Contributors to Dairy Science and Food Technology
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. Over the years the site has grown and contributions are now invited from the wider scientific community and industry.
DSFT gets around a million 'hits' a year and there are hundreds of links back to the site.
Michael Mullan is a food scientist with industrial, research and teaching experience in many areas of food manufacture. Dr 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 was a Lecturer in Food Technology in the School of Agriculture and Food Science (SAFS) at Queen's University Belfast until the closure of SAFS in 2007. This was followed by an appointment as an honorary lecturer in Food Technology at Queens University until July 2008. 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 CEO of the Dairy Science and Food Technology consultancy. View LinkedIn profile.
Michael Mullan is a Fellow of the Institute of Food Science and Technology, 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.
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 and Food Microbiology.
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