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
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.
The 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 manufacture. Michael is a graduate from 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 the UK representative on International Dairy Federation Group F19, Indigenous Anti-Microbial Proteins In Milk.
Michael Mullan was Head of the Food Technology Education Branch at the Department of Agriculture's (DARD), Loughry College for many years and had a joint appointment as a Lecturer in Food Technology in the School of Agriculture and Food Science (SAFS) at Queen's University Belfast.
Michael Mullan has worked across a range of food supply roles in DARD including the management of around £20M of EU-Peace projects including farmer-mentoring and group-based capital development projects. Currently Michael Mullan is the owner of the Dairy Science and Food Technology consultancy. View LinkedIn profile.
Michael Mullan is also a member of the Society of Dairy Technology, the chairman of Cookstown Wild life Trust and a Past President of Cookstown Rotary Club. He has also served two terms as a School Governor. He became the Editor of the International Journal of Dairy Technology (IJDT) in January 2019.
Michael Mullan currently works part time at Dairy Science and Food Technology Services on a range of consultancy matters. Michael does mainly desk based research now but continues to collaborate with academics and their research students on phage control, phage lysin, phage enumeration, application of antimicrobial systems (in particular the lactoperoxidase system), thermal processing, use of compositional indicators to improve cheese quality and mathematical modelling of dairy product manufacture. Current projects include modelling Mycobacterium avium subspecies paratuberculosis destruction during thermal processing and use of TTI's in UHT processing.
Research, consultancy and professional interest areas
• The science and technology of the lactoperoxidase-thiocyanate-hydrogen peroxide system and its application in process control, product manufacture and nutrition.
• Factors influencing the yield and quality of cheese including open texture defects such as slits and cracks caused by gas production.
• Mathematical modelling in food technology including the optimisation of sweetness and hardness in ice-cream / gelato.
• The exploitation of lactococci in cheesemaking.
• Biology, enumeration and control of lactococcal bacteriophages.
• Building high achieving teams using coaching and mentoring techniques.
• Curriculum development of food technology courses and the development of quality assurance processes in higher education programmes.
• Scientific referee for major journals including Journal of Dairy Research, Journal of Dairy Science, Journal of Agricultural and Food Chemistry, Food Microbiology, Foodborne Pathogens and Disease, and the International Journal of Food Science and Technology.
Past/current membership of committees/groups associated with milk research and development
These include -.
• Secretary, deputy chairman, and UK representative on International Dairy Federation Group F19 (Indigenous Antimicrobial Proteins in Milk).
• Joint organiser and member of the Scientific Committee responsible for the International Dairy Federation Seminar on 'Indigenous Antimicrobial Agents of Milk - Recent Developments'. Uppsalla, Sweden.
• Member of the organising committee of the joint Federation of European Microbiological Societies and International Dairy Federation seminar on the "Antimicrobial Proteins in Milk", University of Bath, Bath, UK.
• Member of the Society of Dairy Technology.
• Fellow of the Institute of Food Science and Technology.
• Editor 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.
Giuseppe Zeppa is a researcher in the Food Technology Sector of Di.Va.P.R.A. (Department of Exploitation and Protection of theAgricultural 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.
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Ian 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.
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Dr. 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.
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 :
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Emily Haque is a PhD student at the National Dairy Research Institute, India. This research is being supervised by Dr. Rattan Chand.
Bioactive peptides derived from milk fermented with Lactobacillus helveticus and Saccharomyces cerevisiae: biochemical and functional characterisation.
• Microbiological techniques
• Plasmid isolation, PCR, RT-PCR, SDS-PAGE, Western blotting
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Dr Nupur Goyal is a faculty member in the Biotechnology Department, Institute of science and Technology, ICFAI Tech University, Dehradun, India.
Development of probiotic whey based oral rehydrating solution and assessment of its therapeutic efficacy in a murine model.
• 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.
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Alan Mullan is a Research Fellow at Queen's University Environmental Science and Technology Research Centre, Invest Northern Ireland - Centres of Excellence (QUESTOR Tools).
The biochemical and molecular basis of polyphosphate accumulation by environmental microorganisms during growth at low pH.
• Aprea, G., Mullan, W.M.A., Mullan, A., Murru, N., Tozzi, M., Cortesi., M.L. (2005). Isolation of polyphosphate-accumulating lactic acid bacteria from natural whey starters. Milchwissenshaft 60, 256-258.
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Dr. 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.
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.
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Kalpana Dixit is a PhD student at the National Dairy Research Institute, Karnal-132001, India. This research is being supervised by Dr. D. N. Gandhi.
Biotherapeutic properties of new emerging probiotic yeast Saccharomyces spp and its survival in acidophilus milk.
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