9.30 – 10.00

Registration and Breakfast

10.00 – 10.15

Prof Anne Parle McDermott, Director LSI: Overview of DCU Life Sciences Institute (LSI)

10.15 – 11.20

LSI Research on Food

Anne Parle McDermott: Improving the quality of our food using an approach that protects our biodiversity

Dr Brian Freeland: Steps towards addressing food industry challenges with bioprocessing solutions

Prof Christine Loscher: Anti-inflammatory compounds for the food industry

Assoc Prof Brendan Egan: Potential benefits of food and food-derived components on human health and performance

LSI Research on the Environment

Dr Naomi Walsh: Challenges of a changing environment on wellbeing

Dr David O'Connor: Irish Bioaerosol Monitoring Network and Forecasting

Prof Fiona Regan: Advancing capabilities for the environmental detection of contaminants of emerging concern

Asst Prof Konstantinos Gkrintzalis: New metrics for pollution monitoring

11.20 – 11.35

Industry Collaborator Case Study — Dairygold

Susan Maye, Food Science, Technology and Product Development Lead: From Fermentation to Plant-Based Foods: Exploration of New Ingredients Through an Irish Lens

11.35 – 11.50

BREAK

11.50 – 12.10

Dr Barbara Harvey Carroll, DCU:Innovate: Overview of Funding Schemes to Enable Industry Collaboration

12.10 – 12.55

Industry Breakout Sessions

Table 1: Environmental exposures & human health

Table 2: Striking the balance between food production and food quality

Table 3: Monitoring environmental impact: what should be monitored and why?

12.55 – 1.00

Wrap up and next steps

1.00 – 1.30

LUNCH

1.30 – 2.00

Optional Tour: Tour of LSI equipment & facilities

2.00

END