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Submissions from 2015

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Developing Protein Enriched Fruit Smoothie: A Case Study of Consumer Driven New Food Product Development, Roisin Burke, Sarabjit Kaur, and Mihajlo Vucetic

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Consumer Co-Creation In New Food Product Development: The Case of High Protein Smoothies, Róisín Burke, Mihajlo Vucetic, Sarabjit Kaur, Rossella DiMonaco, and Sinead McCarthy

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Novel Multipoint Near Infrared Spectroscopy: Overcoming the Limitation of Sample Heterogeneity by Prediction of Minced Beef in Static and Motion Conditions, Yash Dixit, Maria Piedad Casado, Raquel Moncunill, Toufic El Arnaout, Franklyn Jacoby, Xavier Cama, and Carl Sullivan

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Structured Work Placement within the School of Culinary Arts and Food Technology: A Focus on Mobility Matters and Measured Outcomes, Franklyn Jacoby, Frank Cullen, and Stephen Shanley

Submissions from 2014

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Food, the Nutritional Product that Fuels the Passing of Time: How Time and Nutrition Transformed Eating into Refuelling, Diarmuid Cawley

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Are Your Cellars Safe ?, James Peter Murphy

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Cocktails:Profitable Assets or Expensive Beverage Offerings, James Peter Murphy

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Craving Alcohol, James Peter Murphy

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Developing Craft Beer Sales Opportunities:the Beer Tasting Experience, James Peter Murphy

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Managing the Responsible Service of Alcohol:Are We Meeting Our Obligations?, James Peter Murphy

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Reducing Conflict and Violence in Hospitality Establishments., James Peter Murphy

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Seeing Others as Others See Us, James Peter Murphy

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Waste Management and Energy Recovery: a Significant Business Issue, James Peter Murphy

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Developing Food Provenance in the 'Boyne Valley', Dermot Seberry

Submissions from 2013

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‘[os mentis] mouth to mouth’ with Nicola Masciandaro, Máirtín Mac Con Iomaire, Edia Connole, Patrick Zaidan, and Scott Wilson

Submissions from 2012

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Dublin's Eucharistic Congress, Kevin Griffin, Hadil Faris, and Anne Griffin

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The Challenge of Implementing a Sustainable Tourism Assessment Tool in an Urban Environment, Kevin Griffin, Sheila Flanagan, and Jane Fitzgerald

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The Hotel as the Holiday/Stay destination: Trends and Innovations., Gereva Hackett and Detta Melia

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Shaken not Stirred – The Evolution of the Cocktail Shaker, James Peter Murphy

Submissions from 2011

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ACHIEVingSustainable Tourism Futures: Putting the DIT-ACHIEVModel into Practice, Jane Fitzgerald, Sheila Flanagan, and Kevin Griffin

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Putting the DIT-ACHIEV Model into Practice “Empowering the Tourism Industry”, Kevin Griffin, Sheila Flanagan, and Jane Fitzgerald

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Corned Beef: an Enigmatic Irish Dish, Máirtín Mac Con Iomaire and Pádraic Óg Gallagher

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Corned Beef: An Enigmatic Irish Dish, Máirtín Mac Con Iomaire and Padraig Og Gallagher

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How do Doctoral Research Academics Perceive their Research Activities to be of Benefit to Undergraduate Students?, James Mc Cauley

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Key Factors that Inhibit and Facilitate the Integration of Transferable Skills into Higher Education, James Mc Cauley

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Towards the Integration of Key Skills (KS) into an Undergraduate Curriculum in an Irish Higher Education Institution (HEI), James Mc Cauley

Submissions from 2010

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Hidden Voices from the Culianary Past: Oral History as a Tool for Culinary Historians, Mairtin Mac Con Iomaire

Submissions from 2009

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Physicochemical and Sensory Studies on Irish Grown Organic and Conventional Tubers (Solanum tuberosum), Clare Gilsenan, Roisin Burke, and Catherine Barry Ryan

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The History of the Potato in Irish Cuisine and Culture, Mairtin Mac Con Iomaire and Pádraic Óg Gallagher

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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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A comparison of the Physical Properties and Chemical Components of Irish Grown Organic and Conventional Carrots (Daucus carota L.), Clare Gilsenan, Roisin Burke, and Catherine Barry-Ryan

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An Evaluation of the Sensory Properties of Irish Grown Organic and Conventional Carrots (Daucus carota L.) and mushrooms (Agaricus bisporus)., Clare Gilsenan, Roisin Burke, Catherine Barry-Ryan, Grace O'Sullivan, and Eoin Pierce

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Managing a Flexible Workforce, James Peter Murphy

Submissions from 2007

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A Chemical and Sensorial Analysis of the Flavour of Irish Grown Organic and Conventional Tomatoes, Clare Gilsenan, Roisin Burke, and Catherine Barry Ryan

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Consumer Taste Preference and Attitudes Towards Irish Grown Organic and Conventional Tomatoes, Clare Gilsenan, Roisin Burke, and Catherine Barry-Ryan

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The History of Eggs in Irish Cuisine and Culture, Mairtin Mac Con Iomaire and Andrea Cully

Submissions from 2006

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A comparison of the taste, texture and appearance of Irish Grown organic and conventional tomatoes., Clare Gilsenan, Roisin Burke, and Catherine Barry Ryan

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A comparison of the taste, texture and appearance of Irish Grown organic and conventional tomatoes., Clare Gilsenan, Roisin Burke, and Catherine Barry-Ryan

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The History of Seafood in Irish Cuisine and Culture, Mairtin Mac Con Iomaire

Submissions from 2004

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Mentoring: a model for the future nurturing of Culinary Talent, Mairtin Mac Con Iomaire

Submissions from 2003

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The Pig in Irish Cuisine past and present, Mairtin Mac Con Iomaire