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Participating Countries:






Bosnia and Herzegovina



Czech Republic




FYR of Macedonia










New Zealand




Russian Federation








United Kingdom

United States

Member area provided by LTFE
COST is supported by the EU Framework Programme Horizon 2020
This website is supported by COST

University College Dublin

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Belfield, Dublin 4, Ireland

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Brief presentation of the institution

/Who we are?
The UCD Institute of Food and Health is a major campus-wide initiative at University College Dublin to develop and conduct world class, multidisciplinary research into food and health.

The Institute is unique in Ireland and Europe in bringing together leading academics from all areas of food and health research, including:

Food safety
Food and the consumer
Food production
Food regulation
Food and nutrition
Food science
Food biosystems

Affiliated schools
The UCD schools affiliated with the UCD Institute of Food and Health are:

The School of Agriculture and Food Science
The School of Public Health and Population Sciences

Our aim
The Institute’s aim is to foster research across disciplines and, through our research, to:
influence national and European policy
promote public awareness of food and health issues
engage with our international peers

Why food and health?
The intersection of food and health studies is one of UCD’s priority research areas.

One of the truly unique strengths of the Institute is the capacity to move our research from primary agricultural production, through to food science and engineering, and from veterinary public health to food safety and nutrition, right through to food regulation and consumer research.


Main Electroporation related topics

/As a member of UCD Institute of Food and Health I am very my involved in the area of food processing/manufacturing. 

My high voltage pulsed electrical field (PEF) research falls broadly in the area of accelerating reactions and/or preservation while also evaluating its impact on product quality/nutritional value.  More recently have started evaluating the potential for this technology for the extraction of bioactive compounds from foods.

This research straddles two of our priority themes, namely “processing for safe and healthy foods” and “functional food ingredients”.


Main Electroporation related research techniques and equipment

/Currently, my laboratory research programme involves:
• Improving quality and process efficiency in high protein beverage production (OH and PEF)
• Enrichment and recovery of novel bioactive ingredients from plant food processing wastes (US and PEF)
• Improving quality and accelerating processing of meats (in particular tenderisation and curing) (US and PEF)
• Optimized heating and cooling of meat, shellfish and cheese products (OH and RF)
• Preservation and acceleration of the production of bioactives from dairy sources (PEF, US, HILP, UV and BL)

I have also completed research in
• Novel emerging technologies in hurdle strategies beverage preservation (US, HILP, UV and HILP)
• Pasteurisation (OH and RF) and defrosting (RF) of meat and meat products

The facilities available from my projects have led to other research funding for UCD colleagues
• Recovery of high value protein ingredients from meat by products (PEF and US)
• Physical decontamination of poultry carcasses (PEF, US, HILP, UV and BL)
• Pasteurisation of milk (PEF and US)

Research topics, techniques and equipment not related to Electroporation

/In addition to high voltage pulsed electrical fields I also focus on the use of other emerging thermal (ohmic (OH), microwave (MW) and radio frequency (RF) heating) and non-thermal (manothermsonication (MTS), ultraviolet light (UV), high intensity light pulses (HILP) and blue light (BL)) technologies in the processing of foods. 

Brief information on available facilites

/DIL Elcrack 5 kW pilot scale system (configured for batch or continuous use)

CTech Innovation Laboratory scale PEF system

- laboratory (wet process) for food processing applications,
- laboratory (dry process) for food processing applications,,
- food physics laboratories,
- analytical chemistry laboratory for micronutrient analysis,
- facilities for macronutrient analysis, sensory analysis and human intervention studies,
- numerous lecture theatres of varying capacity.


Willingness to accept/host visiting researchers


Project Office

Working groups

Steering Committee

Founding members

DC Rapporteurs

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