Contributor
Hilary McCahill, BSc, RD
Food Safety and Quality - Kerry
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Hilary McCahill is a registered dietitian fascinated with food safety, quality, and sustainable nutrition. She has a qualification in human nutrition and dietetics and is registered in both Ireland and the UK. She is passionate about high quality food production and using nutrition communication effectively to breakdown scientific findings (to ensure they are accessible to all). True to her interest in food safety, she is currently working within the quality sector in food industry.
In recent years, the importance of ensuring that the food we eat is sustainably sourced and nutritionally complete has been to the forefront for consumers and policy makers alike. Many governments globally have begun to incorporate sustainability into their country’s food based dietary guidelines (FBDGs). They wish to ensure that the food that they recommend… Read more »
The importance of hydration lies in its role in allowing the body to perform our internal processes effectively and efficiently. Learn more about hydration’s impact on physical health and mental health.
Kokumi has been part of the Japanese culinary tradition for centuries. It is associated with foods that exhibit a fullness, succulence and craveability. Is it a taste? How does it work to improve flavor of food?
