foodlineUCC Resources
Webinar and Lecture Series
foodlineUCC are delighted to host a free Webinar and Lecture Series where experts from the food, agrifood and seafood sectors share their knowledge and insights related to industry experience and ongoing research. These events take place on Zoom and last 60 minutes. The Lecture and Webinar series are free to members of the FITU database. If you would like to engage in these webinars and lectures, please join the FITU database by clicking on the link here.
Past Webinars
Opportunities and Challenges of Cold Membrane Filtration Dairy Processing: Research Perspective
Summary:
Traditionally, membrane filtration is carried out at high temperature due to its associated benefits such as low fluid viscosity, high mass flow etc. However, undesirable microbial growth in the filtration system poses significant challenges for filtration performance and plant hygiene. Application of cold temperature in membrane filtration is gaining momentum in recent years, due to the advantages like low microbial growth and high product quality. This webinar focussed on understanding the role of cold temperature in membrane filtration processing and its associated opportunities and challenges in developing dairy ingredients. This webinar took place on 10 June 2021.
Speaker Bio:
Ritika Puri is a Marie Curie Career-FIT Research Fellow in Food Ingredients Research Group at UCC working with Dr Seamus O’Mahony. Ritika’s research aims to develop greater understanding with regards to the impact of processing technology on the membrane filtration performance during separation and fractionation of the milk constituents and resulting quality and functionality of the fractions for applicability in premium applications. She has a PhD in Dairy Technology from National Dairy Research Institute, India.
Click here to view the webinar.
Cleaning in Place New Chlorine Regulations
Nial Mullane, a UCC graduate of Dairy Science has over 34 years’ experience across a number of blue-chip companies in both the UK and Ireland in soft drinks manufacture with Coca Cola, aseptic packaging of juices, milk and sauces with Tetra Pak and both liquid UHT and powdered infant formula manufacture with Wyeth Nutrition. He had held project management, validation and operation management roles in these companies and has been a CIP champion for many years, frequently lecturing in University College Cork.
This webinar was a thought-provoking and interactive session around understanding how the new chlorine regulation impacts on your workplace.
The very enjoyable recorded session will be posted here in the coming days.
Click here to view the webinar
Can Foods Protect Against Food Allergy?
On Wednesday 28th October 2020 Professor Liam O’Mahony from the Department of Medicine & School of Microbiology & APC Microbiome Ireland at University College Cork, presented a webinar in relation to whether foods can protect against food allergies. There was also an opportunity for participants to ask live questions on the topic.
Click here to view the webinar.
