UCD Research: Biosystems Eng

People

Dr Colm Everard B.E. PhD

Contact Details

Title	Post Doctoral Fellow
Address	School of Agriculture, Food Science & Veterinary Medicine Earlsfort Terrace Dublin 2
Telephone:	Ext. 7440
Email:	ei.dcu@drareve.mloc

Biography:

I obtained a BE in Biosystems Engineering at University College Dublin. My PhD thesis, concerning the determination of quality characteristics of process and Cheddar cheeses using rheological, sensory and dielectric measurement techniques, was completed in 2005 under the supervision of Dr. Colm O'Donnell, Biosystems Engineering, UCD and Dr. Donal O'Callaghan, Teagasc, Moorepark Food Research Centre. I spent three years as a research officer with Teagasc (Moorepark Food Research Centre) developing cheese syneresis control technologies for improved product consistency. These control technologies included in-line and on-line mid infrared, near infrared and computer vision sensor systems. Presently I am working within the Bioresourses Research Centre (BRC) continuing my research in process analytical technologies (PAT). The aims of this research are to develop non-destructive sensors for the optimisation of biofuel production from novel sources of agricultural biomasses and residues with the ultimate objective of increasing the contribution of biomass to the energy supply of Ireland and the EU.

Research Interests

The objective of my current research is to develop rapid, non-destructive, on-line sensors which could be used to optimise production of biofuel pellets from agricultural biomasses and residues, such as spent brewer’s grain. Optimisation of the production process and greater consistency in final product quality will assist in the uptake of such biofuels and in particular those from novel sources such as industrial waste biomass. Sensing technologies, near infrared spectroscopy and hyperspectral imaging will be developed to characterise incoming raw material (biomass) and the outgoing final product and elucidate the relationship between biomass quality, processing parameters and final quality. If biofuel production from novel agricultural biomasses and residues is to be optimised this fundamental information is required. Successful development of a sensor technology that is able to control pellet production would have a significant impact on product quality and consistency and hence play a role in achieving the goals of a low-carbon, high-efficiency and sustainable biomass-to-energy system.

Peer Reviewed Journals

Talens, C., D.J. O'Callaghan, C.D. Everard, C.C. Fagan, M. Castillo, F.A. Payne and C.P. O'Donnell,; (2009) 'Evaluation of an improved tracer method to monitor cheese curd syneresis at varying milk fat levels in a cheese vat'. Milchwissenschaft, 64 (2):161-164. [Details]

Mateo, M.J., Everard, C. D., Fagan, C.C., O'Donnell, C.P., Castillo, M., Payne, F.A., O'Callaghan, D.J., ; (2009) 'Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making'. International Dairy Journal, 19 (4):264-268. [DOI] [Details]

Everard, C.D., D. J. O'Callaghan, M.J. Mateo, M. Castillo, F. A. Payne and C. P. O'Donnell.; (2009) 'The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheesemaking'. Journal of Food Engineering, 94 (1):1-6. [DOI] [Details]

Fagan, C. C., Du, C. J., O'Donnell, C. P., Castillo, M., Everard, C.D., O'Callaghan, D.J., and Payne, F.A.; (2008) 'Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory scale stirred cheese vat'. Journal of Food Science, 73 (6):E250-E280. [DOI] [Details]

Everard, C.D., D.J. O'Callaghan, M.J. Mateo, C.P. O'Donnell, M. Castillo, and F. A. Payne ; (2008) 'Effects of cutting Intensity and stirring speed on syneresis and curd losses during cheese manufacture'. Journal of Dairy Science, 91 :2575-2582. [DOI] [Details]

Fagan, C. C., Du, C. J., O'Donnell, C. P., Castillo, M., Everard, C.D., O'Callaghan, D.J., and Payne, F.A.; (2008) 'Application of image texture analysis for online determination of curd moisture and whey solids in a laboratory scale stirred cheese vat'. Journal of Food Science, 73 (6):E250-E280. [Details]
Fagan, C.C., O'Donnell, C.P., O'Callaghan, D.J., Downey, G., Sheehan, E.M., Delahunty, C.M., Everard, C., Guinee, T.P., Howard, V.; (2007) 'Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese'. Journal of Food Science, 72 (3):E130-E137. [Details]
Everard, C.D., Fagan, C.C., O'Donnell, C.P., O'Callaghan, D.J., Castillo, M., Payne, F.A.; (2007) 'Computer vision and colour measurement techniques for inline monitoring of cheese curd syneresis'. Journal of Dairy Science, 90 :3162-3170. [Details]
Fagan, C.C., Everard, C., O'Donnell, C.P., Downey, G., Sheehan, E.M., Delahunty, C.M., O'Callaghan, D.J.; (2007) 'Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese'. Journal of Dairy Science, 90 (3):1122-1132. [Details]
Fagan, C.C., Everard, C., O'Donnell, C.P., Downey, G., Sheehan, E.M., Delahunty, C.M., O'Callaghan, D.J., Howard, V.; (2007) 'Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools'. Journal of Food Engineering, 80 (4):1068-1077. [Details]
Everard, C.D., O'Callaghan, D.J., O'Kennedy, B.T., O'Donnell, C.P., Sheehan, E.M., Delahunty, C.M.; (2007) 'A three-point bending test for prediction of sensory texture in processed cheese'. Journal of Texture Studies, 38 (4):438-456. [Details]
Everard, C.D., O'Callaghan, D.J., Fagan, C.C., O'Donnell, C.P., Castillo, M., Payne, F.A.; (2007) 'Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis'. Journal of Dairy Science, 90 (7):3162-3170. [Details]
Everard, C.D., O'Donnell, C.P., O'Callaghan, D.J., Sheehan, E.M., Delahunty, C.M., O'Kennedy, B.T., Howard, V.; (2007) 'Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents'. Journal of the Science of Food and Agriculture, 87 (4):641-650. [Details]
Everard, CD, OCallaghan, DJ, Fagan, CC, ODonnell, CP, Castillo, M, Payne, FA, ; (2007) 'Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis'. Journal of Dairy Science, 90 :3162-3170. [Details]
Fagan, CC, Everard, C, ODonnell, CP, Downey, G, Sheehan, EM, Delahunty, CM, OCallaghan, DJ, ; (2007) 'Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese'. Journal of Dairy Science, 90 :1122-1132. [Details]
Fagan, CC, Everard, C, ODonnell, CP, Downey, G, Sheehan, EM, Delahunty, CM, OCallaghan, DJ, Howard, V, ; (2007) 'Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools'. Journal of Food Engineering, 80 :1068-1077. [Details]
Fagan, CC, ODonnell, CP, OCallaghan, DJ, Downey, G, Sheehan, EM, Delahunty, CM, Everard, C, Guinee, TP, Howard, V, ; (2007) 'Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese'. Journal of Food Science, 72 :130-137. [Details]
Blazquez, C; Downey, G; O'Callaghan, D; Howard, V; Delahunty, C; Sheehan, E; Everard, C; O'Donnell, CP; ; (2006) 'Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy'. Journal of Dairy Research, 73 (1):58-69. [Details]
Everard, CD; Fagan, CC; O'Donnell, CP; O'Callaghan, DJ; Lyng, JG; ; (2006) 'Dielectric properties of process cheese from 0.3 to 3 GHz'. Journal of Food Engineering, 75 (3):415-422. [Details]
Everard, CD; Fagan, CC; O'Donnell, CP; O'Callaghan, DJ; Lyng, JG; ; (2006) 'Dielectric properties of process cheese from 0.3 to 3 GHz'. JOURNAL OF FOOD ENGINEERING, 75 (3):415-422. [Details]
Everard, C. D., O'Callaghan, D. J., Howard, T. V., O'Donnell, C. P., Sheehan, E. M., Delahunty, C. M.; (2006) 'Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture'. Journal of Texture Studies, 37 (4):361-382. [Details]
Everard, CD, Fagan, CC, O'Donnell, CP, O'Callaghan, DJ, Lyng, JG, ; (2006) 'Dielectric properties of process cheese from 0.3 to 3 GHz'. Journal of Food Engineering, 75 (3):415-422. [Details]
Everard, CD; O'Donnell, CP; Fagan, CC; Sheehan, EM; Delahunty, CM; O'Callaghan, DJ; ; (2005) 'Correlation between process cheese meltability determined by sensory analysis, computer vision method and Olson and Price test'. International Journal of Food Properties, 8 (2):267-275. [Details]
Fagan, CC; Everard, C; O'Donnell, CP; Downey, G; O'Callaghan, DJ; ; (2005) 'Prediction of inorganic salt and moisture content of process cheese using dielectric spectroscopy'. International Journal of Food Properties, 8 (3):543-557. [Details]
Everard, CD; O'Donnell, CP; Fagan, CC; Sheehan, EM; Delahunty, CM; O'Callaghan, DJ; ; (2005) 'Correlation between process cheese meltability determined by sensory analysis, computer vision method and Olson and Price test'. International Journal of Food Properties, 8 (2):267-275. [Details]
Fagan, C. C.,Everard, C.,O'Donnell, C. P.,Downey, G.,O'Callaghan, D. J.; (2005) 'Prediction of inorganic salt and moisture content of process cheese using dielectric spectroscopy'. International Journal of Food Properties, 8 (3):543-557. [Details]
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Conference Publications

Mateo, M.J., Everard, C.D., O'Donnell, C.P., Castillo, M., Payne, F.A. and O'Callaghan, D.J.; (2009) An on-line light backscatter sensor at 980 nm for monitoring curd moisture and whey solids contents with a cooking step during syneresis in a cheese vat Joint ADSA, CSAS and ASAS Annual Meeting, Montreal, Quebec, Canada, July 12 – 16 [Details]

Fagan, C.C., Du, C-J., O'Donnell, C.P., Castillo, M., Everard, C.D., O'Callaghan, D.J., Payne, F.A. ; (2008) International Congress on Engineering and Food 10 Potential of image texture analysis for monitoring curd syneresis Chile, [Details]

Fagan, C. C., Du, C.J., O'Donnell, C.P., Castillo, M., Everard, C.D. and O'Callaghan, D.J.; (2008) Potential of image texture analysis for monitoring curd syneresis Proceedings of 10th International conference on Engineering and Food - ICEF 10, Viña del Mar, Chile, April 20 -24 [Details]

Mateo, M. J., O'Callaghan, D.J., Everard, C.D., O'Donnell, C.P., Fagan, C.C., Castillo, M. and Payne, F.A. ; (2008) Determining curd moisture content using an on-line NIR sensor in a cheese vat 38th Annual Research Conference - Food, Nutrition and Consumer Sciences, Cork, 4 September [Details]

Mateo, M. J., O'Callaghan, D.J., Everard, C.D., O'Donnell, C.P., Fagan, C.C., Castillo, M. and Payne, F.A. ; (2008) Prediction of curd moisture content by near infrared light scattering over a range of stirring speed and cutting intensity during cheese-making Joint American Dairy Science Association - American Society of Animal Science Annual Meeting, Indianapolis, Indiana, USA, July 7-11 Trondheim, Norway, , 18-MAY-09 - 21-MAY-09 [Details]

Mateo, M.J., O'Callaghan, D.J., Everard, C.D., O'Donnell, C.P., Fagan, C.C., Castillo, M. and Payne, F.A; (2008) Using light backscatter at 980 nm to determine curd moisture content at different milk fat and gel firmness levels in cheese-making (paper no. 084542) American Society of Agricultural and Biological Engineers Annual International Meeting, Rhode Island, USA, 29 June-2 July Murcia, Spain, , 01-SEP-05 - 03-SEP-05 [Details]
Talens, C., O'Callaghan, D.J., O'Donnell, C.P., Castillo, M., Fagan, C.C., Everard, C.D. and Payne, F.A.; (2008) Evaluation of a tracer method for estimation of fat in whey during cheese curd syneresis (paper no. 084095) American Society of Agricultural and Biological Engineers, Annual International Meeting, Rhode Island, USA, 29 June-2 July Birmingham, [Details]
Fagan, C. C., O'Donnell, C.P., Everard, C.D., O'Callaghan, D.J., Castillo, M. and Payne, F.A. .; (2008) Light sidescatter measurements of cheese whey (paper no 084091) American Society of Agricultural and Biological Engineers Annual International Meeting, Rhode Island, USA, 29 June - 2 July [Details]
Fagan, C. C., O'Donnell, C.P., Everard, C.D., O'Callaghan, D.J, Castillo, M. and Payne, F.A.; (2008) Potential of light transmission to measure whey fat losses during cheese making Proceedings of the Institute of Food Technology (IFT) Annual Meeting and Food Expo, New Orleans, Louisiana, USA, June 28 - July 1 [Details]
Fagan, C.C.,O'Donnell, C.P,Everard, C.D.,O'Callaghan, D.J.,Castillo, M.,Payne, F.A.; (2008) IFT Annual Meeting + Food Expo Potential of light transmission to measure whey fat losses during cheese making New Orleans, USA, [Details]
Fagan, C.C. ,O'Donnell, C.P. ,Everard, C.D.,O'Callaghan, D.J. ,Castillo, M. ,Payne, F.A.; (2008) ASABE Annual International Meeting Light sidescatter measurements of cheese whey Rhode Island, USA, [Details]
Mateo, M.,O'Callaghan, D.J.,Everard, C.D.,O'Donnell, C.P.,Fagan, C.C.,Castillo, M.,Payne, F.A.; (2008) ASABE Annual International Meeting Using Light Backscatter at 980 nm to Determine Curd Moisture Content at Different Milk Fat and Gel Firmness Levels in Cheese-Making Rhode Island, USA, [Details]
Talens, C. ,O'Callaghan, D.J.,O'Donnell, C.P,Castillo, M.,Fagan, C.C.,Everard, C.D.,Payne, F.A.; (2008) ASABE Annual International Meeting Evaluation of a tracer method for estimation of fat in whey during cheese curd syneresis Rhode Island, USA, [Details]
Everard, C., O'Callaghan, D.J., Mateo, M., O'Donnell, C.P., Castillo, M., and Payne, F. ; (2008) Using on-line colour measurement in a cheese vat to predict curd moisture and yield during pressing (paper 0317) International Conference of Agricultural Engineering / 4th CIGR Section VI International Symposium on Food and Bioprocess Technology, Iguassu Falls City, Brazil, 31 August - 4 September , 31-AUG-08 - 04-SEP-08 [Details]
Mateo, M.J., D.J. O' Callaghan, C.D. Everard, C.C. Fagan, C.P. O' Donnell, M. Castillo; (2007) The application of light reflectance at 980 nm to monitor syneresis in cheese-making Joint EFFoST-EHEDG Conference, Lisbon, Portugal, 14 - 16 November [Details]
Everard, C.D., O'Callaghan, D.J., Mateo, M.J., O'Donnell, C.P., Fagan, C.C., Castillo, M., Payne, F.A. ; (2007) Effects of coagulum cutting mode and curd stirring speed on syneresis and whey solids in pilot scale cheese making CIGR Section VI 3rd International Symposium, Food and Agricultural Products: Processing and Innovations, Naples, Italy, 24 - 26 September Naples, Italy, [Details]
Mateo M.J., D.J. O'Callaghan, C.D. Everard, C.C. Fagan, C.P. O'Donnell, M. Castillo; (2007) The Application of Light Reflectance at 980 nm to Monitor Syneresis in Cheese-making EFFoST-EHEDG Joint Conference Lisbon, Portugal, [Details]
Everard, C., O'Donnell, C.P., Fagan, C.C., Leedy, M., Castillo, M., Payne, F.A., O'Callaghan, D.J.; (2006) Computer vision analysis to monitor syneresis of cheese curd in a cheese vat ADSA-ASAS Joint Annual Meeting Minneapolis, USA, , 09-JUL-06 - 13-JUL-06 [Details]
Everard, C.D., O'Donnell, C.P., Fagan, C.C., O'Callaghan, D.J., Castillo, M., Payne, F.A; (2006) Application of computer vision to control curd and whey quality during cheese syneresis EFFoST Annual Meeting/Total Food The Hague, Netherlands, , 07-NOV-06 - 09-NOV-06 [Details]
Everard, C.D., O'Donnell, C.P., Fagan, C.C., O'Callaghan, D.J., Castillo, M., Payne, F.A.; (2006) Reflection photometery and physio-chemical measurements to monitor cheese curd syneresis 36th Annual Research Conference Food, Nutrition and Consumer Sciences Cork, Ireland, , 14-SEP-07 [Details]
Everard, C. D.,O'Donnell, C. P.,Fagan, C. C.,O'Callaghan, D. J.,Castillo, M.,Payne, F. A.; (2006) EFFoST Annual Meeting/Total Food Application of computer vision to control curd and whey quality during cheese syneresis The Hague, Netherlands, [Details]
Everard, C.D.,O'Donnell, C.P.,Fagan, C.C.,O'Callaghan, D.J.,Castillo, M.,Payne, F. A.; (2006) ADSA-ASAS Joint Annual Meetingx Computer vision analysis to monitor syneresis of cheese curd in a cheese vat Minneapolis, USA, [Details]
Everard, C. D.,O'Donnell, C. P.,Fagan, C. C.,O'Callaghan, D. J.,Castillo, M.,Payne, F. A.; (2006) 36th Annual Research Conference Food, Nutrition and Consumer Sciences Reflection photometery and physio-chemical measurements to monitor cheese curd syneresis Cork, Ireland, [Details]
Everard, C., O'Callaghan, D., Sheehan, E., O'Donnell, C.P., Delahunty, C.; (2005) Influence of composition on process cheese texture 35th Annual Food Science and Technology Conference, University College Cork Cork, Ireland, , 01-SEP-05 - 02-SEP-05 [Details]
Everard, C.D.,O'Donnell, C.P.,Sheehan, E.M. ,O'Callaghan, D.J.,Fagan, C.C.,Delahunty, C.M.; (2004) Oil Chemists Society: Conference on Food Structure and Food Quality Determination of Process Cheese Meltability Cork, Ireland, [Details]
C.D. Everard, C.P. O'Donnell, E.M. Sheehan, D.J. O'Callaghan, C. Fagan C.M. Delahunty; (2004) Determination of Process Cheese Meltability Oil Chemists Society: Conference on Food Structure and Food Quality Cork, Ireland, , 03-OCT-04 - 06-OCT-04 [Details]
C.C. Fagan, C. Everard, C. O'Donnell and G. Downey; (2003) Influence of moisture and salt content on the dielectric properties of process cheese 33rd Annual Food Science and Technology Conference Cork, Ireland, , 11-SEP-03 - 12-SEP-04 [Details]
Fagan, C.C., C. Everard, C. O Donnell and G. Downey; (2003) 33rd Annual Food Science and Technology Conference Influence of moisture and salt content on the dielectric properties of process cheese Cork, Ireland, [Details]
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