A new PhD project on food supply chains awarded by Cork University Business School at UCC is being funded by a joint initiative between Teagasc and Musgrave.
The 4-year PhD project aims to protect the integrity of the Irish agri-food system and respond proactively to the challenges presented by the growing complexity of global food supply chains. It will focus on identifying factors that lead to breaches of food integrity, understanding the motivation of perpetrators and highlighting gaps in policy, legislation and technology. The solutions to these findings will be designed for deployment at company, industry and food system levels through consultation with relevant stakeholders.
The PhD project will be co-supervised by Dr Maeve Henchion, Teagasc and Dr Seamus O’Reilly UCC, with advisory input from Dr John Spink of the Food Fraud Initiative, Michigan State University, USA. Commenting on the new project, Dr Henchion said: “Ultimately, this will provide the knowledge base to ensure that Ireland has the appropriate policies and strategies in place to ensure that all supply chain actors and consumers are protected from any potential deliberate adulteration of food products”.
This project builds on an ongoing programme of collaborative work involving Teagasc, UCC, Musgrave and Michigan State University. Commenting on the initiative, Ray Bowe, Head of Food Safety & Quality at Musgrave stated; “We are proud of the support we give Irish producers and are committed to protecting the integrity of food produced in Ireland for both domestic and international consumers. Through our Food Authenticity Programme we are delighted to collaborate with Teagasc, UCC and Michigan State University and look forward to supporting the project.”
Caption: Ray Bowe, Musgrave; Dr Maeve Henchion, Teagasc; and Dr Seamus O'Reilly UCC announce collaborative funding for a 4-year Walsh Fellowship on Irish food integrity.