Staff Research Profiles

Staff Research Profiles

Learn of our School Research - led by our Academic staff
Our research is mainly in the fields of vitamin D and food fortification, maternal and child nutrition; currently investigating the evidence for healthy, sustainable diets throughout the life course.

Professor Mairead Kiely BSc (Nutrition), PhD, RNutr (Public Health Nutrition);

Head, School of Food and Nutritional Sciences; Co-Director, Cork Centre for Vitamin D and Nutrition Research,
Principal Investigator, Irish Centre for Maternal and Child Health Research (INFANT)

Find Out More
My research interests focus on public health areas of vitamin D, population distributions of serum 25(OH)D and related metabolites, dietary requirements for vitamin D and food-based solutions

Professor Kevin Cashman BSc, PhD

Professor of Food and Health

Find Out More
Our research team investigates the relationships between nutrition and health, in particular, the beneficial role of fruit and vegetables in the diet.

Professor Nora O'Brien BSc, MSc, PhD

Professor in Nutrition

Find Out More
Food engineering and processing, food materials science, (dehydration, colloids, emulsions, dispersions and phase transitions) are among my areas of research expertise

Professor Yrjo Roos

Professor of Food Technology

Find Out More
Cereals, malting and brewing science specifically focussing on gluten free foods and beverages, starter cultures, functional beverages, rheology and food structure are the areas of my expertise

Professor Elke Arendt MSc, PhD, DSc.

Professor in the School of Food and Nutritional Sciences and APC Microbiome Centre
https://www.ucc.ie/en/cerealscience/research-team/arendt/

Find Out More
We have an active research group on the chemistry and processing of milk and dairy products with many national and international collaborations

Professor Alan Kelly BSc, PhD

Professor in the School of Food Science and Technology

Find Out More
Our primary research interests address food packaging, shelf-life stability, food composition and food quality, particularly in relation to muscle food

Professor Joe Kerry BSc PhD

Professor in Food Technology

Find Out More
My main areas of research interest are nutrition transition, folate & health, antioxidants (esp. Vitamin E) & health

Dr. Tony Sheehy, BSc, MSc, PhD

Lecturer in Nutrition

Find Out More
My principal interests are in human nutrition in the developing world, food toxicology, and food composition and quality

Dr. Tom O'Connor BSc, PhD

Find Out More
Chemistry/biochemistry of muscle-based foods; physicochemical aspect of processed meat and fish; functional properties of muscle proteins; chemistry of cereal/cereal products are my research interest

Dr. Eileen O'Neill BSc, PhD

Senior Lecturer in Food Chemistry

Find Out More
Our research focuses on food ingredients, particularly dairy, spanning techno-functionality and formulation through to bio-functionality, involving extensive international collaborations.

Dr. Seamus O'Mahony BSc, PhD

Lecturer in Food Science
Programme Director MSc Food Science
Food Ingredients Research Group Leader
Pillar Leader in Dairy Processing Technology Centre
Funded Investigator in Vistamilk and APC Microbiome Research Centres

Find Out More
Our research focuses on clinical nutrition & dietetics, specifically nutrition and cancer prevention, cancer-associated wasting, body composition assessment by CT, cachexia and nutrition support.

Dr. Aoife Ryan, BSc, PhD, PGDip TLHE and CORU Registered Dietitian DI021735

Senior Lecturer in Nutrition & Dietetics; Programme director MSc Human Nutrition & Dietetics; Programme Director Post Graduate Diploma in Nutritional Sciences

Find Out More
Our specialist skills are in the area of sensory and product reformulation, working on sensory and flavour based projects involving a diverse selection of products

Dr. Maurice O'Sullivan BSc, MSc, PhD

Find Out More
My main research interests include assessing the relationship between body composition (sarcopenia and cancer cachexia) and health outcomes in patients with malignant disease.

Dr. Samantha Cushen BSc, PhD

Lecturer in Nutritional Sciences

Find Out More
Alice leads research in the area of nutrition, food bioactives and health, specifically, the design of innovative food-based solutions to support health and well-being.

Dr Alice Lucey, BSc (Nutritional Sciences), PhD, RN (Public Health Nutrition), PG Dip (TLHE)

Lecturer in Nutrition

Find Out More
Maternal and paediatric nutrition, focusing on micronutrients, especially iron, and brain development in term and preterm infants and nutritional biomarker research are my main areas of expertise

Dr. Elaine McCarthy BSc, PhD

Lecturer in Nutrition

Find Out More
Sustainability, sustainable food systems, plant-based products and circular economy are the areas I plan to research

Dr. Elena Arranz BSc, Dip in Advanced Studies, PhD

Lecturer in Sustainable Food Systems

Find Out More
My research interests are in the areas of food process engineering; food physico-chemistry; food design principles; philosophy of food technology and critical food studies

Dr. Shane Crowley BSc, PhD

Lecturer in Food Processing

Find Out More
My particular emphasis is on dairy chemistry, technology and processing with focus on all aspects of milk and dairy product production, quality and characteristics across the supply chain

Dr, Tom O'Callaghan BSc, PhD

Lecturer in Food Science

Find Out More
My research interest is on the prevention and management of obesity, particularly maternal, child and adolescent obesity.

Dr. Majella O'Keeffe

Dr Majella O’Keeffe is a graduate of the BSc Nutritional Science at UCC; PhD at Cardiff University; Columbia University Research fellow New York Obesity and Nutrition Research Centre; Diploma in Dietetics from King’s College London - recipient of the Van Der Bergh prize

Find Out More

School of Food and Nutritional Sciences

School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork

Top