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Researchers at UCD

researcher

Grainne Redmond

Dissemination Manager

School Of Biosystems Engineering
Agriculture and Food Science
Belfield
Dublin 4

Tel: +353 1 7161840
Email: grainne.redmond@ucd.ie

Biography

Grainne Redmond graduated from the Dublin Institute of Technology with a BSc in Applied Science. After obtaining a MSc in Food Science from UCD she then went on to be awarded a PhD in Agriculture from UCD in 2000. She is currently the Network Manager of the Irish Quantitative Microbial Risk Assessment Network of Ireland (www.ucd.ie/microbialrisknetwork)


Publications

     

Peer Reviewed Journals

Redmond, GA; Gormley, TR; Butler, F; ; (2005) 'Effect of short- and long-term frozen storage with MAP on the quality of freeze-chilled lasagne'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 38 (1):81-87. [Details]
2. Redmond, G.A., Gormley T.R. and Butler, F.; (2004) 'The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots'. Innovative Food Science and Emerging Technologies, 5 :65-72. [Details]
Redmond, G.A., Gormley T.R. and Butler, F.; (2003) 'The effect of short- and long-term freeze-chilling on the quality of mashed potato'. Innovative Food Science and Emerging Technologies, 4 :85-97. [Details]
Redmond, G. A., Decazes, A. M., Gormley T.R. and Butler, F.; (2003) 'The vitamin C status of freeze-chilled mashed potato'. Journal of Food Process Engineering, 56 :219-221. [Details]
Redmond, GA; Butler, F; Gormley, TR; ; (2002) 'The effect of freezing conditions on the quality of freeze-chilled reconstituted mashed potato'. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 35 (2):201-204. [Details]
McGeehin, B, Redmond, GA, Sheridan, JJ, Butler, F, ; (2001) 'The shear force of very-rapidly chilled lamb - 2: The effect of muscle excision'. Journal of Muscle Foods, 12 (3):197-206. [Details]
Redmond, G. A., McGeehin, B., Sheridan, J. J. & Butler, F.; (2001) 'The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum'. Meat Science, 59 :293-301. [Details]
McGeehin, B, Redmond, GA, Sheridan, JJ, Butler, F, ; (2001) 'The shear force of very-rapidly chilled lamb - 1: The effect of carcass splitting'. Journal of Muscle Foods, 12 (3):185-195. [Details]
Redmond, G. A., McGeehin, B., Sheridan, J. J. & Butler, F.; (2000) 'Ultra-rapid chilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops'. Journal of Muscle Foods, 11 :69-84. [Details]

Other Journals

Redmond, G.A. and Gormley, T.R.; (2003) 'Freeze-chilling ready-meals' Food Engineering and Ingredients 28 :36-39. [Details]
Redmond, G.A., Gormley, T.R. and Fagan, J.D.; (2003) 'Freeze-chill applications in the food industry' New Food 2 :65-67. [Details]
Gerety, A., Redmond, G.A. and Butler, F.; (2003) 'The effect of thawing rates on the quality of freeze-chilled reconstituted mashed potato' Univeristy College Dublin Research Report . [Details]
Redmond, G.A. and Gormley, T.R.; (2001) 'Freeze-chilling extends shelf-life' Food Ireland :23-25. [Details]
Redmond, G.A. and Gormley, T.R.; (2001) 'Freeze-chilling improves logistics and makes money' Grower 136 :20-21. [Details]
Redmond, G.A., McGeehin, B., Sheridan, J.J. and Butler, F.; (2000) 'The effect of immersion chilling on the tenderness and weight loss of lamb carcasses' Univeristy College Dublin Research Report . [Details]
Byrne, C.E., Redmond, G.A. and Troy, D.J.; (1996) 'The relationship between pH and the electrical properties of M.longissimus dorsi (Abstract)' Irish Journal of Agricultural and Food Research 35 :213-213. [Details]

Conference Publications

Gonzales Barron, U., Soumpasis, I., Redmond, G. and Butler, F. ; (2009) A consumer risk assessment model of Salmonellain Irish fresh pork sausages: Transport and refrigeration modules 6th International Conference on Predictive Modeling in Foods Washington Dc, USA, , 08-SEP-09 - 12-SEP-09 [Details]
Gonzales Barron, U., Soumpasis, I., Redmond, G. and Butler, F. ; (2009) Modelling Salmonella levels in Irish raw pork sausages: Transport and refrigeration modules 21st ISEE Conference Food, Environment and Global Health Dublin, Ireland, , 25-AUG-09 - 29-AUG-09 [Details]
Redmond, G.A. and Fagan, J.D.; (2003) Freeze-chilling of ready-meals and fish fillets Freeze chilling and the Cold Chain Workshop Dublin, [Details]
Redmond, G.A., Gormley T.R. and Butler, F.; (2003) Using ready-meals as carriers for nutraceuticals New Functional Ingredients and Foods (NFIF) Copenhagen, Denmark, , 09-APR-03 - 11-APR-03 , pp.P1-D06 [Details]
Gerety, A., Redmond, G., Butler, F. and Gormley, T. R. ; (2003) The effect of thawing rates on the quality of freeze-chilled carrots and mashed potato 33rd Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 11-SEP-03 - 12-SEP-03 [Details]
Gerety, A., Redmond, G.A., Butler, F. and Gormley, T.R. ; (2003) The effect of thawing on the quality of freeze-chilled products 12th World Food Science and Technology Congress Chicago, USA, , 16-JUL-03 - 20-JUL-03 [Details]
Redmond, G.A., Dempsey, A., Oxley, E., Gormley, T. R. & Butler, F.; (2002) The application of freeze-chill technology to ready-to-eat meal components. (paper no. 026185) CIGR XVth World Congress Chicago, US, , 01-JUL-02 [Details]
Butler, F., McGeehin, B., ONeill, E., Redmond, G., Sheridan, J. J. & Troy, D.; (2002) Effect of Temperature and Air Speed on the Rapid Chilling of Lamb. (paper no. 026192) CIGR XVth World Congress Chicago, US, , 01-JUL-02 [Details]
Gormley, T.R., Redmond, G.A. and Fagan, J.D.; (2002) Freeze-chilling of ready-meal components Leatherhead Workshop [Details]
Redmond, G.A.; (2002) Freeze-chilling of ready-meals Managing the Cold Chain Workshop Dublin, [Details]
Redmond, G.A.; (2002) The effect of freeze-chilling on ready-made meal components 32nd Annual Food Science and Technology Conference Cork, , 12-SEP-02 - 13-SEP-02 [Details]
Redmond, G. A., Gormley, T. R. and Butler, F. ; (2001) The vitamin C status of freeze-chilled mashed potato 6th Karlsruhe Nutrition Symposium Karlsruhe, Germany, , 21-OCT-01 - 23-OCT-01 [Details]
Dempsey, A., Redmond, G. A., Butler, F. and Gormley, T. R. ; (2001) Optimising the freeze-chilling process for white sauce for use in ready-meal foods 31st Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 [Details]
Decazes, A.M., Redmond, G.A., Gormley, T.R. and Butler, F. ; (2001) Vitamin C retention in mashed potato 31st Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 [Details]
Redmond, G.A., Gormley, T.R. and Butler, F.; (2001) Freeze-thaw properties of mashed potato 31st Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 [Details]
Oxley, E., Redmond, G. A., Butler, F. & Gormley, T. R.; (2001) Temperature abuse of freeze-chilled mashed potato effects on quality and shelf-life European Conference on Advanced Technology for Safe and High Quality Foods Berlin, , 01-DEC-01 [Details]
Dempsey, A., Redmond, G. A., Butler, F. & Gormley, T. R.; (2001) The effect of freeze-chilling on starch-based white sauces for use in ready-meals European Conference on Advanced Technology for Safe and High Quality Foods Berlin, , 01-DEC-01 [Details]
Oxley, E., Redmond, G. A., Butler, F. and Gormley, T. R. ; (2001) The effect of temperature abuse on the quality and safety of freeze-chilled mashed potato 31st Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 06-SEP-01 - 07-SEP-01 [Details]
Redmond, G. A., Gormley, T. R. & Butler, F.; (2001) Freeze-chilling technology for mashed potato European Conference on Advanced Technology for Safe and High Quality Foods Berlin, , 01-DEC-01 [Details]
Redmond, G. A., Butler, F. and Gormley, T. R. ; (2000) The effect of freezing rate on the quality of freeze-chilled mashed potato 30th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 19-SEP-00 - 20-SEP-00 [Details]
Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F. ; (1999) The effect of ultra-rapid chilling on Calpain and Calpastain acitity in lamb m. longissimus thoracis et lumborum 29th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 16-SEP-99 - 17-SEP-99 [Details]
Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F. ; (1999) The effect of muscle excision on the tenderness of ultra-rapidly chilled lamb 29th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 16-SEP-99 - 17-SEP-99 [Details]
Redmond, G. A., McGeehin, B., Sheridan, J. J. and Butler, F.; (1998) The effect of skeletal restraint on the tenderness of ultra - rapidly chilled lamb 28th Annual Food Science and Technology Conference University College Cork, Cork, Ireland, , 03-SEP-98 - 04-SEP-98 [Details]

Published Reports

Redmond, G.A., Gormley, T.R., Butler, F., Dempsey, A., Oxley, E and Gerety, A.; (2004) Freeze-chilling of ready-to-eat meal components. Teagasc, Dublin. [Details]
Redmond, G.A., McGeehin, B., Henchion, M., Sheridan, J.J., Troy, D.J., Cowan, C. and Butler, F.; (2002) Commercial systems for the ultra-rapid chilling of lamb. Teagasc, Dublin. [Details]
                                                                                       

Research

Research Interests

  • Irish Microbial Risk Assessment Network
  • Freeze-chilling
  • Ultra-rapid chilling

 Areas of expertise 

  • Lecturer in Food Science, Human Nutrition and Research Methods
  • Correlation, presentation and dissemination of data including presentations at workshops/seminars and the publication of findings
  • Project Management