Professor Dolores O'Riordan BSc, PhD.
Contact Details
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Biography:
Dolores O'Riordan completed a PhD in Protein Chemistry and following some time as a research fellow at UCC and Cornell University, Ithaca, New York she moved to research in the industrial food sector. She had 6 years international industrial research and development experience in the area of food ingredients, as an employee of Kerry Ingredients, Plc. She developed and promoted the sale of innovative milk ingredients for the Irish, UK, mainland Europe, North and South American markets (1989-1995). She joined the Food Science team at UCD in 1995. Since then she has secured substantial funding from competitively won grants to conduct research in the area of food ingredients/health inducing food ingredients. There was an industrial contribution to the majority of the research grants reflecting the value of research to the food industry and the commercial potential of the output. She established a critical mass and an internationally recognised research team in the area of health inducing foods as evidenced by: invitations to chair and give presentations at international conferences; external evaluator of grant proposals; membership of Advisory Bodies and the development of international collaborations with leading institutes in the discipline of Food Science. Her research has led to a number of collaborations with Irish, North American and European Universities. A very important aspect of her work is collaboration with the food Industry. She has recently filed patents on the incorporation of a pre biotic fibre in cheese products. Her expertise in the areas of physical and chemical analysis of foods, food formulation technology, processing technologies and sensory analysis under pins her research. Her current research focuses on the extraction of bioactive ingredients from foods and establishing their efficacy when subjected to food processing conditions and real food environments. She has considerable expertise in the area of ingredient interactions, microencapsulation, edible films and enzymatic hydrolysis of milk. |
Research Interests
| Physico-chemical properties and function relationship of food ingredients - primarily protein and carbohydrate based ingredients with health benefits. Microencapsulation to protect labile food ingredients or ensure targeted delivery of ingredients is a major componenent of her research. |
Research Projects
| Sponsor : Enterprise Ireland (EI) Title : Development of technologies to enhance the stability and bioavailability of selected animal feed ingredients - phase II Start Date / End Date : 01-APR-12 / 31-JUL-14 |
| Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF) Title : Cheeseboard 2015 Start Date / End Date : 01-DEC-11 / 30-NOV-15 |
| Sponsor : Enterprise Ireland (EI) Largo Food Exports Ltd. Title : Optimising technology for the development and manufacture of a novel health snack Start Date / End Date : 01-MAY-12 / 30-APR-13 |
| Sponsor : Enterprise Ireland (EI) Title : High-protein, high-fibre cheese snack to enhance satiety Start Date / End Date : 01-NOV-09 / 30-APR-11 |
| Sponsor : Enterprise Ireland (EI) Title : Development of technologies to enhance the stability and bioavailability of selected animal feed ingredients Start Date / End Date : 01-SEP-09 / 30-SEP-10 |
| Sponsor : Enterprise Ireland (EI) Title : Functional Food Centre (DCU 7) Start Date / End Date : 01-JUN-08 / 31-MAY-13 |
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| Sponsor : Enterprise Ireland (EI) Title : Functional Food Centre (Reserve-Budget Balance) Start Date / End Date : 01-JUN-08 / 31-MAY-13 |
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| Sponsor : Enterprise Ireland (EI) Title : Functional Food Centre (WP4) Start Date / End Date : 01-JUN-08 / 31-MAY-13 |
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| Sponsor : Enterprise Ireland (EI) Cadbury Ireland Ltd. Title : Characterisation of Proprietary Chocolate Technologies to Deliver Commercial Advantage Start Date / End Date : 01-NOV-08 / 30-APR-10 |
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| Sponsor : Enterprise Ireland (EI) Title : Functional Food Centre (Administration) Start Date / End Date : 01-JUN-08 / 31-MAY-13 |
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| Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF) Title : Novel snack foods containing functional fibre Start Date / End Date : 01-MAR-05 / 29-FEB-08 |
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| Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF) Title : Novel Antimicrobial By-products of Whey Start Date / End Date : 01-FEB-05 / 31-JAN-08 |
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| Sponsor : Dept. of Agriculture, Food & Rural Development Title : Development of ingredient technology for a healthy flavoursome snack food Start Date / End Date : 01-APR-01 / 01-APR-04 |
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| Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF) Title : Beverages to promote optimum skeletal joint function Start Date / End Date : 01-FEB-06 / 31-DEC-09 |
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Current Postgraduate Students
| Paula Mc Carron, Agricultural Science (MAgrSc) - Thesis Supervisor |
| Myles Mc Entee, Agricultural Science (MAgrSc) - Thesis Supervisor |
| Stefannie Purnomo, Agricultural Science (MAgrSc) - Thesis Supervisor |
| Graham O Neill, Doctor of Philosophy (PhD) - Thesis Supervisor |
| Irene Mc Intyre, Agricultural Science (MAgrSc) - Thesis Supervisor |
| Dongdong Yuan, Doctor of Philosophy (PhD) - Thesis Supervisor | |||||||||
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Book Chapters
| O'Riordan, D.; (2011) 'Cheese analogues: ingredients and manufacturing stages' In: Tamimie A (eds). Processed Cheese and Analogues. London: Blackwell Publishers. [Details] |
| Morrissey, P.A., Mulvihill, D.M., and O'Riordan, D.; (1991) 'Functional properties of blood proteins' In: Elsevier applied science publishers. Hudson, B.J.F (eds). Developments in food proteins 7. [Details] |
| *; (0) '*' In: * (eds). *. [Details] |
Peer Reviewed Journals
El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2011) 'Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese'. J Food Eng, 2 (102):145--153.  [Details] |
| Marete, E.N., Jacquier, J.-C., O'Riordan, D; (2011) 'Feverfew as a source of bioactives for functional foods: Storage stability in model beverages'. Journal of Functional Foods, 3 (1):38-43. [Details] |
| El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2011) 'Reducing salt in imitation cheese; Effects on manufacture and functional properties'. Food Research International, 100 (4):1650-1655. [Details] |
| Harbourne, Niamh and Jacquier, Jean Christophe and O'Riordan, Dolores; (2011) 'Effects of addition of phenolic compounds on the acid gelation of milk'. International Dairy Journal, 21 (3):185-191. [Details] |
| El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2011) 'Casein hydration and fat emulsificationduring manufacture of i itation cheese and effects of emulsifying salts reduction'. Journal of Food Engineering, 103 (2):179-187. [Details] |
| Halpin RM, Brady DB, O'Riordan ED, O'Riordan, D.; (2011) 'Determination of the effect of dairy powderson adherence of Streptococus sobrinus and Streptococcus salivarius to hyroxylapetite and the growth of these bacteria'. Journal of Functional Foods, 3 (4):280-289. [Details] | |||||||||
| Halpin RM, Brady DB, O'Riordan ED, O'Riordan, D.; (2011) 'The effect of untreated and enzyme treated commercial dairy powders on the growth and adhesion of Streptococcus mutans'. Lwt-Food Science and Technology, 44 (6):1525-1532. [Details] | |||||||||
| Arimi, J. M., Duggan, E., O'Sullivan, M., Lyng, J. G., O'Riordan, E. D. ; (2011) 'Effect of protein starch ratio on microwave expansion of imitationcheese based product'. Food Hydrocolloids, 25 (5):1069-1076. [Details] | |||||||||
| El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2011) 'Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post manufacture functionality'. LWT -- Food Science and Technology, 44 (10):2012-2018. [Details] | |||||||||
| Arimi, J. M., Duggan, E., O'Sullivan, M., Lyng, J. G., O'Riordan, E. D. ; (2010) 'Effect of water activity on the crispiness of a biscuit (Crackerbread): mechanical and acoustic evaluation'. Food Research International, 43 (6):1650-1655. [Details] | |||||||||
| El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2010) 'Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties'. J Food Eng, 100 (4):596-603. [Details] | |||||||||
| Arimi, J. M., Duggan, E., O'Sullivan, M., Lyng, J. G., O'Riordan, E. D. ; (2010) 'Effect of moisture content and water mobility on microwave expansion of imitation cheese'. Food Chemistry, 121 (2):509-516. [Details] | |||||||||
| El-Bakry, M., Duggan, E., O'Riordan, E. D., O'Sullivan, M. ; (2010) 'Small scale imitation cheese manufacture using a Farinograph'. LWT -- Food Science and Technology, 43 (7):1079-1087. [Details] | |||||||||
| Arimi, J. M., Duggan, E., O'Sullivan, M., Lyng, J. G., O'Riordan, E. D. ; (2010) 'Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing'. Journal Of Texture Studies, 41 (3):320-340. [Details] | |||||||||
| Harbourne, Niamh and Marete, Eunice and Jacquier, Jean Christophe and O'Riordan, Dolores; (2009) 'Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba)'. LWT-FOOD SCIENCE AND TECHNOLOGY, 42 (9):1468-1473. [DOI] [Details] | |||||||||
| Harbourne, Niamh and Jacquier, Jean Christophe and O'Riordan, Dolores; (2009) 'Optimisation of the aqueous extraction conditions of phenols from meadowsweet (Filipendula ulmaria L.) for incorporation into beverages'. FOOD CHEMISTRY, 116 (3):722-727. [DOI] [Details] | |||||||||
| Marete, Eunice N. and Jacquier, Jean Christophe and O'Riordan, Dolores; (2009) 'Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts'. FOOD CHEMISTRY, 117 (2):226-231. [DOI] [Details] | |||||||||
| Harbourne, Niamh and Jacquier, Jean Christophe and O'Riordan, Dolores; (2009) 'Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage'. FOOD CHEMISTRY, 115 (1):15-19. [DOI] [Details] | |||||||||
| Marete, Eunice N. and Jacquier, Jean Christophe and O'Riordan, Dolores; (2009) 'Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts'. FOOD CHEMISTRY, 117 (2):226-231. [DOI] [Details] | |||||||||
| Halpin RM, Brady DB, O'Riordan ED, O'Riordan, D.; (2009) 'Untreated and enzyme-modified bovine whey products reduce association of Salmonella Typhimurium, Escherichia coli O157:H7 and Cronobacter malonaticus (formerly Enterobacter sakazakii) to CaCo-2 cells'. Journal of applied microbiology, . [DOI] [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Replacement of fat with functional fibre in imitation cheese'. International Dairy Journal, 17 (9):1073-1082. [Details] | |||||||||
| Duggan, E., Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Effect of resistant starch on the water binding properties of imitation cheese'. Journal of Food Engineering, 84 (1):108-115. [Details] | |||||||||
| Mounsey, J.S. and O'Riordan, E.D.; (2008) 'Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese'. Journal of Food Engineering, 84 :57-64. [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M.; (2008) 'Flavouring of imitation cheese with enzyme modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)'. Food Chemistry, 106 (3):905-913. [Details] | |||||||||
| Mounsey, J.S. and O'Riordan, E.D.; (2008) 'Hydration related properties of rennet casein/starch mixtures'. Milchwissenschaft - Milk Science International, 63 :7-10. [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Investigation of imitation cheese matrix development using light microscopy and NMR spectroscopy'. International Dairy Journal, 18 :641-648. [Details] | |||||||||
| Arimi, JM, Duggan E, O'Riordan, ED , O'Sullivan M. and Lyng J; (2008) 'Microwave exaansion of imitation cheese containing resistant starches'. Journal of Food Engineering, 88 :254-262. [Details] | |||||||||
| Mounsey, JS and O'Riordan, ED; (2008) 'Electrophoresis, rheology and meltability of imitation cheeese containing rice starch as influenced by storage time'. Milchwissenschaft - Milk Science International, 63 (4):412-416. [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Investigation of imitation cheese matrix development using light microscopy and NMR spectroscopy'. International Dairy Journal, 18 :641-648. [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Replacement of fat with functional fibre in imitation cheese'. International Dairy Journal, 17 (9):1073-1082. [Details] | |||||||||
| Halpin et al.; (2008) 'Inhibition of adhesion of Streptococcus mutans to hydroxlapatite by commercial dairy powders and individual milk proteins'. European Food Research and Technology, 227 :1499-1506. [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Replacement of fat with functional fibre in imitation cheese'. International Dairy Journal, 17 (9):1073-1082. [Details] | |||||||||
| Duggan, E., Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Effect of resistant starch on the water binding properties of imitation cheese'. Journal of Food Engineering, 84 (1):108-115. [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M.; (2008) 'Flavouring Reduced Fat High Fibre Cheese Products with Enzyme Modified Cheeses (EMCs)'. Food Chemistry, 110 :973-978. [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M.; (2008) 'Flavouring of imitation cheese with enzyme modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)'. Food Chemistry, 106 (3):905-913. [Details] | |||||||||
| Duggan, E., Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Effect of resistant starch on the water binding properties of imitation cheese'. Journal of Food Engineering, 84 (1):108-115. [Details] | |||||||||
| Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2008) 'Influence of processing parameters on the texture and microstructure of imitation cheese'. European Food Research and Technology, 226 :385-393. [Details] | |||||||||
| Noronha, N,Cronin, D,O'Riordan, D,O'Sullivan, M; (2008) 'Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs)'. FOOD CHEM, 110 :973-978. [DOI] [Details] | |||||||||
| Arimi, J, Duggan, E. O'Riordan D., O'Sullivan M,and Lyng J; (2008) 'Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant strarch. '. Journal of Food Engineering, 89 :258-266. [Details] | |||||||||
| Noronha, N., Duggan, E., Ziegler, G, O'Riordan ED, Stapelton, JJ and O'Sullivan M; (2008) 'Comparison of microscopy techniqyes for the examination of the microstructure of starch containing imitation cheese'. Food Research International, 41 :472-479. [Details] | |||||||||
| Mounsey, J.S. and O'Riordan, ED; (2008) 'Characteristics of imitation cheese containing native or modified rice starches'. Food Hydrocolloids, 22 :1160-1169. [Details] | |||||||||
| Noronha, N., Duggan, E., Ziegler, G.R., O'Riordan, E.D. and O'Sullivan, M. ; (2008) 'Inclusion of starch in imitation cheese: its influence on water mobility and cheese functionality'. Food Hydrocolloids, 22 (8):1612-1621. [Details] | |||||||||
| Mounsey, J.S. and O'Riordan, E.D.; (2008) 'Effect of different starch types on the emulsification properties of casein'. Milchwissenschaft - Milk Science International, 63 :130-133. [Details] | |||||||||
| Mounsey, J.S. and O'Riordan, E.D. ; (2008) 'Alteration of imitation cheese structure and melting behaviour with wheat starch'. European Food Research and Technology, 226 :1013-1019. [Details] | |||||||||
| Mounsey, J.S. and O'Riordan, E.D.; (2008) 'Modification of imitation cheese structure and rheology using pre-gelatinized starches'. European Food Research and Technology, 226 :1039-1046. [Details] | |||||||||
| Hennelly,P.J., Dunne, P.G., O'Sullivan, M. O'Riordan, E.D.; (2006) 'Effects of the method and level of inulin incorporation on the textural, rheological and microstructural properties of imitation cheese'. JOURNAL OF FOOD ENGINEERING, 75 :388-395. [Details] | |||||||||
| McMahon, T. O'Riordan, D.; (2006) 'Introducing Constructive Alignment into a Curriculum: Some Preliminary Results from a Pilot Study'. Journal of Education and Lifelong Learning, . [Details] | |||||||||
| Montesinos-Herrero, C., O'Riordan D.E. O'Sullivan, M.; (2006) 'Partial replacement of fat by functional fibre in imitation cheese: Effects on cheese rheology and microstructure'. INTERNATIONAL DAIRY JOURNAL, 16 (8):910-919. [Details] | |||||||||
| Guckian, S., Dwyer, C., O'Sullivan, M., O'Riordan, E.D. Monahan, F.J.; (2006) 'Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein solutions'. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 223 :91-95. [Details] | |||||||||
| Longares, A,Monahan, FJ,O'Riordan, ED,O'Sullivan, M; (2005) 'Physical properties of edible films made from mixtures of sodium caseinate and WPI'. INTERNATIONAL DAIRY JOURNAL, 15 (15):1255-1260. [DOI] [Details] | |||||||||
| Hennelly, PJ; Dunne, PG; O'Sullivan, M; O'Riordan, D; ; (2005) 'Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure'. European Food Research and Technology, 220 (3-4):415-420. [Details] | |||||||||
| Hennelly, PJ; Dunne, PG; O'Sullivan, M; O'Riordan, D; ; (2005) 'Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure'. European Food Research and Technology, 220 (3-4):415-420. [Details] | |||||||||
| Schou, M,Longares, A,Montesinos-Herrero, C,Monahan, FJ,O'Riordan, D,O'Sullivan, M; (2005) 'Properties of edible sodium caseinate films and their application as food wrapping'. LWT-FOOD SCI TECHNOL, 38 :605-610. [DOI] [Details] | |||||||||
| Longares, A., Monahan, F.J., O'Riordan, E. D. and O'Sullivan, M.; (2004) 'Physical properties and sensory evaluation of WPI films of varying thickness'. Lebensmittel-Wissenschaft Und-Technologie, 37 :545-550. [Details] | |||||||||
| Montesinos, C., O'Riordan, D.,, O'Sullivan, M and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details] | |||||||||
| Hogan, S.A, O'Riordan, E.D. and O'Sullivan, M.; (2003) 'Microencapsulation and oxidative stability of spray dried fish oils and emulsions'. 20 (5):675-688. [Details] | |||||||||
| Montesinos, C., O'Riordan, D., O'Sullivan, M. and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details] | |||||||||
| Longares, A., Monahan, F., O'Riordan, E.D> and O'Sullivan, M.; (2003) 'Physical and sensory properties of whey protein isolate films of varying thickness'. Irish Journal of Food Science and Technology, 42 (1). [Details] | |||||||||
| Hennelly, P., O'Riordan, D. and O'Sullivan, M.; (2003) 'Effects of moisture content on the textural and rheological properties of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details] | |||||||||
| Quinn, G., Monahan, F.J., ORiordan, D. and OSullivan. M.; (2003) 'Role of covalent and non covalent interactions in the formation of films from unheated whey protein solutions following pH adjustment'. Journal of Food Science, 68 (7):2284-2288. [Details] | |||||||||
| Montesinos, C., O'Riordan, D., O'Sullivan, M. and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details] | |||||||||
| Hennelly, P., O'Riordan, D. and O'Sullivan, M.; (2003) 'Effects of moisture content on the textural and rheological properties of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details] | |||||||||
| Montesinos, C., O'Riordan, D.,, O'Sullivan, M and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details] | |||||||||
| Hennelly, P., O'Riordan, D. and O'Sullivan, M.; (2003) 'Effects of moisture content on the textural and rheological properties of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details] | |||||||||
| Montesinos, C., O'Riordan, D., O'Sullivan, M. and Wang, H.; (2003) 'Influence of fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):151-151. [Details] | |||||||||
| Quinn, G., Monahan, F.J., O'Riordan, E.D., O'Sullivan, M. and Longares, A.; (2003) 'Role of covalent and non-covalent interactions in the formation of filmsfrom unheated whey protein solutions folowing pH adjustment'. Journal of Food Science, 68 (7):2284-2288. [Details] | |||||||||
| Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2002) 'Effect of glycerol and soya oil on selected physical properties of composite films formed from WPI'. Journal of Food Engineering, 51 (4):299-304. [Details] | |||||||||
| Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2002) 'Effect of glycerol, xylitol and sorbitol on the physical properties of WPI edible films'. Journal of Food Science, 67 (1):164-167. [Details] | |||||||||
| McNamee, B.F., O'Riorda, E.D. and O'Sullivan, M.; (2001) 'Effect of partial replacement of gum arabic with carbohydrates on its microencapsulation properties'. Journal of Agricultural and Food Science, 49 :3385-3388. [Details] | |||||||||
| O'Sullivan M, Hogan SA, McNamee BF, O'Riordan ED, ; (2001) 'Microencapsulating properties of sodium caseinate'. FOOD CHEM, 49 (4):1934-1938. [Details] | |||||||||
| O'Sullivan M, Hogan SA, McNamee BF, O'Riordan ED, ; (2001) 'Microencapsulating properties of sodium caseinate'. FOOD CHEM, 49 (4):1934-1938. [Details] | |||||||||
| Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2001) 'Microencapsulating properties of sodium caseinate'. Journal of Agricultural and Food Chemistry, 49 :1934-1939. [Details] | |||||||||
| Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.v; (2001) 'Microencapsulating properties of whey protein concentrate'. Journal of Food Science, . [Details] | |||||||||
| Quinn. G., Monahan, F. J., O'Riordan, E.D. and O'Sullivan. M.; (2000) 'Solubility, permeability and mechanical properties of edible films formed from pH-adjusted whey protein solutions'. Irish Journal of Agriculture and Food Research, 39 . [Details] | |||||||||
| Quinn, G., Monahan, F., O'Riordan, D., O'Sullivan, M.; (2000) 'Soloubility, permeability and mechanical properties of edible films formed from pH adjusted whey protein solutions'. Irish Journal of Food Science and Technology, 39 . [Details] | |||||||||
| Quinn, G., Monahan, F., O'Riordan, D., O'Sullivan, M.; (2000) 'Soloubility, permeability and mechanical properties of edible films formed from pH adjusted whey protein solutions'. Irish Journal of Food Science and Technology, 39 . [Details] | |||||||||
| Guckian, S., Monahan, F.J., O'Riordan, D., and O'Sullivan, M.; (2000) 'Physical properties of edible films formed from whey protein isolate'. Irish Journal of Food Science and Technology, 39 . [Details] | |||||||||
| Quinn, G., Monahan, F., O'Riordan, D., O'Sullivan, M.; (2000) 'Soloubility, permeability and mechanical properties of edible films formed from pH adjusted whey protein solutions'. Irish Journal of Food Science and Technology, 39 . [Details] | |||||||||
| Guckian, S., Monahan, F.J., O'Riordan, D., and O'Sullivan, M.; (2000) 'Physical properties of edible films formed from whey protein isolate'. Irish Journal of Food Science and Technology, 39 . [Details] | |||||||||
| Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2000) 'Physical properties of composite films formed from WPI edible films'. Irish Journal of Agriculture and Food Research, 39 . [Details] | |||||||||
| Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (2000) 'Modelling the effect of glycerol on the moisture sorption behaviour of whey protein films'. Journal of Food Engineering, 43 :25-30. [Details] | |||||||||
| Ipina, M, Milne,J., O'Sullivan, M. and O'Riordan, E.D.; (2000) 'Production of umami flavour by enzymatic hydrolysis of rice protein'. Irish Journal of Agriculture and Food Research, 39 . [Details] | |||||||||
| Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2000) 'Emulsification and microencapsulation properties of sodium caseinate/ carbohydrate blends'. International Dairy Journal, . [Details] | |||||||||
| Mounsey, J. and O'Riordan, E. D.; (2000) 'Effects of rice starch on the melatability, rheology and microstructure of imitation cheese'. Irish Journal of Agriculture and Food Research, 39 . [Details] | |||||||||
| Mounsey, J. and O'Riordan, E. D.; (2000) 'Characteristics of imitation cheese containing native starches'. Journal of Food Science, 66 (4):586-591. [Details] | |||||||||
| Guckian, S., Monahan, F.J., O'Riordan, D., and O'Sullivan, M.; (2000) 'Physical properties of edible films formed from whey protein isolate'. Irish Journal of Food Science and Technology, 39 . [Details] | |||||||||
| O'Riordan, D.; (2000) 'Edible films and coatings'. The Irish Scientist, . [Details] | |||||||||
| O'Donnell, O., O'Riordan, E. D. and Mounsey, J. S.; (1999) 'Effect of processing time temperature and cooling on the meltability and rheology of imitation cheese'. Irish Journal of Agriculture and Food Research, 38 . [Details] | |||||||||
| Mounsey, J. and O'Riordan, E. D.; (1999) 'Empirical and dynamic rheological data correlation to characterise melt characteristics of imitation cheese'. Journal of Food Science, 64 :701-703. [Details] | |||||||||
| Mounsey, J. S. and O'Riordan, E. D.; (1999) 'Effect of starch on the solubility, viscosity and particle sizes of rennet casein dispersions'. Irish Journal of Agriculture and Food Research, 38 . [Details] | |||||||||
| V. Angulo, M. OSullivan , E.D.ORiordan, D.A.Cronin, and J.Milne; (1999) 'Methods for the fractionation of soluble nitrogen in enzyme modified cheese'. Irish Journal of Agriculture and Food Research, 38 . [Details] | |||||||||
| Hall WW, Egan JF, O'Leary B, Lewis MJ, Mulcahy F, Sheehy N, Hasegawa H, Fitzpatrick F, O'Connor JJ, O'Riordan J, ; (1999) 'High rate of human T lymphotropic virus type IIa infection in HIV type 1-infected intravenous drug abusers in Ireland'. AIDS, 15 (8):699-705. [DOI] [Details] | |||||||||
| Angulo, V., O'Sullivan, M., Cronin, D., O'Riordan, E.D., and Milne, J.; (1999) 'Methods for the fractionation of soluble nitrogen in enzyme modified cheese'. Irish Journal of Agricultural Research, 38 :1-183. [Details] | |||||||||
| Shaw, N. Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D., and O'Sullivan, M.; (1999) 'Effect of plasticisers on the physical properties of WPI films'. Irish Journal of Agriculture and Food Research, 38 (1). [Details] | |||||||||
| Shaw, N. Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D., and O'Sullivan, M.; (1999) 'Effect of plasticisers on the physical properties of WPI films'. Irish Journal of Agriculture and Food Research, 38 (1). [Details] | |||||||||
| Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D; (1999) 'Properties of Sodium Caseinate/Carbohydrate mixtures in the manufacture of fat filled powders'. Irish Journal of Agriculture and Food Research, 38 (1). [Details] | |||||||||
| Browne, Y., Milne, J., O'Sullivan, M., and O'Riordan, E. D.; (1999) 'The manufacture of enzyme modified cheese'. Irish Journal of Agriculture and Food Research, 38 (1). [Details] | |||||||||
| McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M.; (1999) 'Emulsification and microencapsulation properties of gum arabic'. Journal of Agricultural and Food Chemistry, 46 :4551-4555. [Details] | |||||||||
| McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M.; (1999) 'Gum Arabic/Carbohydrate composites as encapsulation agents for a flavour compound'. Irish Journal of Agriculture and Food Research, 38 . [Details] | |||||||||
| O'Donnell, O., O'Riordan, E. D. and Mounsey, J. S.; (1998) 'Effect of processing time and temperature on the meltability and rheology of imitation cheese. Paper 77A-41 Presented at IFT annual meeting Atlanta 1998'. Food Technology, 52 (5). [Details] | |||||||||
| Shaw, N., Coupland, J. N., Monahan, F. J., Foucher, S., O'Riordan, E. D. and O'Sullivan, M.; (1998) 'Effect of composition on the physical properties of whey protein-glycerol films. Paper 20B-6 Presented at IFT annual meeting, Atlanta, 1998'. Food Technology, 52 (5). [Details] | |||||||||
| Ipina, M., Fitzgibbon, F. C. and O'Riordan, E. D.; (1998) 'Effect of modified starches on the rheology, freeze-thaw stability, thermal and sensory properties of a cream sauce'. Irish Journal of Agriculture and Food Research, 38 (1). [Details] | |||||||||
| Ipina, M., Fitzgibbon, F. C. and O'Riordan, E. D.; (1998) 'Comparison of the Rheology, Freeze-Thaw stability and sensory properties of cream sauces based on fresh or dry ingredients'. Food Technology, 52 (5). [Details] | |||||||||
| McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1998) 'Microencapsulation properties of gum arabic'. Food Technology, 52 (6). [Details] | |||||||||
| Mounsey, J. and O'Riordan, E. D.; (1998) 'Effect of starch on the rheology, meltability and microstructure of imitation cheese'. Food Technology, 52 (5). [Details] | |||||||||
| Shaw, N. B., Coupland, J. N., Monahan, F. J., O'Riordan, E. D. and O'Sullivan, M.; (1997) 'Effect of glycerol on the mechanical properties and water vapour permeability of WP1 films'. Irish Journal of Agriculture and Food Research, 36 . [Details] | |||||||||
| Browne, Y., Angulo, V., O'Sullivan, M., O'Riordan, E. D., and Jordan, C. G. M.; (1997) 'Characterisation of enzyme modified cheese flavour concentrates'. Irish Journal of Agricultural Research, 36 . [Details] | |||||||||
| Hogan, S., McNamee, B. F., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Microencapsulation of properties of whey protein concentrate. Paper 77A-3 Presented at IFT annual meeting Atlanta, 1998'. Food Technology, 52 (5). [Details] | |||||||||
| Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Comparison of WPC 75 and sodium caseinate as stabilising agents in the manufacture of fat-filled powder'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| Fuller, K., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Hydrolysis of rice protein by commercial proteinases'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| Foucher, S., Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Viscoelastic properties of a whey protein based edible film'. Irish Journal of Agriculture and Food Research, 32 (2). [Details] | |||||||||
| Coupland, J. N., Monahan, F. J., O'Riordan, E. D., O'Sullivan, M., and Shaw, N. B.; (1997) 'Effect of glycerol content on the moisture sorption properties of a whey protein based edible film'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| Ipina, M., Fitzgibbon, F. C. and O'Riordan, E. D.; (1997) 'Rheology, Freeze-Thaw Stability and Sensory Analysis of Cream Sauces'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Properties of sodium caseinate as a stabilising agent in the manufacture of fat filled powders'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| Mounsey, J. and O'Riordan, E. D.; (1997) 'Correlation of empirical and fundamental methods to characterise the meltability of imitation cheese'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| McGuinness, R., McNamee, B. F., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Calcium alginate beads as an immobilisation agent for enzymes'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| Murphy, K. and O'Riordan, E. D.; (1997) 'Effect of rice protein and whey protein concentrate on the texture and meltability of imitation cheese'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| Mounsey, J. S. and O'Riordan, E. D.; (1997) 'Effect of starch on the solubility, viscosity and particle sizes of rennet casein dispersions. Presented at the 38th Annual Food Science and Technology Conference, UCC, September 1998'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agriculture and Food Research, 36 (2). [Details] | |||||||||
| Mounsey, J. and O'Riordan, E. D.; (1997) 'Effect of pre-gelatinised starch on the rheology, meltability and microstructure of imitation cheese'. Irish Journal of Agriculture and Food Research, 36 . [Details] | |||||||||
| Mounsey, J., O'Riordan, E. D. and Fitzgibbon, F. C.; (1996) 'Effect of starch varieties on the texture and meltability of a savoury filling'. Irish Journal of Agriculture and Food Research, 35 . [Details] | |||||||||
| Murphy, K., O'Riordan, E. D. and Fitzgibbon, F. C.; (1996) 'Effect of protein ingredients on the meltability and textural properties of imitation cheese'. Irish Journal of Agriculture and Food Research, 35 . [Details] | |||||||||
| Murphy, K., O'Riordan, E. D. and Fitzgibbon, F. C.; (1996) 'Effect of protein ingredients on the meltability and textural properties of imitation cheese'. Irish Journal of Agriculture and Food Research, 35 (2). [Details] | |||||||||
| Hogan, S., McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1996) 'Microencapsulation of soya-oil using whey protein concentrate'. Irish Journal of Agriculture and Food Research, 35 . [Details] | |||||||||
| McGuinness, R., McNamee, B., O'Sullivan, M. and O'Riordan, R. D.; (1996) 'Immobilisation for protease enzyme using a calcium alginate matrix'. Irish Journal of Agricultural Research, 35 (2). [Details] | |||||||||
| Mounsey, J., O'Riordan, E. D. and Fitzgibbon, F. C.; (1996) 'Effect of starch varieties on the texture and meltability of a savoury filling'. Irish Journal of Agriculture and Food Research, 35 (2). [Details] | |||||||||
| O'Riordan, D., Mulvihill, D.M, Morrissey, P.M. and Kinsella, J.E.; (1989) 'Study of the molecular forces involved in the gelation of plasma proteins at alkaline pH'. Journal of Food Science, 54 :1202-1205. [Details] | |||||||||
| O'Riordan, D. Morrissey, P.A. and Mulvihill, D.M; (1989) 'Solubility characteristics of globin'. Science Des Aliments, 9 :455-461. [Details] | |||||||||
| O'Riordan, D., Morrissey, P.A. and Mulvihill, D.M; (1989) 'The effects of neutral salts and chemical reagents on the solubility and viscosity of plasma protein solutions'. Science Des Aliments, 9 :463-472. [Details] | |||||||||
| O'Riordan, D., Morrissey, P.A. and Mulvihill, D.M.; (1988) 'Hydration related properties of plasma proteins'. Science Des Aliments, 8 :315-324. [Details] | |||||||||
| O'Riordan, D., Kinsella, J.E., Morrissey, P.A. and Mulvihill, D.M.; (1988) 'Gelation of plasma proteins'. Food Chemistry, 33 :203-214. [Details] | |||||||||
| O'Riordan, D., Morrissey , P.A., Kinsella, J.E. and Mulvihill, D.M.; (1988) 'The effects of salts on the rheological properties of plasma protein gels'. Food Chemistry, 34 :1-11. [Details] | |||||||||
| O'Riordan, D., Morrissey, P.A. & Mulvihill, D.M and Kinsella, J.E.; (1987) 'Molecular forces involved in the gelation of plasma proteins'. Irish Journal of Food Science and Technology, 11 . [Details] | |||||||||
| O'Riordan, D., Morrissey, P.A. and Mulvihill, D.M.; (1985) 'Solubility and viscosity characteristics of blood protein fractions'. Irish Journal of Food Science and Technology, 9 . [Details] | |||||||||
| *; (0) '*'. . [Details] | |||||||||
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Other Journals
| Guckian, S., Monahan, F. J., O'Riordan, E. D. & O'Sullivan, M.; (2000) 'Solubility of heated and unheated edible WPI films' . [Details] |
Conference Publications
| G. O'Neill, J.C. Jacquier, M. O'Sullivan, E.D. O'Riordan (2011) ; (2011) Encapsulation of amino acids and peptides in cold set whey protein microspheres 2011 EFFoST Annual Meeting Berlin, , 09-NOV-11 - 11-NOV-11 [Details] |
| .-C. Jacquier, N. Harbourne, E. Marete, D. O¿Riordan (2011); (2011) Predictive model for bioactive stability during non-isothermal heat treatment and storage in beverages: Case study of acidified feverfew beverages 7th International Conference on Predictive Modelling of Food Quality and Safety ICPMF7 , 12-SEP-11 - 15-SEP-11 [Details] |
| J. Newman, N. Harbourne, D. O¿Riordan, J.C. Jacquier, M. O'Sullivan (2011); (2011) Evaluation of bitterness in whey protein hydrolysates by an electronic tongue and trained sensory panel 2011 EFFoST Annual Meeting Berlin, , 09-NOV-11 - 11-NOV-11 [Details] |
| E. Duggan, N. Harbourne, J.C. Jacquier, M. O'Sullivan, D. O'Riordan (2011) ; (2011) Incorporation of whey protein hydrolysates into acidified milk gels 2011 EFFoST Annual Meeting Berlin, , 09-NOV-11 - 11-NOV-11 [Details] |
| A. Fox, A. Ellis, E. D. O'Riordan, M. O'Sullivan, J.C. Jacquier ; (2010) Copper encapsulation for trace mineral fortification of food 2011 EFFoST Annual Meeting 10/11 [Details] |
| Sherry, F, A, Ellis, A, Jacquier, JC, O'Sullivan, M, O'Riordan, ED. and Fanning, S.; (2010) Effect of prebiotic strains on pathogens in companion animals EFFoST Annual Meeting 2010, Dublin [Details] | |||||||||
| McKernan, A, Ellis, A, Jacquier, JC, O'Sullivan, M and O'Riordan, ED.; (2010) Microencapsulation of Feed Enzymes for Increased Thermal Stability 2010 EFFoST Annual Meeting, Dublin [Details] | |||||||||
| Harbourne, N., Jacquier, J. C. & O¿Riordan, D. ; (2010) Rheology of acidified milk gels containing meadowsweet extract International Conference on Polyphenols, Montpellier, August 2010 [Details] | |||||||||
| Egan, T., O'Riordan, D., Jacquier, J.C., O'Sullivan, M., Rosenberg, Y. and Rosenberg, M; (2010) Properties of cold-set whey protein microspheres and their application as encapsulating matrices for a water-soluble food bioactive 15th world congress of food science and technology IUFoST 2010 Cape Town, South Africa, , 22-AUG-10 - 26-AUG-10 [Details] |
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| Arimi, J, Duggan, E., Lyng, G, O'Sullivan, M and O'Riordan D.; (2009) Properties of a microwave expanded imitation cheese: mechanical, acoustic and sensory analysis European workshop on Food Engineering and Technology [Details] | |||||||||
| Drummond, E., O' Riordan, D., Jacquier, JC and Gibney,E.; (2009) The anti-nflammatory effect of three plant phenolicsfound in Irish organic herbs on THP1 macrophages Nutrition Society Summer Meeting [Details] | |||||||||
| Goode H., O¿Sullivan M., O¿Riordan D. and Jacquier J. C; (2008) Dairy Proteins as Encapsulation Matrices for Active Pharmaceutical Ingredients Annual Meeting of the controlled release society [Details] | |||||||||
| Goode H., O¿Sullivan M., O¿Riordan D. and Jacquier J. C; (2008) Encapsulation of over the counter drugs with sodium caseinate fri use in novel beverages 38th annual research conference Food Nutrition and Consumer science [Details] | |||||||||
| S. J. Brendel, J.C. Jacquier, M. O¿Sullivan and D. O¿Riordan ; (2008) Soft gels from Kappa-carrageenan/ Sodium-caseinate mixtures 38th annual research conference Food Nutrition and Consumer science [Details] | |||||||||
| Harbourne, N., Jacquier, JC and O'Riordan, ED; (2008) Optimistaion of the extraction conditions of phenols from meadowsweet International Conference of Polyols [Details] | |||||||||
| M. El-Bakry, E. Duggan, E.D. O¿Riordan and M. O¿Sullivan; (2008) Low Sodium Process Cheese Manufacture First European Food Conference [Details] | |||||||||
| Marete, E., Jacquier, JC and O'Riordan, ED; (2008) Effect of drying methods and temperature on the phytochemical qulaity of white williow extracts International Conference of polyphenols [Details] | |||||||||
| Harbourne, N., Jacquier, JC and O'Riordan, ED; (2008) Effect of phenol adition on acid milk gels World Congress of Food Science and Technology [Details] | |||||||||
| O'Riordan, ED; (2008) The challenges of devloping foods with health benefits International Conference of Nutritionists society [Details] | |||||||||
| El-Bakry M., Duggan E., O¿Riordan E.D. and O¿Sullivan M.; (2008) Manufacture of Process Cheese with Reduced Sodium Levels 38th Research ConferenceFood Nutrition and Consumer Science [Details] | |||||||||
| El-Bakry M., Duggan E., O'Riordan E.D. and O'Sullivan M.; (2008) Imitation Cheese Manufacture in a Semi-Micro Model System 38th Research ConferenceFood Nutrition and Consumer Science [Details] | |||||||||
| Mark Hynes, Elaine Duggan, Dolores O¿Riordan and Michael O¿Sullivan; (2008) Effect of glycerol on functional properties of imitation cheese 38th Research ConferenceFood Nutrition and Consumer Science [Details] | |||||||||
| O'Riordan, Dolores; (2008) Cheese snack: a propriety cheese formulation platform for the consumer market Next wave: a showcase of technology solutions for food and feed Cork, [Details] | |||||||||
| Arimi, J.M., Duggan, E, O'Riordan, D., O'Sullivan M. & Lyng, J.; (2008) Expansion of a high protein matrix CIGR 2nd International Symposium on Future of Food Engineering Warsaw, [Details] | |||||||||
| Goode H., O'Sullivan M., O'Riordan D. and Jacquier J. C; (2008) Dairy Proteins as Encapsulation Matrices for Active Pharmaceutical Ingredients 35th Controlled Release Society Annual Meeting New York, USA, [Details] | |||||||||
| Marete, E.N., Collier, J., Jacquier, J.C., O'Riordan, D.; (2007) The influence of freezing and drying on the total phenolic concentration of feverfew (Tanacetum parthenium) IFT 2007 Chicago, USA, [Details] | |||||||||
| Halpin, R.M., M.M. O'Connor, A. McMahon, E.D. O'Riordan, M. O'Sullivan, D.B. Brady; (2007) Naturally Occurring Foodstuffs Inhibit Adhesion of Streptococcus mutans to Hydroxylapatite Institute of Food Technologists (IFT), Chicago [Details] | |||||||||
| Noronha, N. Ziegler, G.R., O'Riordan, D; O'Sullivan M; (2007) Effects of Resistant Starch on the Mobility of Water in Imitation Cheeses annual meeting and food expo of the Institute of Food Technologists (IFT), Chicago on 28th July-1st August 2007 [Details] | |||||||||
| Noronha, N. , Cronin, D., O'Riordan, D. and O'Sullivan, M.; (2007) Flavouring of imitation cheese with enzyme modified cheeses 5th NIZO Dairy Conference, Papendal, The Netherlands [Details] | |||||||||
| Noronha, N., Ziegler, G.R., O'Riordan, D. and O'Sullivan M; (2007) Examination of the mobility of water in low-fat, high-fibre imitation cheese Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details] | |||||||||
| Arimi, J.M, Duggan, E., O'Riordan, D., O'Sullivan, M and Lyng, J. ; (2007) Microwave expansion of a high fibre, high moisture and high protein dairy matrix Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details] | |||||||||
| Arimi, J.M, Duggan, E., O'Riordan, D., O'Sullivan, M and Lyng, J.; (2007) Effect of fat: starch ratio on thermal properties, dielectric properties and microwave expansion of high protein dairy matrix Annual Meeting of the Institute of Food Technologists, Chicago, USA [Details] | |||||||||
| Marete, E.N; Collier, J; Jacquier, J.C and O'Riordan, D.; (2007) Effects of drying parameters on the parthenolide concentration of feverfew (Tanacetum parthenium) 36th Food Research Conference in UCC, Cork, September 2006 [Details] | |||||||||
| M.A. Barondeau, J.C. Jacquier, D. O'Riordan; (2007) Extraction kinetics of phenolics from white willow bark (Salix alba L.) 37th Food Research Conference, UCC, Cork [Details] | |||||||||
| Harbourne, N., J. Collier, J.C. Jacquier, and D. O'Riordan; (2007) Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into anti-inflammatory beverages International Food Technology Annual Meeting and Food Expo, Chicago, USA [Details] | |||||||||
| O'Connor, M.M., D.B. Brady, R.M. Halpin, A. McMahon, E.D. O'Riordan, M. O'Sullivan; (2007) Use of enzyme-treated dairy powders to inhibit the growth of food-associated microorganisms Annual meeting and food expo of the Institute of Food Technologists (IFT), Chicago [Details] | |||||||||
| O'Connor, M.M., D.B. Brady, R.M. Halpin, A. McMahon, E.D. O'Riordan, M. O'Sullivan; (2007) Antimicrobial effect of dairy powders on Streptococcus mutans 160th Meeting of the Society for General Microbiology, University of Manchester [Details] | |||||||||
| Harbourne, N., Collier, J., Jacquier, J.C. and O'Riordan, D.; (2007) Optimization of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into anti-inflammatory beverages IFT 2007 Chicago, USA, [Details] | |||||||||
| Marete, E.N; Collier, J; Jacquier, J.C and O'Riordan, D. ; (2007) The influence of freezing and drying on the total phenolic concentration of feverfew (Tanacetum parthenium) International Food Technology Annual Meeting and Food Expo, Chicago, USA [Details] | |||||||||
| Halpin, R.M., M.M. O'Connor, A. McMahon, E.D. O'Riordan, M. O'Sullivan, D.B. Brady; (2007) Enzyme-modified and Unmodified Buttermilk Powder and Cream Powder Can Inhibit Cariogenic Streptococci Adhering to Hydroxylapatite 160th Meeting of the Society for General Microbiology, University of Manchester [Details] | |||||||||
| O'Riordan, E.Dolores; (2007) Use of Whey Protein Isolates in Edible Films Water Migration in Foods [Details] | |||||||||
| Duggan, E., Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2006) Water activity and dielectric properties of high fibre imitation cheese 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details] | |||||||||
| Mc Darby, S., Duggan, E., O'Riordan, D. and O'Sullivan, M; (2006) Effects of sorbitol on the physical properties of imitation cheese 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details] | |||||||||
| Noronha, N., Ziegler, G.R., O'Riordan, D. and O'Sullivan M. 2006. ; (2006) Effects of Starch Inclusion on the Mobility of Water in Imitation Cheeses 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details] | |||||||||
| Arimi, J.M., Duggan, E., Lyng, J., O'Riordan, D. and O'Sullivan M; (2006) Effect of water activity on expansion of a high protein dairy matrix 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details] | |||||||||
| Halpin, R.M., M.M. O'Connor, A. McMahon, E.D. O'Riordan, M. O'Sullivan, D.B. Brady ; (2006) Inhibition of adhesion of Streptococcus mutans and Streptococcus salivarius to hydroxyapatite by enzyme-modified dairy products Society for General Microbiology Symposium, UCD [Details] | |||||||||
| Halpin, R.M., M.M. O'Connor, A. McMahon, E.D. O'Riordan, M. O'Sullivan, D.B. Brady ; (2006) Inhibition of adhesion of Cariogenic Streptococci to hydroxyapatite by enzyme-modified whey protein concentrates Annual Research Conference - Food, Nutritional and Consumer Sciences, UCC, Cork [Details] | |||||||||
| O'Connor, M.M., D.B. Brady, R.M. Halpin, A. McMahon, E.D. O'Riordan, M. O'Sullivan; (2006) Antimicrobial properties of dairy powders 36th Annual Research Conference - Food, Nutritional and Consumer Sciences, UCC, Cork [Details] | |||||||||
| Mc Mahon, A.M., R.M. Halpin, M.M. O'Connor, E.D. O'Riordan, M. O'Sullivan, D.B. Brady; (2006) Growth inhibition of food-borne pathogens and food spoilage organisms by an antimicrobial agent derived from whey 36th Annual Research Conference - Food, Nutritional and Consumer Sciences, UCC, Cork [Details] | |||||||||
| Harbourne, N., J. Collier, J.C. Jacquier, C. Navarro and D. O'Riordan; (2006) Determination of the kinetic properties of total phenols and turbidity in aqueous chamomile (Matricaria chamomilla L.) extracts 36th Food Research Conference, UCC, Cork [Details] | |||||||||
| Marete, E.N; Collier, J; Jacquier, J.C and O'Riordan, D.; (2006) Effects of drying parameters on the parthenolide concentration of feverfew (Tanacetum parthenium) 36th Food Research Conference, UCC, Cork [Details] | |||||||||
| Arimi, J.M., Duggan, E, O'Riordan, D., O'Sullivan M. & Lyng, J.; (2006) Expansion of a high protein matrix CIGR 2nd International Symposium on Future of Food Engineering Warsaw, , 26-APR-06 - 28-APR-06 [Details] | |||||||||
| Arimi, J.M., Duggan, E., O'Riordan, D., O'Sullivan, M. Lyng, J.; (2006) Expansion of imitation cheese on microwave heating 2nd CIGR (Commission Internationale du Génie Rural) Section VI International Symposium The Future of Food Engineering University College Dublin, , 26-APR-06 - 28-APR-06 [Details] | |||||||||
| Halpin, R.M., O'Connor, M.M., Boughton, C., O'Riordan, E.D., O'Sullivan, M. Brady, D.B.; (2006) Inhibiton of adhesion of Streptococcus mutans to hydroxyapatite by enzyme-modified whey products The Society for General Microbiology Conference, April 2006 , 11-APR-06 - 13-APR-06 [Details] | |||||||||
| Duggan, E., Noronha, N., O'Riordan, D. and O'Sullivan, M. ; (2006) Water activity and dielectric properties of high fibre imitation cheese 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details] | |||||||||
| Mc Darby, S., Duggan, E., O'Riordan, D. and O'Sullivan, M. ; (2006) Effects of sorbitol on the physical properties of imitation cheese 36th Research Conference Food Nutrition and Consumer Science. UCC, Cork [Details] | |||||||||
| Marete, E.N., Collier, J., Jacquier, J.C., O'Riordan, D.; (2006) Effects of drying parameters on the parthenolide concentration of feverfew (Tanacetum parthenium) 36th Annual Research Conference on Food, Nutrition and Consumer Sciences Cork, , 14-SEP-06 [Details] | |||||||||
| Arimi, J.M., Duggan, E, O'Riordan, D., O'Sullivan M. Lyng, J.; (2006) Expansion of a high protein matrix CIGR 2nd International Symposium on Future of Food Engineering, April 2006 [Details] | |||||||||
| Harbourne, N., Collier, J., Jacquier, J.C., Navarro, C. and O'Riordan, D.; (2006) Determination of the kinetic properties of total phenols and turbidity in aqueous chamomile (Matricaria chamomilla L.) extracts 36th Annual Research Conference on Food, Nutrition and Consumer Sciences Cork, , 14-SEP-06 [Details] | |||||||||
| Arimi, J.M., Duggan, E., O'Riordan, D., O'Sullivan, M. Lyng, J.; (2006) Expansion of imitation cheese on microwave heating 2nd CIGR (Commission Internationale du Génie Rural) Section VI International Symposium The Future of Food Engineering , 26-APR-06 - 28-APR-06 [Details] | |||||||||
| Noronha, N., Cottell, D., O'Riordan, D. O'Sullivan, M.; (2005) Influence of processing parameters on the texture and microstructure of imitation cheese The 29th Annual Symposium of Microscopical Society of Ireland, September 2005 [Details] | |||||||||
| Noronha, N., Cronin, D. O'Riordan, D. O'Sullivan, M.; (2005) Use of enzyme modified cheeses in imitation cheese The 35th Research Conference Food Nutrition and Consumer Science, September 2005 [Details] | |||||||||
| Noronha, N., Cottell, D., O'Riordan, D. O'Sullivan, M.; (2005) Influence of processing parameters on the texture and microstructure of imitation cheese The 29th Annual Symposium of Microscopical Society of Ireland, September 2005 [Details] | |||||||||
| Noronha, N., Cronin, D. O'Riordan, D. O'Sullivan, M.; (2005) Use of enzyme modified cheeses in imitation cheese The 35th Research Conference Food Nutrition and Consumer Science, September 2005 , 15-SEP-05 - 16-SEP-05 [Details] | |||||||||
| O'Riordan D & McMahon T ; (2004) Enhancing Teaching and Learning in the Curriculum for the Faculty of Agriculture, University College Dublin, Ireland AfA Net ICA Conference, Capitalising on Innovations in the Curriculum in European Higher Education University of Ghent, Belgium, , 08-JAN-04 [Details] | |||||||||
| Wang, H., O'Riordan, D. and O'Sullivan, M. ; (2003) Properties of imitation cheese made with different types of cookers Proceedings of 5th International Conference of Food Science and Technology, Wuxi, China, October 2003 [Details] | |||||||||
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Workshops
| O'Riordan, D.; (1992) Dairy Ingredients in Chocolate Confectionery. Workshops [Details] |
| O'Riordan, D.; (1991) Dairy Ingredients in Chocolate Confectionery. Workshops [Details] |
Seminar
| O'Riordan, D.; (1997) Ingredients Interaction and Food Texture. Seminar [Details] |
Presentation
| O'Riordan, D.; (2001) Development of sauces for convenience meals. Presentation [Details] |
| O'Riordan, D.; (1999) Ingredients interactions and food texture. Presentation [Details] |
| O'Riordan, D.; (1997) Food ingredients research at UCD - an overview. Presentation [Details] |
Associations
| Association: International Food Techologists, Function/Role: Member |
Patents
| Patent PCT/EP2007?0540 : A microwaveable cheese product |
| Patent PCT/EP2008/0540 : Microwave expended food products |
Conference Contributions
| A.M. Mc Mahon, R.M. Halpin, M.M. O'Connor, E.D. O'Riordan, M. O'Sullivan, D.B. Brady; (2006) Growth inhibition of food-borne pathogens and food spoilage organisms by an antimicrobial agent derived from whey. [Poster Presentation (Refereed)], 36th Annual Research Conference - Food, Nutritional and Consumer Sciences, UCC , 14-SEP-06. |
| M.M. O'Connor, D.B. Brady, R.M. Halpin, A. McMahon, E.D. O'Riordan, M. O'Sullivan; (2006) Antimicrobial properties of dairy powders. [Poster Presentation (Refereed)], 36th Annual Research Conference - Food, Nutritional and Consumer Sciences, UCC , 14-SEP-06. |
| R.M. Halpin, M.M. O'Connor, A. McMahon, E.D. O'Riordan, M. O'Sullivan, D.B. Brady; (2006) Inhibition of adhesion of Cariogenic Streptococci to hydroxyapatite by enzyme-modified whey protein concentrates. [Poster Presentation (Refereed)], 36th Annual Research Conference - Food, Nutritional and Consumer Sciences, UCC , 14-SEP-06. |
| R.M. Halpin, M.M. O'Connor, A. McMahon, E.D. O'Riordan, M. O'Sullivan, D.B. Brady; (2006) Inhibition of adhesion of Streptococcus mutans and Streptococcus salivarius to hydroxyapatite by enzyme-modified dairy products. [Poster Presentation (Refereed)], Society for General Microbiology Symposium, UCD , 14-SEP-06. |
| Marete, E.N; Collier, J; Jacquier, J.C and O'Riordan, D; (2006) Effects of drying parameters on the parthenolide concentration of feverfew (Tanacetum parthenium). [Poster Presentation (Refereed)], 36th Food Research Conference in UCC, Cork , 14-SEP-06. |
| N. Harbourne, J. Collier, J.C. Jacquier, C. Navarro and D. O'Riordan; (2006) Determination of the kinetic properties of total phenols and turbidity in aqueous chamomile (Matricaria chamomilla L.) extracts. [Poster Presentation (Refereed)], 36th Food Research Conference, UCC, Cork , 14-SEP-06. | |||||||||
| N. Noronha, G.R Ziegler, D. O'Riordan, and M. O'Sullivan; (2006) Effects of Starch Inclusion on the Mobility of Water. [Poster Presentation (Refereed)], 36th Food Research Conference, UCC, Cork , 14-SEP-06. | |||||||||
| Shane McDarby, Elaine Duggan, Dolores O'Riordan and Michael O'Sullivan; (2006) Effects of sorbitol on the physical properties of imitation cheese. [Poster Presentation (Refereed)], 36th Food Research Conference, UCC, Cork , 14-SEP-06. | |||||||||
| E. Duggan, E.D. O'Riordan and M. O'Sullivan; (2006) Water activity and dielectric properties of high-fibre imitation cheese. [Poster Presentation (Refereed)], 36th Food Research Conference, UCC, Cork , 14-SEP-06. | |||||||||
| Arimi, JM, Duggan E, O'Riordan, D O'Sullivan M & Lyng J; (2006) Expansion of imitation cheese on microwave heating. [Oral Presentation], 2nd CIGR (Commission Internationale du Génie Rural) Section VI International Symposium The Future of Food Engineering, Warsaw, Poland , 26-APR-06 - 28-APR-06. | |||||||||
| Joshua Arimi, Elaine Duggan, Dolores O'Riordan, James Lyng and Michael O'Sullivan; (2006) Effect of water activity on expansion of a high protein dairy matrix. [Poster Presentation (Refereed)], 36th Food Research Conference, UCC, Cork , 14-SEP-06. | |||||||||
| Noronha, N. , Cronin, D. O'Riordan, D. and O'Sullivan, M. ; (2005) Use of enzyme modified cheeses in imitation cheese. [Refereed Abstracts], The 35th Research Conference Food Nutrition and Consumer Science. UCC, Cork, UCC, Cork , 14-SEP-05 - 16-SEP-05. | |||||||||
| Noronha, N.;Cottell, D., O'Riordan, D. and O'Sullivan, M. ; (2005) Influence of processing parameters on the texture and microstructure of imitation cheese. [Poster Presentation (Refereed)], 29th Annual Symposium of Microscopical Society of Ireland, Dublin, Ireland , 22-SEP-05. | |||||||||
| Noronha, N.; O'Riordan, D. and O'Sullivan, M.; (2005) Use of Enzyme Modified Cheeses in Imitation Cheese. [Poster Presentation (Refereed)], 35th research Conference- Food Nutrition and Consumer Science, UCC , 16-SEP-05. | |||||||||
| Arimi, J., Brunton, N., Monahan, F, O'Riordan, D. and O'Sullivan; (2005) Flavour retention and colour changes in dried basil (Ocimum basilicum L.) leaves coated with sodium caseinate/trehalose mixtures. [Poster Presentation (Refereed)], 35th research Conference- Food Nutrition and Consumer Science, UCC , 16-SEP-05. | |||||||||
| Selvaraj J., Monahan, F, O'Riordan, D. and O'Sullivan, M. ; (2005) Incorporation of α-tocopherol into edible films and its effectiveness in inhibiting lipid oxidation of sliced turkey meat. [Poster Presentation (Refereed)], Annual Meeting of the Institute of Food Technologists, New Orleans , 12-JUL-05. | |||||||||
| Noronha, N.; O'Riordan, D. and O'Sullivan, M. ; (2005) Influence of processing parameters on the physico-chemical properties of imitation cheese. [Poster Presentation (Refereed)], Annual Meeting of the Institute of Food Technologists, New Orleans , 12-JUL-05. | |||||||||
| H. Leahy , E.G. O' Riordan, D.J. Ruane; (2003) Labour use on suckler farms at grazing. [Poster Presentation], Irish Grassland and Animal production Association (29th Research meeting) 2003, Tullamore , 03-MAR-03 - 04-MAR-03. | |||||||||
| O'Riordan, D.; (2001) Use of whey protein isolates in edible films. 4th Food Ingredients Symposium, Cork, Ireland , 19-SEP-01 - 20-SEP-01. | |||||||||
| O'Riordan D.; Use of whey protein isolates in edible films. 4th Food Ingredients Symposium,, Silversprings Moran Hotel, Cork . | |||||||||
| Angulo, V, O'Sullivan, M., Cronin, D., O'Riordan, E.D. & Milne J.; Development of a technique for the sensory evaluation of peptide fractions in enqyme modified cheeses. Proceedings of IFT Annual Annual Meeting, Chicago . | |||||||||
| Hogan, S., McNamee, B., O'Sullivan, M., & O'Riordan, E.D.; Microencapsulation properties of whey protein concentrate. Proceeings of IFT annual meeting, Atlanta . | |||||||||
| Ipina, M., Fitzgibbon, F.C. & O'Riordan, E.D.,; Comparison of the rheology, freeze-thaw stability and sensory properties of cream sauces based on fresh or dry ingredients. IFT Annual Meeting, Atlanta . | |||||||||
| Mounsey, J. & O'Riordan, E.D.; Effect of starch on the rheology, meltability and microstructure of imitation cheese. IFT Annual Meeting, Atlanta . | |||||||||
| Mc Namee, B., O'Sullivan, M. & O'Riordan, E.D.; Microencapsulation properties of gum arabic. IFT Annual Meeting, Atlanta . | |||||||||
| Guckian, S., Monahan, F.J., O'Riordan, E.D., & O'Sullivan, M.; Solubility of heated and unheated edible WPI films. Annual Meeting of the Society of Dairy Technology, Kinsale, Co. Cork . | |||||||||
| Hogan, S., McNamee, B., O'Sullivan, M., & O'Riordan, E.D.; A comparision of the emulsifying and microencapsulation properties of sodium caseinate and whey protein concentrate 75. 13th Conference of the European Colloid and Interface Society, Trinity College, Dublin . | |||||||||
| O'Donnell, O., O'Riordan, E.D. & Mounsey, J.; Effect of processing time and temperature on the meltability and rheology of imitation cheese. IFT Annual Meeting, Atlanta . | |||||||||
| Wang, H., O'Riordan, D. & O'Sullivan, M.; Properties of imitation cheese made with different types of cookers. 5th International Conference of Food Science and Technology, China, October 2003, China . | |||||||||
| Shaw, N., Monahan, F.J., O'Riordan, E.D. & O'Sullivan, M.; Effects of soy oil and glyerol on the physical properties of whey protein isolate films. IFT Annual Meeting, Chicago . | |||||||||
| Shaw, N., Coupland, J.N., Monahan, F.J., Foucher, S., O'Riordan, E.D. & O'Sullivan, M.; Effect of composition on the physical properties of whey protein glycerol films. IFT Annual Meeting, Atlanta . | |||||||||
| Quinn, G., Monahan, F. J., O'Riordan, E.D. & O'Sullivan, M.; Formation of edible films for unheated whey protein solutions following pH adjustment. IFT Annual Meeting, Chicago . | |||||||||
| O'Riordan, D., Kinsella, J. E., Morrissey, P.A. & Mulvihill, D.M.; Factors influencing the gel characteristics of plasma proteins. IFT Annual Meeting, Las Vegas . | |||||||||
| O'Riordan, D., M. Walters, and Mc Mahon, T.; (2004) Enhancing teaching and leaarning in the curriculum for the Faculty of Agriculture at University College Dublin, Ireland. Capitalising on Innovation in the Curriculum in European Higher Education, University of Gent, Brussels , 08-OCT-04 - 10-OCT-04. | |||||||||
| Norhona, N., Hennelly, P., O'Riordan, D., O'Sullivan, M. and Wang, H.; (2004) Effects of resistant starch on the meltability and sensory properties of imitation cheese. Thinking Beyond Tomorrow, Dublin , 17-JUN-04 - 18-JUN-04. | |||||||||
| Montesinos-Herrero, C. Cottell, D., O'Riordan, D. and O'Sullivan,M.; (2004) Microstructural study of imiation cheesecontaining fibre. Thinking beyond tomorrow, Dublin , 17-JUN-04 - 18-JUN-04. | |||||||||
| Schou, M., Longares, M., Montesinos-Herrero, C., Monahan, F.J., O'Riordan D., and O'Sullivan, M.; (2004) Properties of edible sodiun caseinate films and their application as food wrapping. Thinking Beyond Tomorrow, Dublin , 17-JUN-04 - 18-JUN-04. | |||||||||
| O'Riordan, E.D.; (2003) Obesity - A Major Food Safety Issue. Emerging Food Safety Issues - building partnerships, University College Dublin , 12-SEP-03 - 12-SEP-03. | |||||||||
| Wang, H., Montesinos, C., Hennelly, P., O'Riordan, D. and O'Sullivan, M.; (2003) Comparison of the rheolgy, meltability and microstructure of imitation cheesee manufactured with different cookers. 33rd Annual Food Science and Technology Research Conference, University College Cork, Cork, Ireland , 11-SEP-03 - 12-SEP-03. | |||||||||
| Hennelly, P., Wang, H., O'Riordan, D. and O'Sullivan, M.; (2003) Effects of moisture content on the sensory and textural properties of imitation cheese containing fibre. 33rd Annual Food Science and Technology Research Conference, University College Cork, Cork, Ireland , 11-SEP-03 - 12-SEP-03. | |||||||||
| O'Riordan, E.D.; (2003) Optimising Encapsulation System for LIpid Soluble Ingredients. Controlled Release Society, Glascow, Scotland, UK , 19-JUL-03 - 23-JUL-03. | |||||||||
| O'Riordan D.; (2003) Proceedings of the Controlled Release Society Annual Meeting. Optimising encapsulation systems for lipid soluble ingredients, Glasgow , 19-JUL-03 - 23-JUL-03. | |||||||||
| Montesinos, C., Cottell, D., O'Riordan, D, O'Sullivan,M, and Wang, H.; (2002) Microstructure and rheology of imitation cheeses containing starches. 26th Annual Symposium of Microscopical Society of Ireland, Galway, Ireland , 28-AUG-02 - 30-AUG-02. | |||||||||
| Hennelly P, Cottell D., O'Riordan, D., O'Sullivan, M., and Wang, H.; (2002) Microencapsulation properties of whey protein concentrate. Annual Symposium of Microscopical Society of Ireland, * , 28-AUG-02 - 30-AUG-02. | |||||||||
| *Hennelly, P., Cottell, D., O'Riordan, D., O'Sullivan, M. and Wang, H.; (2002) *Microstructure and rheology of imitation cheeses with varying moisture contents. 26th Annual Symposium of Microscopical Society of ireland, Galway, Ireland , 28-AUG-02 - 28-AUG-02. | |||||||||
| O'Riordan D.; (1991) Engineering functional ingredients for the confectionery industry. Food Ingredients Europe (FIE) Annual Conference, Paris , 08-OCT-91 - 10-OCT-91. | |||||||||
| O'Riordan, D.; (1991) Engineered functional ingredients for the confectionery industry. [N/A], Food Ingredients Europe (FIE) annual conference, Paris , 08-OCT-91 - 10-OCT-91. | |||||||||
| O'Riordan D; (1991) Developments in dairy ingredients for toffee. SWEETIE production annual technology conference, London , 18-FEB-91 - 18-FEB-91. | |||||||||
| O'Riordan D.; (1990) Developments on dairy ingredients for the chocolate industry. Biscuit, Cake, Cocoa and Confectionery Alliance (BCCCCA) 37th Technology Conference, London , 15-FEB-90 - 16-FEB-91. | |||||||||
| O'Riordan, D.; (1990) Developments in dairy ingredients for the chocolate industry. [N/A], 37th Technology Conference, London , 15-FEB-90 - 16-FEB-90. | |||||||||
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Committees
| Committee : Seed Funding |
| Committee : President's teaching Awards |
| Committee : School of Agriculture Food Sceince and veterinary Medicine Teaching and Learning Committee |
| Committee : National Health Foundation Advisory Committee |
| Committee : SAFEFOOD External Advisory Group of the ConsumerFocussed review of the Dairy Chain |
| Committee : BAgrSc Programme Board | |||||||||
| Committee : MVB programme Board | |||||||||
| Committee : BAgrSc curriculum committee | |||||||||
| Committee : BAgrSc standing committee | |||||||||
| Committee : School Exam Board | |||||||||
| Committee : Engineering programme Board | |||||||||
| Committee : Food Science Curriculum Committee | |||||||||
| Committee : College of Life Sciences review panel -SL | |||||||||
| Committee : UUPB | |||||||||
| Committee : IUA undergraduate awards | |||||||||
| Committee : School of Agriculture Food Science and Veterinary Medicine Executive Committee | |||||||||
| Committee : College of Life Sciences Teaching and Learning Committee | |||||||||
| Committee : UCD Food Safety Board | |||||||||
| Committee : Academic Council | |||||||||
| Committee : School of Agriculture Food Science and Veterinary Medicine Management Committee | |||||||||
| Committee : UCD Creche Advisory Committee | |||||||||
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Employment
| Employer: UCD Position: Associate Professor |
| Employer: Kerry Ingredients Plc Position: Research and Development Manager |
| Employer: Cornell University, Ithaca, New York, USA Position: Visiting Research Fellow |
Education
| Year 1989 Institution: University College Cork Qualification: PhD Subject: |
| Year 1984 Institution: University College Cork Qualification: BSc Subject: |
Feeding the World in 2050
A Policy Symposium.
15 - 16th January, 2013 @ O'Reilly Hall
Event will be officially opened by President of Ireland, Michael D. Higgins. Register now