Dr Phil Kelly

Dr. Phil Kelly is Head, Food Processing & Functionality Dept. at Moorepark Food Research Centre, TEAGASC, Moorepark, Fermoy.  A Dairy & Food Science graduate of UCC (1972), where he subsequently specialised in Dairy Engineering for an M.Sc Dairying degree (1975) and was awarded a PhD in 1982 for studies on the heat stability of milk powder.  Later, he received the M.B.A degree from UCC in 1994.  Prior to joining Moorepark as a researcher in late 1976, he worked for 2 years with Westfalia Separator Ltd. on the application of centrifugal separation technology in food and industrial processes.  He was appointed Head of Dairy Technology in 1988 which later evolved as a Food Ingredients Dept (1994-1999), and subsequently Food Processing & Functionality.  He was a member of the team which succeeded in establishing Moorepark Technology Ltd as the first commercial subsidiary of Teagasc.  His research interests include milk powder processing and functionality, dairy ingredient innovation and application of membrane separation technologies.  Identification and enrichment of biologically active components in milk fat globule membrane (MFGM) found in buttermilk is an area of research that he is currently leading.

Since 1988, he is also National Secretary, Irish National Committee of the International Dairy Federation and currently is chairman of IDF’s Standing Committee on Dairy Technology.  He has been invited guest editor of several peer-reviewed symposium proceedings International Dairy Journal, Special Issue: Cheese Ripening and Technology(2001); Le Lait – Dairy Science & Technology, Special Issue: 2^nd International Symposium on Spray Drying of Milk Products (2005); International Dairy Journal (2008), Special Issue:  “Milestone Achievements In Dairy Science Research And Their Current And Future Industrial Applications”.  He has also been invited Lecturer in Food Science at Queen’s University, Belfast.