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Best Oral Presentation - 47th Annual Food Science and Technology Conference.
On Thursday 6th and Friday 7th December 2018 the 47th Annual Food Science and Technology Conference was hosted by the School of Food and Nutritional Sciences, UCC. Over 160 delegates heard and viewed oral and poster presentations from early postgraduate research students.
Invited key note speakers included Prof Hans Steinhart, Institute of Food Chemistry, Hamburg University with a presentation entitled ‘How food chemistry underpins sustainable food production’; Mr. Jim Corbett, Director of Food Institute, UCC who presented 'Are researchers prepared for addressing societal changes?'; Dr. Henry Lyons, Scientific Director, NutraMara Ltd. - ‘From research bench to commercialisation’; Dr. Kaye Burgess, Senior Research Officer, Teagasc, Ashtown Food Research Centre, Dublin presented ‘Antimicrobial resistance in the food chain’; Mr. Seamus Clancy, Chief Executive. REPAK Ireland Ltd. who presented ‘Sustainability and food manufacture, helping the food industry to rise to environmental challenges’ and Dr. Grainne Redmond, Food Safety Authority of Ireland with a presentation entitled ‘European Food Safety (EFSA) funding opportunities’.
The prize for Best Oral Presentation was awarded to Emer Garvey, Teagasc, Moorepark/UCC who spoke on ‘Application of Response Surface Methodology to optimise solid-phase microextraction for volatile analysis of baked confectionary products’. Highly commended oral presentations were presented by Paraskevi Tsermoula, Teagasc Ashtown/UCC entitled ‘Recovery of protein-rich extracts from bovine and porcine hearts with techno-functional properties’ and N. Leeuwendaal, Teagasc Moorepark/UCC, ‘The potential of Cheddar cheese Lactobacillus isolates to impact the gut’
Best Poster prize was awarded to Kim A. Millar - ‘Raw, germinated and tasted pea flour as a novel ingredient in bread-baking: The effect on dough rheology and bread quality’. Highly commended posters were presented by: Laura Hinds, Teagasc Ashtown ‘Non-thermal technologies for decontamination of dried food ingredients’ and Peter Myintzaw, Cork Institute of Technology/UCC ‘Effects of dietary supplementation of antioxidant-rich, organic acids to broiler diets and impact upon growth performance and oxidative meat stability’