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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.
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)
Mairead Kiely is a nutrition scientist by training and a registered Public Health Nutritionist with AfN. Mairead's teaching interests are in vitamins and human health, diet and cardiovascular disease, food choice and eating behaviour and performance nutrition. Her research is mainly in the fields of vitamin D and food fortification, maternal and child nutrition and she has been involved in projects on dietary assessment methods and food data for many years. Mairead is currently investigating the evidence for healthy, sustainable diets throughout the life course. She is co-director of the Cork Centre for Vitamin D and Nutrition Research and leads the Maternal and Child Nutrition Research platform at the Infant research centre for maternal and child health. Mairead has published more than 180 peer-reviewed papers and several international reports. She was joint co-ordinator of the multi-centre European Commission-funded project on Vitamin D [ODIN; Food-based strategies for vitamin D deficiency prevention throughout life] until 2018. She is active in the evidence-based development of nutrition policy and is a member of the UK Scientific Advisory Committee for Nutrition (SACN) as well as the SACN subgroup on Maternal and Child Nutrition. Mairead is the micronutrients section editor for the European Journal of Nutrition and currently chairs the Irish Section of the Nutrition Society.
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 of Food and Health
My research interests focus on the key public health areas of vitamin D, including population distributions of serum 25(OH)D and related metabolites, dietary requirements for vitamin D in different population subgroups, food-based solutions for increasing vitamin D intake and status, and the role of vitamin D in health outcomes. He has over 130 publications; his work has contributed to current understanding of dietary vitamin D requirements and factors which affect same, as well as finding evidence-based dietary approaches for reaching the requirement estimates.
Our research team investigates the relationships between nutrition and health, in particular, the beneficial role of fruit and vegetables in the diet.
Professor in Nutrition
My group has developed a number of cell culture models to study the effects and mechanisms of action of a range of dietary components. We have focused on the cytoprotective, antioxidant, antigenotoxic and immunomodulatory effects of these components in cell systems. The range of dietary components we have studied to-date include carotenoids, tocopherols, flavonoids and other phytochemicals. Our basic research in this area is important in helping to understand the fundamental mechanisms of action of these phytochemicals and also has considerable practical commercial relevance in underpinning development of the emerging markets for Functional Foods. In addition to individual chemical compounds, we have also assessed the bioactivity of extracts from seaweed, herbs, potato peel extracts and brewers' spent grain. Currently, we are investigating the bioactivity of protein hydrolysates extracted from a variety of sources including milk, meat, fish, barley, potatoes and flaxseed.
Food engineering and processing, food materials science, (dehydration, colloids, emulsions, dispersions and phase transitions) are among my areas of research expertise
Professor of Food Technology
Yrjö H. Roos is Professor of Food Technology (1999-) and Head (2013-17), School of Food and Nutritional Sciences, University College, Cork, Ireland. He holds MSc in Food Chemistry and Technology (1982) and PhD in Food Technology (1987) from University of Helsinki. He has extensive experience from appointments in the Dairy Industry (Valio/Kuivamaito Ltd.) as Project Manager (Infant Formula Powders; Butter Production; Freeze-Drying; Spray Drying) (1987-1989) and consultant (1989-1991) and academia in Europe and the USA (Department of Food Science, Rutgers, the State University of New Jersey, USA, 1989-1991; University of Helsinki (Professor of Food Technology, 1991-1992; Professor of Cereal Technology and Head of the Department,1992-1993; Senior Research Fellow in the Academy of Finland, 1992-1995, 1995-2000) and University College Cork (Head, Department of Food and Nutritional Sciences, 2003-2008; Dean, Faculty of Food Science and Technology, 2003-2009; Head of School of Food and Nutritional Sciences 2013-). Professor Yrjö H. Roos has an extensive track record of international collaborative research in the EU R&D Programs, Finnish and Irish national programs and dairy and food industry. His main research interests are in dairy and food processing technologies and materials science (crystallization, freezing, dehydration, encapsulation, reaction kinetics, thermal processing, state transitions and water relations of dairy, food and biological materials). He is President (2013-) and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations. He is founding member and Chair of the Executive Committee of the European Academy of Food Engineering (EAFE), a sub-section of the European Federation of Chemical Engineering (EFCE) and European Federation of Food Science and Technology (EFFoST). He is co-editor of Food Engineering Reviews (Springer), executive editor of Journal of the Science of Food and Agriculture (Wiley), and a member of editorial boards of five other Journals and Book Series. He is frequent, interdisciplinary reviewer of books, research articles, theses and proposals for more than 50 Journals and institutions. He has supervised >20 research MSc and PhD students and numerous visiting students. Professor Yrjö H. Roos is the author of one book and editor of three other published books and author of >150 peer reviewed, original research papers, 34 book chapters, >40 proceedings, 30 articles, 1 patent application and 220 abstracts and presentations. He has about 9,000 citations and h-index of 47 (Google) and appeared on HighlyCited.com as a highly cited scientist in the field of Agricultural Sciences (2001 edition). Professor Yrjö H. Roos was recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award and he was elected to Institute of Food Technologists (IFT, Chicago) Fellow in 2015.
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 in the School of Food and Nutritional Sciences and APC Microbiome Centre
Prof. Dr. Elke Arendt is a Professor the School of Food and Nutritional Sciences, University College Cork since 1993. She lectures and carries out research in the area cereals and beverage science, with special emphasis on designing foods and beverages for consumers with special dietary needs (gluten free, FODMAP reduced etc.), plant proteins, plant fibers, by-products of the food and beverage industry, food fermentations and starter culture development. She is listed in the top 10 Food Scientists in the world based on citations (Sci Val 2020) and was named highly Cited Researcher in 2017 and 2018 (Clarivate-Web of Sciences https://clarivate.com/webofsciencegroup/)
For further informationhttps://www.ucc.ie/en/cerealscience/research-team/arendt/
We have an active research group on the chemistry and processing of milk and dairy products with many national and international collaborations
Professor in the School of Food Science and Technology
My key research interests centre around the processing and preservation of food, and dairy products in particular. His key interest concerns the fate and significance of milk proteins and enzymes through the dairy processing chain, from variability in raw milk (e.g., due to lactation and mastitis), through the impact of processing (e.g., heating, high-pressure, homogenisation) to final dairy product quality (especially cheese, liquid milk, infant formula, and other products).
In recent years, a major emphasis of his research has concerned novel technologies, such as high pressure processing and novel emulsification technologies. He has also studied the biochemistry of milk proteins and enzymes for 15 years. A current major focus of research concerns the biochemistry and enzymology of human milk, and also the technology and formulation aspects of infant formulae.
He collaborates widely with colleagues within UCC, in the Cork University Maternity Hospital and Teagasc, and internationally with colleagues and teams from the US, Europe, Australia and New Zealand.
Major research interests are Milk composition (especially proteins); Milk enzymes and quality variation (e.g., mastitis, lactation); Processing of milk into dairy products (especially heating and cheesemaking); New technologies for food products (e.g., high-pressure treatment); Human milk biochemistry; Infant formula science and technology; Milk protein characterisation and functionality
This research has led to around 200 publications, leading to over 3500 citations, and around 30 supervised or co-supervised MSc and PhD theses.
Our primary research interests address food packaging, shelf-life stability, food composition and food quality, particularly in relation to muscle food
Professor in Food Technology
The research interests of the Food Packaging group is in modified atmosphere packaging and gas flushing technology in relation to fresh and cooked meat and fish quality; development and packaging of value-added convenience type food products; development and application of sensors in food packaging; ingredient formulation for the production of edible and biodegradable packaging materials; compartmentalised odours associated with packaging of foods; pre- and post-slaughter factors affecting meat and fish quality.
We investigate the development and application of gas detecting sensors and other forms fo smart packing technologies within food packs; Formulation, production and application of edible/biodegradable films/coatings, with enhanced active packaging elements, as potential food packaging materials; Product development and assessment of food product stability and shelf-life and quality in foods held in retail packaging systems; Manipulation, application and assessment of modified atmosphere packaging systems and technologies for food pack applications; Pre and post-slaughter activities, and associated procedures, on the composition and quality of muscle food products (meat, poultry and fish)
My main areas of research interest are nutrition transition, folate & health, antioxidants (esp. Vitamin E) & health
Lecturer in Nutrition
Early research interests included folate and vitamin E uptake and tissue distribution in animals; prevention of lipid oxidation in meats from poultry, pigs, cattle and fish; and methods for the determination of vitamins in foods and plasma. More recently my research has focused on the nutrition transition, which is the trend towards Westernisation of the food supply that has been occurring since the middle of the 20th century and is now accelerating in lower- and middle-income countries, as well as among vulnerable indigenous groups around the world. Understanding these changes is a basic requirement for nutritionists because it difficult for individuals to follow advice on how to improve their diets if the underlying nature of the food supply is going in the opposite direction. The achievement of dietary goals set by nutrition authorities is more likely to occur when historical trends in nutrient supply are understood.
My principal interests are in human nutrition in the developing world, food toxicology, and food composition and quality
My key reserach interests are in Human Nutrition, Food Toxicology, Risk Assessment, Food Quality.
In particular my reseach focuses on Longitudinal changes in anthropometric measures, dietary intake and physical activity in adolescents; Human nutrition in the developing world; Antioxidant potential of plant extracts; Food composition and quality and Phytosterols naturally present in foods.
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
Senior Lecturer in Food Chemistry
My reserch interests include Chemistry and biochemistry of muscle-based foods; Physicochemical aspects of processed meat and fish products; Functional properties of muscle proteins; Functionality of added ingredients in meat products; Chemistry of cereal and cereal products; Physicochemical properties of cereal proteins in relation to processability and product quality; Use of enzymes and microorganisms to modify the functionality and processing behaviour of wheat flour dough
Our research focuses on food ingredients, particularly dairy, spanning techno-functionality and formulation through to bio-functionality, involving extensive international collaborations.
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
Seamus O’Mahony is a multiple award-winning, highly funded and globally connected dairy scientist. Seamus teaches in 15 undergraduate and 9 postgraduate food-related modules, across 7 academic programmes at UCC, in addition to contributing strongly to the development and delivery of bespoke adult learner and CPD programmes through the UCC Food Industry Training Unit. Seamus is Programme Director for the MSc in Food Science at UCC and External Examiner at the University of Nottingham, UK. Seamus is Principal Investigator and Group Leader of the Food Ingredients Research Group at UCC and his research activities are focused on four main platforms, namely, (1) ingredient development and functionality, (2) powder technology and engineering, (3) formulation science and technology and (4) bio-functional food ingredients. The cutting-edge research he leads is of practical and commercial relevance in the formulation, processing, development and optimisation of food ingredients for various applications, mainly in food, particularly in premium nutritional products, such as infant, clinical and medical nutrition. Beyond academia, his research outputs have major positive implications for human nutrition, health and wellness and industry end-users. With total competitively-won research funding of >€7.5m, Seamus has diversified his funding portfolio to increase funding from higher impact national (e.g., SFI Research Centres) and international (e.g., H2020) sources in recent years. Seamus has published >110 research articles and 16 book chapters, holds 3 patents, edited 3 books and contributed 160 abstracts, posters and presentations, and has been invited to give presentations at 18 international conferences. He has a h-index of 30, an i10 index of 75 and has >4000 citations. One of the aspects he is most proud of is the teaching, training, development, hosting, mentoring and coaching of the next generation of students and research staff in the development of a pipeline of human capital at UCC. He has supervised 12 PhD and 9 MSc postgraduate research students through to completion and graduation, currently supervises 14 PhD and 1 MSc postgraduate research student and has hosted 24 research staff members, including 14 postdoctoral researchers and 10 research assistants, from 12 different countries, including two Marie Sklodowska-Curie Career Fit 3-year postdoctoral research fellows.
Our research focuses on clinical nutrition & dietetics, specifically nutrition and cancer prevention, cancer-associated wasting, body composition assessment by CT, cachexia and nutrition support.
Senior Lecturer in Nutrition & Dietetics; Programme director MSc Human Nutrition & Dietetics; Programme Director Post Graduate Diploma in Nutritional Sciences
Aoife’s main area of research interest is the effect of cancer on nutritional status. Her current research programme focuses on: (1) Computed tomography (CT) diagnosed cancer cachexia and sarcopenia and the impact on quality of life, toxicity to chemotherapy treatment and survival (2) the development of functional foods to treat anorexia of aging and disease (3) role of nutrition in the prevention and treatment of cancer. Aoife is currently principle investigator on a number of randomised controlled trials based in Cork in cancer populations. Aoife has attracted €3m in research income through competitive funding programmes (e.g. HRB, Industry funding, FHI, SFI). She has received a number of awards for her research including: 'Research Dietitian of the Year' from the Irish Nutrition and Dietetic Institute; two Irish Healthcare Awards and both the Julie Wallace Award and the Cuthbertson Award from the Nutrition Society. Aoife has published many scientific journal articles and also five cookbooks books for cancer patients which have all been professionally endorsed.
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 is a sensory scientist and senior lecturer in food science working in the School of Food and Nutritional Sciences, UCC. In 2016 he launched his book “A Handbook for Sensory and Consumer Driven New Product Development (Innovative Technologies for the Food and Beverage Industry)
Our research involves sensory and flavour based projects involving a diverse selection of products.
My main research interests include assessing the relationship between body composition (sarcopenia and cancer cachexia) and health outcomes in patients with malignant disease.
Lecturer in Nutritional Sciences
My experience covers all areas of dietetics and have given many presentations, media interviews and lectures to the public and fellow professionals in Ireland, the UK and Australia. I have taught nutrition to undergraduates and postgraduates at University College Dublin, Monash University and University College Cork in: nutritional sciences, dietetics, nursing, medicine, food marketing, speech and language therapy and public health. I have published numerous peer reviewed articles, and presented my research at several international scientific meetings and my research has attracted a number of both national and international awards. My main research interests include assessing the relationship between body composition (sarcopenia and cancer cachexia) and health outcomes in patients with malignant disease. I am a CORU Registered Dietitian and also hold a Postgraduate Certificate in Teaching & Learning in Higher Education from UCC
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 completed her BSc (Nutritional Sciences) and PhD in Nutrition at the School of Food and Nutritional Sciences at University College Cork. Alice is the current Academic Programme Director of the BSc Nutritional Sciences. Alice is a Registered Nutritionist (AfN) and Lecturer in Nutritional Science at the School of Food & Nutritional Sciences.
Alice is a Principal Investigator at the Cork Centre for Vitamin D and Nutrition Research, UCC. Alice leads and collaborates in research in the area of nutrition, food bioactives and health, specifically, the design of innovative food-based solutions to support health and well-being. Alice has been awarded >€2 million in research funding and her research interests include the role of micronutrients vitamin K and D and food-based strategies (including dietary bioactives, fruit, vegetables, dietary fibre) on cardiometabolic and musculoskeletal health outcomes.
Alice has significant expertise and more than 15 years’ experience in trial design and methodology for human dietary intervention studies; and has coordinated dietary based interventions at national and European level. Alice has co-authored peer-reviewed publications in leading nutrition and health journals and has supervised MSc and PhD candidates.
Alice actively collaborates with the food sector and is interested in food innovation, she has recently completed her PG Certificate in Innovation, Commercialisation, and Entrepreneurship (Food) at University College Cork. She has a distinct interest the Irish agri-food sector and nutrition-informed ‘Farm-to-Fork’ strategies and food systems.
Alice was awarded her PG Diploma in Teaching & Learning at Higher Level (2018) and teaches nutrition across fourteen modules across seven different academic programmes, ranging from fundamental nutrition to specialist areas including Animal Nutrition, Lifecycle Nutrition, Public Health Nutrition and Nutritional Epidemiology. As a Lecturer the integration of nutrition research within our classes is a priority for her so that our students are always up to speed on the latest developments in the field.
Alice is strongly committed to encouraging professional development in Nutrition Science and has been a member of the Nutrition Society since 2002 and has contributed to the Nutrition Society Irish Section Committee since 2016. She is local ambassador for The Nutrition Society at UCC. She is currently the local organiser for the upcoming Irish Section Meeting which will be hosted by UCC in Cork in 2022.
As a former BSc Nutritional Sciences graduate, it really is a privilege for me to teach our Nutritional Science students at UCC and to support and develop their knowledge of food, nutrition and health, as there is no doubt they will be the future leaders in this field.
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
My research interests are mainly in the field of maternal and paediatric nutrition, with a particular focus on the role of micronutrients, especially iron, in brain function and development in term and preterm infants. Another key focus has been in the area of nutritional biomarker research, focusing on nutritional status diagnostic criteria and screening in vulnerable population groups. To this end, in June 2020, I was awarded a Health Research Board Applying Research into Policy and Practice Fellowship to develop the first ever screening tool for iron deficiency in pregnant women and infants.
I have presented my work at multiple national and international scientific meetings and published many peer-reviewed scientific journal articles. In 2019, I was awarded a British Nutrition Foundation Drummond Early Career Scientist Award, recognising nutrition scientists in their early career who show great leadership potential.”
Sustainability, sustainable food systems, plant-based products and circular economy are the areas I plan to research
Lecturer in Sustainable Food Systems
Dr Elena Arranz is a lecturer in Sustainable Food Systems at the School of Food and Nutritional Sciences. Elena graduated from Complutense University of Madrid with a BSc in Biology in 2008 and from Autonomous University of Madrid with a PhD in Biology and Food Science in 2013. She performed her PhD based on anti-inflammatory properties of natural aromatic plant extracts used as functional ingredients, in the Institute of Food Science Research (CIAL, CSIC-UAM) under the supervision of Dr Susana Santoyo and Prof Guillermo Reglero. Her PhD project was granted by a University faculty training program (FPU) from the Spanish Ministry of Education. During her PhD, Elena was conferred two internships abroad, at the University of Guelph (Department of Food Science) under the supervision of Prof Milena Corredig and Wageningen University (Food and Biobased Research Center) under the supervision of Prof Harry Wichers. After PhD completion, she performed a three-year postdoctoral training at the University of Guelph (Department of Food Science, Prof Corredig´s group) working on design of food delivery systems, food digestibility and bioavailability. Elena´s postdoctoral period in Canada was granted with a Short Term Mission from the INFOGEST COST action and with a postdoctoral fellowship from the Alfonso Martín Escudero Foundation (Spain). In 2017, she joined Dr. Linda Giblin´s group in Teagasc Moorepark, first as Research Officer and then as Marie Skłodowska-Curie Career-FIT fellow, to develop plant and dairy-based protein beverages and study how processing can affect their functionality. In 2020, Elena was selected as member of the Management Committee or CIRCUL-A-BILITY COST Action and Academic Collaborator with VistaMilk (SFI Research Centre).
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
Lecturer in Food Processing
My Reserch interests are in the areas of Food process engineering; Food physico-chemistry; Food design principles; Philosophy of food technology and Critical food studies
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
Lecturer in Food Science
My research program currently focuses on dairy chemistry and processing across the supply chain with particular emphasis on the effects of farming practices, cow feeding systems and dairy processing technologies on the quality and functional characteristics of milk and dairy products.
My research interest is on the prevention and management of obesity, particularly maternal, child and adolescent obesity.
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
Dr Majella O’Keeffe is a graduate of the BSc nutritional science at UCC. She completed her PhD at Cardiff University before moving to New York where she joined Columbia University, New York Obesity and Nutrition Research Centre as a research fellow. On completion of her post-doctoral training she moved to London where she graduated, first in class, with a post graduate diploma in Dietetics from King’s College London and was a recipient of the Van Der Bergh prize. After graduation she worked as a clinical research dietitian at Barts NHS Foundation Trust and Queen Mary of London in the area of maternal obesity. In 2014, she re-joined King’s College London as a post-doctoral research dietitian working in the area of gastrointestinal health before obtaining a lectureship in nutrition and dietetics where she taught across multiple programmes including the BSc and MSc in Dietetics at King’s. In 2020, she returned to Ireland as a lecturer in the School of Public Health at UCC before being appointed as senior lecturer in the School of Food and Nutritional Science at UCC where she leads on the MSc Human Nutrition and Dietetics.
Dr O’Keeffe’s research interest is on the prevention and management of obesity, particularly maternal, child and adolescent obesity. She is the principal investigator for the evaluation of the South East London (SEL) Healthy Weight Programme which is funded by Guys and St Thomas’ NHS Foundation Trust. The SEL Healthy Weight Programme is a multi-disciplinary weight management programme which utilities either diet and lifestyle approach (BALANCE) or a total meal replacement approach (FAST) to weight loss. She is also funded by the Medical Research Council and the National Institute for Health Research where she is a co-investigator on a project investigating metabolic surgery for the treatment of non-alcoholic steato-hepatitis (NASH). She is currently co-investigator on two international Medical Research Council funded projects which focus on prevention of obesity and cardiovascular disease:
School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork