Keep in touch with our latest news
Attention to detail, being a cross functional team member and organisation are key to success
Deirdre a UCC Food Science and Technology graduate started her Irish Distillers journey in August 2012. In September 2014 Deirdre was appointed the role of Process Technologist. Deirdre was appointed Bond Supervisor, Irish Distillers in September 2016.
Deirdre a UCC Food Science and Technology graduate started her Irish Distillers journey in August 2012. Deirdre was an integral member of the commissioning team that installed and operated the Pot stills and Distillation Columns that were a part of the 100-million-euro expansion.
In September 2014 Deirdre was appointed the role of Process Technologist. In this role, she aided the everyday running of the Brewhouse. After a year in the Brewhouse she moved to the Feeds Recovery where she was involved with process optimisation and every day running of the plant.
Deirdre was appointed Bond Supervisor in September 2016. In the Bond area, Deirdre oversees the filling of new make spirit before entering the array of barrels before maturation. Along with this, she is involved with mature spirit disgorging from the barrels. There are currently 1.3 million casks maturing on site.
Never throw away your university notes - you will go back to them again and again...
Teresa Daly is Business Development Manager at Kerry, based in the Naas, Co. Kildare. She graduated from BSc. Hons Food Science in 2013.
Teresa Daly is Business Development Manager at Kerry, based in the Naas, Co. Kildare. She graduated from BSc. Hons Food Science in 2013.
In her final year at UCC, Teresa was part of a team who were awarded UCC ‘Entrepreneur of the Year’ and also Enterprise Ireland's ‘Dynamic and Emerging Company of the Year’ that developed a unique and novel fat free, high protein vegetable snack called ‘Rooties Crisps’.
Having completed her four year degree she joined the Kerry European Graduate Program in conjunction with the Irish Management Institute.
Teresa has held many positions within Kerry Group ranging from R&D to Technical Sales to Business Development across three Kerry facilities in two global regions and now manages the Kerry Enzymes Business for Europe.
Food Science at UCC has opened many doors and opportunities in my career linking technical content, innovative thinking and teamwork seamlessly. A global food network (..and many friends along the way
Dr. Eve Mulcahy is a Product Manager for Glanbia Ireland’s protein range of ingredients based in Co. Kilkenny, Ireland.
Dr. Eve Mulcahy is a Product Manager for Glanbia Ireland’s protein range of ingredients based in Co. Kilkenny, Ireland. She graduated from UCC with a BSc in Food Science and a PhD in Food Science in 2010 and 2017, respectively. She conducted her PhD studies at the Food Ingredients Research Group, UCC in the area of whey protein-carbohydrate interactions for new ingredient development. During her PhD, Eve was awarded 1st place for oral presentations at the International Whey Conference (2014) and American Dairy Science Association (2015). Eve published 5 papers and a book chapter during the course of her PhD. She has also worked in a number of industrial research and development positions including Kerry Group and Wyeth Nutrition. Most recently, Eve has joined Glanbia Ireland’s commercial team as Product Manager for proteins ingredients, where she is responsible for the end-to-end management of new product innovations as part of the value-creation strategy.
I am a practicing Nutrition Consultant with a particular interest in nutrition for sports performance and health.
The NutriSho simply reflects who I am and what I do. I am a practicing Nutrition Consultant with a particular interest in nutrition for sports performance and health. My mission is to provide a superlative food first, nutrition consulting service that is underpinned by evidenced based research, centered around optimizing athletic performance and health. One body, one mind and one sport at a time."
Research opens the door to an unexpected and exciting journey
Ursula first embarked upon her academic journey at University College Cork (UCC), where she completed a BSc. (Hons) degree in Nutritional Science, in 2012. During her time at UCC, Ursula became invested in research and published the findings of her final year dissertation project, under the supervision of Dr Aoife Ryan. Following her Undergraduate degree, Ursula undertook her PhD in 2013, with the Discipline of Health Promotion, NUI Galway, under the supervision of Drs Colette Kelly and Michal Molcho. Her doctoral research explored the mechanisms of and extent to which peers influence adolescent body image in Ireland.
Upon completing her Doctorate in 2017, Ursula pursued a lecturing position with the Department of Clinical Sciences and Nutrition, at the University of Chester, in the United Kingdom, for 18 months. During her role as a Lecturer, Ursula was actively involved in the delivery of the MSc. in Public Health Nutrition and Human Nutrition programmes, and supervised a number of both Undergraduate and Postgraduate research dissertations within the Department. Ursula has remained working with the University of Chester, as a Visiting Lecturer and Senior Researcher.
Following her lecturing position in Chester, Ursula returned to her primary passion - a career in research. Ursula is currently working as a postdoctoral researcher, within the Health Promotion Research Centre, at NUI Galway. As part of her postdoctoral role, Ursula is working on a European Commissioned project, HEPCOM, which aims to tackle overweight and obesity in children and young people via community-based initiatives. Ursula is also working on a WHO-collaborative research project pertaining to young peoples’ health and health behaviours (The Health Behaviour in School Aged Children Study, HBSC study). Ursula hopes to continue working in the arenas of Nutrition, Body image, Health Promotion, and Adolescent Health and well-being.
‘This is a fantastic programme that links colleges internationally and provides great opportunities for students to understand different cultures and educational systems.’
Jia studied Bio-engineering in Beijing Technology and Business University (BTBU) and started her BSc (Honours) in Food Science and Technology at University College Cork in 2007 as a ‘2+2’ programme student.
Jia completed her PhD in Food Science at Teagasc Moorepark Food Research Centre under the supervision of Professor Paul McSweeney, Professor Tim Guinee and Dr Tom Beresford. Her research focus was on optimisation of Cheddar cheese manufacture process. As an international student, Jia got great support from both UCC and Teagasc academically and personally. During her PhD journey, her lovely daughter Laia was born in Cork.
Jia then worked as a Cheese Technologist at Irish Dairy Board (now called Ornua) to develop a new type of cheese to be sold under the Kerrygold brand in Germany. After that she was employed as Senior Scientist in PLC Ingredients working on fermented dairy products and dairy flavours.
In end of 2017, Jia joined Nestlé Development Centre, Askeaton as Product Development Specialist where she works on the development and production of Wyeth brand infant formula for markets world-wide. Nestlé invested €25M to build a brand new R&D Centre for more that forty research team members in 2016.
"This course has allowed me to work in the fast-paced food and beverage industry that continues to innovate and to break boundaries everyday"
Sarah Browner graduated with a BSc (Hons) in Nutritional Sciences at University College Cork in 2015.
Sarah Browner graduated with a BSc (Hons) in Nutritional Sciences at University College Cork in 2015. She then went on to complete an International UCC MSc in Innovation in European Business where she got the chance to live in three European cities.
Sarah is now living in Utrecht, The Netherlands where she works as an Analyst in Food and Nutrition at the management and consultancy firm FutureBridge. Before this she worked as a Market Analyst in food trends and innovation at the market research company Innova Market Insights. Sarah’s educational background has provided her with the perfect basis to become an industry expert and deliver insights into key trends that are shaping the Food and Beverage industry. She delivers these insights as a guest speaker at conferences and trade shows across Europe.
On graduation with a wide spread of basic core knowledge, microbiology, nutrition, food chemistry, processing and engineering.. also, knowing I could pick up the phone for support was a huge bonus
Valerie Kingston and her husband Alan, are the founders of Glenilen Farm, an artisan, dairy-based food company located in West Cork. Valerie’s entrepreneurial journey began when she started selling home-produced cheesecakes at the local farmer’s market over 20 years ago. What originated as a cottage industry is now an award-winning commercial enterprise supplying dairy-based chilled products to major retailers in Ireland and the UK, including Tesco, Sainsbury’s and Waitrose.
<img height="1" width="1" style="display:none" src="//pool.admedo.com/pixel?id=105792&t=img" />
Valerie Kingston and her husband Alan, are the founders of Glenilen Farm, an artisan, dairy-based food company located in West Cork. Valerie’s entrepreneurial journey began when she started selling home-produced cheesecakes at the local farmer’s market over 20 years ago. What originated as a cottage industry is now an award-winning commercial enterprise supplying dairy-based chilled products to major retailers in Ireland and the UK, including Tesco, Sainsbury’s and Waitrose. The company is a verified member of Bord Bia’s Origin Green sustainability programme, with all milk used in its produce sourced from Glenilen and neighbouring farms. We chat with Valerie about her memories of UCC.
For Valerie Kingston, the skills and connections she gained while studying for a BSc in Food Science and Technology gave her a head-start when embarking on the daunting prospect of setting up a dairy business.
“Cowpunchers, as we were called, were well-grounded on graduation with a wide spread of basic core knowledge, microbiology, nutrition, food chemistry, processing and engineering etc. Also, knowing I could pick up the phone for support was a huge bonus, even though I had already left college several years beforehand.”
She acknowledges the high calibre of tuition she received from the School of Food and Nutritional Sciences as it is now known, which has a longstanding international reputation for excellence in food research.
“We had a great team of professors and lecturers. I suppose it was later on, I realised how well-renowned and respected the faculty was worldwide. Professor Fox sticks in my memory, he insisted on calling me Virginia Woolf after the writer (my name then was Valerie Wolfe)!“
Valerie's time at UCC was memorable for many reasons and to this day she has vivid recollections of that period in her life, remembering “sitting in the sun with friends in the beautiful grounds, the European tour with the class after final year exams”, and the emergence of a new political landscape in the late eighties.
“I distinctly remember us being in the microbiology lab for an afternoon practical and hearing the Berlin wall had come down, we couldn’t believe it.”
Indeed, she witnessed this new Europe first-hand on a trip she took with the university’s Christian Union (CU). “We used to meet up with other CU’s around the country regularly and went to a European conference in Germany once, by bus, picking others up as we went in Ireland and the UK. It took about a week of travelling; it was a great experience”.
UCC opened up a world of opportunities for Valerie and she embraced all that college life had to offer. Happily, her enthusiasm for her alma mater has been passed down to the next generation, who are now beginning their own third-level journey.
“UCC was so formative, my own kids are at that stage now, one doing occupational therapy and another doing leaving cert and possibly embarking onto UCC also”.
And her advice to today’s students? “Milk the experience to the max, get to know lots of people from different cultures and experiences. Travel and work in the summers, you’ll never have as much free time again”.
I was involved in bringing the product 'Velo Tandem' from idea to shelf. This was of course a huge success for a small local producer - suffice to say my workplace mentor was thrilled!
My placement was in Velo Coffee Roasters from which I gained fantastic experience. As part of the internship I worked on a project - Grow with Aldi - which was an initiative to give small Irish food producers an opportunity to become listed with Aldi should they be successful after a trial period in store.
We progressed through various rounds and were eventually chosen as one of five producers to be taken on permanently as core products at Aldi nationally. I was involved in bringing the product 'Velo Tandem' from idea to shelf. This was of course a huge success for a small local producer - suffice to say my workplace mentor Rob was thrilled!
The coffee has been on the shelves in 137 Aldi stores nationwide since January. I am still involved with the business and helped get the opening order ready in January over the Christmas break.
Below I've included some of the media coverage received if it is of interest.
From the knowledge I had acquired while studying at UCC, I was able to put theory into practice by developing a “meat-like” sausage from plant based ingredients.
My name is Kate Collins and I am currently in my final year of BSc Nutritional Sciences in UCC. During my 3rd year 6-month work placement at Drover Foods Ltd., I was given a project to undertake. This was to create a vegan sausage that could replace a normal sausage in sandwiches, rolls, ready meals etc. From the knowledge I had acquired while studying at UCC, I was able to put theory into practice by developing a “meat-like” sausage from plant based ingredients. Learning how different food macronutrients, specific ingredients and other minerals interact with each other, especially upon heating and pressure really helped with creating this product. Also, having done modules in microbiology helped with determining shelf life stability. All in all, I had to pull information I had learned in many of the modules I had undertaken here at UCC to create this product, which is now a part of Boots UK vegan sandwich line.
School of Food and Nutritional Sciences, Room 240 Food Science Building, University College, Cork