A Knowledge Transfer (KT) Plan will be developed at the start of the project and distributed to all project members. This plan will guide dissemination activities throughout the project.
All outputs will be disseminated to scientific communities, undergraduate and postgraduate students, Irish oat growers, food industry stakeholders, health-related organisations (e.g. Irish Coeliac Society, Diabetes Ireland), regulators, policy-makers, and consumers.
Industry Advisory Group will guide research direction throughout the project. Stakeholder focus groups will be established to support concept development and prototype food innovation.
Research results will be presented at major international conferences including World Congress of Food Science, IFT Annual Meeting & Food Expo, ISIKEA, Eurosense, and Pangborn Sensory Science Symposium.
Peer-reviewed publications will be produced in high-impact journals such as Journal of Agricultural & Food Chemistry, Food Chemistry, Food and Bioprocess Technology, Food Quality and Preference, and Postharvest Biology and Technology. All publications will be made open access via the UCD repository in line with DAFM policy.
A dedicated HOPE website and social media platforms will be established to disseminate project outputs.
Institutional platforms including UCD Institute of Food and Health, UCD School of Agriculture and Food Science, ATU Sligo, and Teagasc websites and social media channels will also be used.
The research team will participate in UCD Industry Days and policy workshops to communicate findings to industry and policy stakeholders. Technical articles will be published in industry-facing media such as Food and Dairy Magazine and Teagasc TResearch. Factsheets and short communication materials will be developed for government agencies, growers, and industry stakeholders.
Postgraduate students and PIs will participate in outreach events such as Airfield Festival of Food, Science Week, and Zero Waste initiatives.
