Post-Doc Position with Patrick Paul Walsh on the Food-Shield Science Policy Interface
Job Details (corehr.com) Closing date: 17:00hrs (local Irish time) on 3 March 2021.
Ireland’s agricultural and food sector is key to our economy, including our exports. Covid-19 and Brexit pose major challenges to validating the safety and quality of food and animal feed, and this could have a major impact on Ireland’s ability to provide evidence to meet EU requirements. The Food-Shield project, supported by Science Foundation Ireland and the Northern Ireland Department of Agriculture, Environment and Rural Affairs (DAERA), will help the Irish Agri-Food sector recover from delays and negative impacts associated with Covid-19 and assess their potential benefits at an all-Island level.
What is the issue?
Ireland’s food production sector is under threat from Covid-19 and Brexit, in part because they threaten our ability to validate food and feed safety and quality.
What will the research project do?
The Food-Shield project led by University College Dublin will develop prototype digital technologies, underpinned by economic analysis and potential policy interventions, to help the Irish Agri-Food sector to reduce delays and support Irish plant protein products using ubiquitous sensing, track and trace, food provenance and Internet of Things (IoT).
What will the impact be?
Food-Shield will help to build the robustness, agility and transparency of our food systems and so support them as they bounce back from Covid-19 and capitalise on new opportunities.
Professor Fiona Doohan said: “FoodShield will help agriculture capitalise on the potential of track and trace systems to overcome threats and exploit new opportunities in the AgriFood sector.”
Lead Applicant Professor Fiona Doohan
Co-Applicant Professor Chris Elliott
Professor Cathal O’Donoghue (NUIG)
Prof. Patrick Paul Walsh (UCD)
Dr. Josephine Brennan (DAFM)
Ms. Grace Anne Hurrell, Foods Connected
Ms. Eithne Nic Lochlainn, Lárionad Amchainní Nádúrtha CTR
Mr. Fergal Monaghan, Hen Harrier Project
Dr. Fiona Gwendolen Roberts, Foods Connected
Prof. Gregory O’Hare, UCD