Professor Joe Kerry from the School of Food and Nutritional Sciences at University College Cork (UCC) is set to lead an innovative research project named Dairy-Zap. This project, funded with €829,237 from the Department of Agriculture, Food, and the Marine's ‘Thematic Research Call’, aims to revolutionize dairy product packaging for enhanced shelf-life using sustainable materials.

The modern food industry identifies plastic packaging as a significant sustainability risk, with global plastic production projected to double by 2045. Dairy-Zap seeks to tackle this challenge by exploring the use of Zein, a by-product of the corn and cereal industry. Unlike conventional water-resistant materials that require environmentally damaging chemical modifications, Zein offers natural resistance to water damage, making it a promising alternative for sustainable packaging solutions.

Dairy-Zap is part of a broader initiative at UCC, which includes two other projects receiving a combined €2.4 million in funding from the DAFM’s ‘Thematic Research Call’. These projects aim to address key challenges in the agri-food sector through innovative research and technological advancements.

Project Details:

• Project Title: Improved Shelf-Life of Dairy Products Through Zein Augmented Packaging Solutions (DAIRY-ZAP)
• Lead PI: Professor Joe Kerry, School of Food and Nutritional Sciences, UCC
• Funding Award: €829,237

Professor John Cryan, Vice-President for Research and Innovation at UCC, highlighted the significance of these projects in addressing environmental, societal, and economic challenges in the agri-food sector. This aligns with UCC’s thematic areas of Food, Microbiome & Health, and Sustainability, positioning the university at the forefront of agri-food research.

Minister of State Martin Heydon T.D., responsible for Research and Development at the Department of Agriculture, Food and the Marine, announced a total funding of €22.3 million for 21 new research projects nationwide. This funding will support research across various critical areas, including sustainable packaging materials and dairy product shelf-life improvement.

These initiatives underscore UCC’s commitment to advancing sustainable practices in the agri-food sector, paving the way for a more resilient and environmentally friendly future.