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Researchers at UCD

Jean-Christophe Jacquier

Lecturer

School Of Agriculture & Food Science
Science Centre - South
Belfield
Dublin 4

Tel: +353 1 7162841
Email: jean.jacquier@ucd.ie

Biography

B.Sc. Chemistry and Ph.D. Analysis and Spectrochemistry, Université Pierre et Marie Curie, Paris 6, France.

1990-1993: French Ministry of Research and Technology PhD fellowship
1991-1994: Assistant lecturer in the Department of Physical-Chemistry at Paris6
1996-1998: Marie Curie (TMR) postdoctoral fellow, Department of Chemistry, UCD
1998-2000: HEA postdoctoral fellow, Department of Chemistry, UCD
2006-present: College Lecturer in Food toxicology, UCD



Professional

           

Committees

Committee : BAgrSc Teaching & Learning Committee
Committee : Food Science programme committee
Committee : School of Agriculture and Food Science Post-graduate Education Committee
 

Education

Year 1994 Institution: Univ Pierre & Marie Curie, Par.VI. France
Qualification: PhD Subject:
Year 1990 Institution: Univ Pierre & Marie Curie, Par.VI. France
Qualification: MSc Subject:
Year 1989 Institution: Univ Pierre & Marie Curie, Par.VI. France
Qualification: BSc Subject:
         

Publications

     

Peer Reviewed Journals

O'Neill, G.J. and Egan, T. and Jacquier, J.C. and O'Sullivan, M. and Dolores O'Riordan, E. (2015) 'Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads'. Food Chemistry, 180 :150-155. Available Online [DOI] [Details]
Newman, J. and O'Riordan, D. and Jacquier, J. C. and O'Sullivan, M. (2015) 'Masking of bitterness in dairy protein hydrolysates: Comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy'. LWT-FOOD SCIENCE AND TECHNOLOGY, 63 (1):751-757. [DOI] [Details]
O'Neill, G.J. and Egan, T. and Jacquier, J.C. and O'Sullivan, M. and Dolores O'Riordan, E. (2014) 'Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides'. Food Chemistry, 160 :46-52. Available Online [Details]
Egan, T., O¿Riordan, E.D., O¿Sullivan, M., Jacquier, JC. (2014) Food Chemistry, 156, 197-203. (2014) 'Cold-set whey protein microgels as pH modulated immobilisation matrices for charged bioactives'. Food Chemistry, 156 :197-203. [Details]
1. Newman, J., Harbourne, N, O'Riordan, D., Jacquier, JC., and O'Sullivan, M (2014) 'Comparison of a trained sensory panel and an electronic tongue in the assessment of bitter dairy protein hydrolysates'. Journal of Food Engineering, 128 :127-131. [Details]
Newman, J., Egan, T., Harbourne, N., O'Riordan, D., Jacquier, J. C., O'Sullivan, M. (2014) 'Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data'. Talanta, 126 (0):46-53. Available Online [Details]
Harbourne, N. and Marete, E. and Jacquier, J.C. and O'Riordan, D. (2013) 'Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages - A review'. Food Research International, 50 (2):480-486. Available Online [Details]
Drummond, EM,Harbourne, N,Marete, E,Martyn, D,Jacquier, JC,O'Riordan, D,Gibney, ER (2013) 'Inhibition of Proinflammatory Biomarkers in THP1 Macrophages by Polyphenols Derived From Chamomile, Meadowsweet and Willow bark'. Phytotherapy research : PTR, 27 :588-594. [DOI] [Details]
Egan, T,Jacquier, JC,Rosenberg, Y,Rosenberg, M (2013) 'Cold-set whey protein microgels for the stable immobilization of lipids'. Food Hydrocolloids, 31 :317-324. [DOI] [Details]
Drummond EM, Harbourne N, Marete E, Jacquier JC, O'Riordan D, Gibney ER (2013) 'An in vivo study examining the antiinflammatory effects of chamomile, meadowsweet, and willow bark in a novel functional beverage'. Journal of dietary supplements, 10 (4):370-380. [DOI] [Details]
Marete, E.N. and Jacquier, J.-C. and O'Riordan, D. (2013) 'Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions'. Food Research International, 50 (2):593-596. Available Online [Details]
                                                                                             

Research

Research Interests

The main thrust of the research conducted in this group is the incorporation of biologically active chemicals in food matrices, their preservation during heat treatment processing and storage to extend shelf life, the minimisation of detrimental interactions with the food matrices and the safe and effective delivery of these compounds in the gut to maximise their biological activity.
There are two main axes of research in our laboratory, one linked with the development of new food grade encapsulation and delivery systems, the other with the incorporation of biologically active phytochemicals in food matrices.

     

Teaching

 

Modules Coordinated

201400   FDSC30020     Food Science: Food Analysis I
201400   FDSC30030     Food Science: Food Analysis II
201400   FDSC20010     Food Science: Chemistry of Macronutrients
201400   FDSC20090     Food Science: Food Macronutrients
201400   FDSC40500     Food Science: Chemistry of Nutrients(O/L)