Principal Investigator, Healthy Irish Cheese
Assoc Prof Mick O’Sullivan (BSc, MSc) is a principal investigator with Food for Health Ireland whose work focuses on the impact of calcium on the properties and digestibility of a processed cheese matrix. Following a MScDy (Food Chemistry) in 1987, he spent a number of years at UCC pursuing postgraduate research in food enzymology and proteolysis during cheese ripening. He joined UCD in 1990 and his research has focused on proteolysis in cheese and other food products; enzymatic generation of food flavours; microencapsulation enzymes; edible films for food packaging; and the development of novel “natural” antimicrobial products from food materials. He has obtained research funding totaling over €4m and helped to found and maintain a substantial and active research group that has published over 150 peer-reviewed papers and conference proceedings.