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Ronan Gormley

Adjunct Associate Professor

School of Agriculture & Food Science
Room 2.16
UCD Institute of Food and Health
Science Centre South
University College Dublin, Belfield
Dublin 4

Tel: +353-1-716-2495
Email: ronan.gormley@ucd.ie

Biography

 Ronan Gormley is a graduate of University College Dublin in organic chemistry [BSc (1st class) and PhD] and has conducted post-doctoral research in the Universities of Michigan (chemistry) and Maryland (food science), USA. He also has a Diploma in Industrial Microbiology from UCD. He worked as a Senior Principal Research Officer and food technologist (plant foods) in Kinsealy Research Centre (An Foras Taluntais) from 1966 to 1988, then as Head of the Prepared Foods Department at Ashtown Food Centre (Teagasc), Dublin (1988-2006), and continued in that Department until April 2009. Since then he has been an Adjunct Associate Professor in the UCD Institute of Food and Health. He has published 150 peer reviewed papers, 550 technical articles, has contributed to a number of books as author and editor, and has presented extensively at national and international symposia, conferences and workshops. He has been involved over a 25 year period as co-ordinator and participant in EU food R&D Framework projects and also in COST projects. He initiated and coordinated the FLAIR-FLOW EUROPE dissemination project which ran for 12 years and spanned several Framework Programmes. He has participated extensively in the FIRM Food R&D Programme conducted by the Department of Agriculture, Food and the Marine including leadership of the RELAY dissemination project for a number of years. He received the 2017 Science to Society Award from the European Federation of Food Science and Technology (EFFoST) in November 2017.  

Publications

Books

Gormley, T. R. and Holm, F.; (2010) Functional Foods: Some Pointers for Success. Dublin, Ireland: University College Dublin (e-book). Available Online [Details]
Gormley, T.R., Downey, G. and O'Beirne, D.; (1987) Food, Health and the Consumer. London and New York: Elsevier Applied Science Publishers. [Details]

Book Chapters

Gormley, T.R.; (2008) 'Developing frozen products for the market and the freezing of ready-prepared meals' In: Evans, J.A (eds). Frozen Food Science and Technology. Oxford UK: Blackwell Publishing Ltd. , pp.205-223 [Details]
Stoknes, I.S., Oehlenschlager, J. and Gormley, T.R.; (2006) 'Quality evaluation of silver smelt (Argentina silus) and its suitability for seafood products: Compilation of results from three European Research Centres' In: Luten, J.B., Jacobsen, C., Bekaert, K., Saebo, A. and Oehlenschlager, J (eds). Seafood Research from Fish to Dish:-Quality, Safety and Processing of Wild and Farmed Fish. The Netherlands: Wageningen Academic Publishers. , pp.439-456 [Details]
Fagan, J.D. and Gormley, T.R.; (2005) 'Underutilised fish species:- the challenges of consumer acceptance and adding value' In: Edwards, J.S.A., Kowrygo, B.and Rejman, K (eds). Culinary Arts and Sciences: Global and National Perspectives. Warsaw, Poland: Wydawnictwo SGGW. , pp.312-321 [Details]
Tansey, F.S. and Gormley T.R.; (2005) 'Sous vide/freezing technology for ready-meals' In: Barbosa, G.V., Tapia, M.S. and Cano, M.P (eds). Novel Food Processing Technologies. Boca Raton, Florida, USA: Marcel Decker/CRC Press. , pp.477-490 [Details]
Mc Carthy, D.F., Gallagher, E., Gormley, T.R., Schober, T.J. and Arendt, E.K.; (2004) 'Formulation of gluten-free breads using response surface methodology' In: Lafiandra, D., Masci, S.and D' Ovidio, R (eds). The Gluten Proteins. Gateshead, Tyne and Weir, UK: Athenaeum Press Ltd. , pp.379-382 [Details]
Tansey, F.S., Gormley, T.R., Bourke, P., O'Beirne, D. and Oliveira, J.C.; (2003) 'Texture, quality and safety of sous vide/frozen foods' In: Edwards, J.S.A. and Gustafsson, I.B (eds). Culinary Arts and Sciences IV: -Global and National Perspectives. Poole, UK: Bournmouth University Press. , pp.199-207 [Details]
Brennan, M.H. and Gormley, T.R.; (2002) 'Eating quality of deep-water fish species and their products ' In: Taylor, T. and Alasalvar, C (eds). Seafoods Quality, Technology and Nutraceutical applications. Berlin/Heidelberg, Germany: Sprenger Verlag. , pp.33-41 [Details]
Brennan, M.H. and Gormley, T.R.; (2001) 'Use of trehalose for osmotic dehydration of cod and under-utilised fish species' In: Fito, P., Chiralt, A., Barat, J.M., Spiess, W.E.L. and Behsnilian, D (eds). Osmotic Dehydration and Vacuum Impregnation:- Applications in Food Industries. Lancaster and Basel: Technomic Publishing Company. , pp.133-141 [Details]

Edited Books

Gormley, T.R. and Brunton, N (Ed.). (2010) Fruit, Health and the Consumer. Dublin: Teagasc. Available Online [DOI] [Details]
Zeuthen, P., Cheftel, J.C., Efiksson, C., Gormley, T.R., Linko, P. and Paulus, K (Ed.). (1990) Processing and Quality of Foods: Food Biotechnology (Volume 2):- Avenues to healthy and nutritious products. London and New York: Elsevier Applied Science. [Details]
Gormley, T.R (Ed.). (1990) Chilled Foods:- The State of the Art. London and New York: Elsevier Applied Sciences. [Details]
Gormley, T.R. and Zeuthen, P (Ed.). (1990) Chilled Foods:- the Ongoing Debate. London and New York: Elsevier Applied Science. [Details]
Zeuthen, P., Cheftel, J.C., Efiksson, C., Gormley, T.R., Linko, P. and Paulus, K (Ed.). (1990) Processing and Quality of Foods: High temperature/short time (HTST) processing (Volume 1):- Guarantee for high quality food with a long shelf life. London and New York: Elsevier Applied Science. [Details]
Zeuthen, P., Cheftel, J.C., Efiksson, C., Gormley, T.R., Linko, P. and Paulus, K (Ed.). (1990) Processing and Quality of Foods: Chilled Foods (Volume 3):- The revolution in freshness. London and New York: [Details]

Peer Reviewed Journals

Keenan, DF,Brunton, N,Gormley, R,Butler, F; (2011) 'Effects of Thermal and High Hydrostatic Pressure Processing and Storage on the Content of Polyphenols and Some Quality Attributes of Fruit Smoothies'. Journal of Agricultural and Food Chemistry, 59 :601-607. [DOI] [Details]
Rossle, C,Brunton, N,Gormley, RT,Wouters, R,Butler, F; (2011) 'Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples'. Journal of Food Science, 76 :19-29. [DOI] [Details]
Keenan, DF,Brunton, N,Butler, F,Wouters, R,Gormley, R; (2011) 'Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions'. Innovative Food Science and Emerging Technologies, 12 :261-268. [DOI] [Details]
Gormley, Ronan; (2011) '2010 EFFoST Annual Meeting, Dublin'. Trends in Food Science & Technology, 22 (1):47-48. [Details]
Roessle, C., Wijngaard, H.W., Gormley, T.R., Butler, F. and Brunton, N.; (2010) 'Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons'. Journal of Agricultural and Food Chemistry, 58 (3):1609-1614. [Details]
Dunne, P.G., Cronin, D.A., Brennan, M.H. and Gormley, T.R. ; (2010) 'Determination of the total lipid and long chain omega-3 polyunsaturated fatty acids, EPA and DHA, in deep-sea fish and shark species from the north east Atlantic'. Journal of FisheriesScience.com, 4 (3):269-281. [Details]
Gormley, T.R.; (2010) 'Ethics and sustainability in the seafood chain'. Food Science and Technology, 24 (3):14-17. [Details]
Keenan, D., Brunton, N., Gormley, T.R. and Butler, F.; (2010) 'Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies'. Innovative Food Science and Emerging Technologies, doi:10.1016/j.ifset.2010.07.003 (on-line):on-line. [Details]
Roessle, C., Brunton, N., Gormley, T.R., Ross, P.R. and Butler, F. ; (2010) 'Development of potentially synbiotic fresh-cut apple slices'. Journal of Functional Foods, doi.10.1016/j.jff.2010.09.001 (on-line):on-line. [Details]
Roessle, C., Gormley, T.R. and Butler, F.; (2009) 'Efficacy of Natureseal AS1 browning inhibitor in fresh-cut fruit salad applications with emphasis on apple wedges'. Journal of Horticultural Science and Biotechnology, ISAFRUIT special issue :62-67. [Details]
Roessle, C., Auty, A.M.E., Brunton, N., Gormley, T.R. and Butler, F. ; (2010) 'Evaluation of fresh-cut apple slices enriched with probiotic bacteria'. Innovative Food Science and Emerging Technologies, 11 (1):203-209. [Details]
Tansey, F.S., Gormley, T.R. and Butler, F.; (2010) 'The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots'. Innovative Food Science and Emerging Technologies, 11 (1):137-145. [Details]
Oehlenschlage, J., Karl, H., Mitchell, M., Fagan, J. and Gormley, T.R.; (2008) 'Evaluation of quality parameters of canned and frozen blue whiting (Micromesistius poutassou)'. Journal of FisheriesScience.com, 2 (5):722-732. [Details]
Cummins, E., Butler, F., Gormley, T.R. and Brunton, N.; (2008) 'A methodology for evaluating the formation and human exposure to acrylamide through fried potato crisps'. Lwt-Food Science and Technology, 41 (5):854-867. [Details]
Gormley, T.R., Neumann, T. and Fagan, J.D.; (2007) 'Taurine content of raw and processed fish fillets/portions'. European Food Research and Technology, 256 (5/6):837-842. [Details]
Brunton, N.P., Gormley, T.R., Butler, F., Cummins, E., Danagher, M., Minahan, M. and O'Keeffe, M.; (2007) 'A survey of acrylamide precursors in Irish ware potatoes and acrylamide levels in french fries'. Lwt-Food Science and Technology, 40 :1601-1609. [Details]
Brunton, N.P., Gormley, T.R. and Murray, B.; (2007) 'Use of alditol acetate derivitisation for the analysis of reducing sugars in potato tubers'. Food Chemistry, 104 :398-402. [Details]
Mc Carthy, D., Gallagher, E., Schober, T., Gormley, T.R. and Arendt, E.K.; (2005) 'Application of response surface methodology in the development of gluten-free bread'. Cereal Chemistry, 82 (5):609-615. [Details]
Fagan, J.D. and Gormley, T.R.; (2005) 'Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces'. European Food Research and Technology, 220 (3/4):299-304. [Details]

Other Journals

Gormley, T.R. ; (2009) 'Cooperation ISAFRUIT' Food Science and Technology 23 (3) :26-28. [Details]
Gormley, T.R., Roessle, C. and Butler, F.; (2009) 'An apple a day' TResearch 4 (3) :38-39. [Details]
Fagan, J. and Gormley, T.R.; (2008) 'Soaked in value' Seafood Processor 4 (44) :12-13. [Details]
Braida, M. and Gormley, T.R.; (2008) 'Fish ready meals with nutraceuticals' Food Science and Technology 22 (3) :26-28. [Details]
Keenan, D.K., Roessle, C. and Gormley, T.R.; (2008) 'Increasing functionality of apple products' Horticultural Week (Grower Supplement) May Issue (May Issue) :31-33. [Details]
Gormley, T.R. and Fagan, J.; (2008) 'Fish offers more than flavour' Seafood Processor 4 (38) :16-17. [Details]
Elvevoll, H.O., Bandarra, N.M. and Gormley, T.R.; (2006) 'Adding taurine increases the health value of seafood products' Eurofish Magazine 5 :24-26. [Details]
Gormley, T.R.; (2006) 'New fish species: the three-way challenge of supply, adding value and consumer acceptance' Foodinfo Online (IFIS) On line (May) :3 pages. [Details]
Gormley, T.R.; (2006) 'Fish as a functional food' Food Science and Technology 20 (3) :25-28. [Details]
Gormley, T.R.; (2006) 'Inherent functionality:- a useful term for consumer information' Functional Food News (FFNews) www.functionalfoodne.eu (FFNews page) (1) :3 pages. [Details]
Gormley, T.R.; (2005) 'Freeze-chilling of ready-meals' South African Food Review 32 (4) :37-38. [Details]
Gallagher, E., Mc Carthy, D., Gormley, T.R. and Arendt, E.; (2005) 'Advances in formulating gluten-free products' Prepared Foods 174 (6) :79-88. [Details]

Conference Publications

Gormley, T.R. and Braida, M.; (2008) Physicochemical and sensory properties of gluten-free ready-meals containing nutraceuticals 1st European Food Congress: Food Production, Nutrition, Healthy Consumers (EFFoST) Ljubljana, , pp.Proceedings page [Details]
Gormley, T.R., Keenan, D., Roessle, C., Cummins, E. and Butler, F.; (2009) Managing the cold chain for intermediate and minimally processed fruit combination products 3rd International Symposium on Human Health Effects of Fruit and Vegetables (FAV Health) Avignon, France, , pp.Page 130 (Abst.) [Details]
Renard, C.M.G.C., Bonazzi, C., Gormley, T.R., and Plocharski, W.; (2009) New processe for production of fruit-derived products with optimised organoleptic and nutritional qualities:- Pillar 3 of ISAFRUIT 3rd International Symposium on Human Health Effects of Fruit and Vegetables (FAV Health) Avignon, France, , pp.Page 266 (Abst.) [Details]
Roessle, C., Auty, M.A.E., Brunton, N. Butler, F. and Gormley, T.R.; (2009) Development of fresh-cut apple slices with added probiotic bacteria 3rd International Symposium on Human Health Effects of Fruit and Vegetables (FAV Health) Avignon, France, , pp.Page 129 (Abst.) [Details]
Keenan, D., Gormley, T.R., Brunton, N. and Butler, F.; (2009) Effect of high pressure and thermal processing on physicochemical, rheological and antioxidant properties of fruit smoothies 3rd International Symposium on Human Health Effects of Fruit and Vegetables (FAV Health) Avignon, France, , pp.page 239 (Abst.) [Details]
Braida, M. and Gormley, T.R.; (2008) Functional ready-meals with fish 5th Open SEAFOODplus Conference Copenhagen, , pp.Page 48 (Abst.) [Details]
Keenan, D., Gormley, T.R. and Butler, F.; (2008) Ready-desserts from apples:- Selecting/optimising cultivars and processes 1st European Food Congress:- Food Production, Nutrition, Healthy Consumers (EFFoST) Ljubljana, , pp.Pge 028.2 (Abst) [Details]
Roessle, C., Gormley, T.R. and Butler, F. ; (2008) Performance of different apple cultivars in fresh-cut fruit applications 1st European Food Congress:- Food Production, Nutrition, Healthy Consumers (EFFoST) , pp.Pge 028.1 (Abst) [Details]
Roessle, C., Gormley, T.R. and Butler, F. ; (2008) Effect of dip concentration and time on the efficacy of Natureseal AS1 browning inhibitor in apple wedges and on AS1 residues in the product 1st European Food Congress:- Food Production, Nutrition, Healthy Consumers (EFFoST) , pp.Page 178 (Abst.) [Details]
Keenan, D., Gormley, T.R. and Butler, F.; (2008) Physicochemical and sensory properties of minimally processed apple desserts containing creams or custard 1st European Food Congress:- Food Production, Nutrition, Healthy Consumers (EFFoST) Ljubljana, , pp.Pge 082 (Abst.) [Details]

Published Reports

Gormley, T.R.; (2008) Overview of seafood research at Ashtown Food Research Centre. Teagasc, Dublin. [Details]
Brunton, N.P., Gormley, T.R., Butler, F., Cummins, E., Danagher, M. and O'Keeffe, M.; (2006) Acrylamide formation in potato products. Teagasc, Dublin. [Details]
Fagan, J.D., Gormley, T.R. and Mitchell, M.; (2006) Adding value to underutilised fish species. Teagasc, Dublin. [Details]
Tansey, F., Gormley, T.R., Carbonell. S., Oliveira, J., Bourke, P. and O' Beirne, D.; (2005) Developing sous vide/freezing systems for ready-meal components. Teagasc, Dublin. [Details]
Redmond, G.A., Gormley, T.R., Butler, F., Dempsey, A., Oxley, E. and Gerety, A.; (2004) Freeze-chilling of ready meal components. Teagasc, Dublin. [Details]
Fagan, J.D., Gormley, T.R. and Ui Mhuircheartaigh, M.M.; (2003) Freeze-chilling and gas flushing of raw fish fillets. Teagasc, Dublin. [Details]
                                                                                                                                     

Research

Research Interests

Research and related interests are:

  • Product-Process-Package technology with emphasis on freeze-chilling and sous vide processing;
  • Time-Temperature-Tolerance including hurdle technology and shelf life
  • The national and international cold chains
  • Science and technology of fruits, vegetables, mushrooms, sea foods and their products with particular emphasis on fresh-cut fruit & vegetable products and on underutilised fish species
  • Innovation, dissemination & technology transfer with emphasis on SMEs
  • Project management including review of food science and technology R&D programmes

     

Collaborators

Internal Collaborators

Professor Francis Butler; Professor Dolores O'Riordan; Dr Enda Cummins; Dr Nigel Brunton

External Collaborators

 John Fagan (BIM); Paddy Callaghan (Nature's Best, Drogheda); Finn Holm (FoodGroup Denmark); Bruno Hedlund (Swedish Institute of Food and Biotechnology-SIK); Witold Plocharski (Institute of Pomology and Floriculture-Poland); Maribel Abadias (IRTA-Lleida-Spain); Pierre Picouet (IRTA-Monells-Spain); Monica Anese (University of Udine-Italy)