Mr George DoranGeorge Doran graduated with a 2:1 honours degree in Food Technology from the College of Agriculture and Food Technology in Northern Ireland in 2015. Mr Doran's final year research project was entitled "An Investigation of Biofouling in Two Mozzarella Cheese Manufacturing Plants".  

 George completed his food technology internship at Cottage Catering, Dromore, N. Ireland and gained experience in Quality Assurance, New Product Development and Production.

George has achieved several academic distinctions and has extensive work experience gained through part-time work in the security and retail sectors.

Included amongst George's achievements are:

  • Member of the winning team for the Chesapeake Product Development Challenge in December 2013
  • Represented IFST Ecothrophelia in London at Food Matters Live in November 2014


 Dr Saumya BhaduriDr Saumya Bhaduri received his Master of Science in Biochemistry and PhD in Biochemistry from the University of Calcutta, India. He immigrated to the United States as an NIH Fellow at the University of Nebraska in Lincoln, NE. Dr. Bhaduri worked as a faculty member for 6 years at the Institute of Molecular Virology in St. Louis, MO. He later served as a faculty member at Washington University Medical School in St. Louis, MO. After 5 years in the Pathology Department, Dr. Bhaduri joined the USDA/ARS as a Senior Scientist in the Eastern Regional Research Centre (ERRC) in Philadelphia, PA.

During his time at the USDA/ARS, Dr. Bhaduri created and established the first molecular biology laboratory at ERRC. He received a year-long sabbatical fellowship in order to further his exploration of DNA sequencing of food borne pathogens at the University of Reading, England. Over the course of his extensive experience at various institutions, Dr. Bhaduri’s major research areas focused on initiation of protein synthesis and genetic code, molecular virology, mapping of the histidine operon, and detection and isolation of foodborne pathogens.

Gemma Devine graduated with a 2:1 honours degree in Food Technology from the College of Agriculture and Food Technology in Northern Ireland in 2015. Ms Devine's final year research project was entitled "Identifying fault-causing Thermoduric bacteria in cheese". Summary CV to be completed.

lee-williamsLee Williams owns and operates Valenti’s Gelato-Artisan, a Company dedicated to promoting Artisan Ice Cream and Gelato making throughout the UK. He has over 35 years’ experience in the Ice Cream Industry. Lee began his career in a family business, a second generation of Ice Cream makers in SW England. During this time he worked in various locations including Southern Africa, creating a global perspective to his service. More recently he has developed strong working partnerships with European equipment manufacturers and Italian flavour houses. Valenti’s product portfolio includes all types of Artisan Ice Cream making equipment, gelato shop with parlour design and ingredients, together with training, mix formulation and technical support, available throughout the UK and Ireland.

 Valenti’s can provide specialist training at their Academy based in Cornwall the home of Ice Cream making and also on-site training programmes at the clients own premises.


Dr Cecilia HegartyDr Cecilia Hegarty is a lecturer in Entrepreneurship and works at the Northern Ireland Centre for Entrepreneurship (NICENT). NICENT is a partnership between the University of Ulster, Queen's University Belfast and the College of Agriculture, Food and Rural Enterprise (CAFRE). NICENT is committed to leading the development of entrepreneurship education in higher education in Northern Ireland. NICENT was established in 2000, and funded by the Office of Science and Technology (OST) and Invest Northern Ireland. It is one of 13 Science Enterprise Centres across the UK.



Mr Jaap de JongeMr Jaap de Jonge works for Jongia (UK) Ltd. After studying food technology in the Netherlands, Jaap de Jonge worked at two dairies in the Middle-East in the mid eighties. Following his experience in production he worked in sales positions selling ingredients in the Middle-East with sales offices in Istanbul, Turkey and Birmingham, UK.  In 2000 he launched Jongia (UK) Ltd. as a representative office, promoting European suppliers who supply equipment and ingredients to the UK and Irish dairy industry. Products include cheese making equipment, soft cheese wrapping, cheese cultures, natural rennet and much more. In addition Jongia (UK) Ltd organise regular tours to German farm house cheese makers and more recently Dairy Seminars.



Dr Michael Mullan owner of Dairy Science and Food Technology consultancyThe Dairy Science and Food Technology (DSFT) site was designed and created by Dr Michael Mullan. Originally the site was intended as a project aimed at exploring the use of the Internet as a means of communicating with students. DSFT gets around a million 'hits' a year and there are hundreds of links back to the site.

Dr Michael Mullan is a food scientist with industrial, research and teaching experience in many areas of food manufacturing. Michael is a graduate of Queens University Belfast (BSc (Hons) Food Science), University College Cork (MSc Dairying), the University of Glasgow (PhD) and the University of Twente (Certificate in Quality Management in Higher Education Institutions).

Michael Mullan is a Fellow of the Institute of Food Science and Technology (FIFST) and was the secretary, Deputy Chairman, and UK representative on International Dairy Federation Group F19, Indigenous Anti-Microbial Proteins In Milk. Michael is the Editor-In-Chief of the International Journal of Dairy Technology.

Claire Towler is employed as a marketing executive with Chr. Hansen in England, UK.

Chr. Hansen is a global biotechnology company that provides natural ingredients to the food, dairy, human health and nutrition, and animal health industries. The company is a leading supplier of cultures, probiotics, enzymes, colours and flavours which are applied in foods and beverages, pharmaceuticals, dietary supplements, and agricultural products.



Professor G ZeppaGiuseppe Zeppa is a researcher in the Food Technology Sector of Di.Va.P.R.A. (Department of Exploitation and Protection of the Agricultural and Forestry Resources) at the Agricultural Faculty of Turin University (Italy). He is a professor of Sensory Analysis and  Milk and Dairy Technology at Turin University.

Professor Zeppa has worked at Turin University since 1984.

 Research Interests and Current Research Projects

Professor Zeppa's research  is devoted to the study of chemical and sensory characteristics of foods. The main topics are the study of wine and cheese flavours, the study of relationships between technology and chemical/sensorial characteristics of foods, the use of gas-chromatography-mass spectrometry for food analysis, the food characterisation between the sensory analysis, the consumer science.

Ian McCluggageIan McCluggage is married with five children. The son of a Co. Antrim dairy farmer, and growing up and working on the farm, he gained a practical knowledge and understanding of milking cows and the many challenges facing dairy farming.

In 1984 Ian commenced work with the Department of Agriculture Northern Ireland (DANI) initially as a general adviser, then dairy specialist and progressing to senior business consultant. He gained additional experience and viewed life from the commercial world's perspective, spending several years in the private sector before returning to DARD in 1998.

In 1999 he became head of advisory / development work in the beef and sheep sector before taking up his current role in 2000 as Head of Dairying & Pigs Development Branch at the Greenmount Campus of the College of Agriculture, Food and Rural Enterprise (CAFRE)Greenmount Campus, CAFRE.

Dr. Rattan ChandDr. Chand is a Principal Scientist in Dairy Microbiology at the N.D.R.I., Karnal, India. He is engaged in research, teaching, guidance of postgraduate students and consultancy to the dairy industry.

Research experience

Dr Chand has 35 years of research experience and has guided 11 postgraduate and 5 Ph.D. students. He is co-advisor of various inter-disciplinary committees in the areas of fermented dairy products, bacteriophages, bacterial toxin, mycotoxin, bio-oils, bio-remediation and bioactive peptides and their applications. Rattan Chand has published more than 100 papers in international and national journals. Dr Chand has visited the USA as a visiting professor under the AHRD programme. Major achievements in the field of dairy science and technology include :

Emily HaqueEmily Haque is a PhD student at the National Dairy Research Institute, India. This research is being supervised by Dr. Rattan Chand.

Research area

Bioactive peptides derived from milk fermented with Lactobacillus helveticus and Saccharomyces cerevisiae: biochemical and functional characterisation.

Research experience

• Microbiological techniques
• Plasmid isolation, PCR, RT-PCR, SDS-PAGE, Western blotting

Nupur GoyaDr Nupur Goyal is a faculty member in the Biotechnology Department, Institute of science and Technology, ICFAI Tech University, Dehradun, India. 

Research Area

Development of probiotic whey based oral rehydrating solution and assessment of its therapeutic efficacy in a murine model.

Selected Publications

• Nupur Goyal and D.N. Gandhi.(2008). Metabolic properties of lactobacilli strains in Indian paneer whey and their inhibitory effects on Salmonella enteritidis. Milchwissenschaft. Accepted for publication.

Dr Alan Mullan | Product Specialist for Microscopy Cameras at Andor Technology.

  Dr Alan MullanAlan has a background in microscopy built from his work and studies while at Queen’s University Belfast. After a BSc (Hons) in 1999, he went on to do a PhD in microbiology within the School of Biology and Biochemistry at the Medical Biology Centre at Queens. Alan’s PhD was focused on polyphosphate metabolism of microorganisms. This looked at trying to get a better understanding of this molecule, how to quantify it, and the key roles this played within environmental and pathogenic bacteria. Roles of Polyphosphate include as a protective function in response to stress and in helping pathogens establish infections. An interesting application of this was in biological phosphate removal from wastewater at low pH for which included a large pilot scale study. This then led on to a Research Fellow position in the same research group of John Quinn and

Dr. D.N.GandhiDr. Gandhi is a Principal Scientist in Dairy Microbiology at the N.D.R.I., Karnal, India. He is engaged in research, teaching, guidance of postgraduate students and consultancy to the dairy industry. He has obtained additional training in Patents and Trademarks, Research Management, Advanced training in Fermentation Technology from the Department of Food Science and Technology, University of Nebraska, Lincoln (USA) and training in Leadership and Personality Development.

Research area

Dr. Gandhi has more than than 30 years experience of research and development in the areas of fermented milk products and bioprocessing of whey into value added products.

Kalpana DixitKalpana Dixit is a PhD student at the National Dairy Research Institute, Karnal-132001, India. This research is being supervised by Dr. D. N.  Gandhi.

Research area

Biotherapeutic properties of new emerging probiotic yeast Saccharomyces spp and its survival in acidophilus milk.

Research experience

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