UCD Food Refrigeration & Computerised Food Technology

About the Centre

Food refrigeration and computerized food technology are two interrelated fields that play critical roles in ensuring the safety, quality, and sustainability of the food we eat. Refrigeration is a vital aspect of food preservation and storage, as it slows down the growth of harmful microorganisms and helps to maintain the freshness and nutritional value of food. Computerized food technology, on the other hand, refers to the use of computer systems and software in various aspects of food processing, production, and distribution. This technology helps to streamline food production processes, enhance food safety, and improve the overall efficiency of the food industry.

The combination of food refrigeration and computerized food technology is particularly important in today's fast-paced world, where food is often transported over long distances and consumers demand high-quality and safe food products. By leveraging these technologies, the food industry can produce and distribute food products that meet the highest standards for safety, quality, and freshness. In addition, the use of computerized food technology helps to reduce food waste and improve sustainability, making a positive impact on both the environment and the food supply chain.

UCD Food Refrigeration & Computerised Food Technology (FRCFT) is an internationally recognized centre of excellence for food engineering research and education. The main research activities of UCD FRCFT include cooling, drying and refrigeration processes and systems, quality and safety of food products, bioprocess simulation and optimisation, and computer vision technology/hyperspectral imaging. Especially, innovative studies conducted by UCD FRCFT on vacuum cooling of cooked meats, pizza quality inspection by computer vision, and edible films for shelf-life extension of fruit and vegetables have been widely reported in national and international media.