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Musgrave Award for Excellence in Food Microbiology 2021
The Musgrave Award for Excellence in Food Microbiology was presented to Ruben O’Hea by Lucy O’Connor in UCC recently. Launched in 2015, the annual Award is presented to the highest performing student in the Masters in Food Microbiology Programme which is delivered through the School of Microbiology UCC.
Safe and nutritious food is of vital importance to all consumers and research on microorganisms and their relationship with foods and the human host is essential in providing the platform for developing the knowledge required to provide foods that are safe, healthy and nutritious. UCC has a long tradition in this field which was the principle reason for the original partnership between Musgrave and UCC.
Lucy O’Connor commented: “The leading-edge microbiological research conducted by the team at UCC is recognised globally and we are delighted to honour this endeavour. The Musgrave Excellence in Food Microbiology Award is now in its seventh year and reflects the continuing positive association between UCC, Musgrave and the Musgrave Food Safety Team. This year’s recipient, Reuben O’Hea, is working on spoilage yeasts and moulds from various food processes such as the ginkgo plant extract process, the cheese making process and vacuum pack chilled storage of meat. The project focus was to isolate, identify and characterise the yeast and mould isolates as well as evaluating the measures that can be used to control them. This work aims to improve the overall shelf life and/or the flavour profiling of the product.”
“We are delighted to acknowledge the ongoing support of Musgraves for this important postgraduate programme”, added Professor Colin Hill, Director of the MSc in Food Microbiology at UCC. “Excellence in food safety, food quality and food production is vitally important for UCC and for Ireland and we appreciate the support in the form of this prize. Congratulations to Reuben who is a really deserving winner”.