News

  • The School’s Cork Centre for Vitamin D and Nutrition Research hosts international scientific conference on Vitamin D and Health in Europe at University College Cork

    21 Sep
    The School’s Cork Centre for Vitamin D and Nutrition Research hosts international scientific conference on Vitamin D and Health in Europe at University College Cork

    The Cork Centre for Vitamin D and Nutrition Research, based in the School of Food and Nutritional Sciences at University College Cork, hosted an international conference entitled Vitamin D & Health in Europe: current and future perspectives on the 5th and 6th September, 2017.

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  • The future of dairy? 3D printing of Cheese

    05 Apr
    The future of dairy? 3D printing of Cheese

    One of the most exciting areas of food processing globally at present is 3D printing, with food companies, chefs and consumers alike seeing great potential in the ability of this technology to tailor and personalize food shapes, structures and formulations using this highly innovative technology.  The principle of 3D printing is that a material is extruded (printed) through a suitable nozzle onto a flat surface, with the position of the nozzle being controlled by a computer into which a particular target shape or configuration has been programmed, such that layers of material can be built up into a vast range of shapes and designs, once the material being printed has the property of solidifying enough on printing to retain its shape and position.

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  • SEFS Graduate of the Year and Quercus College Scholarships

    04 Apr
    SEFS Graduate of the Year and Quercus College Scholarships

    The School of Food and Nutritional Sciences congratulates its students Thomas France (BSc Food Science), Sarah Kate Walsh (BSc Nutritional Science) and Michaela Crosbie (BSc Nutritional Sciences. All three were honoured on Friday as SEFS Undergraduate Quercus College Scholars and Michaela is also a Quercus University Scholar. The ceremony took place in the Creative Zone in the Boole Library on Friday 31st March 2017.

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  • Faculty of Food Science and Technology University College Cork: A History by Prof. Patrick F. Fox

    06 Jan
    Faculty of Food Science and Technology University College Cork: A History by Prof. Patrick F. Fox

    University College Cork (UCC) is celebrating its proud tradition of teaching and research in Dairy and Food Science over the last nine decades.  As part of this celebration, Professor Patrick F. Fox has written a book ‘Faculty of Food Science and Technology University College Cork: A History’, which provides a description of the history of the Dairy/Food Science Faculty at UCC since 1924 and how it came into being during the turbulent period from 1880 to 1926.  

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  • SDT Spring Conference 2017

    10 Apr
    SDT Spring Conference 2017

    University College Cork, which has a proud heritage in Dairy Education in Ireland and recognised as an international centre of excellence in Dairy Research, is the venue for the 2017 Spring Conference. 

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  • Lord Mayor of Cork's Visit to School

    09 Nov
    Lord Mayor of Cork's Visit to School

    Lord Mayor's visit to School, 2nd November 2016

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  • UCC sensory scientist launches publication for F&B sector

    07 Nov
    UCC sensory scientist launches publication for F&B sector

    With 70-98% of new product launches failing, UCC sensory scientist Dr Maurice O’ Sullivan’s book focused on consumer-led product development has been hailed as “a critical update to the food and beverage sector.”

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  • Flying High

    03 Nov
     Flying High

    A 90% employment record for our graduation class of 2016 at this stage of the year is a good news story by any standard, so there were many happy graduates and indeed parents at the Food Science graduation ceremony on Tuesday last.

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  • Food Innovation Showcase, 24 May 2016 - Bare Bites wins annual trophy

    30 May
    Food Innovation Showcase, 24 May 2016  - Bare Bites wins annual trophy

    On 24th May, teams of students from the BSc Food Science and BSc Food Business degrees programmes at UCC displayed their work during the year to develop new food products and commercialisation strategies as part of their final-year research projects.  

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  • International Food Engineering Event in Cambridge, MA, USA

    26 May
    International Food Engineering Event in Cambridge, MA, USA

    The European Academy of Food Engineering (EAFE) led by Professor Yrjö H. Roos, Head of School of Food and Nutritional Sciences, UCC, organized an international Food Engineering for Life – Honorary Symposium for Professor Emeritus Marcus Karel at Samberg Conference Center at MIT on May 17, 2016. 

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  • New Cookbook for Cancer Patients

    23 May
    New Cookbook for Cancer Patients

    A cookbook for cancer patients experiencing difficulties in chewing or swallowing their food is available free of charge to cancer patients throughout Ireland. 

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  • UCC launches new qualification for dairy industry

    12 May
    UCC launches new qualification for dairy industry

    UCC has launched a new postgraduate qualification aimed at supporting the further education and training needs of people working in the dairy industry. 

    Ireland is the 10th largest dairy export nation globally, exporting 85% of all output produced. Butter, cheese, and dairy-derived products such as yogurts and dairy-based drinks have now been complemented with dairy ingredients including milk-fat, milk protein, and other nutritional ingredients to cater to markets including infant formula and sports nutrition.

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  • New Horizons Medical Research Award to Nutritional Science PhD student.

    16 Dec
    New Horizons Medical Research Award to Nutritional Science PhD student.

    Louise Daly (BSc Nutritional Sciences 2014) who is now a 2nd year PhD student in the Clinical Nutrition Research Group in UCC won the overall research prize at the ‘New Horizons Medical Research Conference 2015’ held in UCC on 10th Dec 2015

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  • Irish Healthcare Award for ‘Good Nutrition for Cancer Recovery’

    30 Nov
    Irish Healthcare Award for ‘Good Nutrition for Cancer Recovery’

    The ‘Good Nutrition for Cancer Recovery’ book published by The Clinical Nutrition Research Group at UCC won the ‘Best Patient Lifestyle Education Award’ at the recent Irish Healthcare awards ceremony in Dublin. 

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  • Food for thought: international recognition for UCC scientist

    03 Sep
    Food for thought: international recognition for UCC scientist

    The next time you visit the supermarket, spare a thought for how food technologists get omega-3 safely into milk, or make vitamins stable to bring health benefits to consumers.

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  • Berry boost fires up Dragons

    29 May
    Berry boost fires up Dragons

    Nutri-vive, an innovative functional beverage developed by students, clinched the UCC Food Innovation Prize at the Dragons’ Den-style event.

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  • Best Oral Presentation awarded to UCC PhD candidate.

    24 Apr
    Best Oral Presentation awarded to UCC PhD candidate.

    Kamil Drapala, Ph.D. candidate in the Food Ingredients Research Group in the School of Food and Nutritional Sciences at UCC, received an award for best oral presentation in the Food Processing and Technology category from Dr Lisa O’Connor, Chief Specialist Food Safety, FSAI, during the 43rd Annual Food Research Conference held at UCD, Dublin on December 2014.

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  • UCC Launches Cookbook to Aid Cancer Recovery

    06 Nov
    UCC Launches Cookbook to Aid Cancer Recovery

    The majority of patients with advanced cancer experience involuntary weight loss which is related to increased morbidity, decreased quality of life and poor survival.

    Recipes for the book were submitted by dietitians, nurses, doctors, celebrity chefs and cancer patients. Many recipes in the book are family favourites, but the ingredients have been enhanced to maximise the calorie intake in small volumes.

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  • UCC and Blas na hEireann - Irish Food Awards, a proud association.

    24 Oct
    UCC and Blas na hEireann - Irish Food Awards, a proud association.

    Dr. Joseph Kerry of the School of Food and Nutritional Sciences - UCC has been Academic Director for the Blas na hEireann Irish National Food Awards since its formal initiation in 1998. 

     

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  • Taste of Success

    10 Oct
    Taste of Success

    Neven Maguire was presented with an award for the most inspirational Irish Food Personality by Irish food producers at this year’s tasting sessions for the Blas na hÉireann food and drink awards in Dingle.

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  • Young Scientist Award - IWC 2014

    12 Sep
    Young Scientist Award - IWC 2014

    Eve Mulcahy won 1st place in the Young Scientist Competition at the 7th International Whey Conference (IWC) held in Rotterdam on 7-9th September.

     

     

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  • 2014 Walsh Fellowship Short-Term Overseas Training Programme

    16 Jul
    2014 Walsh Fellowship Short-Term Overseas Training Programme

    Two Food Science students Grace Kelly and Lisa Zychowski have been awarded the 2014 Walsh Fellowship Short-term Overseas Training Programme to study abroad for a term of their postgraduate studies. 

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  • MOCON Inc, donates instruments to the Food Packaging Group UCC

    15 May
    MOCON Inc, donates instruments to the Food Packaging Group UCC

    MOCON, Inc, the world’s leading manufacturer of permeation instrumentation, is announcing its support of the Food Packaging Group, School of Food and Nutritional Sciences, University College Cork (UCC), Cork, Ireland.

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  • Young Investigator Awards for Nutritional Science students

    02 May
    Young Investigator Awards for Nutritional Science students

    Several of the Vitamin D Research Group within the School of Food and Nutritional Sciences presented at the international conference on Vitamin D and Health – from the gamete to the grave in London very recently. 

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  • UCC certified by the CDC's Vitamin D Standardisation Certification Program

    16 Apr
    UCC certified by the CDC's Vitamin D Standardisation Certification Program

    The Vitamin D Research Group at University College Cork, Ireland, who provide the centralized analytic platform for serum 25(OH)D measurement in the ODIN project (http://www.odin-vitd.eu/) as well as other EU and nationally funded vitamin D research projects are among the first of eight labs worldwide (two in Europe) to be certified by the CDC’s Vitamin D Standardization Certification Program (see,  http://www.cdc.gov/labstandards/pdf/hs/CDC_Certified_Vitamin_D_Procedures.pdf). 

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  • Food Ireland Directory

    10 May
    Food Ireland Directory

    Food Ireland Directory

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  • News Archive 2013

    17 May
    News Archive 2013

    News Archive 2013

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  • World Pancreatic Cancer Day

    16 Nov
    World Pancreatic Cancer Day

    Nourishing your body during pancreatic cancer treatment.

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  • School of Food and Nutritional Sciences

    School of Food and Nutritional Sciences, Room 242 Food Science Building, University College, Cork

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