Teagasc researcher Dr Norah O’Shea talks about digital transformation as a recipe for success in the agrifood sector.

Advanced technologies have the potential to enhance food quality, safety and sustainability, “thereby strengthening Ireland’s innovation capacity”, Dr Norah O’Shea tells SiliconRepublic.com.

O’Shea is a senior research officer in the Food Chemistry and Technology Department at the Teagasc Food Research Centre at Moorepark in Cork.

She has a BSc in food business, and an MSc and PhD in food science and technology from University College Cork. Her early work examined novel uses of food by-products and the formulation of gluten-free products.

Her current research focuses on developing and applying process analytical technologies (PAT), robotics and computer vision to monitor and control dairy and food processes in real time. And she has recently expanded her work to include 3D and 4D food printing, exploring how formulation, structure and processing influence product behaviour and sensory qualities.

Tell us about your current research.

I am currently exploring how process analytical technology (PAT) can be used to measure moisture in dairy powders in real time, helping to optimise the spray-drying process. This builds on my earlier research on measuring concentrate viscosity and understanding how it influences drying performance. The data from these sensors feed into advanced analytics, providing data-driven insights that improve process efficiency and consistency.

This work forms part of a collaborative PhD project involving researchers from my department and VistaMilk, which focuses on how improved data collection and analysis can enhance process understanding and support the digital transformation of the dairy sector.

Another part of my research looks at 4D food printing, which grew from my long-standing interest in 3D printing technologies developed during my postdoctoral work. After initial support from the Department of Agriculture, Food and the Marine, we secured Research Ireland funding for the 4DSnacks project. This study examines how printed foods can change texture, colour and shape over time, offering new possibilities for smart and sustainable food design.

Both projects involve close collaboration with industry partners, ensuring the research translates into practical applications for Ireland’s food sector.

In your opinion, why is your research important?

My research is important because it supports the digital transformation of food manufacturing in the agrifood sector, helping to make production more efficient, consistent and sustainable.

By utilising PAT for processes such as spray drying and membrane filtration, I aim to provide on-time data that improves product quality while reducing waste and energy use.

In parallel, my work on futuristic 4D food printing opens new possibilities for personalised nutrition and functional product design.

Together, these projects strengthen Ireland’s capacity for innovation in advanced food processing.

What inspired you to become a researcher?

From a young age, cooking and baking were always encouraged by my mam, sparking my curiosity about how ingredients and processes create different results. My passion for food science really began with Miss O’Neil, my home economics teacher, who introduced us to basic food science and nutrition and showed how science connects to everyday life.

During my MSc and PhD, I was inspired by female researchers who were my supervisors and colleagues, whose creativity and determination helped shape my career path.

Through my PhD work, I became fascinated by the intersection of food and digital technologies, and how sensors and data can be used to make food processes smarter and more sustainable.

What are some of the biggest challenges or misconceptions you face as a researcher in your field?

A common misconception about food research is that it’s just about recipes, when in fact it’s about understanding how many different factors, such as ingredient functionality, formulation, temperature, structure and stability, affect how foods behave during and after processing. The food matrix is a complex system where all these elements interact, influencing both how a product is made and its final quality. By using digital tools like sensors and data analytics, we can track these changes and uncover new insights.

In your opinion, what is the biggest development or innovation in science over the last 30 years that has had the most impact on you?

For me, one of the biggest developments in science over the past 30 years has been the advancement and accessibility of analytical instruments. Today’s tools are far more sensitive, precise and user-friendly, allowing researchers to extract richer datasets and gain a much deeper understanding of complex processes. In my own work, this progress means we can measure more parameters in real time and visualise data in ways that make patterns and relationships clearer. This data-driven capability also allows us to explore emerging areas such as artificial intelligence, opening new possibilities for process optimisation and innovation in food and dairy research.

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