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International recognition for UCC researchers

3 Jan
'Seekers of Knowledge' by artist Annette Hennessy

Four University College Cork (UCC) scientists feature in the latest “Highly Cited Researchers” list.

This annual list identifies scientists whose research publications, and the extent to which they have been cited by other scientists globally, place them among the top 1% most cited in their subject field.

The UCC researchers featured in the 2017 most Highly Cited List all work in the area of food, microbiome and health and are Principal Investigators at the APC Microbiome Institute based at UCC and Teagasc. 

The researchers named are:

  • Prof Elke Arendt, School of Food & Nutritional Sciences and APC Microbiome Institute, UCC. Her research in the area of food and health is related to cereals and beverages, including gluten free, starter cultures, antimicrobial agents, food structure, brewing and malting and functional foods.
  • Prof John Cryan, Head of Dept. of Anatomy & Neuroscience and APC Microbiome Institute, UCC. His current research interests include the neurobiological basis of stress-related neuropsychiatric disorders including depression, anxiety and drug dependence. Moreover, his group is also focused on understanding the interaction between brain, gut and the gut microbiome and how it applies to stress and immune-related disorders, including irritable bowel syndrome, obesity and neurodevelopmental disorders such as autism spectrum disorder. He is also interested in applying novel approaches to facilitate drug delivery to the brain in vivo.

 

 

  • Prof Paul Ross, Head of College of Science Engineering & Food Science and APC Microbiome Institute, UCC. His research in food and health includes the development of new antibiotics and anti-infectives, bacteriophage (viruses that infect only bacterial cells), human and animal pathogens, and how the gut microbiota influences health.
  • Prof Catherine Stanton, Senior Research Officer,Teagasc , Dept. Psychiatry and APC Microbiome Institute, UCC. Catherine’s research includes nutritional aspects of dairy and functional foods, probiotic cultures, bioactive metabolite production, infant gut microbiota, and healthy proteins and fats (including conjugated linoleic acid, short chain fatty acids) that are produced by gut bacteria.

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