implications. Statutory and analytical testing for bacterial food-associated pathogens forms an important platform for implementing control measures, which aim to minimise the adverse economic and public health impact of such bacteria. Examples of analyses undertaken include the following: Food-borne pathogens Salmonella • VSD is designated as an EU National Reference Laboratory for animal salmonellosis. Functions include confirmation and typing of suspect Salmonella cultures. • Statutory surveillance of samples from poultry breeding flocks and hatcheries is carried out and analytical testing of other samples is offered as a service to the Northern Ireland agri-food industry. • Follow-up testing following incidents of infection in farm animals or following outbreaks of human infections. • Surveillance for antimicrobial resistance in Salmonella spp. isolated from food animals is routinely undertaken. Campylobacter • Routine testing for Campylobacter spp. from submitted specimens is carried out as a service to the Northern Ireland agri-food industry, as is culture biotyping. • Surveillance for antimicrobial resistance in Campylobacter spp. isolated from food animals is routinely undertaken. VTEC • Specimens from animals are tested for verotoxigenic Escherichia coli (VTEC) including E. coli 0157 when required as follow-up investigations into cases of human infection. Other bacteria from food animals • Routine cultures are carried out for other bacterial pathogens from food animals as part of regulatory surveillance. These notifiable zonootic pathogens cultured for include: Brucella abortus; Mycobacterium bovis; and Mycobacterium avium subsp. paratuberculosis.

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CHEMICAL SURVEILLANCE @ Veterinary Science Division (VSD) RESEARCH The Chemical Surveillance Department (CSD) tests a wide range of commodities from beef to shellfish for the presence of licensed veterinary medicines, illegal growth promoters and marine biotoxins. To do this there is a continuing need to develop rapid and robust testing systems. Examples of research undertaken include the following: Licensed Medicines The feed additive Nicarbazin is a common contaminant of poultry and eggs. CSD is leading Europe through the development of rapid biosensor tests which can test samples for this compound in 3 minutes. Illegal Growth promoters The development and application of a multi-residue screening test for a wide range of illegal anabolic steroids in cattle. Shellfish Development of rapid screening tests for a range of shellfish toxins that have been found in the British Isles. Experimental studies are carried out on-farm and in feed mills to investigate the causes of unwanted residues of these chemical residues in food. Nicarbazin In collaboration with the industry, scientists in CSD have adopted a farm to fork approach to identify how nicarbazin residues occur in food. This has resulted in Northern Ireland poultry and eggs having the lowest preva-lence of nicarbazin residues in the UK. Furazolidone It is illegal to administer furazolidone to food producing animals. Most laboratories world-wide use tests that can only detect the abuse of this drug for a few hopurs after administration. A new generation of tests has been developed at CSD which can detect abuse up to 7 weeks following treatment. Using these tests, we have shown that furazolidone is not being abused in Northern Ireland.

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ANALYSIS The Chemical Surveillance Department (CSD) at VSD helps protect the health of consumers by monitoring food, produced and consumed in Northern Ireland for the presence of potentially harmful chemical residues. Requirements for testing CSD is an EU National Reference Laboratory (NRL) for veterinary drug residues. EU NRLs are required to test a proportion of all food of animal origin for the presence of a wide range of chemical residues. In addition, because the Northern Ireland agri-food industry is heavily dependent on exports, CSD is required to carry out additional testing to support and underpin the local industry. Such testing helps to ensure the safety of the consumers of Northern Ireland produce. Products tested A wide range of sample types (from the eyeballs of cattle to the testicles of shellfish) are tested for the presence of more than one hundred different chemical compounds. These fall into three categories: • Licensed veterinary medicines • Illegal growth promoting drugs • Marine biotoxins Testing techniques A comprehensive range of analytical techniques are carried out under externally audited laboratory accreditation systems. Rapid and inexpensive screening tests coupled with sensitive and specific confirmatory tests are used: • to ensure that results can be available before produce enters the human food chain • to ensure that as many compounds as possible are covered by the DARD testing schemes Resulting actions taken Depending on the nature of any chemical detected, DARD and the FSA (NI) will take different courses of action. These may range from advice (in the case of licensed medicines), through prevention of contaminated product entering the human food chain (e.g. toxic shellfish) to the prosecution of offenders in a court of law (e.g. administration of illegal growth promoting drugs).

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ADVICE FROM EXPERTS The production of food involves many complex processes, and staff are frequently called upon to advise the Northern Ireland agri-food industry. The fundamental scientific knowledge derived from research studies and a wide range of analytical investigations provides a sound background for up to date scientific advice. For example, advice from AFBI is available on: Hygiene and microbial safety Staff are expert in identifying and remedying problems arising due to microbial contamination during many aspects of food manufacture and preservation, including sanitisation, thermal processing and waste treatment. Food composition and processing Unseen contamination or small changes to raw materials and ingredients can give rise to substandard food products. Undetected malfunctioning of equipment can also lead to defects, which can have potentially damaging implications for the manufacturer. Analytical support and advice are available to help the manufacturer isolate the cause and restore product quality. Sensory evaluation and the identification and prevention of off-flavours Advice and assistance is offered on appropriate sensory methods for product development, quality control and the detection and prevention of off-flavours and taints. Training of staff for sensory testing is also performed. Veterinary issues Advice is offered to minimise the occurrence of drug residues in food. Examples include guidance to farmers and feed compounders on the prevention of crosscontamination of animals and their feedstuffs with veterinary medicines.

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NORTHERN IRELAND CENTRE FOR FOOD AND HEALTH

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NORTHERN IRELAND CENTRE FOR FOOD AND HEALTH (NICHE) Introduction Formally established in 1996, NICHE is located in the Centre for Molecular Biosciences (CMB) at the University of Ulster in Coleraine. The mission of NICHE is three-fold: • To identify foods and food components with potential benefits for human health; • To elucidate the relationship between diet and common chronic diseases; and • To support industry by evaluating new food products. Having achieved the top rating of 5* for research in the previous two (1996 & 2001) UK-wide University Research Assessment Exercises (RAE), NICHE played a significant role in the attainment of the top rating on research power of the Biomedical Sciences submission in the most recent 2008 RAE. As one of the top university-based nutrition research centres in Europe, NICHE features a state-ofthe-art clinical trials centre with facilities designed to meet in full European Union requirements for health claims. A key part of the success of NICHE is that its scientists collaborate closely with other specialist researchers at the University of Ulster and other centres of research excellence, in areas such as cancer, heart disease, osteoporosis, obesity and diabetes. This millennium is proving to be a period of unprecedented challenge and opportunity for the food industry, and NICHE research is focused around many of the “hot topics”. Contact details: For further information about the work of NICHE, please contact: Sean Strain Director of NICHE & Professor of Human Nutrition Tel: 028 7032 4795 Fax: 028 7032 3023 Email: [email protected] Website : http://biomed.science.ulster.ac.uk/niche For general enquiries, please contact: Alison Deehan Tel: 028 7032 3039 Fax: 028 7032 3023 Email: [email protected] Website : http://biomed.science.ulster.ac.uk/niche In the following sections, we detail the specific research areas at NICHE in which NICHE / Industry collaboration can take place.

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ENERGY BALANCE, APPETITE REGULATION AND NUTRITION EDUCATION The increasing prevalence of overweight and obesity among children and adults is a major public health challenge in the UK and worldwide. Obesity is a complex disorder influenced by many factors involving both the individual and wider environment. The central factor in the development of obesity is sustained positive energy imbalance i.e. the energy consumed from food is greater than the energy expended in physical activity. Our current research investigates the factors that affect the amount of food that an individual consumes, including: portion size; energy density; and, satiety. We also measure physical activity using questionnaires and accelerometers. Past and present studies have utilised the residential facilities in the Human Intervention Studies Unit (HISU). The HISU also includes state-of-the-art body composition facilities: BOD POD; and, Dual Energy X-ray Absorptiometry (DXA). Past research has also included the development of two interactive learning CD-ROMs "Dish-it-up!" aimed at 11 to 12 year olds and "Taste Buds" aimed primary school children. The CD-ROMs were designed to promote healthy eating and physical activity among school aged children. Contact: Professor Barbara Livingstone - [email protected]

FOLATE AND RELATED B VITAMINS IN HEALTH AND DISEASE Conclusive evidence has been available for over 15 years that folic acid given to mothers before conception and in early pregnancy prevents spina bifida and related birth defects collectively known as neural tube defects (NTDs). Since then, other potential roles for folate have emerged to the extent that it should no longer be perceived by consumers as "a woman‟s nutrient". Evidence suggests that an optimal status of folate and the related B-vitamins (vitamin B12, vitamin B6 and riboflavin) may protect against cardiovascular disease (particularly stroke) and certain cancers, and may have other important roles in maintaining cognitive function and bone health. These beneficial effects of folate and related B-vitamins may be mediated by their ability to lower blood homocysteine level, itself a recognized risk factor for heart disease and stroke, both major health concerns in industrialised countries throughout the world. Studies in the Folate and B-vitamin Group at the University of Ulster are focused on the roles of these important nutrients in disease prevention, the best means to achieve an "optimal" status and the interplay between the dietary and genetic factors involved. It is known for example that around 1-in-10 healthy people have a genetic variant ("TT genotype") which predisposes them to high blood homocysteine levels. Such people are estimated to be at 14-21% greater risk of cardiovascular disease compared to those without this factor. For these individuals, dietary supplementation with folic acid and B-vitamins is especially recommended. The very latest evidence from our research has indicated that riboflavin supplementation can significantly lower blood pressure in patients with the TT genotype, over and above the therapeutic effect of routine anti-hypertensive (blood pressure-lowering) drugs. Contact: Professor Helene McNulty - [email protected] 57

PHYTOCHEMICALS AND GUT MICROFLORA IN HEALTH AND DISEASE We interpret the term phytochemicals, in a broad sense, to comprise any of the very diverse range of relatively minor plant components, which are not recognised as nutrients, but that may exert health benefits through a variety of mechanisms. Current projects include our participation in the EU 6th Framework Integrated Project Healthgrain (healthgrain.org) where we are assessing the uptake and physiological impact of components in wheat in human intervention studies, with a focus on phenolic acids, and the physiological methyl donors, choline and betaine. A non-digestible carbohydrate, with prebiotic effects, is being evaluated for effects on lipid metabolism, gut hormone responses and appetite in humans. We have ongoing research into gut microflora, and their interactions with prebiotics and gut health. Furthermore, phytochemicals from sources including berries, olives, soya and crucifer species are being assessed for potential effects on carcinogenesis, using in vitro and animal models, and humans. Metabolomic and nutrigenomic tools are being increasingly used to investigate the complex interactions between phytochemicals, and risk factors for chronic diseases. Much of our research is cross-cutting and we work closely with other research areas within NICHE, and with many research centres in Ireland, Britain, Europe and beyond. Contact: Professor Rob Welch - [email protected]

MICRONUTRIENT MODULATION OF IMMUNE FUNCTION Alterations in immune function and inflammation are associated with the major diseases on the developed world, including cardiovascular disease, cancer and dementia. While it has been recognized for many years that deficiency of particular nutrients can lead to impaired immunity and susceptibility to infection, suboptimal status of nutrients, as is evident in the Western World can also lead to impaired immune function. NICHE conducts fundamental research assessing changes in immune function associated with normal physiological processes and also associated with pathological disease processes. The group also researches the complex relationship between specific nutrients and immune function. In the last five years the group has carried out observational research and reported changes in immunological and haemostatic function in pregnancy, which protect the mother and fetus from pregnancy complications. This research also highlighted the potential benefits for pregnant women in continuing folic acid supplementation throughout pregnancy. Research has also shown that the immune system of men and women aged 55-70 years shows different associations with age, with ageing of the immune system in women possibly delayed owing to the protective actions of the female hormones. The influence of specific micronutrients including omega-3 fatty acids, zinc, γtocopherol and vitamin D in modulating immune function is a particular interest of the research group and a number of studies have been undertaken and are currently being performed in this area. The intervention studies focus on a 58

nutritional approach, providing micronutrient supplementation at a level which can be achieved by dietary strategies with whole foods or functional foods. Soy isoflavones have been postulated to confer protection against hormonedependent cancers, such as those of the breast and prostate. The effects of soy isoflavones and other phytoestrogens on breast and prostate cancer development have been investigated by the research group at the cellular and molecular level, highlighting the possible anti-metastatic effects of these compounds. Of further interest to the research group is the role of vitamin D in prostate cancer. Contact: Dr Julie Wallace – [email protected]

NUTRITION, TOXICOLOGY AND CHILD DEVELOPMENT Fish contain nutrients that promote optimal foetal growth and development but also contain methylmercury (MeHg) that can have neurotoxic effects. A longitudinal observational mother-child cohort is investigating associations between maternal exposure to nutrients, especially long-chain polyunsaturated fatty acids (LCPUFA) and toxins, especially MeHg, and child development in the Republic of Seychelles, an Indian Ocean archipelago where fish consumption is high. These studies are funded by the Seychelles Child Development Nutrition Study from the National Institutes of Health (USA) and by the EC. Findings to date support the potential importance to child development of n-3 LCPUFA present in fish and of LCPUFA in the overall diet and indicate that the beneficial effects of LCPUFA can obscure adverse effects of maternal MeHg exposure in longitudinal observational studies. This research is part of a large collaborative effort involving scientists not only from the University of Ulster but also a team of toxicologists, pediatricians, psychologists, statisticians, dietitians and nurses from the University of Rochester and the Ministry of Health in the Republic of Seychelles. Contact: Professor Sean Strain - [email protected]

FOOD SAFETY, SECURITY AND REGULATORY AFFAIRS The prevention of food spoilage and foodborne disease has always been an important issue for food producers and public health agencies. However, continuing high profile food-related scares and crises mean that consumers and consumer groups are also becoming much more interested in, and concerned about the safety of the many and diverse food products now on offer. Increasing pressure to deliver consistently an expanding range of “fresh”, minimally processed, high quality, guaranteed safe foods is driving research into the basic science of the interactions among bacteria, food and food production systems. Similarly, the pace of development of ever more complex food processing and service systems increases the need for more sensitive, rapid and reliable techniques and strategies for the detection and control/elimination of undesirable pathogens and spoilage bacteria from the food chain. Recently, interest in many aspects of microbiological food safety and security has further increased as governments, processors, retailers and consumers begin to grapple 59

with the emerging challenges of bioterrorism directed against the national and international food production and service chain . NICHE has major expertise in food microbiological safety, particularly in the areas of the epidemiology, pathogenicity, detection and control of food borne pathogens. Work in this area includes, rapid molecular methods for the detection of such pathogens as Verocytotoxigenic E. coli, Listeria, Salmonella and Campylobacter; the physiology and genetics of stress hardening, enhanced virulence and antibiotic resistance in food borne pathogens; risk assessment and HACCP (Hazard Analysis & Critical Control Point) systems, and the detection and control of undesirable pathogens in processing, retail and domestic environments. How NICHE can help Industry in relation to food safety: The continuing drive towards increasingly high standards of food safety and microbiological quality, coupled with the rapid advancement of diagnostic techniques, present major challenges and opportunities for the food industry, where simply “keeping up” can be demanding. NICHE scientists can offer key expertise and advice in the following areas: rapid detection of key and emerging pathogens; development and validation of systems for the control of pathogens; microbiological surveillance and assessment throughout the food chain; and microbiological safety, quality and stability in new product formulation and development. Contact: Dr Patrick Naughton - [email protected]

PSYCHOLOGICAL FACTORS ASSOCIATED WITH FOOD AND NUTRITION Work in the psychology of food and health seeks to complement that of the other NICHE research groups in researching issues related to food product development, both consumer and sensory, psychological functions and health behaviour. Using a range of methodologies both quantitative and qualitative, research is ongoing into factors influencing food preference (including taste acuity) and choice (consumer perceptions and attitudes); psychological benefits of foods (affective, cognitive and behavioural); sensory assessment of food and food products (employing ‟untrained‟ consumers); psychological underpinnings of the metabolic syndrome; and, factors determining infant feeding decisions. Understanding of these areas is important for the successful promotion of healthy eating. Contact: Dr. Barbara Stewart-Knox - [email protected]

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QUEEN’S UNIVERSITY OF BELFAST

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What can Queen’s University offer Northern Ireland’s Food Industry? • Graduates with knowledge, skills and experience to help develop your business. • Opportunities for you to become involved in the education of graduates – your potential employees. • Continuing Professional Development programmes designed to support companies and their staff in responding to present and future challenges. • Research collaborations integrated „from field to fork „. Institute of Agri-Food and Land Use Agri-food is increasingly operating in a global market for production, processing and distribution. In addition, the importance of sustainability in relation to environmental quality in both rural and urban area, is of increasing concern. Responsive, high quality education is essential to ensure the agri-food & land industries remain innovative, sustainable and globally competitive. To secure this success, they need to draw on excellence in areas as diverse as nutrition, diet and health, chemical engineering, biomedical sciences, biochemistry, environmental planning and management and economics. The Institute of Agri-Food and Land Use (IAFLU) provides a range of undergraduate and postgraduate programmes, in an interactive and creative learning environment. IAFLU is at the forefront of ensuring the agri-food and land use sectors maintain their competitive edge needed to meet the challenges posed by European enlargement and the global marketplace. IAFLU also conducts cutting edge, environmental, food safety and nutritional research of local, national and international importance. We provide a strong and motivating research environment and the concentration of academic staff in key thematic areas maintains international standing in these specialisms. Graduates The importance of food quality, food safety and nutrition within the food sector at local and global levels has been recognised in the development of the BSc (Hons) degree in Food Quality, Safety and Nutrition, delivered by Agri-Food and Land Use (IAFLU) within the School of Biological and Food Sciences, at Queen‟s. The curriculum includes the study of food structure and composition, microbiology, hygiene, nutrition, diet and health, quality food production, food plant design, business management and economics and marketing. It has been designed with both employers and students needs in mind. The increasing public interest in nutrition, mirrored by increasing food industry interest has been reflected in the development of a course with wide ranging subject content geared towards producing graduates with a holistic understanding of quality food production, food safety and diet in health and disease. Interpersonal skills such as teamworking, communication skills including oral and written skills, IT and numeracy skills, self management and professional development and intellectual and practical skills are all developed thorough the 62

degree. Compulsory work experience is an integral assessed element of the degree, available as a 4-5 month placement within a 3 year programme or as a full year within a 4 year „with Professional Studies‟ programme. This offers you an opportunity to assess potential employees. Opportunities Interaction of the food industry with IAFLU is essential to ensure appropriate graduates are being developed for employment. Opportunities for food industry input come through the Curriculum board, offers of work experience, involvement with Honours projects and direct curriculum activity such as visits to your premises, specialist talks, supply of case studies and mock interviews. These opportunities enable you to ensure that graduates have first hand relevant experience of the food industry, an investment for their and your future. Continuing Professional Development IAFLU is keen to examine the potential for developing programmes involving Continuing Professional Development (CPD) of food industry staff at all levels. Examples of formal courses could involve Foundation degrees or Postgraduate taught courses and could include work based learning. Alternatively, short course provision through attendance at specific modules either offered through the teaching provision or specifically developed to meet a need could also be offered. Research IAFLU has a vigorous research programme that focuses on three complementary themes: Environmental Economics Food Safety Human Nutrition and Health Research is undertaken in a suite of state-of-the-art laboratories. These are extremely well equipped with a wide range of bio-analytical, physio-chemical, microbiological and cell culture related instrumentation. We provide a highly stimulating environment for research, including links with many international research groups based in regions such as Europe, USA, Canada and China. A high proportion of the research is funded by competitively won proposals submitted to international programmes. 63

The IAFLU researchers are a high talented, multi-national team. Professor Chris Elliott, Director, Institute of Agri-Food and Land Use

Food Safety The Food Safety research group looks at many aspects of food safety pertaining to microbiological and chemical threats which can arise in the food supply chain. The expertise within the group is highly diverse but extremely complementary with the result that a cross fertilization of ideas and scientific methods emanates The research is performed in a suite of state-of-the-art laboratories located on the main University Campus within the David Keir Building and Medical Biology Centre. The research group is headed by Professor Chris Elliott ([email protected]) and is divided into four main areas: 1. 2. 3.

Microbiology, Dr Irene Grant ([email protected]) Drugs, Dr Chen Situ ([email protected]) Endocrine disrupting chemicals (Man-made Toxins), Dr Lisa Connolly ([email protected]) 4. Natural toxins, Professor Chris Elliott ([email protected]).

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Human Nutrition and Health We eat food so our bodies obtain the proteins, energy, vitamins and minerals needed to maintain health and prevent disease. In recent years, there has been great interest in the implications for human health of minor food components, including antioxidants, appetite regulators and compounds that might help to combat diabetes and other diseases. The health effects of components formed as a result of cooking or food processing is receiving increasing attention. Research at the food-health interface in IAFLU focuses on the effect of diet on human health. We are undertaking research in all of the following areas: 1. Impact on cardiovascular and gut health of compounds called advanced glycation endproducts (AGEs) formed both during food processing and in our bodies as part of normal ageing; 2. Generation and bioactivity of antioxidant compounds formed during food processing; 3. Therapeutic biomolecules that mimic gut hormones and may help to prevent some of the effects of diabetes, Alzheimer‟s disease and cardiovascular disease; 4. Interventions (including human dietary interventions) to develop strategies to control appetite and body weight; 5. Food and nutritional metabolomics to understand relationships between metabolite profiles and disease states in humans and crops.

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Connected 2

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This is the first Knowledge Transfer project in the UK to be delivered between Higher and Further Education sectors. The £4 million programme provides a “onestop-shop” for companies wishing to access research and technical expertise within Queen‟s University, the University of Ulster and Northern Ireland‟s six Further Education Colleges. Through Connected 2, businesses will continue to have coordinated access to the expertise represented by the six Regional Colleges and the two Universities - in terms of research, product development, Knowledge Transfer, innovation and training. Connected 2 will also incorporate additional strategic links with AFBI and CAFRE to improve the provision of effective and coordinated Knowledge Transfer services to Northern Ireland‟s large and strategically important agri-food and biotechnology sectors.” For further information please visit: http://www.connected.ni.org/

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INTERTRADEIRELAND

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General Information On InterTradeIreland InterTradeIreland is a body established in 1999, as a component part of the Belfast Agreement between the governments of Ireland and of the United Kingdom of Great Britain and Northern Ireland. Our legislation defines our role as: „A body to exchange information and co-ordinate work on trade, business development and related matters, in areas where the two administrations specifically agree it would be in their mutual interest.‟ Our vision is one of a globally competitive all-island economy characterised by the optimal utilisation of the island‟s resources, particularly knowledge resources, to drive competitiveness, growth and wealth creation across this island. We passionately believe that the creation, development and exploitation of allisland Networks can be the cornerstone upon which the value of collaboration between stakeholders such as businesses, government departments and agencies, trade associations and third-level academic institutions can be enhanced to drive improvements in the competitiveness of the island economy. Our 20052007 Corporate Plan sets out in detail the rationale for this approach and the specifics of its implementation. For more information on InterTradeIreland or our projects log onto www.intertradeireland.com or contact us on 00 44 (0) 28 30834100.

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Science, Technology and Innovation The objective of our Science, Technology and Innovation programmes is to help create partnerships between businesses who are working to create new products and processes and the third-level institutions and other commercial partners who have the knowledge and expertise which are required for success. Our Science, Technology and Innovation programmes include:-. FUSION FUSION is the first all-island technology transfer programme. It offers firms with technology-based needs, such as the development of new products and processes, with the opportunity to work within three-way partnerships, which comprise companies, third-level research institutions with specialist expertise and a high-calibre science and technology graduate. To date there have been 62 FUSION projects run, with capacity for a further 130 over the next three years. Business sectors represented include biotechnology, food products, pharmaceuticals, polymers, information technology, engineering fabrication and packaging. INNOVA To maintain competitive advantage, companies are engaging in a growing array of strategic alliances. INNOVA is a new All-Island Collaborative R&D programme aimed at stimulating, promoting and supporting R&D co-operation between firms, North and South, with the support of public research organisations where required. INNOVA funding establishes a supportive environment for joint North/South activities and encourages synergistic and complementary flows of technology among partnerships and networks of private companies.

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FOOD STANDARDS AGENCY

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Food Standards Agency – Role and Functions The Food Standards Agency (FSA) is a non-ministerial UK department set up in 2000. It answers to a board appointed to protect public interest. The FSA has offices in Belfast, Aberdeen, Cardiff and London. The FSA has three core aims: • Put the consumer first • Be open and accessible • Be an independent voice FSANI is the central competent authority for food standards. Its roles and responsibilities include: • Advising Ministers on food safety and standards issues • Developing policy and proposing legislation • Auditing district councils‟ food enforcement activities • Auditing meat hygiene enforcement by DARD veterinary service Giving the public advice on diet and nutrition issues Our Aims By 2006, the Agency's key aims are to: • reduce food borne illness by 20% by improving food safety right through the food chain • help people to eat more healthily • promote honest and informative labelling to help consumers • promote best practice within the food industry • improve the enforcement of food law • earn people's trust by what we do and how we do it The FSA Board The Food Standards Agency Board members are appointed to act collectively in the public interest, not represent specific sectors. Members are responsible for overall strategic direction, ensuring the Agency fulfils its legal obligations so that its decisions or action take proper account of scientific advice, the interests of the consumer and other relevant factors. Open meetings of the FSA Board give the public an opportunity to see how the Board goes about discussing the Agency's policies and reviewing its work. The Board of the Food Standards Agency holds meetings in public, and publishes Board meeting agendas, papers and decisions. NIFAC, The Northern Ireland Food Advisory Committee The Northern Ireland Food Advisory Committee (NIFAC) acts as independent advisory body to the Food Standards Agency. NIFAC is chaired by Dr Maureen Edmondson, and its role is to advise the Agency on safety and standard issues affecting Northern Ireland. NIFAC‟s meetings are held in public 72

Our Websites The FSA has a range of web sited designed to keep the public and stakeholder groups up to date with our work. They include: www.food.gov.uk – the main FSA site www.food.gov.uk/northernireland - the pages for news from the Agency in Northern Ireland and NIFAC www.eatwell.gov.uk – a site aimed at consumers, containing advice on diet and nutrition www.eatsafe.gov.uk – news from the Eat Safe award, promoting excellence in food hygiene in Northern Ireland and Scotland FSANI Stakeholder Groups FSANI meets regularly with stakeholder groups from • • •

Industry Enforcement Consumers

If you are interested in joining one of these groups, please send your details to [email protected], specifying your interest. Contact Details For further information on any FSA related issue, please contact us at: 10 a-c Clarendon Road Belfast BT1 3BG Or telephone 028 90417700

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