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Submissions from 2016

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Developing And Designing Novel Foods And Drinks Using Note By Note Cooking., Roisin Burke, Pauline Danaher, and Sophie Dalton

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SwitchOnSTEM.ie Resources to Support Higher Education Engagement Activities, Julie Dunne, Ciaran O'Leary, and Cathy McFadden

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Effect of Pulse Flours on the Physiochemical Characteristics and Sensory Acceptance of Baked Crackers., Kim A. Millar, Catherine Barry Ryan, Róisín Burke, Sinead McCarthy, and Eimear Gallagher

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Metal Drugs for Multimodal Applications, Christine O’Connor, Luke O’Neill, Laura Perdisatt, Samar Moqadasi, Alan Casey, Qasim Mushtaq, Alessandra Ghion, and Marcos Dias Pereira

Submissions from 2015

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Hazard Perception and Reporting, Ewan Douglas, Sam Cromie, and Maria Chiara Leva

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Development of the Framework for a Self-Assessment Tool to Assess the Effectiveness of Reporting within a Safety Critical Industry, Maria Chiara Leva, Samuel Cromie, and Ewan Douglas

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The Identification of Assessment Criteria for a Safety Reporting Self-Assessment Tool, Maria Chiara Leva, Samuel Cromie, and Ewan Douglas

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Risk Assessment and Optimization for New or Novel Processes: Combining task analysis with 4D process simulation-framework and case study., Maria Chiara Leva, Marko Gerbec, Nora Balfe, and Micaela Demichela

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The Effect of Carbon Monoxide pre-Treatments on the Colour Stability of Vacuum Packaged Beef Steaks, L.A. Van Rooyen, P. Allen, S. Crawley, and David I. O'Connor

Submissions from 2014

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Enzymatic Extraction of High-Value Ingredients From Food Waste, Amit Jaiswal and Nissreen Abu-ghannam

Submissions from 2013

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Peer Teaching: Taking the Recipe out of Food Analytical Chemistry, Julie Dunne

Submissions from 2012

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Response Surface Methodology Approach for the Optimization of LAB Fermentation Using Vegetable Based Substrate, Amit Jaiswal, Nissreen Abu-ghannam, and Juan Valverde

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Bioactive Potential of Marine and Terrestrial Vegetables: A Comparative Study, Amit Jaiswal, Gaurav Rajauria, and Nissreen Abu-ghannam

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Effect of Solvents on the Extractability of Phenolic Constituents and their Antioxidant Capacity from Irish Seaweed, Gaurav Rajauria, Amit Jaiswal, and Nissreen Abu-ghannam

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Apple Pomace as a Potential Ingredient for the Development of New Functional Foods, Sofia Reis, Dilip K. Rai, and Nissreen Abu-Ghannam

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Harnessing Technology to Make Learning (and Teaching) More Fun., Barry Ryan and Julie Dunne

Submissions from 2011

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Putting the Student in Charge: Adding Value to the Food Chemistry Laboratory Through Student Generated Experiments, Integration of Transferable Skills and Peer and Audio Feedback, Julie Dunne

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Work Placement Blogs to Harness Diverse Learning Experiences and Foster a Community of Practice, Julie Dunne

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Hyperspectral Imaging for the Detection of Microbial Spoilage of Mushrooms, Edurne Gaston, Jesus Maria Frias, Patrick J. Cullen, Colm O’Donnell, and Aoife Gowen

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Enhancing the Learning Experience: Learning for the Unknown Future, Barry Ryan

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Integrating Formative Feedback into Individual and Group Assessments in a First Year Organic Chemistry Module, Barry Ryan and Julie Dunne

Submissions from 2010

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Development Of New Functional Food Applications Of Edible Irish Seaweed, Sabrina Cox

Submissions from 2009

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An Investigation of the Sensory Properties of Legumes as Influenced by Irish Consumer's Knowledge and Acceptance., Anne O'Leary, Therese G. Cadden, and Ivano Caprioli

Submissions from 2008

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Antioxidant And Antimicrobial Activity From Six Species Of Edible Irish Seaweeds, Sabrina Cox