Dr Tom Beresford is Head of the Food Cultures and Safety Department at the Teagasc Food Research Centre Moorepark and a Principal Investigator on FHI’s Cheese workpackage. He has a PhD in Microbiology and his primary research interests relate to aspects of dairy cultures, particularly how they influence flavour and production of bioactive compounds in dairy-based fermentations.
Contact Details:
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork
Email:
tom.beresford@teagasc.ie
Telephone:
+ 353 25 42304
Paul McSweeney is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics (2006) and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He was appointed to the academic staff of UCC in 1995. The overall theme of his research is Dairy Biochemistry with particular reference to factors affecting cheese flavour and texture, proteolysis during cheese maturation including the role of non-starter lactic acid bacteria and smear microorganisms, the ripening of hybrid and non-Cheddar varieties, the specificity of proteinases on the caseins, proteolysis and lipolysis in cheese during ripening and characterization of enzymes important to cheese ripening (proteinases, peptidases, amino acid catabolic enzymes).
Contact Details
School of Food and Nutritional Science, UCC, College Road, Cork, Ireland
Email:
p.mcsweeney@ucc.ie
Telephone:
+ 353 (0) 21 4902011
Professor David Kerins is a lead PI on the Healthy Cheese workpackage. He has worked in Ireland and the US and is currently Consultant Physician at the Mercy University Hospital, Cork. David’s research interests are in anti-platelet and anti-thrombotic therapy, vascular biology and non-invasive cardiac imaging.
Contact Details:
Email:
d.kerins@ucc.ie
Telephone:
+ 353 (0) 21 4901575
Dr JC Jacquier is a lecturer and researcher in Food Technology in UCD. His area of research is the incorporation of biologically active chemicals in food matrices, their preservation during heat treatment processing and storage to extend shelf life, the minimisation of detrimental interactions with the food matrices and the safe and effective delivery of these compounds in the gut to maximise their biological activity. He is a PI within the FHI Technology workpackage and is particularly interested in the study of non dairy sources of bioactives.
Contact Details
School of Agriculture and Food Science, Science Centre South, UCD, Belfield, Dublin 4
Email:
jean.jacquier@ucd.ie
Telephone:
+ 353 (0) 7162841
Mick O'Sullivan is a senior lecturer at the UCD School of Agriculture and Food Science. His areas of research are the chemistry of dairy products, enzymes in foods, microencapsulation technology and alternative uses of food products. He is a lead PI on the FHI Technology and Healthy Cheeses workpackage and he is currently assessing the taste, aroma and flavour characteristics of bioactives and attempting to relates these charactertistics to physcio-chemical aspects of bioactives.
Contact Details
Room S2.10, Science Centre South, UCD, Belfield, Dublin 4, Ireland
Email:
michael.osullivan@ucd.ie
Telephone:
+ 353 1 7162832
Sanja completed her graduate and postgraduate (Magisterium) studies at Faculty of Agriculture, University of Belgrade in Serbia, where she worked as a Teaching Assistant at the Division for Dairy Science and Technology for over 8 years. She then received her PhD from the Faculty of Technology and Metallurgy at the same university. Prior to joining the FHI Healthy Cheese workpackage, Sanja was part of a team investigating novel technological and microbiological approaches to improve the quality of reduced-fat reduced-salt Cheddar-type cheese in TFRCM. During her research career, as author and co-author, Sanja has published numerous articles, project reports and technical solution. She has also acted as a peer reviewer for Food Research International and Innovative Food Science and Emerging Technologies.
Contact Details:
Address:
Teagasc Food Research Centre, Food Biosciences Department, Room 63, Moorepark, Fermoy, Co. Cork
Email:
sanja.seratlic@teagasc.ie
Telephone:
+ 353 (0) 25 42301
Dr Alina Kondrashina received her Masters degree in Enzymology from Moscow State University (Russia) in 2011. Her PhD project at University College Cork was in the area of intracellular oxygen sensing and cellular signalling upon hypoxia. Alina joined FHI phase II in 2016 and currently is involved in Healthy cheese work package, focusing on the satiety effects of commercial cheeses and pathways involved in satiety signalling.
Contact Details:
Address:
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork
Email:
alina.kondrashina@teagasc.ie
Telephone:
+ 353 (0) 25 42616
Victoria has an BAgrSci in Food Science from University College Dublin and a Masters in Human Nutrition from The University of Sheffield. Since graduating in 2012 she has worked in the food industry both in Ireland and abroad. She returned to UCD in 2015 and is part of the team involved in the healthy cheeses work package.
Aisling completed her BSc. Human Nutrition from UCD in 2012 and then went on to gain her MSc. Nutrition for Global Health from LSHTM in London. Since graduating, she has worked in Public Health Nutrition, international development and research with NGO's and UNICEF abroad, and has now returned to Ireland to join the research team in UCD focusing on Healthy Cheese and Calcium.
Contact Details
Address:
Lab 2.56, Institute of Food and Health, Science Centre South, UCD, Belfield, Dublin 4, Ireland
Email:
aisling.daly@ucd.ie
First class honours degree in Sport & Exercise Science from the University of Limerick (2017)
Previous work experience has been in a strength & conditioning capacity (Kildare GAA) & clinical exercise prescription (MedEx Wellness, DCU).
David joined the FHI team in June, 2017. He is currently examining the effect of cheddar cheese snacking on satiety hormone response and subsequent ad-libitum food intake.
Anuya is currently pursuing PhD under the supervision of Prof. Paul McSweeney at School of Food and Nutritional Sciences, UCC, Cork.
She holds a MS degree in Food Science from UCC and a prior MSc in Biochemistry from India. Anuya's current area of research is to study the detailed proteolysis and production of bioactive peptides in a variety of cheeses.
