Meet the Team

 

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Professor Dolores O'Riordan
University College Dublin
dolores.oriordan@ucd.ie
Professor Dolores O’Riordan is a lead PI on FHI’s Technology workpackage. She is Director of the UCD Food and Health Institute and  is expert in the area of ingredient interactions, microencapsulation, edible films and enzymatic hydrolysis of milk. Dolores has a PhD in Protein Chemistry, and has held previous research positions at Kerry plc and Cornell University.
Contact Details:
Room S2.14, UCD Food and Health Institute, Science Centre South, Belfield, Dublin 4, Ireland
Email:
dolores.oriordan@ucd.ie
Telephone:
+ 353 (0) 1 7162847
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Dr Rita Hickey
Teagasc
rita.hickey@teagasc.ie
Dr. Rita Hickey is a senior research officer in the Food Biosciences Dept. at Teagasc Food Research Centre, Moorepark. Rita was awarded a First class honours degree in Science from UCD and successfully completed her PhD research in Teagasc in 2003. She was subsequently employed as a Research Officer by the Alimentary Pharmabiotic Centre. Rita then worked for Abbott Diagnostics as a Process Specialist in Sligo before returning to Moorepark for her current role. Her main research interests are: investigating the biological properties of sugars isolated from food sources. She is the lead PI on the FHI Infant Nutrition workpackage.
Contact Details

Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork

Email:

rita.hickey@teagasc.ie

Telephone:

+ 353 (0)25 42227

       
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Professor Dick Fitzgerald
University of Limerick
dick.fitzgerald@ul.ie
Professor Dick Fitzgerald is Associate Professor at the Department of Life Sciences, University of Limerick. His research interests cover fundamental and pre-competitive studies on food protein ingredients and their enzymatic hydrolysates. His specific involvement in FHI relates to mining milk proteins for bioactive peptide sequences. Dick has previously co-ordinated EU-funded multidisciplinary projects in the area of food protein-derived bioactive peptides and is a recipient of the UL award for research excellence.
Contact Details
Email:
dick.fitzgerald@ul.ie
Telephone:
+ 353 (0) 61 202598
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Dr Tom Beresford
Teagasc
tom.beresford@teagasc.ie
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
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Dr Linda Giblin
Teagasc
linda.giblin@teagasc.ie
Dr Linda Giblin is a lead PI on the FHI Appetite workpackage. As a senior scientist at Teagasc Food Research Centre Moorepark, she leads the eukaryotic research group and her diverse research interests include milk bioactives, prenatal programming of body composition, gut satiety signaling and immune gene expression during pathogen assault. Linda has a PhD in Microbiology and has previously worked at Massey University, New Zealand and at Xanthon, North Carolina.
Contact Details:
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
Email:
linda.giblin@teagasc.ie
Telephone:
+ 353 (0) 2542614
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Professor Denis Shields
University College Dublin
denis.shields@ucd.ie
Denis Shields is Professor of the Clinical Bioinformatics lab at UCD. His research interests include identifying functional human protein variants that alter risk of disease and bioinformatic discovery of bioactive novel peptides. The intelligent milk mining programme involves significant input from his lab to support screening strategies and validate bioactivity.
Contact Details
G053, UCD Conway Institute of Biomolecular and Biomedical Research, Belfield, Dublin 4
Email
denis.shields@ucd.ie
Telephone
+ 353 1 716 6735  
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Dr Gerard Cagney
University College Dublin
gerard.cagney@ucd.ie
Dr Ger Cagney is a Senior Researcher in proteomics at UCD’s Conway Institute. His group uses quantitative proteomics methods (mass spectrometry) and data mining techniques to support identification and characterisation of specific-milk derived peptides at FHI. Ger has also held research positions at universities in the US and Canada and at the Royal College of Surgeons in Ireland.
Contact Details:
UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Belfield, Dublin 4, Ireland.
Email:
gerard.cagney@ucd.ie
Telephone:
+ 353 (0) 1 7166828
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Dr JC Jacquier
University College Dublin
jean.jacquier@ucd.ie
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
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Dr Nigel Brunton
University College Dublin
nigel.brunton@ucd.ie
Nigel holds a B.Sc (Chemistry), a MSc (taught) in Food Science Dublin and a PhD (Flavour Chemistry) all from University College Dublin. Prior to joining UCD he was a senior research officer at the Teagasc Ashtown Food Research Centre working in the nutraceutical facility. His research interests include characterisation and recovery of high value compounds from plant foods using novel and conventional methods and instrumental flavour analysis. Dr. Brunton has published over 130 peer reviewed papers and has experience in managing/participating in national (FIRM, Walsh Fellowship) and EU projects Food (IsaFruit). His role in FHI is to investigate synergistic biological activities between dairy derived bioactives and those derived from plant foods.
Contact Details
School of Agriculture and Food Science, Room S0.12, Science Centre (South),UCD, Dublin 4,Ireland
Email:
nigel.brunton@ucd.ie
Telephone:
+353 (0) 1 7162807  
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Michael O'Sullivan
University College Dublin
michael.osullivan@ucd.ie
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  
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Dr Alice Nongonierma
University of Limerick
alice.nongonierma@ul.ie
Dr Alice Nongonierma is working at the University of Limerick on the FHI Technology workpackage. She has a PhD in food science and previously worked at ENSBANA, France and TFRCM where she gained experience in improving the sensory attributes of dairy foods and in the biochemistry of cheese ripening.
Contact Details: 
Email:
alice.nongonierma@ul.ie
Telephone:
+ 353  (0)61 331490  
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Dr Sara Paolella
University of Limerick
sara.paolella@ul.ie
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Dr Irene McIntyre
University College Dublin
irene.mcintyre@ucd.ie
Dr. Irene McIntyre graduated from University College Dublin with a BAgrSc (Food Science) in 2012. Following a brief stint in industry working for a pharmaceutical company, she returned to University College Dublin to pursue a PhD with Prof. Dolores O’Riordan which was focussed on the control of mineral-protein interactions in designing casein-based food structures with novel functionality. Irene has recently undertaken a post-doctoral research position within the FHI Technology workpackage. Her role in this capacity is to aid the design of food structures with optimised sensory quality for the delivery of milk bioactives.
Contact Details:
Room S2.56, UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland
Email:
irene.mcintyre@ucd.ie
Telephone:
+ 353 (0) 1 7162851
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Dr Eugene Dillon
University College Dublin
eugene.dillon@ucdconnect.ie
Dr Eugene Dillon is a post-doctoral researcher in the FHI Technology workpackage. He holds a BSc in Nutritional Sciences from University College Cork, an MSc in Molecular Nutrition from Wageningen University in the Netherlands and completed a PhD in Proteomics in Nutrition research from University College Dublin. His research at FHI utilizes proteomics and mass spectrometry to identify and characterize the bioactive fraction of hydrolysed milk peptides.
Contact Details

UCD Conway Institute of Biomolecular and Biomedical Research, University College Dublin, Belfield, Dublin 4, Ireland.

Email:

eugene.dillon@ucd.ie

 
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Dr Alice Joubran
Teagasc
alice.joubran@teagasc.ie

Dr. Alice Joubran is a postdoctoral researcher in the Food Chemistry and Technology Department at Teagasc Food Research Centre, Moorepark. Alice earned her BSc, MSc and PhD in Biotechnology and Food Engineering at the Technion – Israel Institute of Technology. Her PhD focused on the impact of Maillard reaction between milk proteins and prebiotics on their digestive fate, particularly the release of bioactive peptides and effect on microbiota. During her PhD she joined EU COST action INFOGEST, winning two competitive grants to lead short term scientific missions in INRA and Teagasc.

Contact Details Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork

Email: alice.joubran@teagasc.ie

Telephone: +353 (0)25  42278

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Dr Qingsong Zou
Teagasc
Qingsong.Zou@teagasc.ie
Dr Qingsong Zouhas has a PhD in Sugar Engineering and BEng in Food Science and Engineering. He currently works on the Technology work package at Teagasc, Moorepark. He previously worked in the Dairy Processing Technology and Centre (DPTC) based at University of Limerick, studying the high lactose dairy streams.  In addition to this, he worked on an FP7 project, Wheysan, in Dublin Institute of Dublin looking at the functional application of whey.

Contact Details: Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork

Email: Qingsong.Zou@teagasc.ie

Telephone: +353 (0)25 42420

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Bénédicte Suybeng
University College Dublin
benedicte.suybeng@ucdconnect.ie
Bénédicte completed a Masters degree in AgroSup Dijon (France) in Agriculture which focused on the organization and the quality of the food industry. During her second year, she completed an internship in Tasmania on the impact of supplementation of food with omega 3 on lamb's genetic profile. She previously worked for a French bank advising farmers on their investments.  She is currently completing a research Masters in FHI and her role is to study the Protein Based Encapsulation Systems for the Protection of Food Bioactives.
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Niamh Murray
University College Dublin
niamh.murray.4@ucdconnect.ie
Niamh Murray graduated with a degree in Food Science from University College Dublin, in 2013. During her undergraduate degree Niamh completed a 5 month work placement at Creme Global, in nutritional data analysis. Niamh is now undertaking a PhD within the FHI Technology workpackage, focusing on investigating the causes of bitterness in dairy protein hydrolysates.
Contact Details:

Lab 2.56, Institute of Food and Health, Science Centre South, UCD, Belfield, Dublin 4.

Email: 
niamh.murray.4@ucdconnect.ie
Telephone: 

+ 353 (0) 1 7162851

 
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Ciara Duffy
University College Dublin
ciara.duffy.2@ucdconnect.ie
Ciara graduated with a first class honours degree in Food Science from University College Dublin in 2013. As part of her undergraduate degree she undertook a 5 month placement with the Food Safety Authority of Ireland. Ciara is currently completing her PhD within FHI's Technology workpackage and her research involves investigating the use of chitosan as an encapsulation system for food bioactives.
Contact Details

Lab 2.56, Institute of Food and Health, Science Centre South, UCD, Belfield, Dublin 4, Ireland

Email:

ciara.duffy.2@ucdconnect.ie

Telephone:

+ 353 (0)1 7162489

 
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Elisabetta Ferrari
University College Dublin
elisabetta.ferrari@ucd.ie

Elisabetta holds a BSc in Chemistry and Materials Chemistry, and an MSc in Chemistry both from Alma Mater Studiorum - University of Bologna. She is currently working as research assistant as part of the Technology work package in FHI. Her role is to provide assistance and technical support to PhD students and Postdoctoral researchers within this research package.

Contact Details:

UCD Institute of Food and Health, Science Centre South, Belfield, Dublin 4, Ireland

Email:

elisabetta.ferrari@ucd.ie

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Dong Dong Yuan
University College Dublin
dongdong.yuan@ucdconnect.ie
Dong was conferred with a Masters degree in 2012 by the Agriculture University in China. His Masters looked at the control of thermophilic bacteria in infant milk powder on Chinese market. His area of interest is in food chemistry and biological technology, especially focusing on dairy.

Dong is currently working on his PhD within the FHI Technology work package and he is investigating the design of chitosan based encapsulation system for peptides in food applications.

Contact Details
Science Centre South, University College Dublin, Belfield, Dublin 4, Ireland
Email:
dongdong.yuan@ucdconnect.ie