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University College Cork

Joe Kerry

Dr Joe P. Kerry is head of the food packaging research group in the Department of Food and Nutritional Sciences at UCC. He received his Doctorate in Microbiology at University College Galway. Dr Kerry is also a qualified member of the Institute of Packaging. He is very involved in national and international research projects both at fundamental and applied levels. Primary research interests address various aspects of food packaging, shelf-life stability, food composition and numerous aspects of food quality, particularly in relation to muscle foods. He also has very strong links with industry and his research team assists companies in relation to many aspects of new food product development. He has over 120 publications in peer-reviewed international journals, over 200 presentations at major international conferences, along with several other significant publications. His expertise includes use and manipulation of modified atmosphere packaging systems for use with foods, use of extrusion technology for the manufacture of food products/packaging materials, applications and sensor/new technology developments within the area of food packaging and is keenly interested in all aspects of development and application of smart packaging technologies and has significant publications to support this interest.

Maurice O'Sullivan

Dr. Maurice O'Sullivan has worked in the food industry as a flavour chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has also worked as a food technologist and product development scientist for Dawn Farm Foods. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently he is working in the School of Food and Nutritional Sciences, University College Cork as a Project Co-ordinator and Sensory Scientist, managing sensory and flavour based projects involving a diverse selection of products as well as lecturing in sensory science. He has published over 100 research articles (peer reviewed papers, book chapters and conference posters) in the area of sensory and consumer science. Maurice collaborates extensively with the Food industry on varied product optimisation and development projects. He is a member of the European Sensory Network (ESN) as well as research co-ordinator for the FoodUnique network. Product expertise and completed sensory projects: Meat (Beef, Pork, Lamb, Poultry), Dairy (Yoghurt, Butter, Kefir, Cheese-Swiss, Cheddar, Gouda, Mozzarella), Ready meals (Pies, Convenience foods) , Soups, Sauces (Ethnic), Confectionary (biscuits, cakes, chocolate), Bread, Seafood (Salmon, Tuna, Shrimp), Shellfish (Muscles, Perriwinkles), Beer (Lager, Stout, Craft), Cider, Snack-foods (Crisps, Crackers, Extruded snacks) , Baby food (Savoury meals, Fruit, Vegetable and Meat bases, Organic), Breakfast foods (Muesli, Bircher), Organic foods (Meat, Babyfood, Wild fish), Cream liqueurs, Coffee and Packaging.