Several
- Chercher
maintenant
Work Experience
Feb ’06-present Research officer
Molecular microbiologist, Moorepark Food Research Centre,
Moorepark, Fermoy. Co. Cork.
Jan ’05 – Jan ‘06 : Research officer
Biochemistry department, UMR INRA Agrocampus, Science et Technologie du Lait et de l’œuf, 65 Rue de Saint-Brieuc, 35042 Rennes Cedex, France
Investigation of factors involved in hydrolysis of Milk Fat globules.
Jun ‘04- Dec ‘04: Research officer for Bongrain Group
Microbiology department, UMR INRA Agrocampus, Science et Technologie du Lait et de l’œuf, 65 Rue de Saint-Brieuc, 35042 Rennes Cedex, France
Conducting studies on problems with the growth of surface flora on several camembert-type cheese products (Low fat, UF-Low Fat, traditional, traditional-Low Fat) manufactured by the Bongrain group, France. Presented all results orally in French.
Sep’03- Jun ‘04: Research officer
Microbiology department, UMR INRA Agrocampus, Science et Technologie du Lait et de l’œuf, 65 Rue de Saint-Brieuc, 35042 Rennes Cedex, France
Investigation of the inhibition, augmentation and effect of Lysis of strains of Lactococcus and Lactobacillus in UF- cheeses. 3 Papers completed and presented at international conferences.
Jan ’03- Jun ’03: Research officer
Flavour Chemistry Lab., Dairy Products Research Centre,
Moorepark, Fermoy. Co. Cork.
Investigation of the products of Lipolysis using GC, GC-MS techniques in model defined systems and in Cheese.
Oct ’01- Dec ’02: Research officer
Food Chemistry Dept., University College, Cork.
Research into chemical and biochemical breakdown of proteins in Smear ripened cheese. Teaching and supervising fourth year undergraduates, MSc and PhD students. Four papers published and research findings presented at international conferences.
Oct ’98 – Sep ’01: PhD Research Studentship
Flavour Chemistry Lab., Dairy Products Research Centre,
Moorepark, Fermoy. Co. Cork.
Research into acceleration of ripening and flavour development in Cheddar cheese using many techniques such as GC, HPLC, GC-MS, microbiology, chemical analysis, electrophoresis, sensory analysis, statistical analysis of data using both univariate and multivariate techniques.
May ’98-Aug ’98 : Research officer
Dairy Products Research Centre, Teagasc, Moorepark, Fermoy.
Project title : Control, acceleration and diversification of cheese flavour formation by enzymatic conversion of amino acids.
To determine the contribution of NSLAB's to the production of cheddar cheese flavour and aroma by enzymatic catabolism of free amino acids. Work involved cell free extract preparation, colourimetric assays for enzyme activities (aminotransferases, demethiolase, methionine lyase, aromatic aminotransferase, deaminase, dehydrogenase and decarboxylase). Cheese manuafacture, general cheese microbiology-sampling, plating, colony selection. Microbial genetics (DNA extraction, PCR, RAPD analysis of isolated lactobacilli strains isolated from cheese.).
Oct ’96 – Sep ’98: MSc Research Studentship
Food Chemistry Dept., University College, Cork
Purification and characterisation of enzymes, demonstrating lab practicals to undergraduates and giving tutorials.
Jun ’94 – Sep ’96: General Manager of Bar, Restaurant, Nite-Club complex
Baker Place, Pery Square, Limerick
General Manager of all departments. Responsible for complete smooth, efficient and cost effective running of establishment, staff recruitment, training, supervision, events co-ordinator, advertising and promotion, health and safety, quality control, stock ordering and control.
Apr ’89 – Dec ’89: Quality Control Technician
Info-Labs, Annacotty Ind. Est., Limerick
Part of a team responsible for routine analysis of raw materials, work in progress and final product.
