Malco Cruz Romero graduated with an MSc and PhD in Food Technology in 2002 and 2006, respectively, where he worked on novel processing preservation technologies (e.g. high pressure processing) to prolong the shelf life of foods, thereby reducing food waste.

He currently works on novel processing technologies (e.g. High pressure processing), reformulation of processed meat products for salt reduction, nanotechnologies and development of smart packaging systems to enhance the safety and shelf life of food products.

High salt consumption has been associated with cardiovascular disease which is the most common cause of death in Ireland. The World Health Organisation reported that an estimated 2.5million deaths can be prevented each year if global salt consumption is reduced.

"I gained my undergraduate degree in Peru. I wanted to pursue a Masters that would provide me with expert training in the area of food science with state-of-the-art facilities and access to world-leading academic staff. UCC has given me a platform from which to reach my goals.

I refined my research skills and developed my ideas around the application of novel processing technologies in food products. I presented my research at conferences in Ireland and internationally. I have also written numerous publications on scientific journals. I had the opportunity to work with food businesses and start-ups to develop or improve new food products from the perspectives of food safety, consumer acceptability, packaging and delivered shelf life analysis. I’m currently working as a research support officer in UCC, where I now lead projects on novel processing technologies and nanotechnologies. In UCC I’ve acquired an international mind-set that has enabled me to make a meaningful contribution to our global society."

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