In the next lecture of the 2010 College of Science, Engineering and Food Science (SEFS) Public Lecture Series at UCC, Professor Paul McSweeney will overview some active areas of research in dairy biochemistry including the pathways through which the approximately 500 flavour compounds in cheese are produced, the chemistry of lactose, the principal sugar in milk, the many biologically active and health-promoting systems, compounds and enzymes that are present in milk and how the proteins in milk can be isolated and used in food products.

The lecture titled: "From Molecules to Milk" will be delivered on Wednesday, January 27th at 8pm in Boole IV Lecture Theatre.

Paul McSweeney is Associate Professor of Food Chemistry in the Department of Food and Nutritional Sciences at UCC. He holds a BSc degree in Food Science and Technology and a PhD in Food Chemistry in addition to an MA in Ancient Classics.  The overall theme of his research is Dairy Biochemistry and Enzymology and he is the co-author or co-editor of 8 books, including the 3rd edition of Cheese: Chemistry, Physics and Microbiology (Amsterdam, 2004) and the Advanced Dairy Chemistry series (New York, 2003, 2006, 2009) in addition to numerous research papers and reviews. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and a higher doctorate (DSc) in 2009 on published work by the National University of Ireland.

Organised by Professor William Reville, Public Awareness of Science Officer, UCC, the highly popular lecture series, continues weekly until March 10th 2010.

Admission to the lecture is free, and as always, members of the public are invited to attend. See http://understandingscience.ucc.ie

Picture:  Professor Paul McSweeney

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