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CFRI Staff and Affiliated Fellows

Find out who the Centre staff and associated fellows are.

CFRI Staff and Affiliated Fellows

Find out who the Centre staff and associated fellows are.

Staff

Staff Member Expertise
Director
Professor Charles Brennan * Food structure / texture interactions
* Polysaccharide – protein – carbohydrate interactions
* Interaction between food biochemistry and nutrition in metabolic disease
* Cereal science and technology
* Food product innovation
Associate Director
Associate Professor Jim Morton * Protein biochemistry
* Meat tenderness and quality
* Protein modification during processing
* By-products of the meat and seafood industries
Associate Professors
Associate Professor Stephen On * Microbiological food safety
* Detection, identification and subtyping methods
* Molecular epidemiology
* Bacterial taxonomy
* Mitigation of foodborne pathogens
Associate Professor Ravi Gooneratne * Food toxicology – food contaminants – food safety – food security
* Biochemical Toxicology – cytochrome P450 enzymes
* Ecotoxicogenomics - nanotoxicology
* Veterinary toxicology – heavy metals and interactions
Associate Professor Geoffrey Savage * Food Biochemistry
* Secondary metabolites of plants
* Determination of fatty acids and their effects on human nutrition
* Food product development
* Oxalate metabolism
Drs
Dr Sue Mason * Bio-active molecules in foods (antioxidants, peptides)
* Food product innovation using novel ingredients or for health
* Nutrition
* Sensory evaluation
* Consumer acceptance
Dr Margaret Brennan * Extrusion
* Dietary fibre
* Glycaemic response
* Waste utilisation
Dr Luca Serventi * Development of functional bakery products
* Texture and nutritional improvement of foods
* Cereal- and legume-based ingredients
* Physicochemical evaluation of food
* Sensory analysis
Dr Haotian Zheng * Dairy science and technology (Emulsion science): 
* Structure/Texture design for foods/beverages 
* Process design for manufactured dairy products
* Application of food hydrocolloids and microscopic techniques in food texture design
* Prediction of textural sensory attributes using instrumental/measurable data

Affiliated Fellows

Name Position
Dr Qi Wang Research Scientist at Guelph Food Research Centre, Canada
Prof Margaret Britz Dean of the Faculty of Science and Engineering, University of Tasmania, Australia
Prof Xi-Yang (Kent) Wu Chair, Department of Food Science and Engineering, Jinan University, Guangzhou, China
Prof Shuze Tang Dean, International School, Jinan University, Guangzhou, China
Dr Yuk Hyun-Gyun Assistant Professor, National University of Singapore
MD. Latiful Bari Principal Scientist at Center for Advanced Research in Science, University of Dhaka, Bangladesh
Prof Ralph Martins Chair in Aging & Alzheimers Disease, Edith Cowan University, Western Australia
Assoc Prof Sobhy El Sohaimy Associate Professor, City of Scientific Research and Technological Applications, Egypt
Prof Zeng Xin-An Associate Dean, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Dr Brijesh Kumar Tiwari Teagasc Food Research Centre, Dublin, Ireland
Dr Xinbo Gu School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Professor Harald Rhom Head of the Institute of Food Technology and Bioprocess Engineering Technische Universitaet Dresden, Germany
Professor Weili Li Institute of Food Science and Innovation, Chester University, UK
Professor Hongwu Ji Dean of College of Food Science and Technology, Guangdong Ocean University, China
Professor Jin Jun Chen Deputy Dean of Agricultural College, Guangdong Ocean University, Zhanjiang, China.
Professor Donatella Peressini University of Udine, Udine, Italy
Dr Martina Foschia University College Cork, Cork, Ireland