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Graduate Research Scholarships in memory of Dr Roger McCarrick

Monday, 20 March, 2023

The McCarrick Estate have generously donated funds to the UCD School of Agriculture and Food Science to support postgraduate study within the School in memory of the late Dr. Roger McCarrick. The funding will enable three outstanding graduates of UCD School of Agriculture and Food Science to pursue a PhD in the University. The PhD scholarship funding is €27,500 per annum which includes University fees of up to a maximum of €6,000 per annum, student stipend and eligible direct research expenses to enable the awardee to carry out the research project and will provide support for a period of 4 years.

Dr. Roger McCarrick made an immense contribution to the development of the Irish agri-food industry. Following graduation from University College Dublin in 1956, Roger joined the Department of Agriculture and was based at Johnstown Castle. With the establishment of An Foras Taluntais he moved to Grange Beef Research Centre where he worked as a research scientist until 1969. His main area of research was grass silage conservation which was then in its infancy in Ireland. Roger changed that and underpinned silage making with good science and practical recommendations, demonstrating a very early and clear example of impactful research.

After a period in the US, Roger joined the beef processing industry with Cork Marts/IMP group in 1969. There he promoted increased winter finishing thus modulating beef supplies across the year and helping the meat plants retain their markets. He also set about developing relationships between cattle producers and meat processors to their mutual benefit. Over the succeeding years there was rapid change in the meat industry and Roger shortly found himself manager of the Cork Marts/IMP Meat Division. Subsequently Roger left the Cork Marts/IMP group and together with a colleague, established Rangeland Meats in Castleblaney, Co. Monaghan. This was a meat processing company that was aligned to developments in the meat industry at the time, moving from direct marketing of carcasses to further downstream processing into wholesale and retail cuts and products. Rangeland Meats excelled in this area, producing an array of high-quality products for both the home and export markets. During his years in the meat business Roger undertook extensive international travel promoting and selling Irish beef into a diversity of markets.

Separate from his work in the meat industry Roger perfected the art of pedigree cattle breeding at their farm in Drumree, Co. Meath. The Pelletstown Limousin herd was genetically improved with emphasis on temperament, ease of calving and conformation. He won numerous cattle shows and industry prizes, including the prestigious SBV (Suckler Beef Value) award for his cow, Pelletstown Racquet ET, at the 2008 RDS Champion of Champions Awards.

UCD School of Agriculture and Food Science

Agriculture and Food Science Centre, University College Dublin, Belfield, Dublin 4, Ireland.
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