If you are producing a food product with cardioprotective properties (e.g. kefir, cheese, yoghurt, fish, seafood), and you want to add value to your product, our team would be happy to discuss with you the possibilities of research funding towards the health-claims labeling of your product.
“Health claims” are going to be a game changer in the years to come and research data on the cardioprotective properties of your product is a safe way forward.
Antiplatelet therapies are discussed with a view to primary prevention of CVD by the clinical reduction of platelet reactivity and inflammation. Current antiplatelet therapies are effective in reducing cardiovascular risk but increase bleeding risk. Novel therapeutic antiplatelet approaches beyond current pharmacological modalities that do not increase the risk of bleeding require further investigation. There is potential for specifically designed nutraceuticals that may become safer alternatives to pharmacological antiplatelet agents for the primary prevention of CVD but there is serious concern over their efficacy and regulation, which requires considerably more research.
What I am trying to do with students is to give them guidelines to start writing an article as soon as possible when they start their PhD. Writing a paper makes them seeing the wider picture but it also guides them better into new experiments that they need to carry out. And the second thing that I always encourage them is to take part at the end of Year 1 of their PhDs at an international conference and present as a lecture (not as a poster!) their work. This experience makes them more confident in their work and confidence is a fundamental virtue in research.
Let me introduce this paper to you: it’s a collaboration between UL, LIT, SIT and St. Angela’s Food Technology Centre in Sligo.
The first author of the paper is an (ex-)MSc student of mine; with Shane who is a chef, we had decided to study the sous-vide cooking methods and its impact on sensory and nutritional value of salmon.
I met Maria Dermiki when she worked for a short period in UL before moving to SIT but we kept communication alive and Maria introduced me to Shelley. With Maria and Shelley, we did this amazing work on sensory properties in Sligo’s St Angela’s Food Technology Centre.
Katie and Sushanta are our longstanding collaborators in LIT and Ronan has now finished his PhD with me and he is post-docing now at UPenn.