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Siobhán Mc Sharry

Project Title: Maximising the shelf-life of Irish beef using alternative time-temperature chilling profiles and packaging technologies

Overview: Graduated in 2015 with a First Class Honours in Food Science and Nutrition. In 2016, graduated with a Diploma in Business and Management from Queens University Belfast, while working as a NPD and Quality manager for a meat company. Throughout this experience gained a passion for research focusing within the meat industry. In 2017, started a PhD with Dr. Declan Bolton concentrating on microbial and quality issues within the Irish beef industry.

The project aims to maximise the shelf life of Irish beef through alternative time-temperature chilling profiles and packaging technologies. This will result in reduced costs for the industry, from lower chilling costs and less waste/spoiled product throughout the beef chain and facilitating access to more distant markets worldwide.

Programme Area: Food Safety

Supervisors: Declan Bolton and Paul Whyte

Location: Teagasc Food Research Centre, Ashtown, Dublin 15

Funding Source: Teagasc