Professor of Food Science and Technology, University College Cork
Professor Alan Kelly is a graduate of Dublin City University (BSc Biotechnology 1990) and UCC (PhD Food Technology 1995) and is currently a Professor in the School of Food and Nutritional Sciences at University College Cork. His teaching responsibilities include food processing and preservation, dairy product technology and new food product development.
He leads an active research group on the chemistry and processing of milk and dairy products and has published over 250 research papers, review articles and book chapters and supervised over 30 MSc and PhD students to completion. His key research interests concern the significance of milk proteins and enzymes through the dairy processing chain, from variability in raw milk, through the impact of processing to final dairy product quality. A current major focus of research concerns the biochemistry and enzymology of human milk, and also the technology and formulation aspects of infant formulae.
He is author of 'Molecules, Microbes and Meals: the Surprising Science of Food' (Oxford University Press, 2019), a book aimed at a popular audience.
Demonising processed food undermines our trust in science
Dec 10, 2019 05:20 am UTC| Insights & Views Science
I have a radical suggestion: lets ban processed and ultra-processed foods. Not the products, but the terms. With so many diet plans and nutritional instructions offering such varied advice on how to eat healthily, a...
A sustainable future begins at ground level
Canada needs a national strategy for homeless refugee claimants
An eclipse for everyone – how visually impaired students can ‘get a feel for’ eclipses