Nutritional & Sciences

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1 FOOD at UCC School of Food May 2012 Free Subscription Click here to subscribe to Food at UCC

2 Front page: The Crème Royale team: Connor O Flaherty, James O Connell, Aoife Cronin, Zita McCarthy and Louise Welland, Dave Buckley and Nicky Flanagan Cereal-Based Ice Cream Wins An innovative non-dairy ice cream made from cereals such as Quinoa and Oats was awarded 1st prize (the UCC Food Innovation Trophy) at a Food Dragons Den Event. The Dragons Den event was the culmination of projects in which students from the BSc Food Science and BSc Food Business degree programmes at UCC developed new food products and commercialisation strategies as part of their final-year research projects. Students from these programmes have, for over ten years, undertaken team NPD projects in their final year, and the new event format builds on the success of the Food Product Development Showcase. This year, each student group had to present their product and business plan and sell the concept to a panel of four Dragons: Mr Ronan O Farrell, Food Industry Consultant; Garrett Dee, Enterprise Ireland; Dr Susan Steele, BIM; and Katherine Lynch, AIB. The Dragons all have huge experience of the food industry and the trophy was awarded to the team who the Dragons believed had developed both the best product and business plan to make it a success. The winning product Crème Royale was developed to target the healthy frozen dessert market. It is an ice cream style product made from cereals including Quinoa and Oats, and is dairy-free, low in fat and has cholesterol-lowering properties. Students Dave Buckley, Nicky Flanagan, Connor O Flaherty, James O Connell, Aoife Cronin, Zita McCarthy and Louise Welland had been working on this project for the past 6 months. Olivia Haentsch & Mairead O Connor (Beara Bay); Carmen Fan, Pu Jain & Orla Murphy (Bene Vite); samples of Dillisk Cream Cheese & Tagenius Ready Meal. 2

3 The trophy was presented by Dr Susan Steele of BIM, one of the judges, who praised the winners for their innovativeness and product design, and emphasised that such innovation and creativity are cornerstones of the future development of the Irish Food Industry; she added that all products that were developed showed huge commercial potential and praised the students for their outstanding efforts throughout the project. Joint second prizes went to: Beara Bay and Tagenius. Beara Bay is an exciting new Irish speciality cream cheese product made from high quality organic ingredients. It is a cream cheese with the health and taste properties of seaweed added to the natural goodness of low-fat cream cheese. This team consisted of Kate Croghan, Jillian Jeffery, Olivia Haentsch, Carmel Harrington, Ciara Nevin and Mairead O Connor. Tagenius is a functional ready-made meal with ethnic Moroccan spices combined with Kerry lamb. It has added flaxseed for functionality and is an Irish twist on a traditional North African dish. This team consists of Lisa Lynch, Katie Flannery, Emma Coughlan, Eimear Mulcahy, Lorraine Drummond, Stacey Sheehan and Catherina Horan. Other products developed this year included a nutritious roasted vegetable spread, a functional malt-based beverage, a high fibre and protein beverage and an Omega-3 enriched seafood pie targeted at the elderly consumer. made from Quinoa and Oats, it is dairy-free, low in fat and has cholesterol-lowering properties School of Food & Nutritional Food Dragons Den Food Innovation Awards 2012 Sponsored by Limerick County Enterprise Board Overall Winners: Crème Royale Dave Buckley, Nicky Flanagan, Connor O Flaherty, James O Connell, Aoife Cronin, Zita McCarthy & Louise Welland Joint Second Place: Beara Bay & Tagenius Beara Bay - Kate Croghan, Jillian Jeffery, Olivia Haentsch, Carmel Harrington, Ciara Nevin & Mairead O Connor Tagenius - Lisa Lynch, Katie Flannery, Emma Coughlan, Eimear Mulcahy, Lorraine Drummond, Stacey Sheehan & Catherina Horan. Right: Lisa McAuliffe, Deirdre O Carroll & Aisling Dowling (HiFibe); Below: Members of the Tagine Cuisine Team. 3

4 BSc Food Science at UCC becomes first European Food Science programme with an IFT approval The Institute of Food Technologists (IFT) is an international, non-profit professional organization for the advancement of food science and technology. It is the largest food science organization in the world, encompassing almost 18,000 members worldwide. The BSc Food Science programme at UCC has recently been approved by the IFT, and as such is the first Food Science programme in Europe to recieve such as designation and testifies that its graduates are highly equiped as food scientists in a modern food industry. It joins the very successful BSc Nutritional programme at UCC which is the only non-uk based programme accredited by the Nutrition Society. The increasing demand for food and nutritional sciences graduates was highlighted in the conferring address by Mr Paul Kelly, Director, Food and Drink Industry Ireland, IBEC, to UCC graduates of the food degree programmes in September 2011 when he said The global demand for food is expected to increase by 75% by 2050 with Ireland standing to benefit enormously, having plans to grow exports in the sector by 40% by At the recent Institute of International and European Affairs Conference entitled A Flavour of the Future: Challenges for Irish agri-food in the global marketplace, Tom Mulqueen, VP Operations, Pfizer Nutrition and John Moloney, Group MD, Glanbia both highlighted the industry s need for well qualified, high potential food science, technology and nutrition graduates to ensure realization of the opportunities ahead. UCC has enjoyed a long, very successful and ever expanding strategically important role in educating and training high calibre graduates as well as providing upskilling and continued educational courses for those already in the workforce so as to meet the needs of a growing domestic and international food industry. The global demand for food is expected to increase by 75% by 2050 with Ireland standing to benefit enormously Paul Kelly (Director, IBEC) 4

5 The 41 st Annual Food Research Conference The 41 st Annual Food Research Conference was hosted by the School of Food and Nutritional at University College Cork on 26 th & 27 th April The 41st Annual Food Research Conference was hosted by the School of Food and Nutritional at University College Cork on 26 th and 27 th April, This year s conference was well attended, with over 70 delegates in attendance from several different institutions involved in food research across Ireland (and internationally). Those institutions represented included, University College Cork, University College Dublin, Teagasc Moorepark Food Research Centre, Teagasc Ashtown Food Research Centre, Cork Institute of Technology, Loughrey College and the Instituto de Productos Lacteos de Asturias in Spain. The Conference comprised of 27 oral and 37 poster presentations over the 2 days on the thematic areas of Cheese and Fermented Dairy Products, Nutrition and Food Digestion, Sensory Science, Cereals and Brewing, Food: the Consumer and New Product Development and Food Microbiology, Biotechnology & Food Safety. Thanks to sponsorship from the UCC Food Industry Partnership Board and the Alimentary Pharmabiotic Centre, prizes were awarded for: Best Oral Presentations: Best Poster Presentation: Pedro Oliveira (UCC) Ian O Loughlin (UCD) Lucinda Black (UCC) Dr Seamus O Mahony, Lucinda Black & Prof Paul McSweeney; Dr Seamus O Mahony & Ian O Loughlin; Prof Paul McSweeney & Pedro Oliveiro. 5

6 Your Next Destination: 15,000 New Jobs to be Created in the Food Sector Ireland s dairy sector, released from the restrictions of milk quotas, is expected to expand rapidly in 2015 bringing a flood of jobs to the country. In a recent article designed to help Leaving Certificate students with completing CAO applications, the Sunday Independent identified what industry sectors they expect the jobs to be in 2015 needless to say, the agri-food sector specifically and the science and technology sector in general were towards the top of that list offering those taking up courses in Food Science and Nutritional at UCC huge potential in the years ahead. Furthermore, with the removal of EU milk quota restrictions in 2015, Ireland s dairy sector will create 15,000 jobs according to Ciaran Fitzgerald an independent economist. Speaking at the National Dairy Council Conference on June 15 th, Mr Fitzgerald was optimistic about the potential growth in Ireland. Dairy exports were valued at 2.66bn in 2011 and are expected to grow another 50% once restrictions are lifted. 90% of all inputs in this industry are supplied from within Ireland, said Mr Fitzgerald. Locally, jobs can be expected to be created in the areas of farm supplies, food manufacture and processing, advisory positions, distribution and administration. Results of the 2010 Survey of BSc Food Science graduates (UCC Careers Service) Surveys of the first destinations of the UCC Food Science class already show a healthy picture. All of the 2011 class have either secured employment or are furthering their academic education. Companies such as Kerry Group, North Cork Co-op, Dawn Meats, Dairygold Food Ingredients, Tipperary Spring Water, Mars and Baxters have taken on UCC students. 6

7 Agri-Food Programme The Food Programme (FGDP) has been in operation since 2007 and is now well recognised, nationally and internationally, as a very significant programme in graduate development in general, and obviously food in particular. A new programme launching this year will build on these successes The FGDP successfully developed and delivered a suite of modules taken by a very significant number of postgraduate students and researchers undertaking research in food from institutions across Ireland and beyond. Recognising the wider remit of the agri-food industry in Ireland, which extends beyond food, a new programme will consolidate the successes of the existing programme, and incorporate the key areas of agriculture, horticulture and forestry. The current range of modules will be greatly expanded to include topics relevant to students undertaking research funded by the Department of Agriculture, Fisheries and Food in these new areas. The existing FGDP partners, UCC, UCD and Teagasc, will remain the core partners for the AFGDP. The AFGDP will include four groups of modules: Food-oriented modules: Agriculture/Forestry-oriented modules: Cross-thematic modules: Professional training for agri-food researchers: The Food Programme Management Skills Class with industry representatives and UCC Careers Office staff. The programme is funded by FIRM at the Department of Agriculture, Food and the Marine. For more information visit: To enhance the ultimate employability of agrifood PhD graduates by the provision of careerrelevant transferable skills. The basic guiding principle of the FGDP 7

8 UCC playing a key role in the highly successful Irish Food Awards Now in their fourth year, the Blas na héireann Awards recognise and reward the best tasting Irish produce, and the talented, passionate, producers that make the products. The awards were initiated in response to a perceived need for a comprehensive Irish awards scheme, along the lines of the British Great Taste Awards, so that Irish produce could compete on a level-playing field and be recognised by the Irish food consumer. The scientific element of the of the National Irish Food Awards is managed, co-ordinated and implemented by the Food Packaging Group, lead by Dr Joe Kerry. The logistics of food intake and logging, food handling, sampling and preparation, and in the sensory training and evaluation of score results are handled by Drs Malco Cruz Romero, Michael O Grady and Maurice O Sullivan and Mr Eddie Beatty. Further collaboration with Prof Derek Byrne, Head of Sensory Science at Copenhagen University, resulted in to the development of the sensory science element for these awards. Every year, over 1000 products are blind tasted in two tranches by over 60 judges including chefs, food retailers, academics, food writers and food champions. The rigorous process used is unique to the Blas Awards and makes it the most comprehensive and impartial judging of its kind in Europe, and possibly in the world. UCC also brings the magic of science and a thorough knowledge of the Irish palate and food marketplace to the party. With totally unbiased and transparent judging, you can be fully confident of a process that has integrity at its core Sue James, Public Relations & Media Consultant, 8

9 A Solution for a Sticky Problem We find it on chairs, stuck under desks, on pavements or stuck to our shoes. Chewing gum is sticky - and it does not degrade easily. A solution may be available Professor Elke Arendt has developed a novel process for creating biodegradable chewing gum. She is looking for companies who might be interested in commercialising the product. Chewing gum is made from synthetic rubber, softeners, sweeteners and flavourings. Synthetic rubbers are stretchy, have strong adhesive properties and are resistant to many chemicals used for cleaning. Reducing the stickiness of chewing gum requires a change in the chemical structure of its rubber base. However, the rubber base also determines commercially important features such as flavour, chewiness and shelf- life. The challenge for the food industry is to develop a non-sticky, chewy biodegradable gum with all the flavour of conventional gum. Professor Arendt and her research team at the School of Food and Nutritional have responded to this challenge by providing the industry with a novel process for the development of biodegradable chewing gum, using cereal proteins as the main ingredients. These natural proteins are modified using technologies and ingredients that increase the elasticity of the cereal proteins so that they can be used as a base material for the production of chewing gum. The technology has been patented and UCC is looking for companies to commercialise the product. The work for this project was funded by the Department of Agriculture, Food and Forestry under the FIRM program. The original idea came from other research work of Professor Arendt in the area of gluten-free cereal products, where the wheat needs to be replaced by other proteins with visco-elastic properties. Professor Arendt is a senior member of staff in the School of Food and Nutritional at UCC and her research is in the area of cereal and brewing science. She has been leading the field of gluten free research worldwide for the last 10 years. Currently Professor Arendt has a research team of 20 researchers and PhD students. a novel process for the development of biodegradable chewing gum, using cereal proteins as the main ingredients. 9

10 Photo: At this year s Spring graduations: Professor Donie Mulvihill, Dr Therése Uniacke and Professor Pat Fox. First and Last As Prof Fox s last PhD student graduates, his first retires. After 33 productive years in UCC, Professor Daniel Donie Mulvihill retired in Professor Mulvihill and his group have published over 90 peer reviewed scientific papers in International Food Science/Technology Journals, ~20 Book Chapters and ~10 Conference Proceedings Papers and have one international patent application in the food protein ingredient recovery field. Professor Mulvihill has supervised or cosupervised 25 MSc Research students and 16 PhD students to completion; he also has extensive experience as a peer reviewer of scientific papers for numerous International Food Science/Technology Journals and he is on the Editorial Board of Food Hydrocolloids. Professor Mulvihill completed his PhD in 1978 under the supervision of Professor Fox; the first of 36. He co-supervised for Professor Fox s last student, Dr Therése Uniacke, who also works in the School of Food & Nutritional as a Senior Technical Officer. It is very gratifying to me that many of my students are in academic positions they are my academic progeny who continue my research and teaching work. Prof P.F. Fox Fox, P.F Mammals, Milk, Molecules and Micelles. Rev Fd Sci Technol. 2:

11 What are our children eating? The early years of life are a period of rapid growth, and a healthy diet is critical for development. During this time children establish their eating behaviours and food preferences. For the first time the diets of children aged 1-4 years is being investigated in Ireland. It is hoped that the results will give an insight into the food habits and nutritional status of children of this age group. The survey is led by Professor Albert Flynn (UCC), with research carried out by the National Nutrition Surveys Group, UCC, jointly with researchers from UCD. Five hundred preschool children aged 1-4 years took part in this comprehensive survey, where the information will be used to estimate food and nutrient intakes of Irish preschool children, but also for nutrition policy and planning, food safety and for the food industry. Findings are currently being compiled and will be launched in the coming months. Results will also be published online at For more information about the survey and its findings, please contact the research team at npns@ucc.ie. Members of the National Nutrition Survey Group: Dr Sinéad Bannon, Dr Elaine Walsh, Ms Fiona Browne, Professor Albert Flynn (Principal Investigator), Ms Áine Hennessey, Ms Miriam Giltinan, Dr Laura Keyes, Dr Janette Walton (Survey Co-ordinator). 11

12 To develop, inspire and connect leaders within Europe to advance nutrition and health. Developing future leaders in the field of nutrition Congratulations to Dr Sinéad Bannon on being selected to participate in the 18th Seminar of the European Nutrition Leadership Programme (ENLP). Sinéad graduated with a PhD in Nutrition in December 2011, where as part of her thesis worked with the Irish Universities Nutrition Alliance (IUNA) on a number of national food consumption surveys (National Children s Food Survey, National Teens Food Survey and National Adult Nutrition Survey). She is currently a postdoctoral researcher in the National Nutrition Survey Research Group, led by Professor Albert Flynn. Sinéad has been actively involved in college life representing the department and college at both undergraduate and postgraduate level. She has also held a position on the Irish Section of the Nutrition Society, since The ENLP aims to assist in the development of future leaders in the field of human nutrition in Europe. Thirty young researchers with a demonstrated interest in promoting nutrition, food and health in Europe are selected each year by an international selection committee, from final year PhD students, postdoctoral fellows, the food industry or government. First conceived nearly 20 years ago, the ENLP is run by a group of leading European nutrition experts, in close collaboration with the European food industry and a consortium of European universities and research institutes (ENABLE). Dr Sinéad Bannon The varied and highly interactive programme seeks to develop skills and behavioural competencies that are valuable both personally and professionally. Candidates take part in team building exercises, role-playing, discussion groups, communication training and leadership coaching. Following the seminar, participants become part of the ENLP alumni group, a network that seeks to continue the aims of the programme by organising training programmes and sessions for alumni at large international nutrition conferences, as well as a newsletter. For more information on the ENLP, please visit 12

13 Budding Biologists Twenty six transition year students from across Munster spent a week at the Alimentary Pharmabiotic Centre (APC) exploring the wonderful world of biological science. Students had an action packed week involving hands-on experiments in microbiology, food science and anatomy, and learning about APC research and technologies as well said programme co-ordinator, Eva McArdle. The students visited the Dialysis Unit at Cork University Hospital where Dr Liam Plant and his colleagues highlighted the important of science, technology and biomedical engineering for safe and effective dialysis at the hospital or at home. Students also had a tour Merck MSD's centre of excellence at Brinny, county Cork which specialises in the fermentation, purification and sterile filling of Biotech products. In addition, the students had workshops on GM Food, Careers, CVs and Presentation Skills, tours of UCC and the brewery and bakery there and were able to partake in UCC s Open Day. I most enjoyed the food experiments because I learnt how science has an impact on food and how chefs use different techniques to create dishes e.g. using liquid nitrogen to create decorative toppings said David Donovan, Schull Community College. The Budding Biologists programme has been running for five years and is highly subscribed, receiving more than 80 applications this year. Making alginate beads: Aisling Woulfe, Meabh Mulcahy & Muireann O Shea. The programme is part of the APC s education and outreach programme for secondary schools which aims to stimulate interest in science and highlight opportunities for careers in science. The APC also offers laboratory workshops, school talks and organises the national Science Raps competition as well as co-ordinating the Munster section of Debating Science Issues. Further details can be seen on I most enjoyed the food experiments because I learned how science has an impact on food. David Donovan, Schull Community College. 13

14 New Diploma in Seafood Innovation The Irish seafood sector is expected to expand significantly between now and Recent investment of over 18 million by Irish seafood companies and the EU will result in significant job creation. This new Diploma programme, developed by the Food, University College Cork in conjunction with Bord Iascaigh Mhara aims to develop sustainable seafood innovation and new product development in Irish seafood companies. The first cycle of the Diploma will take place in Autumn Those who successfully complete the course will have a real understanding of practical, business and management aspects of innovation. As the Irish seafood sector expands between now and 2020, it is expected that graduates of this programme will play a key role in business development and innovation within the seafood industry. By focusing on delivering value-added seafood relevant to consumer need, the sector can develop more stable markets and greater profitability Mr Jason Whooley, CEO, Bord Iascaigh Mhara. Mr Garrett Dee (Enterprise Ireland), Maura Conway (FITU), Dr Richard Fitzgerald (Carna Research Station, NUI Galway), Dr Joe Kerry (UCC), Dr Susan Steele (BIM), Johnny Phair (BIM), Mary McCarthy-Buckley (FITU) and John Kearney (Fastnet Catch). The course will include training and education in fish science and technology, new product development and innovation, and business management. The Academic Director of this Diploma is Dr Joe Kerry, School of Food and Nutritional, UCC. The programme is taken on a part-time basis over two academic years. The sessions will take place at various venues around the country and will consist of lectures with some practical sessions, workshops and site visits. Candidates who successfully complete first year may opt out of the programme with a Certificate in Seafood Innovation. 14

15 Diploma in Food Manufacturing Management In March 2012, the Food Industry Training Unit was awarded a contract by Enterprise Ireland to run an innovative Diploma in Food Manufacturing Management for the Irish food industry. Enterprise Ireland had conducted substantial research in the food sector with a view to pioneering this innovative training programme. This programme is designed to address the management development needs of employees. The programme will enhance the business acumen and personal effectiveness of both new and experienced managers. The programme seeks particularly to develop the management capability of a cohort of individuals within Ireland s food SME sector. These employees, when equipped with industry best practice management tools, have the motivation and ambition to make a significant contribution to the development and growth of their company. Participants are likely to operate in a functional specialist role which increasingly requires them to manage people and For more information: Food University College Cork Mary McCarthy-Buckley T: E: m.mccarthybuckley@ucc.ie Industry participants in the Diploma in Food Manufacturing Management pictured at a workshop in UCC with Dr Seamus O Reilly (UCC), Bridgin McDonnell (Enterprise Ireland), Tim Roche (Enterprise Ireland), David Twomey (FITU) and Dan O Callaghan (FITU). and develop the broader skills within the SME environment fundamental to be able to execute management decisions. The programme is also aimed at graduates from disciplines such as agricultural science, food science, engineering or accounting and finance disciplines who may not have formal management education/training. Dr Seamus O Reilly, Department of Food Business and Development, is Academic Director of the Diploma. Angela Sheehan T: E: a.sheehan@ucc.ie Maura Conway T: E: m.conway@ucc.ie 15

16 Undergraduate Degree Courses CK502 BSc Food Marketing & Entrepreneurship BSc Nutritional CK504 Visit us: CK505 BSc Food Science BSc International Development & Food Policy CK506 Head of School: Professor Kevin Cashman T: +353 (0) F: +353 (0) E: School of Food & Nutritional Scoil Eolaíochtaí Bia agus Cothaithe College of Science, Engineering & Food Science An Coláiste Eolaíochta, Innealtóireachta agus Eolaíochta Bia If you wish to subscribe/ unsubscribe please contact: Newsletter Editor: Dave Waldron University College Cork An Coláiste na hollscoile Corcaigh Cork, Ireland. Corcaigh, Éire. Even though care has been taken in the preparation and publication of the contents of this newsletter, the School of Food & Nutritional does not assume legal or other liability for any inaccuracy, mistake, misstatement or any other error of whatsoever nature contained herein. The School of Food & Nutritional hereby formally disclaims liability in respect of such aforesaid matters. The information contained within this newsletter is of a condensed and general information nature only and can change from time to time. The School of Food & Nutritional is not responsible for the content of any site linked to its website or any off-site pages. These links are provided solely as a convenience. 16