Food and Health
Public Lectures

Social media is full of food and nutrition advice, and it can be hard to know what to trust. With so much information shared every day, messages can easily become confusing, misleading, or even harmful. For most people, separating fact from fiction isn’t always straightforward.

The UCD Institute of Food and Health is an international leader in food and health research. Our work spans Food Safety and Integrity, Sustainable Food Production, Food Processing and Quality, Nutrition and Health, and the Digitalisation of the Food Chain. A core part of what we do is sharing clear, reliable, science-based information that people can trust.

Since 2019, we have been delighted to host our popular Public Lecture Series in Food and Health, and we are excited to return in 2026 with a new line-up of timely topics. We’ll begin the year by exploring the much-discussed topic of protein, looking at everything from traditional sources to new and alternative options.

Chaired by Institute Director Prof Eileen Gibney, with talks from Prof Tommy Boland and Associate Professor Marco Garcia Vacquero, this lecture promises to be engaging and informative. Join us online for the Zoom webinar on March 2nd at 7 pm for what we expect will be a lively and thought-provoking discussion. More topics in this year's series will be announced soon.

(opens in a new window)Register here.