As part of the Teagasc Thought Leaders series, Catriona Boyle spoke with Ruth about the work carried out by her team across a broad range of foods and technologies. Dr Ruth Hamill is Acting Head of the Food Quality and Sensory Science Department in Teagasc, which has sites at Ashtown, Dublin and Moorepark in Cork.
Ruth’s research applies innovative scientific approaches to enhance understanding of the factors contributing to meat and product quality variation. She also explores opportunities for technical innovation in added-value products.
Ruth leads the Digitalisation Theme in the industry-led Meat Technology Ireland (MTI) II centre for research, where she works on evaluating -omics, sensors and AI-enabled computer vision to boost efficiency, decision support and sustainability in red meat processing. In addition, as a Research Ireland Sustainable Food Systems Co‑Centre-funded investigator, she leads projects assessing pork carcass and meat quality from native and circular feed ingredients. Find out more here: https://shorturl.at/3CEWZ