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Researchers at UCD

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Dolores O'Riordan

Director, Ucd Institute of Food & Health

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

Tel: +353 1 7162847
Email: dolores.oriordan@ucd.ie

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.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.  Her expertise in the areas of physical and chemical analysis of foods and food formulation technology under pins her research. Her current research focuses on enhancing the functionality and health benefits of food ingredients.
She is the Director of UCD's Institute of Food and Health. She is also UCD's Vice-President for Global Engagement.

Professional

 

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.

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

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:
         

Publications

Books

Harbourne, N.a and Marete, E.b and Jacquier, J.C.b and O'Riordan, D.b (2013) Conventional Extraction Techniques for Phytochemicals. : John Wiley and Sons. [DOI] [Details]

Book Chapters

Harbourne, N., Marete, E., Jacquier, J. C., O'Riordan, D. (2013) 'Conventional Extraction Techniques for Phytochemicals' In: , pp.397-411 Available Online [Details]
Harbourne, N., Marete, E., Jacquier, J.C., O'Riordan, D. (2013) 'Conventional extraction techniques for phytochemicals' In: Harbourne, N., Marete, E., Jacquier, J.C., O'Riordan, D (eds). Handbook of Phytochemicals: sources, stability and extraction. England: Wiley-Blackwell. [Details]
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. , pp.125-161 [Details]
*; (0) '*' In: * (eds). *. [Details]
 

Peer Reviewed Journals

O'Neill GV, Jacquier JC, Mukhopadhya A, Egan T, O'Sullivan M, Sweeney T, O'Riordan ED (2015) 'In vitro and in vivo evaluation of whey protein hydrogels for oral delivery of riboflavin'. Journal of Functional Foods, 19 :512-521. [Details]
McIntyre, I, O'Sullivan, M and O'Riordan, D (2016) 'Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions'. Food Chemistry, 197 :233-239. [Details]
Hutchings S.C., O¿Sullivan, M., Jacquier J.C., O¿Riordan D. (2016) 'The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels'. Food Quality and Preference, 50 :157-162. [Details]
Yuan, D, Jacquier, JC and O'Riordan, ED (2017) 'Entrapment of protein in chitosan-tripolyphosphate beads and its release in an in vitro digestive model'. Food Chemistry, 229 :495-501. [Details]
McIntyre, I, O'Sullivan, M and O'Riordan, D (2017) 'Manipulating calcium level provides a new approach for the manufacture of casein-based food structures with different functionalities'. International Dairy Journal, 70 :18-25. [Details]
Yuan, D, Jacquier, JC and O'Riordan, ED (2017) 'Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: a new approach to achieve both high entrapment efficiency and controlled in vitro release'. Food Chemistry, 239 :1200-1209. [Details]
McIntyre, I, O'Sullivan, M and O'Riordan, D. (2017) 'Monitoring the Progression of Calcium and Protein Solubilisation as Affected by Calcium Chelators During Small-Scale Manufacture of Casein-Based Food Matrices'. Food Chemistry, 237 :597-604. [Details]
McIntyre, I, O'Sullivan, M and O'Riordan, D (2017) 'Altering the level of calcium changes the physical properties and digestibility of casein-based emulsion gels'. Food & function, 8 :1641-1651. [Details]
Hutchings SC, Horner KM, Dible VA, Grigor JM, O'Riordan D (2017) 'Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps'. Appetite, 108 :57-67. [Details]
J. Newman, D. O'Riordan, J.C. Jacquier andM. O'Sullivan (2014) 'Development of a Sensory Lexicon for Dairy Protein Hydrolysates'. Journal of Sensory Studies, 29 (6):413-424. [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]
Hutchings, S., O¿Sullivan, M., Jacquier, JC. O¿Riordan, (2015) 'The effect of inhomogeneous quinine and hydrocolloid distributions on the bitterness of model gels'. Food Quality and Preference, 45 :132-139. [DOI] [Details]
O¿Neill, Jacquier, JC, O¿Sullivan, M, and O¿Riordan, D. (2015) 'Kinetics of immobilization and release of tryptophan, riboflavin and peptides from whey protein microbeads'. Food Chemistry, 180 :150-155. [Details]
Drummond EM, Harbourne N, Marete E, Martyn D, Jacquier J, O'Riordan D, Gibney ER (2014) 'Inhibition of Proinflammatory Biomarkers in THP1 Macrophages by Polyphenols Derived From Chamomile, Meadowsweet and Willow bark'. Phytotherapy research : PTR, 27 (4):588-594. [DOI] [Details]
CL Zhou, W Liu, Q Kong, Y Song, YY Ni, QH Li, D O'RiordanIsolation, characterisation and sulphation of soluble polysaccharides isolated from Cucurbita maxima. 2014. International Journal of Food Science & Technology 49 (2), 508-514 (2014) 'O'RiordanIsolation, characterisation and sulphation of soluble polysaccharides isolated from Cucurbita maxima'. International Journal of Food Science and Technology, 49 (2):508-514. [Details]
Egan, T., O¿Riordan, E.D., O¿Sullivan, M., Jacquier, JC. (2014) 'Cold-set whey protein microgels as pH modulated immobilisation matrices for charged bioactives'. Food Chemistry, 156 :197-203. [DOI] [Details]
GJ O¿Neill, T Egan, JC Jacquier, M O¿Sullivan, E Dolores O¿Riordan Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides. 2014. Food chemistry 160, 46-52 (2014) 'Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides'. Food Chemistry, 160 :46-52. [Details]
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. [DOI] [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 [DOI] [Details]
Marete, EN,Jacquier, JC,O'Riordan, D (2013) 'Effect of processing temperature on the stability of parthenolide in acidified feverfew infusions'. Food Research International, 50 :593-596. [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]
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 [DOI] [Details]
Arimi, J.M., Duggan, E., O'Sullivan, M., Lyng, J.G., O'Riordan, E.D. (2012) 'Crispiness of microwave expanded imitation cheese: Mechanical, acoustic, and sensory evaluation'. Journal of Food Engineering, 108 (3):403-409. [Details]
Harbourne, N. and Jacquier, J.C. and O'Riordan, D. (2011) 'Effects of addition of phenolic compounds on the acid gelation of milk'. International Dairy Journal, 21 (3):185-191. Available Online [Details]
Halpin, RM,Brady, DB,O'Riordan, ED,O'Sullivan, M; (2011) 'Determination of the effect of dairy powders on adherence of Streptococcus sobrinus and Streptococcus salivarius to hydroxylapatite and growth of these bacteria'. Journal of Functional Foods, 3 :280-289. [DOI] [Details]
Halpin, RM,Brady, DB,O'Riordan, ED,O'Sullivan, M; (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 :1525-1532. [DOI] [Details]
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. Available Online [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]
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) '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]
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]
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]
Halpin, RM,Brady, DB,O'Riordan, ED,O'Sullivan, M; (2010) '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, 108 :406-415. [DOI] [Details]
Arimi, JM,Duggan, E,O'Sullivan, M,Lyng, JG,O'Riordan, ED; (2010) 'Effect of moisture content and water mobility on microwave expansion of imitation cheese'. Food Chemistry, 121 :509-516. [DOI] [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]
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]
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, JM; Duggan, E; O'Sullivan, M; Lyng, JG; O'Riordan, ED; (2010) 'Effect of water activity on the crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation'. Food Research International, 43 (6):1650-1655. [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 aqueous extraction conditions of phenols from meadowsweet (Filipendula ulmaria L.) for incorporation into beverages'. FOOD CHEMISTRY, 116 (3):722-727. [DOI] [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 extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage'. FOOD CHEMISTRY, 115 (1):15-19. [DOI] [Details]
Harbourne, N. and Jacquier, J.C. and O'Riordan, D. (2009) 'Optimisation of the aqueous extraction conditions of phenols from meadowsweet (Filipendula ulmaria L.) for incorporation into beverages'. Food Chemistry, 116 (3):722-727. Available Online [Details]
Halpin, RM., O¿Connor, MM. McMahon,A. Boughton,C., O¿Riordan, ED., O¿Sullivan, M. & Brady, DB ; (2008) 'Inhibition of Adhesion of Streptococcus mutans to Hydroxylapatite by Commercial Dairy Powders and Individual Milk Proteins'. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, . [Details]
Noronha, N,Cronin, DA,O'Riordan, ED,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 :905-913. [DOI] [Details]
Duggan, E,Noronha, N,O'Riordan, ED,O'Sullivan, M; (2008) 'Effect of resistant starch on the water binding properties of imitation cheese'. Food, 84 :108-115. [DOI] [Details]
Noronha, N,O'Riordan, ED,O'Sullivan, M; (2008) 'Influence of processing parameters on the texture and microstructure of imitation cheese'. European Food Research and Technology, 226 :385-393. [DOI] [Details]
Mounsey, JS,O'Riordan, ED; (2008) 'Hydration related properties of rennet casein/starch mixtures'. Science AAAS, 63 :7-10. [Details]
Mounsey, JS,O'Riordan, ED; (2008) 'Modification of imitation cheese structure and rheology using pre-gelatinised starches'. European Food Research and Technology, 226 :1039-1046. [DOI] [Details]
Mounsey, JS,O'Riordan, ED; (2008) 'Alteration of imitation cheese structure and melting behaviour with wheat starch'. European Food Research and Technology, 226 :1013-1019. [DOI] [Details]
Mounsey, JS,O'Riordan, ED; (2008) 'Effect of different starch types on the emulsification properties of casein'. Science AAAS, 63 :130-133. [Details]
Mounsey, JS,O'Riordan, ED; (2008) 'Characteristics of imitation cheese containing native or modified rice starches'. Food, 22 :1160-1169. [DOI] [Details]
Noronha, N,Duggan, E,Ziegler, GR,O'Riordan, ED,O'Sullivan, M; (2008) 'Investigation of imitation cheese matrix development using light microscopy and NMR relaxometry'. International Dairy Journal, 18 :641-648. [DOI] [Details]
Noronha, N,Duggan, E,Ziegler, GR,Stapleton, JJ,O'Riordan, ED,O'Sullivan, M; (2008) 'Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses'. Food Research International, 41 :472-479. [DOI] [Details]
Noronha, N,Duggan, E,Ziegler, GR,O'Riordan, ED,O'Sullivan, M; (2008) 'Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality'. Food Hydrocolloids, 22 :1612-1621. [DOI] [Details]
Mounsey, JS,O'Riordan, ED; (2008) 'Electrophoresis, rheology and meltability of imitation cheese containing rice starch as influenced by storage time'. Science AAAS, 63 :412-416. [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]
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]
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) 'Hydration related properties of rennet casein/starch mixtures'. Milchwissenschaft - Milk Science International, 63 :7-10. [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) 'Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese'. Journal of Food Engineering, 84 :57-64. [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]
Mounsey, J.S. and O'Riordan, ED; (2008) 'Characteristics of imitation cheese containing native or modified rice starches'. Food Hydrocolloids, 22 :1160-1169. [Details]
Arimi, JM, Duggan E, O'Riordan, ED , O'Sullivan M. and Lyng J; (2008) 'Microwave expansion of imitation cheese containing resistant starches'. Journal of Food Engineering, 88 :254-262. [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., 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]
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., O'Riordan, D. and O'Sullivan, M. ; (2007) 'Replacement of fat with functional fibre in imitation cheese'. International Dairy Journal, 17 (9):1073-1082. [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]
Hennelly, PJ,Dunne, PG,O'Sullivan, M,O'Riordan, ED; (2006) 'Textural, rheological and microstructural properties of imitation cheese containing inulin'. J Food Eng, 75 :388-395. [DOI] [Details]
Guckian, S; Dwyer, C; O'Sullivan, M; O'Riordan, ED; Monahan, FJ; ; (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 (1):91-95. [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]
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]
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]
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 Science and Technology, 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]
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]
Hogan, SA,O'riordan, ED,O'sullivan, M; (2003) 'Microencapsulation and oxidative stability of spray-dried fish oil emulsions'. Journal of Microencapsulation, 20 :675-688. [DOI] [Details]
Montesinos, C., O'Riordan, D.,, O'Sullivan, M and Wang, H. (2003) 'Influence of dietary fibre on the meltability and texture of imitation cheese'. Irish Journal of Food Science and Technology, 42 (1):153-153. [Details]
Shaw, N., Monahan,F. J., O'Riordan, E.D., and O'Sullivan, M.; (2002) 'Effect of soya oil and glycerol 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) 'Physical properties of WPI edible films plasticised with glycerol, xylitol or sorbitol'. 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'. Agricultural and Food Science, 49 :3385-3388. [Details]
Hogan, SA,McNamee, BF,O'Riordan, ED,O'Sullivan, M; (2001) 'Microencapsulating properties of sodium caseinate'. Food Chemistry, 49 (NA):1934-1938. [Details]
Mounsey, JS,O'Riordan, ED; (2001) 'Characteristics of imitation cheese containing native starches'. Journal of Food Science, 66 :586-591. [Details]
McNamee, BF,O'Riordan, ED,O'Sullivan, M; (2001) 'Effect of partial replacement of gum Arabic with carbohydrates on its microencapsulation properties'. Food Chemistry, 49 (NA):3385-3388. [Details]
Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M; ; (2001) 'Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends'. International Dairy Journal, 11 (3):137-144. [Details]
Hogan, SA; McNamee, BF; O'Riordan, ED; O'Sullivan, M; ; (2001) 'Microencapsulating properties of whey protein concentrate 75'. Journal of Food Science, 66 (5):675-680. [Details]
Hogan, S., McNamee, B., O'Riordan, E. D and O'Sullivan, M.; (2001) 'Emulsification and microencapsulation properties of sodium caseinate/ carbohydrate blends'. International Dairy Journal, 11 (3):137-144. [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 :161. [Details]
Coupland, JN,Shaw, NB,Monahan, FJ,O'Riordan, ED,O'Sullivan, M; (2000) 'Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films'. Food, 43 :25-30. [Details]
Coupland, JN; Shaw, NB; Monahan, FJ; O'Riordan, ED; O'Sullivan, M; ; (2000) 'Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films'. Journal of Food Engineering, 43 (1):25-30. [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 Agricultural and Food Research, 39 :161. [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 Agricultural and Food Research, 39 :145. [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 Agricultural and Food Research, 39 :161. [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 Agricultural and Food Research, 39 :161. [Details]
O'Riordan, D.; (2000) 'Edible films and coatings'. The Irish Scientist, . [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 :161. [Details]
Mounsey, JS,O'Riordan, ED; (1999) 'Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese'. Journal of Food Science, 64 :701-703. [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 Agricultural and Food Research, 38 (1):144. [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 Agricultural and Food Research, 38 (1):144. [Details]
Browne, Y., Milne, J., O'Sullivan, M., and O'Riordan, E. D.; (1999) 'The manufacture of enzyme modified cheese'. Irish Journal of Agricultural and Food Research, 38 (1):183. [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 Agricultural and Food Research, 38 :171. [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]
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 Agricultural and Food Research, 38 :170. [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 Agricultural and Food Research, 38 :170. [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):135. [Details]
McNamee, BF,O'Riordan, ED,O'Sullivan, M; (1998) 'Emulsification and microencapsulation properties of gum arabic'. Food Chemistry, 46 :4551-4555. [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):105. [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 Agricultural and Food Research, 38 (1):170. [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):135. [Details]
McNamee, B., O'Sullivan, M. and O'Riordan, E. D.; (1998) 'Microencapsulation properties of gum arabic'. Food Technology, 52 (6):135. [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):126. [Details]
McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agricultural and Food Research, 36 (2):291. [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 Agricultural and Food Research, 36 :271. [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 :263. [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):134. [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 Agricultural and Food Research, 36 (2):272. [Details]
Fuller, K., O'Sullivan, M. and O'Riordan, E. D.; (1997) 'Hydrolysis of rice protein by commercial proteinases'. Irish Journal of Agricultural and Food Research, 36 (2):292. [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 Agricultural and Food Research, 32 (2):276. [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 Agricultural and Food Research, 36 (2):276. [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 Agricultural and Food Research, 36 (2):292. [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 Agricultural and Food Research, 36 (2):272. [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 Agricultural and Food Research, 36 (2):263. [Details]
McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agricultural and Food Research, 36 (2):291. [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 Agricultural and Food Research, 36 (2):291. [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 Agricultural and Food Research, 36 :292. [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 Agricultural and Food Research, 36 (2):271. [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 Agricultural and Food Research, 36 (2):272. [Details]
McNamee, B., Deyonne, C., O'Sullivan, M. and O'Riordan, D.; (1997) 'Emulsification and microencapsulation properties of gum anabic'. Irish Journal of Agricultural and Food Research, 36 (2):291. [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 Agricultural and Food Research, 35 :195. [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):195. [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 Agricultural and Food Research, 35 (2):292. [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 Agricultural and Food Research, 35 (2):221. [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., 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., 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. & 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 :185. [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 :69. [Details]
*; (0) '*'. . [Details]

Other Journals

Drummond, E.M., Harbourne, N., Marete, E., Martyn, D., Jacquier, J.C., O'Riordan, E.D. (2012) 'Inhibition of proinflammatory biomarkers in THP1 macrophages by polyphenols derived from chamomile, meadowsweet and willow bark' Phytotherapy research . [DOI] [Details]
Guckian, S., Monahan, F. J., O'Riordan, E. D. & O'Sullivan, M.; (2000) 'Solubility of heated and unheated edible WPI films' . [Details]

Conference Publications

O¿Riordan, E.D. (2014) Delivering Milk Peptides in Functional Foods 3rd Kiel Food Symposium, Kiel [Details]
O¿Neill, G., Noronha, N., O¿Sullivan, M., Jacquier, JC., O¿Riordan, E.D. (2014) In vitro and in vivo evaluation of whey protein hydrogels for oral delivery of riboflavin 7th International Whey Conference. Rotterdam, Netherlands [Details]
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]
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]
.-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]
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]
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 Available Online [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]
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]
Egan, T. Goode, H. O¿Dowd, L. O¿Sullivan, M. O¿Riordan, D and Jacquier J.C. ; (2008) Study of the release kinetics of analgesics encapsulated in a spray-dried 38th Annual Research Conference Food, Nutrition & Consumer Sciences UCC, Cork, [Details]
Goode, H. O¿Sullivan, M. O¿Riordan, D. and Jacquier J.C.; (2008) Encapsulation of over the counter drugs with sodium caseinate for use in novel beverages 38th Annual Research Conference Food, Nutrition & Consumer Sciences UCC, 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]
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]
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'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 , pp.56 [Details]
O'Riordan, E.Dolores; (2007) Use of Whey Protein Isolates in Edible Films Water Migration in Foods [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 , pp.63 [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]
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]
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]
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]
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]
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]
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]
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) Effects of drying parameters on the parthenolide concentration of feverfew (Tanacetum parthenium) 36th Food Research Conference in UCC, Cork, September 2006 [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]
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 , pp.191 [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 , pp.96 [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 , pp.38 [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 , pp.10 [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 , pp.20 [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 , pp.10 [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]
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]
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]
Hennelly, PJ; Dunne, PG; O'Sullivan, M; O'Riordan, ED; ; (2006) JOURNAL OF FOOD ENGINEERING Textural, rheological and microstructural properties of imitation cheese containing inulin , pp.388-395 [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]
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]
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]
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., 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]
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]
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]
                                     

Workshops

O'Riordan, D.; (1992) Dairy Ingredients in Chocolate Confectionery. Workshops [Details]
O'Riordan, D.; (1991) Dairy Ingredients in Chocolate Confectionery. Workshops [Details]
           

Reviews

Harbourne, N,Marete, E,Jacquier, JC,O'Riordan, D (2013) Stability of phytochemicals as sources of anti-inflammatory nutraceuticals in beverages - A review. Reviews [DOI] [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]
                                                                           

Research

Research Interests

Physico-chemical properties and function relationship of food ingredients - primarily protein and carbohydrate based ingredients with health benefits.

Development of food structures to protect labile food ingredients and ensure targeted delivery of ingredients is a major component 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 / 30-OCT-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
Sponsor : Enterprise Ireland (EI)
Title : Functional Food Centre (Reserve-Budget Balance)
Start Date / End Date : 01-JUN-08 / 31-MAY-13
Sponsor : Enterprise Ireland (EI)
Title : Functional Food Centre (WP4)
Start Date / End Date : 01-JUN-08 / 31-MAY-13
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
Sponsor : Enterprise Ireland (EI)
Title : Functional Food Centre (Administration)
Start Date / End Date : 01-JUN-08 / 31-MAY-13
Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF)
Title : Novel snack foods containing functional fibre
Start Date / End Date : 01-MAR-05 / 29-FEB-08
Sponsor : Dept. of Agriculture, Fisheries & Food (DAFF)
Title : Novel Antimicrobial By-products of Whey
Start Date / End Date : 01-FEB-05 / 31-JAN-08
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
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
   

Teaching

Teaching Philosophy

I aim to support the holistic development of students, capable of creative, innovative, critical, collaborative and independent thought. I seek to help students acquire a body of knowledge in food science, to be able to apply theory to practice and to organise and to communicate their knowledge effectively.
 

Enhancement of Teaching

To enhance my modules I reflect on how well I design and deliver the module (i.e. clarity of module outcomes and objectives from the students¿ perspective; alignment of assessments with learning outcomes; delivery of core concepts and principles; usefulness of examples given and their suitability for motivating learning or discovery, delivery techniques; appropriateness of the workload to the learning outcomes) and the quality of student learning. As part of my personal reflections, I note the quality of the answers in my exam papers, responses to quizzes in class and my grade distributions. This helps me identify when students have misunderstood or not grasped basic principles. I am also guided by the evaluation systems and feedback from students, peers and externs. I reflect on the various forms of evaluations and take a decision on the key issues that need to be addressed in the future delivery of the modules. Examples of where I have tried to enhance my teaching based on feedback include: - Developing strategies to increase interaction in the class room - Creating an atmosphere where students want to participate - Using more formative feedback in a timely manner - Reducing assessment load - Introducing 'guided' problem solving sessions - Increasing peer assessment component of PBL assessment As well as altering any issues identified in my teaching, I try and retain the aspect of teaching that students rate highly.

Review and Enhancement of Curriculum

I have led curriculum reform of the BAgrSc and BSc Food Science Programme at regular intervals. In all cases of curriculum review the process began with a needs analysis, focusing on what and how the programme should deliver. The process then moved to the design, the implementation and finally the evaluation to assess if the desired goals had been achieved. Food Science activities: Identified key competences required by graduates - reformed of the programmes to introduce opportunities for development of transferable skills (2001). Adapted the currica to the UCD's Horizon structure keeping the programme objectives in tact (2005). Reviewed the modularised Food Science programme to assess if it was delivering the programmes aims; assessed the alignment of assessment modes with learning outcomes. Modifications were made to assessment practices and module content to address the issues identified (2007). Following consultation with stakeholders -redefined the aims of the programme -currently re-designing the Food Science curriculum to meet these aims (2011-2013). BAgrSc activities Created learner-centred outcome based curricula for 9 BAgrSc programmes. Undertook a reform of stage 1 - introduced new support systems (staff and peer mentoring) and altered the content of the modules and assessment systems to enhance the learning and subsequent retention of students (2004, 2007). UCD's Graduate Diploma in University Teaching and Learning - Contributed to its re-design to facilitate UCD teaching staff involvement and enhance quality. My module design is articulated around learning outcomes, which become the driver for assessment. Use a range of assessment practices - essays, oral presentations, problem solving, MCQs, team exercises, practical skills, peer assessment. Methods are chosen to reflect specific outcomes in a module. Reform of programmes and modules is driven by feedback (Peers, Students, External Stakeholders).
 

Innovation & Leadership

Held many senior posts in Teaching& Learning (T&L) at UCD and through these posts: -implemented major changes and innovations in BAgrSc programmes -implemented the Horizon's structure to 8 degree programmes and assisted the development of associated support systems -contributed to staff guidebooks on T&L -contributed to UCD's current Education Strategy. -developed teaching innovations e.g. PBL within my own modules -leading role in the development of an international e-learning masters in Food and Health -Ireland's representative at the ISEKI Food Association