Conference papers

‘[os mentis] mouth to mouth’ with Nicola Masciandaro

Máirtín Mac Con Iomaire et al. — Thu, 14 Mar 2013 09:11:27 PDT

The Challenge of Implementing a Sustainable Tourism Assessment Tool in an Urban Environment

Kevin Griffin et al. — Thu, 01 Nov 2012 03:15:19 PDT

ACHIEVingSustainable Tourism Futures: Putting the DIT-ACHIEVModel into Practice

Jane Fitzgerald et al. — Thu, 01 Nov 2012 03:00:22 PDT

Putting the DIT-ACHIEV Model into Practice “Empowering the Tourism Industry”

Kevin Griffin et al. — Thu, 01 Nov 2012 02:55:16 PDT

Dublin's Eucharistic Congress

Kevin Griffin et al. — Thu, 01 Nov 2012 02:40:24 PDT

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

James Mc Cauley — Mon, 16 Apr 2012 06:49:34 PDT

This paper addresses the distinct area of ‘Key Skills’ and specifically investigates the ‘integration’ of same into Undergraduate Degree programmes in an Irish HEI. The three major influences of such an integration approach are inter alia:

The influence at an institutional level
The individual academic level and,
The student factors.

These three factors can inhibit or facilitate integration and as such the inhibiting and facilitating aspects of each are dealt with.The paper also addresses the specific example of an Irish HEI and the possible challenges involved in incorporating such key skills, taking cognizance of the three main influences.

Writers like Chada [1] (2006) observe that HEI’s are currently under tremendous pressure to develop abilities in their students that are in some way transferable to contexts outside their field of study and posit that: “if the provision of skills development is to incorporate knowledge and understanding, analysis, creativity and evaluation, then integration of skills is the only viable option”. (Chada, 2006, p.21) [1]. In Ireland, education budget cutbacks in Higher Education (HE) are increasingly leading to demands that the sector must be accountable and able to justify its value to the country from a purely economic perspective. From DIT’s perspective, the integration of these required skills can best be achieved by integrating the requisite skills-set into and across all programme modules on a consistent basis. The issues involved in making this happen in this HEI are explored.

This working paper signposts a research process presently being utilised to explore the influences of the aforementioned key pillars in the learning of key skills in an Irish HEI. As such, the reader is presented with emergent work and is invited to contribute to this early stage of my research process.

Key Factors that Inhibit and Facilitate the Integration of Transferable Skills into Higher Education

James Mc Cauley — Mon, 26 Mar 2012 02:03:09 PDT

The scope of this paper is to review some of the literature which addresses the distinct concept of ‘Transferable skills’ (TS) and specifically their ‘integration’ into Degree programmes in Higher Education (HE). The review will address the three influences on such an integration approach namely: influence at an institutional level, the influence of academics and finally the student influences. In addressing these three factors, each one will be approached from a dyadic perspective dealing principally with how they can inhibit or facilitate integration. The practical perspective of how this occurs in an Irish Higher Education Institution (HEI) will also be examined. The institution in question is Dublin Institute of Technology (DIT).

How do Doctoral Research Academics Perceive their Research Activities to be of Benefit to Undergraduate Students?

James Mc Cauley — Mon, 26 Mar 2012 01:49:14 PDT

The principal rationale for this research paper is to discuss the link between a lecturers Doctoral research activity and its perceived benefits or drawbacks for undergraduate students in todays’ Higher Education Institutions (HEI’s).The perceptions that six Doctoral academics have with regard to the impact their work has on such students was specifically investigated. In-depth interviews with them gleaned research results which demonstrate the degree to which their research activities have positive or negative consequences for undergraduate students.

Broadly speaking, three main types of activities were identified as having a positive impact, First was the topic-specific ‘cutting-edge’ knowledge that was perceived as beneficial to students. Secondly, the broad-based liberal learning ethos they brought to their teaching added value, whereby some students basked in their ‘reflected glory’.Thirdly,their specific research methods skills were of benefit, especially to Dissertation students. A contrary perspective identified the following three drawbacks. Firstly, sometimes a Doctoral research academics knowledge was ‘pitched’ at inappropriate or too high a level for undergraduate students’ abilities. The inaccessibility of such staff to these students was a second issue that was problematic.Thirdly, a disconnect between such academics and the actual ownership and relevance of such their work to the students and their future careers was examined.

A comparison of the taste, texture and appearance of Irish Grown organic and conventional tomatoes.

Clare Gilsenan Dr. et al. — Tue, 01 Feb 2011 08:14:15 PST

In the last decade the consumer demand for organic food has grown. Proponents of organic foods claim that it is better tasting and fresher. The aim of this study was to examine if there are differences in the taste, texture and appearance of Irish grown organic and conventional tomatoes (cv Amoroso). Three batches were tested, one of organic and one of conventional, each week for three weeks using sensory, chemical and physical analysis. Sensory analysis trials (taste, texture and appearance) were carried out using 14 semi-trained panellists. pH (n=8), Instron (n=8) and Colorflex (n=32) measurements were also recorded. A comparison between both types of tomato found no significant differences (P<0.05) for the sensory attributes of taste, texture and appearance. Acidity values of 4.22 +/- .01 and 4.24 +/- .012, Instron values (puncture probe 7mm) of .017KN +/-.002 and .027 KN +/- .005 and Hunter a*/b* values of 1.39 +/- .034 and 1.35 +/-.034 were recorded for organic and conventional tomato samples respectively.

Consumer Taste Preference and Attitudes Towards Irish Grown Organic and Conventional Tomatoes

Clare Gilsenan Dr. et al. — Tue, 01 Feb 2011 08:14:14 PST

Consumers often believe that organically farmed fruit and vegetables taste different and are preferred to conventional produce. The purpose of this study was to determine if sensory panellists could distinguish, by tasting, between organic and conventional Irish grown tomatoes (cv Amoroso) and to identify if panellists have a preference for organically farmed or conventionally produced tomatoes. Forced-choice triangle tests and paired preference tests were completed by 72 consumer panellists, who had responded positively to liking and frequently consuming tomatoes. On completion of the two sensory tests, panellists were presented with a questionnaire assessing attitudes towards the consumption of organic produce. The results of the triangle test showed that a total of 38 panellists correctly identified the different sample. The results indicated that 38 correct responses was sufficient to conclude that the two tomatoes were perceptibly different. The paired preference test results showed a preference for the conventional tomatoes. The results of the questionnaire indicated that the majority of panellists tended to hold a positive view of organic produce. The price of organic produce was considered to be the main deterrent to the purchasing of organic produce. The results of the paired preference test showed that the majority of organic buyers (81%) preferred the conventional tomato.The taste of conventional tomatoes was considered preferable to the taste of organic tomatoes due to sweetness.

A comparison of the Physical Properties and Chemical Components of Irish Grown Organic and Conventional Carrots (Daucus carota L.)

Clare Gilsenan Dr. et al. — Tue, 01 Feb 2011 08:14:13 PST

Organically farmed foods have seen a significant rise in popularity over the past decade. The objective of this study was to establish if there are differences in the physical properties and chemical components of Irish grown organic and conventional carrots (cv Nairobi). Three batches of raw organic carrots and three batches of raw conventional carrots were tested. The physical characteristics (chroma, hue, cylindrical form of the root, maximum compressive load) and chemical components (pH, oBrix, dry matter, GC-MS) were measured. Analysis of variance showed no significant differences (P>0.05) for chroma, hue, cylindrical form of the root or the maximum compressive load values of organic and conventional carrots. Similarly, the growing systems did not affect the pH or dry matter values of the carrots. However, a significant difference (P<0.05) was reported for oBrix values, with the conventional carrot samples having a higher value. Major volatile compounds identified in both the organic and conventional carrot samples were terpinolene, β-pinene, α-pinene, sabiene, p-cymene, γ-terpinene, caryophyllene, humulene and β-bisabolene. With the exception of soluble solids, no significant differences were found in the physical properties and chemical components of Irish grown organic and conventional carrots.

An Evaluation of the Sensory Properties of Irish Grown Organic and Conventional Carrots (Daucus carota L.) and mushrooms (Agaricus bisporus).

Clare Gilsenan Dr. et al. — Tue, 01 Feb 2011 08:14:12 PST

There is a general belief among consumers that organically farmed foods are superior in sensory quality when compared to conventionally produced foods. The aim of this study was to establish whether perceptible sensory differences exist between Irish grown organic and conventional carrots and Irish grown organic and conventional mushrooms. Three batches of organically farmed carrots and mushrooms and three batches of conventionally produced carrots and mushrooms were tested. A semi-trained panel (n=10) evaluated the sensory properties of fresh raw carrot (appearance, aroma, texture, taste) and fresh raw mushroom (appearance, aroma, texture). Data acquisition and analysis was performed using Compusense five®. A comparison between both types of carrot found no significant differences (P>0.05) for the sensory attributes of appearance, aroma, texture and taste. Sensory evaluations conducted on organic and conventional mushrooms found no significant differences (P>0.05) for cap colour, firmness, and appearance, aroma and texture acceptability values. However, our sensory data indicated that the organic mushroom samples had darker gills (P<0.05) and a stronger mushroom aroma (P<0.05). Overall, Irish grown organic and conventional carrots and mushrooms did not show any significant differences in all studied sensory acceptability categories.

Physicochemical and Sensory Studies on Irish Grown Organic and Conventional Tubers (Solanum tuberosum)

Clare Gilsenan et al. — Tue, 01 Feb 2011 08:14:11 PST

The potato (Solanumtuberosum) is a major food crop worldwide with annual production exceeding 321.69 million tonnes1 (Fig.1). Proponents of organic food claim that it is tastier than conventional produce, however limited scientific studies have been conducted in this area to support or refute such claims2. The aim of this study was to examine if there are differences in the physiochemical and sensory properties of Irish grown organic and conventional potatoes.

Corned Beef: an Enigmatic Irish Dish

Máirtín Mac Con Iomaire et al. — Tue, 01 Feb 2011 08:14:10 PST

Corned beef and cabbage, which is consumed in America in large quantities each Saint Patrick’s Day (17th March), is considered by most Americans to be the ultimate Irish dish. However, corned beef and cabbage is seldom eaten in modern day Ireland. It is widely reported that Irish immigrants replaced their beloved bacon and cabbage with corned beef and cabbage when they arrived in America, drawing on the corned beef supplied by their neighbouring Jewish butchers, but not all commentators believe this simplistic explanation . This paper will trace the origins and history of corned beef in Irish cuisine and chart how this dish came to represent Irish cuisine in America. The name corned beef originates in seventeenth century England, derived from corns – or small crystals – of salt used to salt or cure the meat. The paper will discuss the anomaly that although corned beef was not widely eaten in Ireland, it was widely exported, becoming one of Ireland’s leading food exports, mostly from the city of Cork. Irish corned beef provisioned the British navy fleets for over two centuries and was also shipped to the colonies. There is evidence of a strong trade in Irish corned beef as a staple for African slaves in the French West Indies and in other French colonies. Irish corned beef also became a staple in Pacific islands visited by the British navy, where it is called keg. These Pacific Islanders later corned their own beef, but sailors labelled it ‘salt junk.’

Corned Beef: An Enigmatic Irish Dish

Máirtín Mac Con Iomaire et al. — Mon, 24 Jan 2011 07:43:08 PST

The Effect of Freezing on the Chemical and Physical Components of Irish Grown Organic and Conventional Tomatoes

Clare Gilsenan et al. — Fri, 21 Jan 2011 04:43:43 PST

Tomato flavour is generally attributed to aroma factors, detected by the nose, and taste factors detected by the tongue. The aim of this study was to examine if there are differences in the flavour of Irish grown organic and conventional tomatoes (cv Amoroso). Three batches of organic tomatoes and three batches of conventional tomatoes were tested, using chemical and sensory analysis, each month for three months (July, August and September) during the growing season. GC-MS (n=6 each month) volatiles, pH (n=9 each month) values, and sensory analysis scores for aroma and taste (n=42 each month) were recorded. Markers of tomato aroma intensity and acceptability, overall taste acceptability, sweetness and sourness were identified in both organic and conventional tomatoes using GC-MS. Differences between organic and conventional tomatoes were recorded in each of these categories. Acidity values ranged from 4.2 +/- .04 for organic tomatoes to 4.27 +/- .07 for conventional tomatoes. A comparison between both types of tomato found no significant differences within each month for overall aroma acceptability (P>0.05). However a significant difference in taste acceptability was found within the month of August with panellists preferring the conventional tomatoes (p<.001). Panellists found the conventional tomatoes to be significantly sweeter (p<.001) within each of the three months. Application of Principal Component Analysis (PCA) showed a relationship between the chemical compounds and sensory attributes.

A Chemical and Sensorial Analysis of the Flavour of Irish Grown Organic and Conventional Tomatoes

Clare Gilsenan et al. — Fri, 21 Jan 2011 04:37:22 PST

A comparison of the taste, texture and appearance of Irish Grown organic and conventional tomatoes.

Clare Gilsenan et al. — Thu, 20 Jan 2011 07:44:11 PST

The History of the Potato in Irish Cuisine and Culture

Mairtin Mac Con Iomaire et al. — Fri, 30 Apr 2010 09:50:51 PDT

Few plants have been as central to the destiny of the nation as the potato (Solanum tuberosum) has been to Ireland. Ireland was the first European country to accept the potato as a serious food crop. From its introduction in the 16th Century, the potato has held a central place in the Irish diet, and by extension, in the culture of Ireland (Choiseul, Doherty et al. 2008:3). Potato growing is very suited to the Irish climate and soils, although both excessive and insufficient rainfall at certain times of the growing season can pose disease risks, the biggest of which is potato blight Phytophthora infestans (Lafferty, Commins et al. 1999:77). The potato’s influence is to be seen in diverse spheres ranging from place names (Ballyporeen – the town of the little potato), folklore, literature, and poetry to the paintings of Paul Henry. This paper will discuss the introduction of the potato from its South American origin into Irish cuisine and culture. We will outline the stages of development from introduction to acceptance as a winter vegetable, to widespread acceptance, moving on to overdependence and the subsequent famine. The paper will discuss the varieties of potatoes used, the methods of production at all levels of society, and will discuss a number of quintessentially Irish potato dishes including boxty, champ, and colcannon which will be compared with similar potato dishes in other cultures. This paper will combine secondary sources with primary sources including oral histories and data from the Irish Folklore Commission.

Hidden Voices from the Culianary Past: Oral History as a Tool for Culinary Historians

Mairtin Mac Con Iomaire — Fri, 30 Apr 2010 09:50:50 PDT

There has been a growing interest in culinary history and gastronomy in the last three decades (Messer, Haber et al. 2000). Much of the work of culinary historians is centred on written sources, ranging from cookbooks, diaries, or menus. The voices and life experiences of most food workers (both domestic and professional) are hidden, apart from the minority who wrote cookbooks or memoirs. This paper discusses the use of oral history as a tool to un-lock the experiences of food workers and draws on the author’s experiences using oral history in researching the history of Dublin restaurants 1900-2000 for his Ph.D. in the Dublin Institute of Technology.