Contributors to Dairy Science and Food Technology
George 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 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 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 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 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.
Claire Towler is employed as a marketing executive with Chr. Hansen in England, UK.
Giuseppe 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
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 Alan Mullan | Product Specialist for Microscopy Cameras at Andor Technology.
Alan 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