Senior Lecturer in Food Product Development

Email: catherine.barryryan@TUDublin.ie

Tel: (01) 220 5650

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Background

Dr Rena (Catherine) Barry-Ryan is a Senior lecturer in Food product development in the Technological University Dublin (TU Dublin) since Feb 2002.

Coursechair for BSc Food Innovation and BSc Brewing & Distilling.

She holds a BSc (Hons) in Industrial Microbiology from the National University of Ireland Dublin and was awarded her PhD in Food Technology by the University of Limerick for work on processing and packaging of ready-to-eat products.

Founder of the Food Innovation lab that supports Food & Drink Industry Research & Development.

Research Interests

Her research projects are funded and supported from National and European sources, with special interest in:

• Research & Development for the Food & Drink Industries.
• New Product Development & Sensory Analysis
• The development of novel functional ingredients, in particular from alternative & waste sources in the food industry.
• Brewing & Distilling Research & Support
• Decontamination & Sanitation

Membership

• Institute of Food Science & Technology Ireland (Council Member)
• Sensory Food Network Ireland 
• National Standards of Ireland (NSAI) Technical Advisor on Sensory Analysis
• International Standards Organisation (ISO) Member of the Technical Committee 34 (sub-committee 12 Sensory analysis)

Research Projects

• Sustainability of meat production and innovative products. Kepak Meats, Clonee.
• Sustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into four natural and healthy ingredients for nutraceutical and cosmetic applications. H2020-BBI-JTI-2019
• Innovative process technologies for treatment of plant-based milks. Fiosraigh Scholarship Programme 2020.
• Biorefineries for the valorisation of macroalgal residual biomass and legume processing by-products to obtain new protein value chains for high-value food and feed application. H2020-BBI-JTI-2019
• Distilling And Brewing – BuildING CAPacity 2020. The Department of Agriculture and Food's Food Institutional Research Measure
• Various Commercial projects (Enterprise Ireland Schemes & Vouchers).
• New Product Development Projects (Intertrade Northern Ireland).
• An investigation of the adventitious presence of two legislated food allergens in Pre-packed food products (SafeFood Ireland).
• “AllergyChek”- The investigation and evaluation of food processing methods on the allergenicity of food proteins.
• The investigation and evaluation of food processing methods on the allergenicity of food proteins. Fiosraigh Fellowship Award.
• Rewiring metabolism using L-sulforaphane - realising the potential of L-sulforaphane for dietary transcriptional therapy to improve the health of the Irish populace. Fiosraigh Fellowship Award.
• Developing novel food products using alternative plant material. Walsh Fellowship Award.
• Sustainable Food Supply for the Future: A Study of the Potential for Developing Food Products Made With Protein From Insects. Fiosraigh Fellowship Award.
• Characterisation of by-products from waste generated in the production and processing of the commercial mushroom. Irish Research Council - Employment Based Postgraduate Programme.
• The Sensory Food Network Ireland. Food Institutional Research Measure 2017.
• Development of novel bioactive enriched whole food products – a range of “Super-salads” and “Super Stir-fry” pillow packs. EI Commercial Case Feasibility.
• The Flavour Chemistry of Selected Edible Mushrooms Species and their Sensory Perception. Irish Research Council - Employment Based Postgraduate Programme.
• VegZap - A novel cold plasma system for the prevention of postharvest spoilage and shelf life enhancement in minimally processed fruit and vegetables. EI Commercial Fund Programme.
• WheySan - Natural whey-based disinfection formula: a solution for the sanitizing of whole and fresh-cut fruits and vegetables. FP7-SME
• The commercial potential of a novel apple based food ingredient. EI Commercial Case Feasibility
• An investigation into the Development of Innovative Food Products using Molecular Gastronomy Theories and Techniques. ABBEST 2009
• Screening Irish fruit and vegetable germplasm for novel anti-tumour and pesticidal compounds. ABBEST 2008
• Development of functional juices using natural polymeric sources for extending the shelf-life and enhancing the nutritional value. Strand 1 2007
• Integrated Irish PhytoFood Network: Tracing phytochemicals from farm to fork. FIRM Ref No: 06TNITAFRC.
• Investigation into the development of Innovative food products using Molecular Gastronomy Theories and Techniques - ABBEST 2009.
• Screening Irish fruit and vegetable germplasm for novel anti-tumour and pesticidal compounds - ABBEST 2008.
• Development of functional juices using natural polymeric sources for extending the shelf-life and enhancing the nutritional value. TSR Strand 1 2007.
• Development of functional foods with waste/by-products of fruit, vegetable and fish processing. FIRM Ref No. 06RDTAFRC518.
• Reformulation of reduced sodium chilled ready meals with improved nutritional, safety and sensory properties through inclusion of health enhancing ingredients. ABBEST 2007.