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News 2024
Dr Thom Huppertz appointed as Professor of Dairy Research and Innovation at UCC
"A cross-disciplinary approach to our diet will be required to balance the needs of human nutrition and the environment", a leading food scientist has predicted. Prof. Thom Huppertz made the remarks following his appointment as Professor of Dairy Research and Innovation at University College Cork (UCC).
“The fundamental challenge facing dairy scientists into the future is how can we integrate dairy’s nutritional value and health benefits into assessing the environmental impact of dietary choices,” Prof. Huppertz said.
“We see opposing views about the role of dairy products in the human diet. Some focus on the important nutritional contributions, and others on concerns over environmental impact.
“Moving forward is not about choosing sides. It is about finding out how to balance environmental impact and nutritional value of products. For this, we need novel approaches at many levels: not only on a product level, but particularly also on diet level.
“We will work on this with interdisciplinary approaches, integrating science and technology, human nutrition and health but also mathematics and modelling. In addition, further understanding and quantification of the nutritional value of products will form a critical pilar in this,” he said.
Prof. Huppertz’s new position is a collaboration between UCC and the Dutch Dairy Association (NZO). The appointment of Prof. Huppertz is made possible through the generous support of the Dutch Dairy Association (NZO) who are also philanthropically funding a PhD student through the Cork University Foundation, advancing UCC's excellent research in Food, Microbiome and Health. Professor Huppertz will join the university’s School of Food and Nutritional Sciences.
With this appointment, UCC aims to connect dairy technology research with the role of milk and dairy products in healthy and sustainable diets.
At UCC, Prof. Huppertz’s research will focus on the intersection between dairy science and technology, the nutritional and health aspects of dairy products, and their role in healthy and sustainable diets. His multidisciplinary research explores several key questions:
- How can we integrate dairy’s nutritional value and health benefits into assessing the environmental impact of dietary choices?
- What impact do changes in milk composition have on its physical-chemical properties during processing into dairy products and its overall nutritional value?
- How can dairy processing be optimised to maximise nutritional value through optimal digestive properties and nutrient release?
Prof. Huppertz’s contribution will further enhance education in dairy science and technology at UCC, leveraging the university’s century-long legacy in this field.
Kerry Bryson, CEO, Cork University Foundation said:
“The NZO’s generous support, facilitated by the Cork University Foundation and Alumni and Development UCC, is vital to advance UCC’s strategic goals, drive ground-breaking research and champion a sustainable ethos. Professor Huppertz’s appointment will play a pivotal role in these activities”.
Professor Sarah Culloty, Head, College of Science, Engineering and Food Science commented:
"We are delighted to welcome Professor Thom Huppertz back to UCC. Professor Huppertz completed his PhD with us, and it is exciting to see how his groundbreaking research has developed - connecting sustainable dairy production, nutritional science, and health. His work promises to enrich our research landscape, fostering innovation and advancing knowledge in these crucial areas.”
Joep Rats, CEO, Dutch Dairy Association (NZO) said:
“NZO is delighted to be able to facilitate and support the appointment and research programme of Professor Huppertz at UCC. The dairy research ecosystem at UCC and in Ireland closely aligns on many topics that NZO sees as critical for a sustainable dairy sector and we believe the research that Professor Huppertz can undertake at UCC will make very strong contributions to the relevant topics such as integrating healthy and sustainability factors of dairy production and consumption.”