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Amalia Scannell

Lecturer

School Of Agriculture & Food Science
Agriculture and Food Science
Belfield
Dublin 4

Tel: +353 1 7167724
Email: amalia.scannell@ucd.ie

Biography

2006    Post-Graduate Certificate (Level 7) in Sensory Science. University of Nottingham, UK.

2001-   College Lecturer in Food Science, UCD Dublin, Ireland.

1999 - 2001 Post doctoral Research Fellow, Dept. Food Technology, University College Cork, Ireland

1999    Post-Graduate Certificate in Food Packaging and Food Preservation, University of Ghent, Belgium.   

1994-1999   PhD (Food Science and Technology) University College Cork, Ireland.

1990-1994   BSc. (Hons) Microbiology, UCC, Ireland.

 

Publications

 

Book Chapters

Scannell, A.G.M.; (2006) 'Foodborne illness and detectionof pathogenic micr-organisms' In: Da-Wen Sun (eds). Handbook of Frozen Food Processing and Packaging. Florida, USA: CRC Press, (Taylor and Francis group). [Details]
 

Peer Reviewed Journals

Mullane, N., Drudy, D., Whyte, P., O'Mahony, M., Scannell, A., Wall., P.G., Fanning, S.; (2006) 'Enterobacter sakazakii: Biological properties and significance in dried infant milk formula (IMF) powder'. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 59 :102-111. [Details]
Cheng, QF; Sun, DW; Scannell, AGM; ; (2005) 'Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods'. Journal of Food Engineering, 67 (4):427-433. [Details]
Soriano A., Ulmer H.M.,Scannell A.G.M., Ross R.P., Hill C., Garcia-Ruiz A., Arendt, E.K.; (2004) 'Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147 and a lacticin 3147-producing starter culture'. European Food Research and Technology, 219 :6-13. [Details]
Scannell, A.G.M., Kenneally, P.M. Arendt. E.K.; (2004) 'Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product'. International Journal of Food Microbiology, 93 (2):219-230. [Details]
Shirsat, N; Brunton, NP; JG; Lyng, McKenna, B; Scannell, A; (2004) 'Texture, colour and sensory evaluation of a conventionally and ohmically cooked emilsion batter'. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 84 :1861-1870. [Details]
Gallagher,E., C.M. OBrien, A.G.M. Scannell and E.K. Arendt.; (2003) 'Evaluation of sugar replacers in short dough biscuit production'. Journal of Food Engineering, 56 :261-263. [Details]
OBrien C.M, A. Mueller, A.G.M. Scannell and E.K. Arendt.; (2003) 'Evaluation of the effects of fat replacers on the Quality of wheat bread'. Journal of Food Engineering, 56 :265-267. [Details]
Gallagher, E., C.M. OBrien, A.G.M. Scannell and E.K. Arendt.; (2003) 'Use of response surface methodlogy to produce functional short dough biscuits'. Journal of Food Engineering, 56 :269-271. [Details]
Scannell A.G.M. , P.M. Kenneally, D. McCarthy, G. Schwarz and E.K. Arendt; (2002) 'Optimisation of Fermentation Conditions for the Production of Fermented Hams'. European Food Research and Technology, 215 :183-188. [Details]
Scannell A.G.M., R.P. Ross, C. Hill, and E.K. Arendt.; (2001) 'Pre-inoculation enrichment procedure enhances the performance of bacteriocinogenic Lactococcus lactis meat starter culture'. International Journal of Food Microbiology, 64 :151-159. [Details]
Scannell A.G.M., C. Hill, R.P. Ross, S. Marx, W. Hartmeier, and E.K. Arendt.; (2000) 'Biopreservative active packaging utilising immobilised bacteriocins Nisaplin and lacticin 3147'. International Journal of Food Microbiology, 60 :241-249. [Details]
Scannell A.G.M., C. Hill, R.P. Ross, S. Marx, W. Hartmeier, and E.K. Arendt.; (2000) 'Continuous production of lacticin 3147 and nisin using cells immobilised in calcium alginate'. Journal of Applied Microbiology, 89 :573-579. [Details]
Scannell A.G.M. , R.P. Ross, C. Hill, and E.K. Arendt.; (2000) 'An effective lacticin bio-preservative in fresh pork sausage'. Journal of Food Protection, 63 :370-376. [Details]
 

Conference Publications

Scannell A.G.M, C. Hill, R.P. Ross, G. Schwarz and Elke K. Arendt.; (2000) Enhanced Lacticin 3147 Production by Pre-inoculation Treatment of L. lactis DPC 303 T4 Proceedings of the 29th Annual Food Science and Technology Research conference, Cork. (2000) Cork, , 06-SEP-00 - 07-SEP-00 [Details]
Scannell A.G.M. , P.M. Kenneally, D. Mc Carthy, G. Schwarz, and E.K. Arendt.; (2000) Optimal fermentation conditions of a novel fermented ham product Proceedings of the 29th Annual Food Science and Technology Research conference, Cork, September (2000) Cork, [Details]
Scannell A.G.M. , P.M. Kenneally, D. Mc Carthy, G. Schwarz, and E.K. Arendt.; (2000) Effects of fermentation on the shelf life of cooked fermented ham Proceedings of the 29th Annual Food Science and Technology Research conference, Cork, September (2000) Cork, , 06-SEP-00 - 07-SEP-00 [Details]
Reddy L., A.G.M. Scannell, K. Barre, D., Hartnett, D. Van Sinderen and E.K. Arendt.; (2001) Evaluation of lactic acid bacteria as starter cultures in brewing Proceedings of the 30th Annual Food Science and Technology Conference, Cork, September (2001) Cork, [Details]
Scannell A.G.M. , D.F. McCarthy, C. Hill , R.P. Ross and E.K. Arendt; (2001) Evaluation of Lactococcus lactis DPC 4275, as a protective starter culture in cooked fermented ham Proceedings of the 29th Annual Food Science and Technology Research conference, Cork, September (2001) Cork, [Details]
Mc Carthy D.F., C. Hill, R. Paul Ross, A.G.M. Scannell and E.K. Arendt.; (2002) Effect of Nitrite and Processing Conditions on the Survival and Bacteriocinogenesis of Lactococcus Lactis DPC 4275 in Model Systems 18th International ICFMH Symposium, Food Micro 2002, Lillehammer, Norway, 2002 Norway, , 18-AUG-02 - 21-AUG-02 , pp.180-180 [Details]
Barta R.M., A.G.M. Scannell and E.K. Arendt.; (2001) Application of biological acidification to improve the quality, flavour and processability of beer produced with 20 % raw barley 22nd European Brewing Convention, Budapest, June (2001) Budapest, , 12-MAY-01 - 17-MAY-01 [Details]
Scannell A.G.M, Paul M. Kenneally, Denise McCarthy, Gerhard Schwarz, and Elke K. Arendt.; (2001) Development of a novel cooked fermented whole muscle ham IFT Annual Meeting, New Orleans, Louisiana, USA, June (2001) New Orleans, Louisiana, USA, , 23-JUN-01 - 27-JUN-01 [Details]
McCarthy D., A.G.M. Scannell, C. McDonagh, N. Kelleher and E.K. Arendt.; (2001) Development of a value added fermented reformed ham IFT Annual Meeting, New Orleans, Louisiana, USA, June (2001) New Orleans, Louisiana, USA, , 23-JUN-01 - 27-JUN-01 [Details]
Goode D.L. , A.G.M Scannell, P. Douglas, C. Halbert and E.K. Arendt.; (2001) Pilot scale production and Evaluation of a lagar beer containing 50% unmalted sorghum IFT Annual Meeting, New Orleans, Louisiana, USA, June (2001) New Orleans, Louisiana, USA, , 23-JUN-01 - 27-JUN-01 [Details]
                                                                                         

Research

Research Interests

As a food Microbiologist. Food Technologists my scientific research interests are quite varied and straddles the areas of Food innovation and new product development, Sensory and Consumer Science as well as Food Quality and  Safety. To this end, I have been involved in FIRM research projects, 'Investigating the potential of using biopreservative regimes in meat' as well as the 'Development of consumer-orientated development of new functional drinks both in collaboration with colleagues in UCC. Current, FIRM projects on which I collaborate include:

  • Electroheat applications for meat processing: Ohmic pasteurisation and radio frequency defrosting of meat and meat products.
  • The impact on product quality of using high voltage pulsed electric fields in hurdle strategies for the preservation of minimally processed non-alcoholic beverages.
  • Detection and Surveillance of Enterobacter sakazakii along the infant formula food chain.
  • Efficiency of Ozone and ultrasound for the retention of quality and microbial reduction in fruit juice.
  • Genetics of Healthy Eating - Fruit and Vegetable intake in children.
  • Healthy cereal snacks from by-products of the milling, malting, brewing and cider industries.

In addition to this I am also involved, together with Ashtown Food Centre in a Walsh Fellowship projecting investigation the use of Near Infra-red technology in rapid detection/differentiation of microbes in food.