Technological University Dublin

Catherine Barry-Ryan

Dr Barry-Ryan is a Senior lecturer in Food Product Development and Sensory Analysis in TUD’s School of Food Science & Environmental Health. Over the years her research projects - funded and supported from National (i.e. EI) and European sources (i.e. FP7-SME) - with special interest in: Treatment and techniques to minimize post harvest loss of horticultural produce and the development of novel functional ingredients in particular from waste resources. She is a member of the Institute of Food Science & Technology Ireland (www.ifsti.com) and the Irish Phytochemical Network (www.ipfn.ie) Dr Barry-Ryan has numerous book chapters and published more than 60 peer-reviewed papers in food science.

Róisín Burke

Dr Róisín Burke is a lecturer in Culinary Science and Food product development. She holds a BSc (Hons) in Industrial Microbiology and a PhD in Industrial Microbiology from UCD. She has lectured in Letterkenny IT, UCD and TUD (Cathal Brugha St. and Kevin St.) and has both national and international research experience at post-doctoral level. Dr. Burke has recently supervised two Ph.D students. One was entitled An Investigation into factors Influencing the Sensory Properties of Selected Irish Grown Organic and Conventional vegetables and the other is just finished researching in the area of Molecular Gastronomy. Both of these Ph.D students were funded by TUD through the ABBEST programme. Publications are available through the TUD arrow portal.