FOOD BIOTRANSFORMATION Biological Processes for Sustainable & Novel Food Development

Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork

21 November 2019

FoodProgramme

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Exhibition Stands1 Flavour Chemistry

2 Strain Discovery for Microbial Biotransformation Applications

3 Bioactives from By-products

4 Bacterial Fermentation for Oligosaccharide Development

5 Available Microbial Cultures

6 Value Addition to Agro-Food Waste

7 Production of Microbial Metabolites by Gut Bacteria

8 Biotransformation via Genomic Analysis of Microbes

9 Marine Biotransformation Processes

10 New Processing Strategies to Obtain Carbohydrates from Irish Seaweed

11 Bio-refinery of Algae Using Green and Sustainable Technologies

12 Mining Milk for Bioactive Compounds

13 Recovery of High Value Protein Based Ingredients from Meat Processing Co-products

14 Sensory Evaluation Techniques for Food Product Innovation

15 In Vitro and In Vivo Digestion – Accessing the Bioaccessibility and Bioavailability of Food

16 VistaMilk – Digitalising Dairy

17 Technology Transfer Office

Welcome to Food Innovation GatewaysFood Biotransformation – Biological Processes for Sustainable & Novel Food Development

09:00 Registration, Tea & Coffee

09:30 Welcome with Dr. Kieran Kilcawley, Teagasc Introductions with Prof. Gerry Boyle, Director of Teagasc

09:45 Dr. Maxine Roman and Dr. Jon Wiese, Kraft Heinz, USA Food bioconversion for the production of value added products

10:20 Prof. Lene Lange, ex-Technical University of Denmark The application of biotransformation systems for the food industry

10:45 Dr. Brian Gibson, VTT, Finland Fermentation with yeast for alcohol production

11:10 Tea & Coffee and Viewing of Exhibits

11:40 Prof. Konstantinos Gkatzionis, University of the Aegean, Greece Flavour formation in fermented foods

12:05 Mr. Patrick Barrett, Department of Agriculture, Food and the Marine Funding opportunities for Research and Innovation in the Agri-Food Sector

12:30 Dr. Bill Morrissey, Glanbia Biotransformation of waste streams to generate value added products

12:55 Lunch, Viewing of Exhibits & Tour of Moorepark Technology Ltd.

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1Flavour ChemistryPresenters: Kieran Kilcawley and David Mannion

The Teagasc Food Research Programme has extensive sensory and flavour chemistry capabilities and expertise. Our flavour chemistry facilities include state-of-the-art gas chromatography detection systems with various automated discrimination techniques specifically tailored for the analysis of aromatic compounds. All research facilities and associated expertise are available to support industry in product development, characterisation of flavour/aroma, product matching and identification of off-flavours/taints from food and beverages.

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Strain Discovery for Microbial Biotransformation ApplicationsPresenter: Olivia McAuliffe

A bioprocess is any process that uses living organisms or their components (e.g. bacteria, yeasts, enzymes) to obtain desired end products. A growing area of interest is waste valorization, or the transformation of unused or under-utilised waste streams from food production. Microbial fermentation has the capacity to transform waste streams into higher value products in a process known as biotransformation. Central to this approach is the selection of suitable microbial cultures with key technological properties. Teagasc has developed valuable capabilities in microbial strain selection and improvement by employing state-of-the-art advances in high-throughput genomic technologies, resulting in a more ‘knowledge-based’ approach to the selection, optimisation and design of microbial strains for bioprocessing.

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3Bioactives from By-productsPresenter: Dilip Rai

Teagasc have been actively involved in developing methods for the recovery of antioxidants and bioactive compounds from fruit, vegetable and fish processing waste streams. Recovered compounds of interest have the potential to be used as ingredients in functional food development. Extensive analytical capabilities exist at the Nutraceutical Research Facility at Teagasc Ashtown, and Teagasc provide services and expertise in the structural elucidation and quantification of bioactive compounds from marine, meat and terrestrial plant sources, in addition to fractionation and enrichment technologies.

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Bacterial Fermentation for Oligosaccharide Development Presenter: Rita Hickey

Glycans or oligosaccharides are sugars or complex carbohydrates which can exist freely or in combination with a protein or lipid. They are recognized to play a key role in living systems; thereby there is an increased interest in understanding their biological relevance. When derived from food sources, oligosaccharides have been shown to prevent bacterial infection, possess prebiotic activity, boost immunity and promote brain development, in addition to many other beneficial effects. Teagasc has gained an international reputation for the identification and isolation of prospective glyco-ingredients. Expertise exists in Moorepark for the routine analysis of oligosaccharides (HPLC), separation technology (membrane technology and chromatography) and up-scaling production. On a commercial level, infant nutrition companies are interested in adding milk oligosaccharides to their formula; however, a key obstacle is that the large quantities of oligosaccharides needed for this are mostly unavailable. Teagasc provides the research infrastructure to produce milk oligosaccharides using bacterial fermentation, known as the living factory approach. This is achieved through exploiting bacterial glycotransferase enzymes and using whey as a source of lactose. In doing so, it provides separation and technological solutions to Irish food and dairy industries interested in developing oligosaccharides for incorporation into functional foods.

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5Available Microbial CulturesPresenter: Ashokkumar Govindan

The culture collection housed at the Teagasc Food Research Centre in Moorepark provides a bank of microbial cultures with potential for exploitation as dairy (and other fermented food) starters, adjunct cultures, indicator strains, probiotics, biotherapeutics and biotransformation tools for the Food and Pharma industries, in addition to research communities.  Microbial cultures in the collection have been isolated over many years from a variety of dairy and non-dairy environments.  The collection houses bacteria, yeasts and bacteriophages.  Available microbial cultures, with the exception of those already licensed, are available for investigation and use, subject to approval and agreement by the Teagasc Technology Transfer Office.

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6Value Addition to Agro-Food Waste Presenters: Zhihang Zhang, Dilip Rai & Brijesh K. Tiwari

Disposal of Agro-food waste possess significant environmental challenges. Each year in the EU alone, millions of tonnes of food waste are produced. It is reported that 50% of the food produced globally is lost or wasted. Agro-food wastes have huge potential as they are rich in protein, carbohydrate, lipids, dietary fibre, minerals, vitamins, and many other bioactive compounds like phytochemicals (including phenolics, carotenoids and tocopherols). Once higher value valorisation routes have been realised, a huge volume of readily available, renewable, untapped biomass from the lower value fractions, can be converted to an enormous amount of energy and high-value co-products. The Waste2Fuels project aimed to develop novel and optimise existing technologies in order to convert unavoidable AFW (food waste and agricultural residues) streams into high-value products, like biochemicals and mainly biofuel. Teagasc researchers developed sustainable technologies, using novel technologies like power ultrasound, microwave, enzymes and their combination to extract valuable components from the wastes. These novel extraction technologies considerably increase yield, shorten extraction time, and reduce energy consumption.

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7Production of Microbial Metabolites by Gut BacteriaPresenters: Shane O’Donnell and Niamh Wiley

The gut microbiota can promote health and well-being by producing an array of bioactive metabolites such as conjugated fatty acids, short chain fatty acids, vitamins, gut hormones and neurotransmitters. The microbial biotransformation of dietary components into health promoting bioactives has considerable potential for both functional food and novel pharmaceutical development. The bacteria responsible for biotransformation in the gut may be incorporated as probiotics in food products, for the generation of beneficial bioactives in situ. The Teagasc Food Research Programme has vast experience in the isolation, characterisation and application of probiotic microbes. For example, infant derived Bifidobacterium and Lactobacillus strains that can produce the neurotransmitter GABA from dietary amino acids to combat hyperglycaemia, improve glucose tolerance and reduce cholesterol, have been licensed to commercial companies. Teagasc have formulated a probiotic cocktail that can transform FODMAPs (Fermentable Oligo-, Di-, Mono-saccharides And Polyols) into beneficial metabolites such as short chain fatty acids (SCFAs), to form functional foods for IBS sufferers, and, microbial isolates that can transform poly unsaturated fatty acids (PUFAs) into fatty acids forms with anti-diabetic and anti-obesity activity are under development.

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8Biotransformation via Genomic Analysis of MicrobesPresenter: John Kenny

Teagasc brings together world class research and development facilities in the areas of microbiology and process manufacturing. The Food Research Centre at Moorepark is home to cutting-edge next generation sequencing technologies, and associated downstream molecular analysis capabilities. Importantly, Teagasc is not just skilled in data generation, but has a proven track record in the areas of microbiome analysis and application. Researchers from Teagasc apply these technologies to diverse areas of study such as human-microbiome interactions and health, antimicrobial drug resistance, bioactives, pathogen tracking, developing new or existing food products, and waste valorisation. These kinds of expertise have resulted in the development of influential international research centres such as the APC Microbiome Ireland and VistaMilk.

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9Marine Biotransformation ProcessesPresenter: Maria Hayes

By 2054 it is estimated that the global population will consume almost 940 MMT of protein. A combination of improved agricultural food production methods and an increase of average per capita income have led to a decrease in global hunger over the last half-century, despite a doubling of the world’s population. It is thought that protein is one nutrient that will be in short supply in the future. The marine environment is a rich source of proteins. Seaweeds and microalgae can contain up to 47 and 60% protein respectively. In addition, fisheries by-products such as H&G materials, fins, tails and viscera are a rich source of unused protein and lipids rich in omega-3 and -6. They are also a rich source of bioactive peptides with health benefits for use in sports, elderly and immune compromised nutrition. Biotransformation processes available within Food Biosciences Ashtown include acid and enzymatic hydrolysis coupled with downstream processing methods such as ultra-, anion exchange or molecular weight cut off filtration; novel extraction technologies including high pressure, accelerated solvent and microwave assisted extractions combined with drying technologies including spray and freeze drying. A suite of bioassays are also available to determine health benefits can convert marine resources and by-products into valuable ingredients for use in food, feed and pet foods, helping processors to expand their product portfolio and markets.

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10New Processing Strategies to Obtain Carbohydrates From Irish SeaweedPresenters: Laura Gomez and Marco Garcia-Vaquero

Carbohydrates from seaweed have been increasingly used in food formulations as thickening and gelling agents. Some of the most commonly used carbohydrates from seaweed to date include: agar-agar (growth media for microbiology, jellies and bakery products), alginates (edible packaging and capsules) and carrageenan (cosmetic creams and other biomedical applications). The traditional procedures used to obtain these carbohydrates from seaweed require the use of large volumes of solvents for prolonged periods of time. These industrial processes have recently raised concerns for the health and safety conditions of the operators managing these solvents and for the environment. The research performed in Teagasc within the project BIOCARB4FOOD aims to produce carbohydrates from seaweed by using more efficient and environmentally friendly technologies including ultrasounds, microwaves and enzymes, reducing or even eliminating the use of organic solvents. The work carried out in Teagasc Ashtown will improve the current methods to develop food ingredients from Irish seaweed, contributing to increase the competitiveness and diversify the market of the marine industry in Ireland.

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11Bio-Refinery of Algae Using Green and Sustainable TechnologiesPresenters: Saravana P. Sivagnanam, Viruja Ummat, Eduarda Neves and

Brijesh K. Tiwari

Seaweed and microalgae are sources of bio-energy and other high value products including proteins, carbohydrates and pigments with multiple applications in the food, cosmetic and pharmaceutic industries. At Teagasc, Ashtown we aim to develop new exploitation processes and create additional value chains to fully utilise valuable marine biomass by employing a biorefinery approach. To achieve this, the highly skilled researchers at Teagasc are exploiting novel and efficient technologies including cavitation technologies (e.g. sonic and hydrodynamic), microwave and sub/supercritical fluids to recover sequentially all the high-value compounds from algae, while transforming the remaining waste into other commercial products such as biofertilizers or energy. The main focus is on valuable macro (e.g. carbohydrates, proteins, lipids) and micro (e.g. pigments and polyphenols) molecules. This exploitation model will allow achieving sustainable exploitation using a zero waste approach for Irish algal sector.

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12Mining Milk for Bioactive CompoundsPresenters: Tom Beresford, Paul Cotter and Harsh Mathur

Milk is a highly nutritious food and there is increasing evidence that it contains components that promote good health in addition to providing basic nutrition. One such component is “bio-active peptides” (BAP) that are contained within the larger milk protein molecules. BAP can be released from the various milk proteins during digestion or through the action of bacteria and enzymes during milk processing. At Teagasc we are particularly interested in the ability of typical lactic acid bacteria (LAB), used to make conventional dairy products such as cheese and yoghurt to release BAP during the milk fermentation process. While any food grade material can be used as the fermentation substrate our work has focused on using reconstituted skim milk in fermentation protocols that can be scaled to commercial level. We have investigated and identified fermentates that can promote growth of Bifidobacteria, inhibit pancreatic lipase activity, exhibit bile salt hydrolase activity, influence satiety hormones and inflammatory response. A current focus of the research is to identify fermentates that can enhance gut health through modifications of the gut microbiome. Much of this research is undertaken as part of Food for Health Ireland (FHI).

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13Recovery of High Value Protein Based Ingredients from Meat Processing Co-productsPresenters: Carlos Alvarez and Anne Maria Mullen

This research aims to establish and optimise protocols to extract, characterise and test proteins and peptides from beef and pork fifth quarter products, for potential application as functional or bioactive ingredients, and building blocks for the development of innovative bio-materials. Tailored processing techniques have been developed to extract targeted compounds while preserving desirable properties and functionalities. For instance, innovative processing methods have been designed for improved separation of blood into red cells and plasma; high yield recovery of functional proteins and collagen from beef and pork lungs; desalting of brines and rendering processing streams with high mineral content; generation of bioactive peptides by means of “in silico” designed proteolytic processes; extraction of supplements that enhance non-haem iron absorbance; conversion of protein into glycoproteins with modified functionality by means of Maillard reaction.

Among the extraction and bio-conversion methods developed, the most promising have been selected for scale-up (bio-reactors up to 100 litres volumes), and the products obtained have been incorporated into food matrices to assess their performance as potential food ingredients, imparting functionalities as emulsifiers, binders, gelling or antioxidants; or biological active agents such as anti-diabetic or antihypertensives. Additionally, an innovative process to generate protein based bioplastics with potential applications in the fields of packaging and tissue engineering is being assessed for industrial applications.

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14Sensory Evaluation Techniques for Food Product InnovationPresenters: Eimear Gallagher and Carol Griffin

The sensory science suite at Teagasc Food Research Centre, Ashtown is a state of the art facility built around a programme of activities encompassing high quality research, service provision and training. Researchers can offer companies an array of sophisticated sensory evaluation techniques to enable the development of innovative food products with optimal consumer benefits. Our areas of expertise include descriptive sensory evaluation (traditional and rapid methods), temporal sensory techniques and using novel technologies (virtual reality, biometric techniques) to improve consumer testing. Teagasc have screened and trained three external sensory panels to characterise and unravel the complex flavour and texture profiles of foods, with a particular focus on meat. These expert panels are available to the food industry for a wide range of applications including product development, quality control and shelf-life evaluation. These panels are also an important tool in Teagasc’s current research programme, participating in studies of cross-cultural sensory perception. Sensory evaluation is conducted in our sensory suite at Ashtown, which is equipped with 18 individual computerised testing booths and specialised cooking equipment. All booths are equipped with adjustable lighting (white, red and green), together with the latest sensory data collection software, Compusense Cloud®.

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15In Vitro and In Vivo Digestion – Accessing the Bioaccessibility and Bioavailability of Food Presenters: Andre Brodkorb and Linda Giblin

With the development of foods for health, there is a need to understand how food and its components are digested. The transit in the upper gastro-intestinal (GI) tract can be simulated in the laboratory using an internationally recognised static digestion method. Teagasc has developed a platform to digest food in vitro and in vivo and assess if/when individual components are bioaccessible. A more sophisticated semi-dynamic in vitro digestion method was developed recently to monitor the mechanisms and kinetics of protein digestion. Digested samples at various time points can be further screened in bio-assays using in vitro absorption models. At Teagasc, we routinely model the intestinal barrier using Caco2 (+HT29) monolayers. The permeability of food components across the intestinal barrier can be tracked, as well as the effect of food on intestinal barrier health and/or maturation. Information can be used as a pre-cursor or selection aid for animal or human intervention studies.

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16VistaMilk – Digitalising DairyPresenters: Francis Kearney, Guillaume Le Palud and Elizabeth Walsh

The VistaMilk SFI Research Centre aims to be an agent of growth for the Irish dairy industry propelling Ireland into pole position in fundamental and translational research for precision pasture-based dairying. The centre represents a unique collaboration between Agri-Food and ICT research institutes and leading Irish/multinational food and ICT companies. VistaMilk is hosted by Teagasc, in partnership with the Tyndall National Institute, the Telecommunications Software & Systems Group at Waterford Institute of Technology, the Irish Cattle Breeding Federation, and the Insight Centre for Data Analytics. The VistaMilk SFI Research Centre will develop new, and advance existing electronic monitoring and actuation technologies to transform an already world-class dairy sector into a global leader in sustainable Agri-Tech. It will specifically address pasture-based dairy production, improved processability and the generation of novel, higher-value-added products. In addition to the creation of new sensing and actuation paradigms, particular focus will be given to developing state-of-the-art analytical techniques applied to large scale, sensor data-sets delivered by advanced network and communication technologies. The opportunities that arise at the interface between Agri-Food and ICT will be the basis for the competitive advantage and international reputation of the centre.

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17Technology Transfer OfficePresenters: Sharon Sheehan and Joe Farrell

Teagasc Technology Transfer Office (TTO) aims to be a major conduit for effective technology transfer of research outputs to end users, especially through partnering with industry and joint research and licensing opportunities. In implementation of the Teagasc technology transfer strategy, the TTO serves to facilitate and support the transfer of IP and research outputs between Teagasc and end users, with benefits of social and economic importance. For further information, or enquiries on how to partner with Teagasc research, contact techtransfer@teagasc.ie or visit www.teagasc.ie/research/collaboration/

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Additional Exhibitors

Department of Agriculture, Food and the MarineResearch Division

The mission of the Department of Agriculture, Food and the Marine (DAFM) is to lead the sustainable development of a competitive, consumer focused agri-food sector and to contribute to a vibrant rural economy and society. The Department, it’s staff and State Agencies, play a vital leadership role in providing and encouraging an environment which can deliver on this mission and on the strategic objectives set out for the agri-food sector in FoodWise 2025.

In pursuit of this, DAFM funds collaborative, national pre-competitive type research projects across the agri-food spectrum under its competitive research funding programme. DAFM also uses this competitive funding programme to enable Irish researchers participate in transnationally conducted research under programmes such as European Research Area Networks (ERA-NETS), Joint Programming Initiatives (JPI’s), European Joint Programmes (EJP’s), and the US-Ireland R&D Partnership.

DAFM also promotes and supports participation in the Societal Challenge 2 and the Biobased Industries Joint Undertaking elements of the EU Horizon 2020 Framework Programme on research and innovation relating to agriculture, food, forestry, marine and the bioeconomy.

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