Healthy Oats

Welcome to Healthy Oats

info@healthyoats.com Mon - Fri 9:00 - 5:30

About The Project

We live, love and
breathe organic

Irish Government policy is rapidly moving towards achieving a 'circular economy'. HOPE intends to be the first project to close the circle in the oat food chain, from Farm to Health. The project will optimise growing conditions to maximise Beta-glucan and bioactive production; create new value streams by valorising oat milling waste to produce B-glucan, vanillin, and antioxidants, etc.

10
Years of
Heritage
10
Organic
Products
10
Countries
Globally

HOPE intends to develop an oat-based functional food platform with evidence-based research targeting key health issues—for example, sarcopenia, iron deficiency in women, ‘hidden hunger’, obesity, diabetes, etc.—using consumer-led concept generation to identify the best target products to address the selected target nutrient deficiencies, to ensure the successful inclusion of these products in consumers’ dietary routine.

organic-news-21

What We’re Offering

Beforeorganic-news-23-e1614194389349.jpg
Afterorganic-news-21-e1614194408403.jpg

Modern Agriculture

HOPE will deliver more sustainable practices to produce oats and oat-based products, thereby increasing cost-effectiveness and enhancing the competitiveness of these high-value functional food-for-health products.

A vision of a better future
through good food

HOPE will explore the functionality of oats in selected target products and monitor changes in sensory and nutritional quality and safety. Finally, the impact of the functional-food prototypes will be determined through testing with healthy consumers and those suffering from lifestyle diseases, e.g., obesity, diabetes, etc.

This multi-actor project will bring together academics, research centres, growers, processors, end-users, regulatory agencies, and public health groups, etc.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Work With Our Experts

Meet The Team

Cathal McCabe

Task 2

I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Facebook Twitter Dribbble Behance

Caoimhe McGahern

Task 2

I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Facebook Twitter Dribbble Behance

Brijesh K. Tiwari

Task 3

Professor Brijesh K. Tiwari is a Principal Research Officer at Teagasc -Irish Agriculture and Food Development Authority, and adjunct Professor at UCD School of Biosystems and Food Engineering. His area of research focuses on using green, energy efficient technologies to valorise a wide range of renewable biomasses and developing sustainable, zero-waste biorefinery models.

Facebook Twitter Dribbble Behance

Divya Aggarwal

Task 3

Divya is a PhD Walsh Scholar based at Teagasc Food Research Centre, Ashtown, Dublin, Ireland. She holds a master’s degree in food technology from CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, a highly renowned and prestigious food research institute in India. Furthermore, she has over 2 years of an industrial experience in confectionery manufacturing, specializing in instrumentation, fat blend optimization and troubleshooting, dairy ingredients assessment, and leading sensory evaluation.

Facebook-f Twitter Dribbble Behance

Dr. Andrea Silva-Espinoza

Task 4

An Assistant Professor in Food Science and Technology at University College Dublin. Andrea holds a PhD in Food Science, Technology and Management from the Polytechnic University of Valencia (UPV), along with master’s degrees in Food Safety and Education. After completing her PhD, she worked as a Postdoctoral Research Fellow at University College Dublin before progressing into her current academic role.

Facebook Twitter Dribbble Behance

Nima Nohammadi

Task 4

Nima is a Food Engineer with dual PhDs in Food & Health and Food Science and Technology, and over 13 years of laboratory experience in food analysis. He is currently a Postdoctoral Research Fellow in Food Science at University College Dublin, working on sustainable oat-based product development and processing optimisation.

Nima’s expertise includes advanced analytical techniques such as HPLC, GC, FTIR, rheology, texture analysis, and microbiological methods. My research focuses on functional foods, bioactive compounds, food chemistry, and the sustainable utilisation of food industry by-products.

Facebook Twitter Dribbble Behance

Maria Dermiki

Task 5 & 7

A lecturer in Atlantic Technological University, Sligo, Ireland Maria’s teaching and research focuses on sustainable food production, specifically the development of food products from insects, plant-based proteins such as oats, mycoprotein and ingredients generated in side streams of food processing (upcycling). Maria also explores changes in taste perception with age in order to develop foods targeted to specific population groups such as older adults. 

Facebook Twitter Dribbble Behance

Paul Sullivan

Task 5 & 7

A Lecturer at Atlantic Technological University, Sligo, Ireland, specialising in food regulation, food product development, and sustainable food systems. Prior to entering academia, Paul spent over a decade working in the food industry, where he led the development of innovative bakery products that reached markets across North and South America, Europe, Asia, Africa, and Australia.

Facebook Twitter Dribbble Behance

Jessica Mallet Doran

Task 5 & 7

A PhD student in New Product Develop at ATU Sligo and part of the HOPE Project, Jessica’s research focuses on identifying market gaps for oat-based products and enhancing their nutritional value in ways that improve consumer acceptability, all while maintaining sustainability. Before starting her PhD she completed her undergraduate studies in Human Nutrition at ATU Sligo, where her interest for New Product Development and research began.

Facebook Twitter Dribbble Behance

Prof. Amalia Scannell

Task 6

As a microbiologist focussed on food safety Amalia’s research is perforce multi-disciplinary. Amalia’s main interest is to ascertain the effects that changes in food products as brought about through novel processing, novel ingredients and new product development ideas have on both the microbial safety of food but also on consumer acceptance, consumer-led product development and sensory profiling. 

We believe in 100% traceability for each and every product

×